Description
Strawberry Cheesecake Sweet Rolls blend bakery magic with breakfast comfort, turning classic morning treats into a delightful dessert-inspired experience. Creamy cheesecake filling and fresh strawberry swirls make these rolls a perfect weekend breakfast surprise that friends and family will absolutely adore.
Ingredients
Scale
Main Ingredients:
- 2 ¾ cups all-purpose flour
- 1 egg
- 8 oz cream cheese, softened
- 1 ½ cups fresh strawberries, diced
- 4 oz cream cheese, softened
Supporting Ingredients:
- ¾ cup warm milk (about 110°F / 43°C)
- ¼ cup unsalted butter, melted
- ¼ cup granulated sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- ½ teaspoon salt
Finishing/Topping Ingredients:
- ⅓ cup granulated sugar
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- ¼ cup butter, softened
- 1 cup powdered sugar
- ½ tablespoons milk (adjust for desired consistency)
Instructions
- Activate the yeast mixture by combining 34 cup warm milk (110F), 14 cup sugar, and yeast. Wait 5 minutes until it becomes foamy and bubbly.
- Incorporate 14 cup melted butter and 1 egg into the yeast mixture. Gradually blend 234 cups flour and 12 teaspoon salt to create a soft, cohesive dough.
- Knead the dough for 6-8 minutes by hand or 4-5 minutes with a mixer until it becomes smooth and elastic.
- Transfer the dough to a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1-1.5 hours until it doubles in volume.
- Create strawberry sauce by combining 112 cups diced strawberries, 2 tablespoons sugar, 2 teaspoons cornstarch, and 1 tablespoon lemon juice in a saucepan.
- Simmer the strawberry mixture over medium heat for 5-7 minutes until it thickens. Remove from heat and allow to cool completely.
- Prepare the cheesecake filling by whisking 8 oz softened cream cheese, 13 cup sugar, and 1 teaspoon vanilla until completely smooth.
- Roll the risen dough into a 12×18-inch rectangle on a lightly floured surface.
- Spread the cream cheese mixture evenly across the dough, leaving a small border around the edges.
- Carefully distribute the cooled strawberry sauce over the cream cheese layer.
- Roll the dough tightly from the long side, creating a compact log.
- Cut the log into 12 equal-sized rolls using a sharp knife or unflavored dental floss.
- Place the rolls in a greased 9×13-inch baking pan. Cover and let them rise for 30-45 minutes.
- Preheat your oven to 350F (175C) during the final rising period.
- Bake the rolls for 25-30 minutes until they turn golden brown and sound hollow when tapped.
- Whip the glaze by beating 4 oz cream cheese, 14 cup softened butter, 1 cup powdered sugar, 1 teaspoon vanilla, and 12 tablespoons milk until creamy.
- Drizzle the glaze over warm rolls immediately before serving.
Notes
- Roll the dough on a well-floured surface to prevent sticking and ensure easy handling of the delicate filling.
- Use ripe, fresh strawberries for the most vibrant flavor and natural sweetness in your filling.
- Let the rolls rise in a warm, draft-free spot to help them develop a soft, pillowy texture.
- Cool the strawberry filling completely before spreading to prevent the dough from becoming soggy and ensure clean, defined swirls.
- Prep Time: 2 hours 10 minutes
- Cook Time: 32-37 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg