Description
These Best Strawberry Cheesecake Sweet Rolls feature a soft, fluffy dough filled with a creamy cheesecake mixture and sweet strawberry jam, topped with a luscious cream cheese glaze. Perfectly baked to golden perfection, these rolls are a delightful treat for breakfast or dessert.
Ingredients
Scale
Dough
- 3 1/4 cups all-purpose flour (plus more for dusting)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 teaspoon salt
- 3/4 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Fruit Layer
- 1 cup strawberry jam or preserves
- 1 cup fresh strawberries, diced (optional)
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk (adjust for consistency)
Instructions
- Prepare the Dough: In a large bowl, whisk together 3 cups of all-purpose flour, granulated sugar, active dry yeast, and salt. In a separate bowl, combine warm milk, melted unsalted butter, and room temperature egg. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. If the dough is sticky, gradually add the remaining flour. Knead the dough on a floured surface for 5-7 minutes until smooth. Place the dough in a greased bowl, cover it, and let it rise until doubled in size, approximately 1 to 1.5 hours.
- Prepare the Cheesecake Filling: In a medium bowl, beat together softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy, ensuring no lumps remain.
- Roll and Fill the Dough: Punch down the risen dough and roll it out into a large rectangle roughly 12 by 18 inches. Spread the prepared cream cheese filling evenly over the dough, leaving a small border around the edges. Next, spread the strawberry jam over the cream cheese layer and sprinkle diced fresh strawberries on top if using, for added texture and freshness.
- Roll and Slice: Starting from the long side, tightly roll the dough into a log, sealing the edges to prevent filling from oozing out. Cut the roll into 12 to 14 evenly sized slices. Place the slices cut-side up into a greased baking dish. Cover the dish and allow the rolls to rise again for 30-45 minutes until puffed and nearly doubled.
- Bake the Sweet Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they turn golden brown. If they start browning too quickly, tent the baking dish with foil to prevent burning. Once baked, remove from oven and allow the rolls to cool slightly for easier handling.
- Prepare the Cream Cheese Glaze: In a bowl, beat together softened cream cheese, softened butter, powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk until the mixture is smooth and pourable. Adjust milk quantity to achieve your desired glaze consistency.
- Glaze and Serve: Drizzle the cream cheese glaze generously over the warm sweet rolls. Serve immediately for the best flavor and texture, and enjoy your delicious strawberry cheesecake rolls!
Notes
- Ensure milk is warm but not hot to activate yeast properly without killing it.
- Use room temperature eggs and cream cheese for smooth mixtures.
- Cover dough during rising to prevent drying out.
- Optional fresh strawberries add texture but can be omitted if preferred.
- Adjust powdered sugar and milk in glaze for desired sweetness and thickness.
- Store leftovers covered at room temperature for up to 2 days or refrigerate.
- Reheat rolls gently before serving to refresh softness and melt glaze slightly.
