Description
Strawberry Cheesecake Sweet Rolls are a decadent twist on classic cinnamon rolls, combining soft, fluffy dough with a creamy cheesecake filling and a luscious strawberry topping. Each bite is bursting with the sweetness of fresh strawberries, complemented by the tangy richness of cream cheese. These rolls are perfect for brunch, dessert, or any occasion that calls for a show-stopping treat. Drizzle them with a sweet glaze for an extra indulgent touch, and you’ll have a dessert that’s as visually stunning as it is delicious.
Ingredients
Scale
For the Dough:
- 3 ½ cups all-purpose flour
- 2 ¼ teaspoons instant yeast (1 packet)
- ½ cup whole milk (warmed to 110°F)
- ¼ cup granulated sugar
- 1 teaspoon salt
- 2 large eggs
- ¼ cup unsalted butter (softened)
For the Cheesecake Filling:
- 8 oz cream cheese (softened)
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the Strawberry Filling:
- 2 cups fresh strawberries (chopped)
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Ingredient Highlights
- Cream Cheese: Essential for the cheesecake filling, providing a tangy and creamy texture that balances the sweetness.
- Fresh Strawberries: Fresh strawberries create a vibrant, flavorful filling. Frozen strawberries can also be used when fresh are unavailable.
- Milk and Butter: These enrich the dough, giving it a soft, pillowy texture.
- Cornstarch: Helps thicken the strawberry filling, creating a jam-like consistency.
Instructions
Prepare the Dough:
- Activate the Yeast: In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy.
- Mix the Dough: In a large bowl, combine the flour and salt. Add the yeast mixture, eggs, and softened butter. Mix until a shaggy dough forms.
- Knead: Knead the dough on a floured surface for 8-10 minutes, or until it’s smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
- Let it Rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Prepare the Fillings:
- Make the Cheesecake Filling: In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside.
- Make the Strawberry Filling: In a saucepan over medium heat, combine the chopped strawberries, sugar, cornstarch, and lemon juice. Cook for 5-7 minutes, stirring frequently, until thickened. Let it cool completely.
Assemble the Rolls:
- Roll Out the Dough: Punch down the risen dough and roll it out on a floured surface into a 12×18-inch rectangle.
- Spread the Cheesecake Filling: Evenly spread the cream cheese filling over the dough, leaving a ½-inch border around the edges.
- Add the Strawberry Filling: Spoon the cooled strawberry filling over the cream cheese layer.
- Roll Up the Dough: Starting from the long side, roll the dough tightly into a log. Pinch the seam to seal it.
- Cut into Rolls: Use a sharp knife or dental floss to slice the log into 12 equal rolls.
- Arrange and Rise: Place the rolls in a greased 9×13-inch baking dish. Cover and let them rise for 30-45 minutes, or until puffed.
Bake and Glaze:
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown and cooked through.
- Make the Glaze: While the rolls cool slightly, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the Glaze: Drizzle the glaze over the warm rolls before serving.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 12g
- Carbohydrates: 45g
- Protein: 12g