Description
These Best Strawberry Cheesecake Sweet Rolls combine a tender, fluffy dough with a rich cream cheese filling and sweet strawberry jam, topped with a luscious cream cheese glaze. Perfect for breakfast, brunch, or a delightful dessert treat, these rolls offer the perfect balance of creamy, fruity, and sweet flavors with a soft, comforting texture.
Ingredients
Scale
Dough Ingredients
- 3 1/4 cups all-purpose flour (plus more for dusting)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 teaspoon salt
- 3/4 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Fruit Filling
- 1 cup strawberry jam or preserves
- 1 cup fresh strawberries, diced (optional)
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk (adjust for consistency)
Instructions
- Prepare the Dough: In a large bowl, whisk together 3 cups of flour, sugar, yeast, and salt. In a separate bowl, combine warm milk, melted butter, and egg. Pour wet ingredients into dry ingredients and mix until a soft dough forms. Gradually add remaining flour if sticky. Knead on floured surface for 5-7 minutes until smooth. Place dough in a greased bowl, cover, and let rise until doubled, about 1 to 1.5 hours.
- Prepare the Cheesecake Filling: In a medium bowl, beat softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Roll and Fill the Dough: Punch down the risen dough and roll it into a 12×18-inch rectangle. Spread the cream cheese filling evenly over the dough, leaving a small border around the edges. Next, spread the strawberry jam on top of the cheesecake layer and sprinkle diced fresh strawberries if using.
- Roll and Slice: Starting from the long side, roll the dough tightly into a log and seal the edges to prevent filling leakage. Cut the log into 12 to 14 equal-sized rolls. Place the rolls cut side up in a greased baking dish. Cover and let rise for 30 to 45 minutes until puffy.
- Bake the Sweet Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until golden brown. If they brown too quickly, cover loosely with foil. Once baked, allow rolls to cool slightly in the pan.
- Prepare the Cream Cheese Glaze: In a bowl, beat together softened cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth. Adjust the milk quantity to achieve desired glaze consistency.
- Glaze and Serve: Drizzle the cream cheese glaze generously over the warm rolls. Serve immediately to enjoy the best flavor and texture.
Notes
- Make sure the milk is warm but not hot to activate the yeast properly.
- Use room temperature eggs and cream cheese to achieve a smooth batter and filling.
- Diced fresh strawberries are optional but add a nice texture contrast.
- Cover rolls with foil during baking if they start browning too fast to avoid burning.
- The glaze thickness can be adjusted by varying milk quantity.
- Leftover rolls can be stored in an airtight container and reheated gently before serving.
- For a vegan or dairy-free version, substitute cream cheese and butter with appropriate plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
