Description
Strawberry Cheesecake Rolls are soft, fluffy sweet rolls filled with a creamy cheesecake mixture and fresh strawberries, then topped with a cinnamon brown sugar sprinkle and a smooth vanilla glaze. Perfect for breakfast, brunch, or a delightful dessert treat, these rolls combine the best of fruity freshness with rich cream cheese frosting in every bite.
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
- Mix Dry Ingredients: In a mixing bowl, combine flour, granulated sugar, active dry yeast, and salt to create the base for your dough.
- Combine Wet Ingredients: In a separate bowl, whisk together melted butter, warm milk, egg, and vanilla extract. Pour this mixture into the dry ingredients, stirring until a soft dough forms.
- Knead Dough and First Rise: Knead the dough on a floured surface for 5-7 minutes until it’s smooth and elastic. Then place it in a greased bowl, cover, and let it rise in a warm spot for about 1 to 1.5 hours until it doubles in size.
- Prepare Filling: Mix softened cream cheese, granulated sugar, and vanilla extract until smooth. In a separate small bowl, toss the chopped strawberries with cornstarch to thicken the filling slightly.
- Roll Out Dough and Add Filling: Roll the dough into a rectangle about 1/4-inch thick. Spread the cream cheese mixture evenly over the dough, then distribute the cornstarch-coated strawberries on top.
- Add Brown Sugar and Cinnamon: Combine brown sugar and ground cinnamon in a small bowl, sprinkle over the strawberries, then dot the rolls with softened butter to add richness.
- Form Rolls: Tighten roll the dough from one long side to the other, forming a log. Using a sharp knife, slice the log into 12 equal rolls.
- Second Rise: Place the rolls in a greased baking dish, cover, and allow them to rise again for about 30 minutes to become puffy.
- Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown and cooked through.
- Prepare and Add Glaze: Whisk together powdered sugar, milk, and vanilla extract to form a smooth glaze. Drizzle over the warm rolls before serving.
Notes
- Make sure the milk is warm, not hot, to activate the yeast without killing it.
- Kneading is essential for developing gluten to get soft, elastic dough.
- Fresh strawberries coated in cornstarch help prevent excess moisture making the rolls soggy.
- Allowing rolls to rise twice ensures a light and fluffy texture.
- Use a sharp serrated knife to slice rolls without squashing them.
- Serve warm for the best flavor and texture.
