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Strawberry Cheesecake Sweet Rolls

A close-up showing the fluffy interior of a Strawberry Cheesecake Sweet Roll dripping with pink strawberry glaze.
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Make these soft, sweet rolls featuring a creamy cheesecake swirl filling and topped with a bright strawberry cream cheese glaze. This recipe yields decadent breakfast pastries perfect for brunch.

Ingredients

Scale
  • 1 package active dry yeast
  • 1/2 cup warm milk (about 105-115 degrees F)
  • 1/4 cup granulated sugar, plus 1 teaspoon for yeast
  • 2 3/4 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1/2 cup cream cheese, softened (for filling)
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1 teaspoon vanilla extract
  • 1/2 cup strawberry jam or preserves
  • 1/2 cup cream cheese, softened (for glaze)
  • 1 1/2 cups powdered sugar
  • 2 tablespoons milk or heavy cream
  • 1/4 cup chopped fresh strawberries (for glaze)

Instructions

  1. Activate the yeast: In a small bowl, mix the warm milk, 1 teaspoon sugar, and yeast. Let stand for 5 to 10 minutes until foamy.
  2. Prepare the dough: In a large bowl, whisk together the flour and salt. Add the yeast mixture, 1/4 cup sugar, melted butter, and 1 egg. Mix until a shaggy dough forms.
  3. Knead the dough: Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Make the cheesecake filling: While the dough rises, beat the 1/2 cup softened cream cheese, 1/4 cup sugar, egg yolk, and vanilla extract until smooth. Set aside.
  5. Roll out the dough: Punch down the risen dough. On a floured surface, roll the dough into a 12×18 inch rectangle.
  6. Assemble the rolls: Spread the cheesecake filling evenly over the dough. Dollop spoonfuls of strawberry jam over the filling and gently swirl with a knife.
  7. Shape and cut: Starting from a long edge, tightly roll the dough into a log. Cut the log into 12 equal pieces.
  8. Second rise: Place the rolls cut-side up in a greased 9×13 inch baking pan. Cover and let rise for 30 minutes. Preheat your oven to 375 degrees F during this time.
  9. Bake: Bake for 20 to 25 minutes until golden brown. Let cool slightly in the pan.
  10. Make the glaze: Whisk together the 1/2 cup cream cheese, powdered sugar, and 2 tablespoons milk until smooth. Stir in the chopped fresh strawberries.
  11. Glaze and serve: Drizzle the strawberry cream cheese glaze over the warm rolls before serving.

Notes

  • For a softer roll, cover the pan with foil for the first 15 minutes of baking.
  • If your jam is very thick, warm it slightly before swirling it into the filling.
  • You can use frozen strawberries for the glaze, thaw them first and pat them dry.

Nutrition

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