Strawberry Cheesecake Rolls (Print version)
Pillowy rolls swirled with cream cheese and fresh strawberries, finished with a sweet vanilla glaze.
# What goes in:
→ 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
07 - 1/2 tsp salt
→ Cheesecake Filling
08 - 8 oz cream cheese, softened to room temperature
09 - 1/3 cup granulated sugar
10 - 1 tsp 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
15 - 2-3 tbsp whole milk
16 - 1/2 tsp vanilla extract
# Cooking steps:
01 - Combine warm milk (110°F), yeast, and 1 tablespoon of sugar in a small bowl. Let the mixture rest for 5 to 10 minutes until it becomes foamy and bubbly, confirming the yeast is active.
02 - In a large mixing bowl, whisk together the eggs, melted butter, remaining sugar, and salt. Pour in the activated yeast mixture and stir until evenly combined.
03 - Gradually add the flour, mixing until a soft dough comes together. Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth, elastic, and slightly tacky to the touch.
04 - Transfer the dough to a greased bowl, cover with a clean kitchen towel or plastic wrap, and place in a warm, draft-free spot. Allow the dough to rise until doubled in size, approximately 1 hour.
05 - While the dough rises, combine the chopped strawberries, sugar, and cornstarch in a small saucepan over medium heat. Stir continuously for 3 to 5 minutes until the mixture thickens into a jammy consistency. Remove from heat and let cool completely.
06 - Using an electric mixer, beat the softened cream cheese with sugar and vanilla extract on medium speed until perfectly smooth and creamy, scraping down the bowl as needed.
07 - Punch down the risen dough to release air bubbles. On a floured surface, roll it out into a 16x10-inch rectangle. Spread the cheesecake filling evenly over the dough, then gently layer the cooled strawberry mixture on top.
08 - Starting from one long edge, roll the dough up tightly into a log. Using a sharp knife or dental floss, cut the log into 12 equal-sized rolls.
09 - Arrange the rolls cut-side up in a greased 9x13-inch baking dish. Cover loosely and let them rise for 30 minutes until puffed and nearly touching each other.
10 - Preheat the oven to 350°F. Bake the rolls for 22 to 25 minutes until the tops are lightly golden and the centers are set. Remove from the oven and let cool slightly.
11 - Whisk together the powdered sugar, milk, and vanilla extract until a smooth, pourable glaze forms. Drizzle generously over the warm rolls and serve immediately.
# Tips from flavorandfeast:
01 -
- The dough is impossibly soft and pillowy, almost like biting into a cloud that happens to be filled with cheesecake.
- Fresh strawberries cooked down into a quick jam make these taste like summer even in the middle of winter.
- That sweet vanilla glaze drizzled on top seals the deal and makes them look like they came from a bakery.
02 -
- Do not rush the yeast proofing step because if it does not foam up, your rolls will never rise and you will have dense little hockey pucks instead of pillowy swirls.
- The strawberry filling must cool completely before spreading or it will melt the cheesecake layer and create a soupy mess that leaks everywhere when you slice.
- Letting the rolls cool slightly before glazing prevents the glaze from melting into a thin transparent layer that disappears into the dough.
03 -
- Use unflavored dental floss to cut the roll log instead of a knife because it pinches the dough cleanly without squishing the beautiful spiral pattern.
- A teaspoon of lemon zest added to the strawberry filling brightens the entire flavor profile and makes the berries taste more like themselves.