Strawberry Cheesecake Sweet Rolls
Indulge in these delightful Strawberry Cheesecake Sweet Rolls that combine the creamy goodness of cheesecake with soft, fluffy rolls filled with fresh strawberries and topped with a sweet glaze.
Ingredients
For the Dough
- 2 1/4 cups all-purpose flour Soft and versatile, forming the roll's fluffy structure
- 1/4 cup granulated sugar Adds a touch of sweetness to the dough
- 1 packet active dry yeast The yeast that helps the rolls rise perfectly
- 1/2 teaspoon salt Balances the sweetness and enhances flavor
- 1/2 cup whole milk, warmed Creates a tender dough
- 1/4 cup warm water Activates the yeast and combines well
- 1/4 cup unsalted butter, melted Adds richness to the dough
- 1 large egg Provides moisture and a lighter texture
For the Filling
- 8 oz cream cheese, softened The star of the filling, creamy and rich
- 1/4 cup granulated sugar Sweetens up the creamy filling
- 1/2 cup fresh strawberries, finely chopped Adds a refreshing burst of flavor
- 1/4 cup powdered sugar Perfect for sweetening the filling
- 1 teaspoon vanilla extract Provides depth to the flavor
For the Glaze
- 1/2 cup powdered sugar Creates a sweet, glossy finish
- 2-3 tablespoons heavy cream or milk Adds the ideal consistency
- 1/2 teaspoon vanilla extract Enhances the glaze's sweetness
Instructions
Activate the Yeast
- In a large bowl, combine warm milk, warm water, and granulated sugar. Sprinkle the active dry yeast over the liquid and allow it to sit for 5-10 minutes. You’ll know it’s ready when it’s frothy and bubbly.
Prepare the Dough
- After activating the yeast, add the melted butter, egg, and salt to the yeast mixture. Gradually stir in the all-purpose flour until a dough begins to form. Knead the dough on a floured surface for about 5-7 minutes, working until it’s smooth and elastic.
Let the Dough Rise
- Place the dough in a greased bowl and cover it with a kitchen cloth. Allow it to rise in a warm place for 1 to 1.5 hours or until it doubles in size.
Make the Filling
- While the dough is rising, prepare the strawberry cheesecake filling. In a medium bowl, beat together the softened cream cheese, granulated sugar, powdered sugar, chopped strawberries, and vanilla extract until the mixture is smooth and creamy.
Shape the Rolls
- Once the dough has risen, punch it down gently and roll it out into a rectangle measuring about 12x18 inches. Spread the creamy strawberry cheesecake filling evenly over the dough, leaving a small border along the edges.
Roll and Slice
- Starting from the long edge, carefully roll the dough into a log. Slice the log into 8-10 equal portions and place the rolls in a greased 9x13-inch baking dish, arranging them close together.
Second Rise
- Cover the rolls and let them rise again for 30-45 minutes, until they are puffy and nearly doubled in size. During this time, preheat your oven to 350°F (175°C).
Bake
- Bake the rolls in the preheated oven for 25-30 minutes, or until they are golden brown on top.
Prepare the Glaze
- While the rolls are baking, mix the powdered sugar, vanilla extract, and heavy cream or milk in a small bowl until smooth and creamy.
Finish and Serve
- Once the rolls are out of the oven, let them cool for about 5 minutes before generously drizzling the glaze over the top.
Notes
Consider infusing the cream cheese filling with lemon zest for a refreshing zing. For a crunch, add crushed graham crackers on top of the filling before rolling.