Description
Delight in these irresistible Strawberry Cheesecake Rolls featuring a soft, yeasted dough filled with a creamy vanilla-infused cream cheese mixture and chopped fresh strawberries tossed in cornstarch. Finished with a cinnamon brown sugar sprinkle and a sweet vanilla glaze, these rolls are perfect for breakfast, dessert, or a special treat any time of day.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 3/4 cup warm milk
- 1 large egg
- 1 teaspoon vanilla extract
Filling
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup fresh strawberries, chopped
- 1 tablespoon cornstarch
- 1/2 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons softened butter
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Combine dry ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, active dry yeast, and salt until evenly mixed.
- Mix wet ingredients and form dough: In a separate bowl, whisk together the melted butter, warm milk, egg, and vanilla extract. Pour this mixture into the bowl with dry ingredients and stir until a soft dough forms.
- Knead and rise dough: Transfer the dough to a floured surface and knead for 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm spot for 1 to 1.5 hours, or until it doubles in size.
- Prepare filling: In a medium bowl, beat the softened cream cheese with sugar and vanilla extract until smooth. In another small bowl, toss the chopped strawberries with the cornstarch to coat evenly.
- Roll out dough and assemble rolls: Roll the risen dough into a 1/4-inch thick rectangle on a floured surface. Spread the cream cheese mixture evenly over the dough, then scatter the cornstarch-coated strawberries on top.
- Add cinnamon sugar and butter: Mix the brown sugar and ground cinnamon, then sprinkle this over the strawberry layer. Dot the surface with softened butter to add richness.
- Form rolls: Starting from one long edge, tightly roll the dough into a log shape. Using a sharp knife, slice the log into 12 equal rolls.
- Final rise: Place the rolls into a greased baking dish, cover with a cloth, and allow them to rise again for about 30 minutes until puffy.
- Bake rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they are golden brown and cooked through.
- Prepare glaze and serve: In a small bowl, whisk together powdered sugar, milk, and vanilla extract to create the glaze. Drizzle the glaze over the warm strawberry cheesecake rolls before serving.
Notes
- For best results, make sure the milk is warm but not hot to activate the yeast properly.
- You can substitute fresh strawberries with frozen, but be sure to thaw and drain excess moisture.
- Let the rolls cool slightly before glazing to ensure the glaze doesn’t melt and become too runny.
- These rolls can be stored in an airtight container for up to 2 days or frozen for later use.
- Feel free to add chopped nuts like pecans or walnuts into the filling for a crunchy texture.
