Strawberry Cheesecake Sweet Rolls
Delicious rolls that combine the comforting goodness of cinnamon rolls with the rich taste of cheesecake and fresh strawberries for a delightful treat.
Ingredients
For the Dough
- 2 1/4 tsp active dry yeast Ensure it's fresh for proper rising.
- 3/4 cup warm milk About 110°F to 115°F.
- 1/4 cup granulated sugar Helps activate the yeast.
- 1/2 cup unsalted butter, melted Let it cool slightly before mixing.
- 1 large egg At room temperature.
- 3 cups all-purpose flour More or less depending on dough consistency.
- 1/2 tsp salt Enhances flavor.
For the Cheesecake Filling
- 8 oz cream cheese, softened Should be smooth for mixing.
- 1/4 cup powdered sugar Sifted for a smooth filling.
- 1/4 cup heavy cream Whipped slightly before mixing.
- 1 tsp vanilla extract For added flavor.
For the Strawberry Topping
- 1 cup fresh strawberries, chopped Can use frozen if thawed and drained.
- 1 tbsp sugar To sweeten the strawberries.
- 1 tsp lemon juice Enhances the flavor of strawberries.
For the Glaze
- 1/2 cup powdered sugar Sift for smoothness.
- 1 tbsp milk Adjust for desired consistency.
- 1/2 tsp vanilla extract Adds flavor to the glaze.
Instructions
Preparation
- In a small bowl, dissolve the active dry yeast in warm milk along with granulated sugar. Allow this mixture to sit for about 5 minutes until it becomes frothy.
- In a large mixing bowl, combine the melted butter, egg, and salt. Pour in the activated yeast mixture and stir until everything is thoroughly combined.
- Gradually add the flour, one cup at a time, mixing until a cohesive dough forms.
- Turn the dough onto a floured surface. Knead it for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for about 1 hour or until it has doubled in size.
Cheesecake Filling
- In a medium bowl, beat together the softened cream cheese, powdered sugar, heavy cream, and vanilla extract until smooth and creamy.
Strawberry Topping
- In a separate small bowl, mix the chopped strawberries with sugar and lemon juice. Allow this mixture to macerate for about 15 minutes.
Rolling and Baking
- Once the dough has risen, punch it down gently to release the air. Roll it out on a floured surface into a rectangle.
- Spread the creamy cheesecake filling evenly over the rolled-out dough, leaving a small border around the edges.
- Roll the dough up tightly from the long side to create a log. Slice the rolled dough into 12 equal pieces. Place these slices in a greased 9x13-inch baking dish.
- Let them rise for another 30 minutes while preheating your oven to 350°F (175°C).
- Bake the rolls for 20-25 minutes, or until they are golden brown.
Glaze and Serve
- While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Once the rolls are done, drizzle the glaze over the top and pile the macerated strawberries generously on top. Serve warm.
Notes
For extra flavor, consider adding a dash of cinnamon to the cheesecake filling. You can also prepare the dough in advance and refrigerate overnight. Serve with vanilla ice cream for an indulgent dessert experience.