Easy Strawberry Cheesecake Sweet Rolls Recipe
These Easy Strawberry Cheesecake Sweet Rolls combine a soft and fluffy dough with a creamy cheesecake filling and a luscious homemade strawberry jam. Topped with a sweet vanilla glaze, these rolls are perfect for breakfast, brunch, or a delightful dessert treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 rolls
- Category: Sweet Rolls
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast (or one packet)
- ½ teaspoon salt
- ¾ cup warm milk
- ¼ cup unsalted butter, softened
- 1 large egg
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
For the Strawberry Filling:
- 1 ½ cups fresh strawberries, chopped
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Dough: In a large mixing bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy to activate the yeast and ensure the rolls will rise nicely. Add softened butter, egg, salt, and 2 cups of flour. Mix until combined, then gradually incorporate the remaining flour until a soft dough forms. Knead for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let rise for 1 to 1.5 hours or until doubled in size.
- Make the Cheesecake Filling: In a medium bowl, blend the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside.
- Prepare the Strawberry Filling: In a small saucepan, combine chopped strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens into a jam-like consistency. Remove from heat and let cool completely before using.
- Roll and Assemble: Once the dough has risen, roll it out on a lightly floured surface into a 12×18 inch rectangle. Spread the cheesecake filling evenly over the dough, leaving a small border around the edges. Spread the cooled strawberry filling over the cheesecake layer. Starting from one long side, tightly roll the dough into a log shape.
- Slice and Rise Again: Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces. Place the rolls in a greased 9×13-inch baking dish, cover, and let them rise for 30-45 minutes until puffy.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until the tops are golden brown and they are cooked through.
- Glaze and Serve: While the rolls slightly cool, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm rolls and serve immediately for a gooey, comforting treat.
Notes
- If the dough is too sticky, gradually add flour one tablespoon at a time until it’s soft but workable.
- Allow the strawberry filling to cool completely before spreading to avoid melting the cheesecake layer.
- Use fresh strawberries for the best flavor and texture; frozen strawberries can be used if thawed and drained properly.
- For more even slices, cut the dough log with unflavored dental floss instead of a knife.
