Strawberry Cheesecake Rolls
Soft, fluffy sweet rolls filled with creamy cheesecake and sweet strawberry compote, baked to golden perfection and finished with a light glaze. Perfect for breakfast, brunch, or dessert, these rolls combine the best of fruity and creamy flavors in a delightful hand-held treat.
Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Rolling Pin
- Sharp knife or dental floss (for slicing rolls)
- 9×13-inch baking pan
- Parchment paper
- Wire cooling rack
- Saucepan (for compote)
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- 2 ¼ tsp active dry yeast (1 packet)
- 1 cup warm milk (about 110°F/43°C)
- ½ cup granulated sugar
- ¼ cup unsalted butter, softened
- 1 large egg
- 1 tsp salt
For the Cheesecake Filling:
- 8 oz cream cheese, room temperature
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
For the Strawberry Compote:
- 1 ½ cups fresh or frozen strawberries (chopped)
- ¼ cup granulated sugar
- 1 tbsp lemon juice
For the Glaze (optional):
- 1 cup powdered sugar
- 2 tbsp milk or cream
Instructions
- Activate yeast: In a small bowl, combine warm milk, 1 tbsp sugar, and yeast. Let sit 5 minutes until foamy.
- Make dough: In a large bowl or mixer, combine flour, remaining sugar, and salt. Add yeast mixture, softened butter, and egg. Knead until dough is smooth and elastic (about 8-10 minutes).
- First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled.
- Prepare cheesecake filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Set aside.
- Make strawberry compote: In a saucepan, combine strawberries, sugar, and lemon juice. Simmer on medium heat until thickened (about 10 minutes). Cool completely.
- Assemble rolls: Roll dough into a rectangle (about 12x16 inches). Spread cheesecake filling evenly, then top with strawberry compote.
- Roll & slice: Roll dough tightly from the long side, chill 15 minutes for easier slicing. Cut into 12 equal rolls.
- Second rise: Place rolls in a greased or parchment-lined 9x13 pan, cover, and let rise 30 minutes until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake rolls 25–30 minutes until golden brown.
- Glaze: Mix powdered sugar and milk until smooth. Drizzle over warm rolls. Cool slightly before serving.
Notes
- Use room temperature ingredients to ensure smooth dough and filling.
- For cleaner slices, chill the rolled dough before cutting.
- Adjust sweetness by modifying sugar in compote or glaze.
- Store leftovers in an airtight container at room temperature up to 2 days or refrigerate up to 5 days.
- Freeze individual rolls wrapped tightly for up to 3 months; reheat before serving.