Description
Delightfully soft and sweet Strawberry Cheesecake Rolls combining a tender yeast dough with a creamy cream cheese filling and fresh strawberries, all topped with a luscious vanilla glaze. Perfect for breakfast, brunch, or dessert, these rolls offer a comforting treat bursting with fruity and creamy flavors.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 3/4 cup warm milk
- 1 large egg
- 1 teaspoon vanilla extract
Filling
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup fresh strawberries, chopped
- 1 tablespoon cornstarch
- 1/2 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons softened butter
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Combine Dry Ingredients: In a mixing bowl, combine the flour, granulated sugar, active dry yeast, and salt ensuring they are evenly distributed.
- Make Wet Mixture: In a separate bowl, whisk together the melted butter, warm milk, egg, and vanilla extract. Pour this mixture into the dry ingredients and stir until a soft dough forms.
- Knead and Rise Dough: Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and allow it to rise in a warm place for 1 to 1.5 hours until it doubles in size.
- Prepare Cream Cheese Filling: Mix the softened cream cheese, granulated sugar, and vanilla extract in a bowl until smooth and creamy. In a separate small bowl, toss the chopped strawberries with the cornstarch to coat.
- Roll Out Dough and Add Filling: Roll the risen dough into a rectangle about 1/4 inch thick. Evenly spread the cream cheese mixture over the dough, then scatter the coated strawberries on top.
- Add Brown Sugar and Cinnamon: In a small bowl, combine the brown sugar and ground cinnamon. Sprinkle this mixture over the strawberries and dot with softened butter for richness.
- Form Rolls: Carefully roll the dough tightly from one long side to the other into a log shape. Slice the log into 12 equal rolls using a sharp knife.
- Second Rise: Place the rolls in a greased baking dish, cover them, and let them rise again for about 30 minutes to puff up.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and fully cooked through.
- Prepare and Apply Glaze: Whisk together the powdered sugar, milk, and vanilla extract to make a smooth glaze. Drizzle this glaze generously over the warm rolls before serving.
Notes
- Ensure the milk is warm but not hot to activate the yeast without killing it.
- Kneading the dough well is key to developing gluten for a soft, elastic texture.
- You can substitute Greek yogurt for cream cheese for a tangier filling.
- For added flavor, try mixing in lemon zest into the cream cheese filling.
- Leftover rolls can be stored in an airtight container at room temperature for 2 days or refrigerated for up to a week.
- Reheat rolls gently in a microwave or oven, and add a fresh drizzle of glaze before serving.
