Easy Strawberry Cheesecake Rolls

This hearty strawberry cheesecake sweet roll recipe transforms ordinary mornings into special celebrations with its perfect blend of tart strawberries and creamy cheesecake filling all wrapped in pillowy soft dough. The contrast between the fruity brightness and rich creaminess creates an unforgettable breakfast treat that feels like a warm hug with every bite.

I first created these rolls for my daughter's birthday breakfast and they've become our most requested special occasion morning treat. The look on everyone's faces when they take that first bite makes all the effort absolutely worthwhile.

Ingredients

• All purpose flour: Provides the perfect structure for soft yet sturdy dough
• Active dry yeast: Gives these rolls their beautiful rise and pillowy texture
• Cream cheese: Creates that signature tangy cheesecake flavor that pairs perfectly with strawberries
• Fresh strawberries: Offer bright pops of flavor and natural sweetness throughout each roll
• Cornstarch: Helps thicken the strawberry filling preventing soggy rolls
• Lemon juice: Balances the sweetness and enhances the natural strawberry flavor
• Powdered sugar: Creates that classic sweet glaze that puts these rolls over the top

Step-by-Step Instructions

Prepare the Dough:

Combine warm milk, sugar, and yeast in a large mixing bowl and let sit until foamy, about 5 minutes. This activation period ensures proper rising later. Add softened butter, egg, salt, and 2 cups flour, mixing until combined. Gradually incorporate remaining flour until a soft dough forms. Knead thoroughly for 5 to 7 minutes until the dough becomes smooth and elastic with a slight tacky feel. Place in a greased bowl, cover with a clean kitchen towel, and allow to rise in a warm spot for 1 to 1.5 hours until doubled in size.

Make the Cheesecake Filling:

Beat softened cream cheese, sugar, and vanilla extract in a medium bowl until completely smooth and fluffy, about 2 minutes. The filling should be spreadable but not runny. Taste and adjust sweetness if needed, remembering that the strawberry layer will add additional sweetness.

Prepare the Strawberry Filling:

Combine chopped strawberries, sugar, cornstarch, and lemon juice in a small saucepan over medium heat. Cook, stirring frequently, until mixture thickens to a jam-like consistency, about 5 to 7 minutes. The filling should coat the back of a spoon and leave a clear path when you run your finger through it. Remove from heat and cool completely before using to prevent melting the cheesecake layer.

Roll and Assemble:

Roll the risen dough on a lightly floured surface into a large rectangle approximately 12×18 inches with even thickness throughout. Spread the cheesecake filling in an even layer across the dough leaving a half inch border on all sides. Distribute the cooled strawberry filling over the cheesecake layer, ensuring even coverage. Starting from one long edge, roll the dough into a tight log, applying gentle even pressure as you go.

Slice and Rise Again:

Using a sharp knife or unflavored dental floss, slice the log into 12 equal pieces, about 1.5 inches thick. Arrange rolls in a greased 9×13 inch baking dish with slight space between each. Cover with a clean towel and let rise again in a warm spot for 30 to 45 minutes until puffy and nearly doubled.

Bake the Rolls:

Preheat oven to 350°F and bake the risen rolls for 25 to 30 minutes until golden brown on top and fully cooked in the center. The internal temperature should reach about 190°F if using a thermometer. The rolls will puff up beautifully and fill the pan with their heavenly aroma.

Glaze and Serve:

Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. While rolls are still warm but not hot, drizzle the glaze generously over the tops allowing it to seep into crevices. Serve immediately while still warm for the ultimate gooey comforting experience.

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You Must Know

The cream cheese in this recipe is truly the star ingredient for me. It transforms what would be a standard fruit roll into something extraordinary with that distinctive cheesecake flavor. My grandmother always used full-fat cream cheese in her baking saying that some ingredients simply shouldn't be substituted and this is definitely one of them.

Make Ahead Tips

These strawberry cheesecake rolls can be prepared in advance to make your morning easier. After slicing the rolls and placing them in the baking dish, cover tightly with plastic wrap and refrigerate overnight. In the morning, remove the rolls from the refrigerator and let them sit at room temperature for about 30 minutes while your oven preheats. This slow rise actually develops even more flavor in the dough making for an even more delicious final product.

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Ingredient Substitutions

While this recipe shines with fresh strawberries you can use frozen strawberries in a pinch. Thaw them completely and drain any excess liquid before cooking to avoid a watery filling. If strawberry season has passed you can substitute other berries like raspberries, blueberries, or even a mixed berry blend for different flavor profiles while keeping the same cooking method.

Serving Suggestions

These strawberry cheesecake rolls are delicious on their own but can be elevated for special occasions. Serve them alongside a fruit salad featuring fresh strawberries to echo the flavors in the rolls. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream transforms them from breakfast to impressive dessert.

Frequently Asked Questions

→ Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. However, make sure to thaw and drain them before cooking to avoid excess moisture in the filling.

→ How do I store the leftover rolls?

Store the rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave before serving.

→ Can I make the rolls ahead of time?

Yes, you can prepare the rolls the night before baking. Simply cover them and refrigerate after the second rise. Bake them the next morning for fresh rolls.

→ What can I use as a substitute for cream cheese?

Mascarpone or ricotta cheese can be used as a substitute for cream cheese, but the flavor and texture may vary.

→ Can I make the rolls gluten-free?

You can try using a gluten-free flour blend designed for yeast baking. However, the texture may be slightly different from traditional rolls.