Strawberry Cheesecake Rolls (Print View)
Pillowy rolls swirled with cream cheese and fresh strawberries, finished with a sweet vanilla glaze.
# What You Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1 packet (2 1/4 tsp) active dry yeast
03 - 1/4 cup granulated sugar
04 - 1/2 cup warm whole milk (110°F)
05 - 1/4 cup unsalted butter, melted
06 - 2 large eggs, room temperature
07 - 1/2 tsp kosher salt
→ Cheesecake Filling
08 - 8 oz cream cheese, softened to room temperature
09 - 1/3 cup granulated sugar
10 - 1 tsp pure vanilla extract
→ Strawberry Filling
11 - 1 1/2 cups fresh strawberries, finely chopped
12 - 2 tbsp granulated sugar
13 - 1 tbsp cornstarch
→ Glaze
14 - 1 cup powdered sugar, sifted
15 - 2–3 tbsp whole milk
16 - 1/2 tsp pure vanilla extract
# How-To Steps:
01 - In a small bowl, combine warm milk (110°F), active dry yeast, and 1 tablespoon of sugar. Stir gently and let the mixture rest for 5 to 10 minutes until it becomes frothy and bubbly, confirming the yeast is active.
02 - In a large mixing bowl, whisk together the eggs, melted butter, remaining sugar, and salt until well combined. Pour in the activated yeast mixture and stir to incorporate.
03 - Gradually add the all-purpose flour, mixing until a soft, slightly tacky dough forms. Turn the dough onto a lightly floured surface and knead by hand for 5 to 7 minutes, until the dough is smooth, elastic, and springs back when pressed.
04 - Transfer the dough to a greased bowl, turning once to coat all sides. Cover tightly with plastic wrap or a clean kitchen towel and place in a warm, draft-free spot. Let the dough rise until doubled in size, approximately 1 hour.
05 - While the dough rises, combine the chopped strawberries, sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy, about 3 to 5 minutes. Remove from heat and allow to cool completely.
06 - Using an electric mixer, beat the softened cream cheese, granulated sugar, and vanilla extract on medium speed until completely smooth and creamy, scraping the bowl as needed.
07 - Punch down the risen dough to release air bubbles. On a lightly floured surface, roll the dough out into a 16 by 10-inch rectangle. Spread the cheesecake filling evenly over the surface, then gently layer the cooled strawberry filling on top.
08 - Starting from the long edge, roll the dough up tightly into a log. Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces. Arrange the rolls cut-side up in a greased 9 by 13-inch baking dish.
09 - Cover the baking dish with a towel and let the rolls rise in a warm place for 30 minutes until puffed and nearly doubled.
10 - Preheat the oven to 350°F. Bake the rolls for 22 to 25 minutes, or until the tops are lightly golden and the centers are set. Remove from the oven and let cool slightly in the pan.
11 - Whisk together the sifted powdered sugar, milk (adding gradually for desired consistency), and vanilla extract until smooth. Drizzle the glaze generously over the warm rolls and serve immediately.
# Expert Hints:
01 -
- The cream cheese layer makes these taste like you spent hours making actual cheesecake, but the dough comes together with basic pantry staples.
- That strawberry compote swirling through the center turns an ordinary roll into something guests will actually remember and ask for again.
02 -
- That strawberry compote must be completely cool before it touches the dough because warm filling will melt the cheesecake layer and create a soggy, slippery mess that refuses to stay rolled.
- Use dental floss or unflavored thread to cut the roll log instead of a knife because it pinches the dough cleanly without pressing the filling out the sides.
03 -
- Spread the cheesecake filling almost to the edges but leave a small border so it does not leak out the seam when you roll.
- The secret to a clean slice is a very sharp knife wiped clean between each cut, and working quickly before the filling warms up and gets sticky.