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Ultimate Strawberry Cheesecake Sweet Rolls with Cream Cheese Glaze

Three soft Strawberry Cheesecake Sweet Rolls on a white plate, one is broken open revealing strawberry filling and cream cheese.
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Make these soft, fluffy Strawberry Cheesecake Sweet Rolls featuring a creamy cheesecake swirl and fresh strawberry filling. Top them with a simple cream cheese glaze for an indulgent breakfast or dessert.

Ingredients

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  • 1 package (0.25 oz) active dry yeast
  • 1/2 cup warm milk (about 110°F)
  • 1/4 cup granulated sugar, plus 1 teaspoon
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1 cup fresh strawberries, finely diced
  • 1/2 cup cream cheese, softened
  • 1/4 cup powdered sugar (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • 1/2 cup (1 stick) unsalted butter, softened (for spreading)
  • 1/2 cup packed light brown sugar (for filling)
  • 1/2 cup cream cheese, softened (for glaze)
  • 2 cups powdered sugar (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • 2–3 tablespoons milk or heavy cream (for glaze)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let it sit for 5 to 10 minutes until foamy.
  2. Prepare the dough: In a large bowl, whisk together the remaining granulated sugar, eggs, and melted butter. Add the yeast mixture and mix well. Gradually add the flour and salt. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5 to 7 minutes until the dough is smooth and elastic.
  3. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let the dough 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 powdered sugar, and 1 teaspoon vanilla extract until smooth. Set aside.
  5. Prepare the strawberry layer: In a separate bowl, mix the diced strawberries with the brown sugar and 1/2 cup softened butter until combined.
  6. Assemble the rolls: Punch down the risen dough. Roll it out on a lightly floured surface into a large rectangle, about 12×18 inches. Spread the softened butter evenly over the dough. Sprinkle the strawberry-sugar mixture over the butter. Dollop the cheesecake filling mixture evenly over the strawberry layer.
  7. Roll and cut: Starting from the long edge, tightly roll the dough into a log. Cut the log into 12 equal slices.
  8. Second rise: Place the rolls cut-side up in a greased 9×13 inch baking dish. Cover and let them rise again for 30 to 45 minutes. Preheat your oven to 375°F (190°C) during the last 15 minutes of the rise.
  9. Bake: Bake for 25 to 30 minutes, or until the tops are golden brown.
  10. Make the cream cheese glaze: While the rolls cool slightly, whisk together the 1/2 cup cream cheese, 2 cups powdered sugar, 1 teaspoon vanilla extract, and 2 to 3 tablespoons of milk or cream until smooth and pourable. Add more liquid if needed to reach your desired consistency.
  11. Glaze and serve: Pour the glaze over the warm rolls. Serve immediately for the best texture.

Notes

  • For extra soft rolls, cover the pan with foil for the first 15 minutes of baking, then remove the foil to brown the tops.
  • You can use frozen strawberries if you thaw and drain them very well before mixing with the sugar.
  • If you want a stronger cheesecake flavor, add 1 ounce of softened cream cheese directly into the dough before the first rise.

Nutrition

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