Print

Decadent Strawberry Cheesecake Sweet Rolls with Cream Cheese Glaze

A stack of three Strawberry Cheesecake Sweet Rolls, one cut open to show the berry filling, drizzled with white icing.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow these steps to make soft, fluffy sweet rolls featuring a bright strawberry filling and a tangy cream cheese swirl, topped with a simple cream cheese glaze.

Ingredients

Scale
  • 1 cup whole milk, warmed
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 8 ounces cream cheese, softened, divided
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen strawberries, chopped
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1/2 cup powdered sugar, for glaze
  • 2 tablespoons milk, for glaze

Instructions

  1. Activate the yeast: Combine warm milk, yeast, and 1 teaspoon of the granulated sugar in a bowl. Let stand for 5 minutes until foamy.
  2. Make the dough: In a large bowl, whisk together the remaining granulated sugar, eggs, and melted butter. Add the yeast mixture. Gradually mix in the flour and salt until a shaggy dough forms.
  3. Knead the dough: Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the strawberry filling: In a small saucepan, combine chopped strawberries, 1 tablespoon of granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and let cool completely.
  5. Prepare the cheesecake layer: In a small bowl, beat 4 ounces of the softened cream cheese with the powdered sugar and vanilla extract until smooth. Set aside.
  6. Prepare the rolls: Punch down the risen dough. On a floured surface, roll the dough into a 12×18 inch rectangle.
  7. Assemble the rolls: Spread the cream cheese mixture evenly over the dough, leaving a 1-inch border on one long edge. Spoon the cooled strawberry filling over the cream cheese layer.
  8. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Cut the log into 12 equal rolls.
  9. Second rise: Place the rolls cut-side up in a greased 9×13 inch baking dish. Cover and let rise for 30 minutes. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  10. Bake: Bake for 20 to 25 minutes, or until golden brown.
  11. Make the glaze: While the rolls cool slightly, beat the remaining 4 ounces of cream cheese with the 1/2 cup powdered sugar and 2 tablespoons of milk until smooth.
  12. Glaze and serve: Drizzle the cream cheese glaze over the warm rolls before serving.

Notes

  • For a softer roll, cover the baking dish with foil for the first 15 minutes of baking.
  • If you use frozen strawberries, do not thaw them before making the filling.
  • You can substitute the lemon juice with 1/2 teaspoon of white vinegar for tanginess if needed.

Nutrition

Find it online: https://delishdiarist.com/strawberry-cheesecake-sweet-rolls-recipe/