Strawberry Cheesecake Sweet Rolls
Soft, pillowy breakfast rolls filled with creamy strawberry cheesecake and baked until golden.
Ingredients
Ingredients
- 4 cups all-purpose flour
- 1 cup whole milk warmed to 110°F
- 1/4 cup granulated sugar plus 1/4 cup granulated sugar for filling
- 2 teaspoons active dry or instant yeast
- 2 large eggs room temperature
- 1/2 cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla bean paste
- 8 oz cream cheese softened
- 1 cup fresh strawberries finely diced
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter softened, for greasing and brushing
- 1/2 cup powdered sugar for dusting or light icing
- 1 –2 tablespoons milk or cream for mixing with powdered sugar (if making icing)
Instructions
- In a large mixing bowl, combine the warm milk, 1/4 cup granulated sugar, and yeast, whisk to dissolve, and let sit for 5–10 minutes until foamy.
- Add the eggs, melted butter, and vanilla bean paste to the yeast mixture and whisk until smooth.
- Add 3 1/2 cups of the flour and the salt to the bowl and stir with a wooden spoon or dough hook until a soft, shaggy dough forms.
- Gradually add the remaining 1/2 cup flour, a little at a time, mixing until the dough is soft, slightly tacky, and pulls away from the sides of the bowl.
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth, elastic, and stretchy.
- Lightly grease a large bowl with about 1 tablespoon of the softened butter, place the dough in the bowl, turn to coat, cover with a clean towel, and let rise in a warm place for about 1 hour, or until doubled in size.
- While the dough rises, make the filling by beating the cream cheese, remaining 1/4 cup granulated sugar, and vanilla bean paste in a medium bowl until smooth and creamy.
- Gently fold the diced strawberries into the cream cheese mixture until evenly distributed and thick and spreadable.
- Lightly grease a 9x13-inch baking dish with the remaining softened butter and set aside.
- Once the dough has doubled, punch it down gently to release air and transfer it to a lightly floured surface.
- Roll the dough into a large rectangle about 12x18 inches, with the long side facing you.
- Spread the strawberry cream cheese filling evenly over the dough, leaving a small 1/2-inch border along the long edge farthest from you.
- Starting from the long edge closest to you, roll the dough tightly into a log, pinching the seam to seal once fully rolled.
- Trim the ends if needed, then use a sharp knife or dental floss to cut the log into 12 equal rolls.
- Arrange the rolls, cut side up, in the prepared baking dish, spacing them evenly.
- Cover the baking dish with a towel and let the rolls rise in a warm place for 30–45 minutes, until puffy and almost doubled.
- Near the end of the rising time, preheat the oven to 350°F and position a rack in the center of the oven.
- Bake the rolls for 25–30 minutes, until golden brown on top and the centers of the rolls are cooked through.
- Remove the pan from the oven and let the rolls cool in the pan on a wire rack for 10–15 minutes.
- For a light icing, whisk the powdered sugar with 1 tablespoon of milk or cream, adding more milk a little at a time until smooth and pourable.
- Drizzle the icing over the warm rolls or dust generously with powdered sugar, then serve slightly warm.
Notes
- Make the dough softer rather than dry; a slightly tacky dough bakes into lighter, pillowy rolls.
- If your yeast mixture does not foam after 10 minutes, discard and start again with fresh yeast and properly warmed milk.
- Blot very juicy strawberries with a paper towel before folding into the cream cheese to prevent a watery filling.
- For overnight rolls, assemble up to placing sliced rolls in the pan, cover tightly, refrigerate up to 16 hours, then let rise at room temperature 45–60 minutes before baking.
- Leftover rolls keep covered in the refrigerator for up to 3 days; rewarm gently in the oven or microwave before serving.
- If your yeast mixture does not foam after 10 minutes, discard and start again with fresh yeast and properly warmed milk.
- Blot very juicy strawberries with a paper towel before folding into the cream cheese to prevent a watery filling.
- For overnight rolls, assemble up to placing sliced rolls in the pan, cover tightly, refrigerate up to 16 hours, then let rise at room temperature 45–60 minutes before baking.
- Leftover rolls keep covered in the refrigerator for up to 3 days; rewarm gently in the oven or microwave before serving.