Strawberry Cheesecake Sweet Rolls
Fluffy sweet rolls filled with luscious cheesecake and topped with macerated strawberries, perfect for brunch or family gatherings.
Ingredients
For the Dough
- 2 1/4 tsp active dry yeast This is your secret ingredient for soft and fluffy rolls.
- 3/4 cup warm milk It will activate the yeast and bring moisture to the dough.
- 1/4 cup granulated sugar Sweetening the dough while giving it a golden hue.
- 1/2 cup unsalted butter, melted Adds richness and a delightful aroma.
- 1 large egg Binding everything together and enriching the dough.
- 3 cups all-purpose flour The heart of your rolls, contributing to their structure.
- 1/2 tsp salt Balancing the sweetness with a hint of saltiness.
For the Filling
- 8 oz cream cheese, softened The creamy filling that makes these rolls special.
- 1/4 cup powdered sugar Sweetness for the filling, making it irresistibly rich.
- 1/4 cup heavy cream For a velvety texture in the cheesecake filling.
- 1 tsp vanilla extract Enhances the overall flavor.
For the Topping
- 1 cup fresh strawberries, chopped The star of the topping, adding freshness.
- 1 tbsp sugar To macerate the strawberries, intensifying their sweetness.
- 1 tsp lemon juice Brightens the flavor of the strawberries.
For the Glaze
- 1/2 cup powdered sugar For the glaze that brings everything together.
- 1 tbsp milk Helps achieve the perfect glaze consistency.
- 1/2 tsp vanilla extract Adds a touch of warmth to the glaze.
Instructions
Preparation
- In a small bowl, dissolve the yeast in warm milk with granulated sugar. Let it sit for about 5 minutes until frothy.
- In a large mixing bowl, whisk together the melted butter, egg, and salt. Stir in the activated yeast mixture until well combined.
- Gradually add flour, one cup at a time, stirring until a soft dough forms.
- Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth.
- Place the dough in a greased bowl, cover it with a clean cloth, and let it rise for 1 hour until it doubles in size.
Filling Preparation
- While your dough rises, beat together the softened cream cheese, powdered sugar, heavy cream, and vanilla extract in a separate bowl to create a smooth cheesecake filling.
- In another bowl, mix the chopped strawberries with sugar and lemon juice. Set aside to macerate for about 15 minutes.
Assembly
- Once the dough has risen, punch it down and roll it out into a rectangle on a floured surface.
- Evenly distribute the cheesecake filling over the rolled-out dough, leaving a small border around the edges.
- Tightly roll the dough from one end to the other, creating a log shape.
- Cut the log into 12 even pieces and place them in a greased 9×13-inch baking dish.
- Cover the rolls and let them rise for another 30 minutes.
Baking
- Preheat your oven to 350°F (175°C).
- Bake for 20-25 minutes or until golden brown and fragrant.
- While the rolls bake, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Once the rolls are done, drizzle the glaze over them and top with the macerated strawberries. Serve warm.
Notes
Don’t rush the rising times for fluffy texture; consider adding cinnamon to the filling for extra flavor. You can prepare the dough the night before and refrigerate it after kneading.