Strawberry Cheesecake Sweet Rolls (Print Layout)

Soft sweet rolls with creamy cheesecake and fresh strawberry filling, drizzled with vanilla glaze.

# What You Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast (1 packet)
04 - 1/2 cup warm milk
05 - 1/4 cup unsalted butter, melted
06 - 1 large egg
07 - 1/2 teaspoon salt

→ Cheesecake Filling

08 - 8 oz cream cheese, softened
09 - 1/4 cup granulated sugar
10 - 1 teaspoon vanilla extract

→ Strawberry Filling

11 - 1 1/4 cups fresh strawberries, diced
12 - 2 tablespoons granulated sugar
13 - 2 teaspoons cornstarch

→ Glaze

14 - 1 cup powdered sugar
15 - 2 to 3 tablespoons milk
16 - 1/2 teaspoon vanilla extract

# Directions:

01 - Pour warm milk into a large mixing bowl and sprinkle active dry yeast over the surface. Allow the mixture to rest for 5 minutes until it becomes frothy and bubbly, indicating the yeast is active.
02 - Add melted butter, egg, sugar, and salt to the yeast mixture. Stir to combine, then gradually incorporate the flour. Knead the dough for 5 to 8 minutes until it becomes soft, smooth, and slightly tacky. Transfer to a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot until doubled in size, approximately 1 hour.
03 - In a medium bowl, beat the softened cream cheese with granulated sugar and vanilla extract until completely smooth and creamy. Set aside.
04 - Toss the diced fresh strawberries with granulated sugar and cornstarch in a separate bowl until evenly coated. The cornstarch will help thicken the juices during baking.
05 - On a lightly floured surface, roll the risen dough into a 12 by 16-inch rectangle. Spread the cheesecake filling evenly across the surface, leaving a 1/2-inch border along all edges. Scatter the strawberry mixture uniformly over the cream cheese layer.
06 - Starting from one long edge, gently but tightly roll the dough into a log. Pinch the seam firmly to seal it closed. Using a sharp knife, slice the log into 12 equal portions. Arrange the rolls cut-side up in a greased 9 by 13-inch baking pan.
07 - Cover the pan loosely with a towel and let the rolls rise for 20 to 30 minutes until they appear slightly puffy and have expanded to fill most of the pan.
08 - Preheat the oven to 350°F. Bake the rolls for 22 to 25 minutes until the tops are golden brown and the centers are set. Remove from the oven and allow to cool slightly in the pan.
09 - Whisk together powdered sugar, milk, and vanilla extract until a smooth, pourable glaze forms. Drizzle generously over the warm rolls before serving.

# Expert Suggestions:

01 -
  • The dough is forgiving and rises beautifully even if you are nervous around yeast.
  • Cream cheese and strawberries together taste like cheesecake met a cinnamon roll and they fell in love.
02 -
  • If your strawberries are very juicy, toss them with the cornstarch right before assembling to prevent a soggy center.
  • Do not rush the first rise because underproofed dough will be dense and heavy instead of pillowy.
03 -
  • Use unflavored dental floss to cut the rolls instead of a knife for perfectly clean cuts that do not squish the filling.
  • The dough should feel slightly tacky but not sticky, so add flour a tablespoon at a time if needed during kneading.

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