Strawberry Cheesecake Sweet Rolls
Ever dreamed of baking fluffy sweet rolls at home? [Strawberry Cheesecake Sweet Rolls] are your answer. Learn tips for perfect texture. Discover now.
Ingredients
- For the Dough:
- 3 ½ cups all-purpose flour
- 1 packet 7g instant yeast
- ¼ cup granulated sugar
- ¾ cup warm milk about 43°C/110°F
- ¼ cup unsalted butter melted
- 1 large egg
- ½ teaspoon salt
- For the Cheesecake Filling:
- 200 g 7 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- For the Strawberry Layer:
- 1 cup fresh strawberries finely chopped
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- Make the Dough:
- In a large bowl, mix warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy. Add melted butter, egg, salt, and flour. Mix and knead for 5–8 minutes until smooth. Cover and let rise for 1 hour or until doubled in size.
- Prepare Strawberry Filling:
- In a small saucepan, combine strawberries, sugar, and cornstarch. Cook over medium heat for 5–7 minutes until thickened. Let cool.
- Prepare Cheesecake Filling:
- In a bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
- Assemble the Rolls:
- Roll out dough into a large rectangle (about 9x13 inches). Spread cream cheese mixture evenly, then spoon the cooled strawberry filling over it.
- Roll and Cut:
- Roll the dough tightly into a log and cut into 12 even rolls. Place in a greased 9x13-inch baking dish. Cover and let rise for 30–45 minutes.
- Bake:
- Preheat oven to 175°C (350°F). Bake for 20–25 minutes or until golden and cooked through. Let cool slightly.
- Glaze:
- Mix powdered sugar, vanilla, and milk to create glaze. Drizzle over warm rolls and serve.
Notes
- Use room temperature ingredients (especially egg and cream cheese) for a smoother dough and filling.
- Fresh strawberries are best, but you can use thawed frozen strawberries – just drain excess liquid well.
- Avoid overfilling to prevent the rolls from unrolling or becoming soggy.
- Use dental floss or a serrated knife for clean cuts when slicing the dough log into rolls.
- Double-proofing gives lighter, fluffier results. Don’t skip the second rise.
- Don’t overbake – remove when lightly golden to keep them soft and moist.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Freeze unbaked rolls after cutting and rise them before baking for a future treat.
- Top with crushed freeze-dried strawberries for a stronger berry flavor and a bakery-style finish.
