Strawberry Cheesecake Rolls
A delightful blend of moist dough, creamy cheesecake filling, and sweet strawberries, making these rolls a perfect treat for any occasion.
Ingredients
For the dough
- 2 1/2 cups all-purpose flour The foundation of your rolls, providing a perfect chewy texture.
- 1/4 cup sugar Adds sweetness to the dough.
- 1 tablespoon baking powder A crucial leavening agent for fluffy rolls.
- 1/2 teaspoon salt Enhances the overall flavor balance.
- 1/4 cup unsalted butter, softened Introduces rich creaminess.
- 1 cup whole milk Ensures a light and tender dough.
- 1 teaspoon vanilla extract Adds a warm, aromatic essence.
For the cheesecake filling
- 8 oz cream cheese, softened A silky base for your cheesecake filling.
- 1/4 cup powdered sugar Sweetens and smooths the filling.
- 1 teaspoon vanilla extract Enhances the cheesecake flavor.
- 1/2 cup heavy whipping cream Provides fluffiness to the filling.
For the strawberry topping
- 1 1/2 cups fresh strawberries, chopped Juicy and vibrant, giving the recipe its namesake.
- 1/4 cup sugar For sweetening the strawberry topping.
- 1 tablespoon lemon juice Brightens the flavors of the strawberries.
- 1 tablespoon cornstarch (optional) To create a luscious strawberry sauce.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- In a large bowl, combine flour, sugar, baking powder, and salt. Add the softened butter and cut it into the dry ingredients until the mixture resembles coarse crumbs.
- Gradually pour in the milk and vanilla extract, stirring until a dough forms. Knead the dough on a lightly floured surface until smooth and elastic.
- Roll the dough into a rectangle about 1/4 inch thick.
Making the Filling
- In a mixing bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Add the heavy whipping cream and whip until thickened and airy.
Assembling the Rolls
- Spread the cheesecake filling evenly across the rolled dough, leaving a small border around the edges.
- Roll the dough up from the longer side and pinch the seam to seal tightly.
- Slice the rolled dough into 1-inch thick rolls and place in the prepared baking dish.
Making the Strawberry Topping
- In a small saucepan over medium heat, combine chopped strawberries, sugar, lemon juice, and optional cornstarch. Cook for 5-7 minutes until strawberries soften and sauce thickens.
Baking
- Pour the strawberry sauce over the rolls in the baking dish.
- Bake for 25-30 minutes or until golden brown and cooked through.
- Let cool slightly before serving.
Notes
Ensure that cream cheese and butter are at room temperature for best results. Try adding lemon zest to the cheesecake filling or mix in more berries.