Strawberry Cheesecake Rolls (Printable Version)
Pillowy rolls swirled with cream cheese and fresh strawberries, topped with sweet vanilla glaze.
# Ingredient List:
→ 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
→ Cheesecake 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
→ Glaze
14 - 1 cup powdered sugar
15 - 2–3 tbsp whole milk
16 - 1/2 tsp pure vanilla extract
# How to Make:
01 - In a small bowl, combine warm milk (110°F), active dry yeast, and 1 tablespoon of granulated sugar. Stir gently and let the mixture rest for 5 to 10 minutes until it becomes foamy and bubbly, indicating the yeast is active.
02 - In a large mixing bowl, whisk together the eggs, melted butter, remaining granulated sugar, and salt until well combined. Pour in the activated yeast mixture and stir to incorporate.
03 - Gradually add the all-purpose flour, mixing until a soft dough begins to form. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until the dough is smooth, elastic, and slightly tacky to the touch.
04 - Transfer the dough to a greased bowl, turning once to coat all sides. Cover tightly with plastic wrap or a clean kitchen towel and place in a warm, draft-free area. Allow the dough to rise until doubled in size, approximately 1 hour.
05 - While the dough rises, combine the chopped strawberries, granulated sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring frequently, until the mixture thickens into a jammy consistency, about 3 to 5 minutes. Remove from heat and cool completely.
06 - Using an electric mixer, beat the softened cream cheese with granulated sugar and vanilla extract on medium speed until completely smooth and creamy, scraping down the bowl as needed.
07 - Punch down the risen dough to release air bubbles. On a lightly floured surface, roll the dough out into a 16x10-inch rectangle, maintaining an even thickness throughout.
08 - Spread the cheesecake filling evenly across the surface of the rolled dough, leaving a small border at the edges. Gently spread the cooled strawberry filling over the cream cheese layer.
09 - Starting from one long edge, roll the dough up tightly into a log, pinching the seam to seal. Using a sharp knife or dental floss, cut the log into 12 equal-sized rolls.
10 - Arrange the cut rolls in a greased 9x13-inch baking dish, cut sides facing up. Cover with a towel and let them rise in a warm spot for 30 minutes until puffy and nearly touching.
11 - 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 in the pan.
12 - Whisk together the powdered sugar, milk (starting with 2 tablespoons and adding more as needed), and vanilla extract until a smooth, pourable glaze forms. Drizzle generously over the warm rolls and serve immediately.
# Expert Tips:
01 -
- The cream cheese filling stays rich and tangy while the strawberries cook down into a jammy swirl that surprises you in every bite.
- They look complicated but the dough is forgiving and the rolling step is honestly therapeutic after a long day.
02 -
- If your strawberry filling is still warm when you spread it on the dough it will turn your cream cheese layer into soup and the rolls will not hold their spiral shape.
- The second rise is not optional because those 30 minutes are what make the rolls pillowy instead of dense and bready.
03 -
- Use unflavored dental floss to cut the roll log into even pieces because a knife will squash the spiral and push all the filling out the sides.
- Check your yeast expiration date before starting because nothing is more frustrating than dough that never rises after waiting an hour.