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Easy Strawberry Cheesecake Sweet Rolls

Soft and fluffy yeast rolls filled with creamy cheesecake filling and fresh strawberries, topped with a sweet vanilla glaze.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 cup warm milk approx 110°F
  • 1 packet active dry yeast 2 1/4 tsp
  • 0.5 cup granulated sugar divided
  • 0.33 cup unsalted butter melted
  • 1 large egg room temperature
  • 4 cups all-purpose flour
  • 1 tsp salt
Filling
  • 8 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 1 tsp vanilla extract
  • 1.5 cups fresh strawberries chopped
  • 1 tbsp cornstarch
Glaze
  • 1.5 cups powdered sugar
  • 2-3 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • Stand Mixer or Large Bowl
  • 9x13 Baking Pan
  • Rolling pin
  • Dental Floss or Knife

Method
 

  1. In a bowl, combine warm milk and 1 tbsp sugar. Sprinkle yeast on top and let bloom for 5-10 minutes.
  2. Whisk in melted butter, egg, remaining sugar, and salt. Gradually add flour and knead until a soft, tacky dough forms (5-7 mins).
  3. Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled.
  4. Beat cream cheese, sugar, and vanilla for filling. Toss chopped strawberries with cornstarch in a separate bowl.
  5. Roll risen dough into a 12x18 inch rectangle. Spread cream cheese mixture over dough and top with strawberries.
  6. Roll dough tightly into a log and cut into 12 rolls. Place in a greased 9x13 inch pan.
  7. Cover and let rise again for 30-45 minutes. Preheat oven to 375°F (190°C).
  8. Bake for 20-25 minutes until golden. Whisk glaze ingredients together.
  9. Cool rolls for 10 minutes, then drizzle with glaze and serve warm.

Notes

Use dental floss to cut the rolls cleanly without squishing them. Store leftovers in the fridge.