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Strawberry Cheesecake Sweet Rolls

Two cross-sections of fluffy Strawberry Cheesecake Sweet Rolls showing the swirl of cream cheese and strawberry filling.
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A recipe for soft, fluffy sweet rolls featuring a creamy cheesecake swirl and a bright strawberry filling.

Ingredients

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  • 1 package active dry yeast
  • 1/2 cup warm milk (about 110°F)
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 1 large egg
  • 1/4 cup unsalted butter, melted
  • 2 1/2 cups all-purpose flour plus more for dusting
  • 1/2 teaspoon salt
  • 1/2 cup cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen strawberries, finely chopped
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1 cup powdered sugar for glaze
  • 2 tablespoons milk for glaze
  • 1/2 teaspoon vanilla extract for glaze

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon sugar, and yeast. Let stand for 5 to 10 minutes until foamy.
  2. In a large bowl, whisk together the remaining 1/4 cup sugar, melted butter, and egg. Stir in the yeast mixture.
  3. Gradually add the flour and salt. Mix until a shaggy dough forms. Knead on a lightly floured surface for 6 to 8 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the cheesecake filling: In a medium bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and vanilla extract until smooth. Set aside.
  5. Prepare the strawberry swirl: In a small saucepan, combine chopped strawberries, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens, about 3 minutes. Remove from heat and let cool slightly.
  6. Punch down the risen dough. Roll it out on a lightly floured surface into a 12×18 inch rectangle.
  7. Spread the cheesecake filling evenly over the dough, leaving a 1-inch border on one long edge. Drizzle the cooled strawberry mixture over the cream cheese layer.
  8. Starting from the long edge opposite the border, tightly roll up the dough. Pinch the seam closed.
  9. Cut the log into 12 equal rolls. Place the rolls cut-side up in a greased 9×13 inch baking dish. Cover and let rise again for 30 minutes.
  10. Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until golden brown.
  11. Prepare the glaze: Whisk together the powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Drizzle over the warm rolls before serving.

Notes

  • For a make-ahead option, assemble the rolls, place them in the baking dish, cover tightly, and refrigerate for up to 12 hours before the second rise and baking. Add 5 to 10 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer a less runny filling, use frozen strawberries and cook them down slightly longer until very thick.

Nutrition

Find it online: https://savorandpin.com/strawberry-cheesecake-sweet-rolls-recipe/