Strawberry Cheesecake Sweet Rolls (Printable Version)
Creamy strawberry-filled sweet rolls with vanilla glaze, perfect for brunch or dessert.
# What You Need:
→ Sweet Yeast 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 kosher salt
→ Cream Cheese Filling
08 - 8 oz cream cheese, softened to room temperature
09 - 1/3 cup granulated sugar
10 - 1 tsp pure vanilla extract
→ Strawberry Filling
11 - 1 1/2 cups fresh strawberries, finely chopped
12 - 2 tbsp granulated sugar
13 - 1 tbsp cornstarch
→ Vanilla Glaze
14 - 1 cup powdered sugar
15 - 2–3 tbsp whole milk
16 - 1/2 tsp pure vanilla extract
# How To Make It:
01 - In a small bowl, combine warm milk (110°F), active dry yeast, and 1 tablespoon of sugar. Stir gently and let stand for 5 to 10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
02 - In a large mixing bowl, whisk together the eggs, melted butter, remaining sugar, and salt until well combined. Pour in the activated yeast mixture and stir to incorporate.
03 - Gradually add the flour, mixing until a soft, slightly tacky dough forms. Turn out onto a lightly floured surface and knead by hand for 5 to 7 minutes until the dough is smooth, elastic, and springs back when pressed.
04 - Transfer the dough to a lightly greased bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and set in a warm, draft-free spot 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. Cook, stirring constantly, for 3 to 5 minutes until the mixture thickens to a jammy consistency. Remove from heat and let cool completely.
06 - Using an electric mixer, beat the softened cream cheese, sugar, and vanilla extract on medium speed until perfectly smooth and creamy, scraping the bowl as needed.
07 - Punch down the risen dough and turn it out onto a floured surface. Roll into a 16x10-inch rectangle. Spread the cream cheese filling evenly over the dough, then gently layer the cooled strawberry mixture on top.
08 - Starting from the long edge, roll the dough up tightly into a log. Using a sharp knife or dental floss, cut into 12 equal pieces. Place the rolls cut-side down in a greased 9x13-inch baking dish.
09 - Cover the dish and let the rolls rise in a warm place for 30 minutes until puffy and nearly doubled.
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 cooked through. Remove from the oven and let cool slightly.
11 - Whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle generously over the warm rolls and serve immediately.
# Helpful Hints:
01 -
- The cream cheese filling melts into the dough so every bite tastes like a mini cheesecake got hugged by a cinnamon roll.
- Fresh strawberries cook down into a jammy swirl that makes these feel fancy without any real fuss.
02 -
- The strawberry filling must cool completely before spreading or it will melt the cream cheese layer into a soupy disaster.
- Do not overbake these rolls, they should still look slightly pale in the center because carryover heat continues cooking them after you pull the dish out.
03 -
- Let the cream cheese sit out for at least an hour before mixing because cold cream cheese leaves permanent lumps no amount of beating can fix.
- Dust your knife or floss with flour between each cut to get perfectly clean spiral edges instead of squished, uneven rolls.