Strawberry Cheesecake Rolls (Printable)
Soft glazed rolls stuffed with cream cheese and fresh strawberries—perfect for breakfast or dessert.
# What You'll 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 whole milk
05 - 1/4 cup unsalted butter, melted
06 - 1 large egg
07 - 1/2 teaspoon kosher salt
→ Cheesecake Filling
08 - 8 oz cream cheese, softened to room temperature
09 - 1/4 cup granulated sugar
10 - 1 teaspoon pure vanilla extract
→ Strawberry Filling
11 - 1 1/4 cups fresh strawberries, hulled and diced
12 - 2 tablespoons granulated sugar
13 - 2 teaspoons cornstarch
→ Vanilla Glaze
14 - 1 cup powdered sugar, sifted
15 - 2 to 3 tablespoons whole milk
16 - 1/2 teaspoon pure vanilla extract
# How to Make It:
01 - Pour the warm milk into a large mixing bowl and sprinkle the active dry yeast over the surface. Let it stand for 5 minutes until the mixture becomes frothy and bubbly, indicating the yeast is alive and active.
02 - Add the melted butter, egg, granulated sugar, and salt to the yeast mixture. Stir to combine. Gradually incorporate the flour, mixing until a shaggy dough begins to come together.
03 - Turn the dough onto a lightly floured surface and knead for 5 to 8 minutes until smooth, elastic, and slightly tacky. Shape into a ball, place in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
04 - In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together using a hand mixer or whisk until completely smooth and creamy. Set aside.
05 - In a separate bowl, toss the diced strawberries with granulated sugar and cornstarch until evenly coated. The cornstarch will help thicken the juices during baking.
06 - Punch down the risen dough and roll it out on a floured surface into a 12 by 16-inch rectangle. Spread the cheesecake filling evenly across the dough, leaving a 1/2-inch border along all edges. Scatter the strawberry mixture uniformly over the cream cheese layer.
07 - Starting from one long edge, gently but tightly roll the dough into a log. Pinch the seam firmly to seal. Using a sharp knife, cut the log into 12 even slices. Arrange the rolls cut-side up in a generously greased 9 by 13-inch baking pan.
08 - Cover the pan loosely with a towel and let the rolls rise in a warm area for 20 to 30 minutes until puffed and nearly doubled.
09 - Preheat the oven to 350°F. Bake the rolls for 22 to 25 minutes until the tops are golden brown and the filling is set. Remove from the oven and let cool in the pan for 10 minutes.
10 - Whisk together the sifted powdered sugar, milk, and vanilla extract until a smooth, pourable glaze forms. Add milk one teaspoon at a time to reach desired consistency. Drizzle generously over the slightly cooled rolls and serve warm.
# Expert Hacks:
01 -
- The cream cheese filling stays velvety and rich even after baking, creating a surprise center that makes every bite feel indulgent.
- You can prep the dough and fillings the night before, then just roll, slice, and bake in the morning for a stress free brunch.
02 -
- If your kitchen is cold, the first rise can take up to ninety minutes, so do not rush it because under risen dough will be dense and heavy.
- Let the cream cheese sit out for at least an hour before mixing, because cold cream cheese will leave you with a lumpy filling no matter how hard you beat it.
03 -
- Use unflavored dental floss instead of a knife to cut the roll log, because it slices cleanly without squishing the spiral shape.
- Assemble the rolls the night before and refrigerate them unbaked, then let them come to room temperature and rise for thirty minutes before baking for an easy morning.