Strawberry Cheesecake Rolls (Printable)
Soft pillowy rolls with creamy cheesecake filling and juicy strawberries, topped with sweet glaze.
# What You Need:
→ Dough
01 - 3 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast (1 packet)
04 - 1/2 cup warm milk
05 - 1/4 cup unsalted butter, melted
06 - 1 large egg
07 - 1/2 teaspoon salt
→ Cheesecake Filling
08 - 8 ounces cream cheese, softened
09 - 1/4 cup granulated sugar
10 - 1 teaspoon vanilla extract
→ Strawberry Filling
11 - 1 1/4 cups fresh strawberries, diced
12 - 2 tablespoons granulated sugar
13 - 2 teaspoons cornstarch
→ Glaze
14 - 1 cup powdered sugar
15 - 2–3 tablespoons milk
16 - 1/2 teaspoon vanilla extract
# Steps:
01 - Combine warm milk and active dry yeast in a large mixing bowl. Let the mixture stand for 5 minutes until frothy and bloomed.
02 - Add melted butter, egg, sugar, and salt to the yeast mixture. Gradually incorporate the flour, stirring until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5–8 minutes until the dough is soft, smooth, and slightly tacky.
03 - Place the dough in a lightly oiled bowl, turning once to coat. Cover with a clean towel or plastic wrap and let rise in a warm spot until doubled in size, about 1 hour.
04 - In a small bowl, beat softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy. Set aside.
05 - In a separate bowl, toss the diced strawberries with granulated sugar and cornstarch until evenly coated. Set aside.
06 - Punch down the risen dough and roll it out on a floured surface into a 12×16-inch rectangle. Spread the cheesecake filling evenly over the dough, leaving a 1/2-inch border along the edges. Scatter the strawberry mixture over the cream cheese layer.
07 - Starting from the long side, gently roll the dough into a tight log. Pinch the seam to seal. Using a sharp knife, slice the log into 12 even pieces. Arrange the rolls cut-side down in a greased 9×13-inch baking pan.
08 - Cover the pan loosely and let the rolls rise for 20–30 minutes until slightly puffy and nearly doubled.
09 - Preheat the oven to 350°F. Bake the rolls for 22–25 minutes until the tops are golden brown and the filling is set.
10 - Whisk powdered sugar, milk, and vanilla extract together until smooth. Drizzle the glaze over the rolls while they are still slightly warm. Serve and enjoy.
# Expert Advice:
01 -
- The dough is surprisingly forgiving, so even if you are nervous about working with yeast, this recipe will treat you kindly.
- That creamy tang from the cheesecake filling paired with jammy strawberries tastes like something from a bakery display case.
- You can prep the fillings the night before and have warm rolls on the table by midmorning.
02 -
- Spread the cheesecake filling all the way to the edges but leave that bare border at the seams, because filling leaks cause rolls to unravel in the oven.
- Do not rush the first rise, because underproofed dough will be tight and dense instead of soft and airy.
03 -
- Use unflavored dental floss instead of a knife to slice the roll log, because it compresses the dough less and gives you perfectly round rolls.
- Cold cream cheese will tear the dough when you spread it, so plan ahead and set it out while the dough is rising.