Description
Soft homemade strawberry cheesecake rolls filled with creamy sweetened cream cheese, strawberry preserves, and fresh strawberries, then finished with a smooth cream cheese glaze.
Ingredients
Scale
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/3 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup strawberry jam or preserves
- 1 cup fresh strawberries, diced
- 1 teaspoon vanilla extract, for strawberry filling
- 8 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract, for cheesecake filling
- 4 ounces cream cheese, softened, for glaze
- 1 cup powdered sugar, for glaze
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract, for glaze
Instructions
- Combine warm milk and yeast and let stand for 5 minutes. Add sugar, eggs, and melted butter. Gradually mix in flour and salt until a dough forms. Knead for 6-8 minutes, cover, and let rise for 1 hour or until doubled.
- Beat 8 ounces softened cream cheese with 1/3 cup powdered sugar and 1 teaspoon vanilla until smooth and creamy.
- Roll the risen dough into a large rectangle about 1/4 inch thick. Spread the cheesecake mixture evenly over the dough. Spread strawberry jam over the cream cheese and scatter diced strawberries evenly on top.
- Starting from a long edge, roll the dough tightly into a log. Cut into 12 equal rolls and arrange in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes.
- Preheat the oven to 350°F. Bake the rolls for 25-30 minutes, until golden brown and cooked through.
- Beat 4 ounces softened cream cheese, 1 cup powdered sugar, 1/2 teaspoon vanilla, and 2-3 tablespoons milk until smooth. Adjust the milk as needed for the desired consistency.
- Drizzle the cream cheese glaze over the warm rolls and serve.
Notes
- Dry fresh strawberries thoroughly before dicing to limit excess moisture in the filling.
- Use softened cream cheese so the cheesecake filling spreads without tearing the dough.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat an individual refrigerated roll for about 15-20 seconds in the microwave.
- For overnight preparation, assemble and refrigerate the unbaked rolls, then let them become puffy before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 480
- Sugar: 39
- Sodium: 260
- Fat: 19
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 2
- Protein: 8
- Cholesterol: 75