Delightful Strawberry Cheesecake Rolls

Turn any regular morning into a celebration with these indulgent strawberry cheesecake sweet rolls. The magic happens when tangy strawberries meet velvety cheesecake filling, all wrapped in fluffy, soft dough. Each bite brings together the bright fruitiness and rich creaminess for a morning treat that'll warm your soul.

I whipped these up for my daughter's birthday breakfast years ago, and now everyone begs for them whenever we're celebrating something special. Watching their faces light up after that first bite makes the whole process worth it.

Ingredients

• All purpose flour: Forms the backbone for rolls that are soft but still hold their shape
• Active dry yeast: The magic that makes your dough puff up into cloud-like softness
• Cream cheese: Delivers that classic cheesecake tang that works so well with sweet berries
• Fresh strawberries: Add bursts of juicy sweetness throughout each roll
• Cornstarch: Keeps your berry filling thick so your rolls don't get mushy
• Lemon juice: Cuts through sweetness and makes the strawberry flavor pop
• Powdered sugar: Makes that sweet, dreamy glaze that takes these treats to another level

Step-by-Step Instructions

Prepare the Dough:

Mix warm milk, sugar and yeast in a big bowl and wait about 5 minutes until it bubbles up. This waiting step ensures good rising later on. Throw in the soft butter, egg, salt, and 2 cups flour, then stir until everything comes together. Slowly add the rest of the flour until you get a soft dough. Knead it good for 5-7 minutes until it feels smooth and slightly sticky. Put it in a greased bowl, cover with a towel, and let it sit somewhere warm for 1-1.5 hours until it doubles up.

Make the Cheesecake Filling:

Whip the soft cream cheese with sugar and vanilla in a bowl for about 2 minutes until it's fluffy and smooth. You want it easy to spread but not runny. Give it a taste and add more sugar if needed, keeping in mind the strawberry part will bring extra sweetness too.

Prepare the Strawberry Filling:

Throw chopped strawberries, sugar, cornstarch and lemon juice in a saucepan over medium heat. Stir it often until it gets thick like jam, usually 5-7 minutes. You'll know it's ready when it coats a spoon and stays separated when you run your finger through it. Let it cool completely so it won't melt your cheese layer.

Roll and Assemble:

Flatten the puffy dough on a floured counter into a big rectangle about 12×18 inches, making sure it's even all over. Spread the cheesecake mix across it, leaving a small border around the edges. Drop the cooled strawberry mix on top, spreading it evenly. Starting from a long side, roll everything into a tight log, using gentle pressure as you go.

Slice and Rise Again:

Cut the log into 12 even pieces, about 1.5 inches thick, using a sharp knife or dental floss. Put them in a greased 9×13 baking dish with a bit of space between each one. Cover with a towel and let them puff up again in a warm spot for 30-45 minutes until they're almost doubled in size.

Bake the Rolls:

Heat your oven to 350°F and bake the rolls for 25-30 minutes until they turn golden on top and cook through the middle. If you've got a thermometer, the inside should hit about 190°F. They'll puff up nicely and make your kitchen smell amazing.

Glaze and Serve:

Mix powdered sugar, milk and vanilla in a small bowl until it's smooth enough to pour. While the rolls are still warm but not hot, pour the glaze all over them so it sinks into all the nooks and crannies. Grab one while they're still warm for the best gooey, comforting experience.

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You Must Know

For me, cream cheese really makes this recipe special. It turns what would be just a fruit roll into something much fancier with that real cheesecake taste. My grandma always insisted on using full-fat cream cheese in her baking. She'd say some ingredients just can't be swapped out, and I totally agree when it comes to this one.

Make Ahead Tips

You can prep these rolls ahead to save time in the morning. Just cut them and put them in your baking dish, cover them tightly with plastic wrap, and stick them in the fridge overnight. In the morning, take them out and let them sit at room temperature for about 30 minutes while your oven warms up. This slow rise actually brings out even more flavor in the dough, making your finished rolls taste even better.

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Ingredient Substitutions

Fresh strawberries work best in this recipe, but frozen ones will do in a pinch. Just make sure to thaw them completely and drain off any extra juice before cooking so your filling doesn't get too watery. If strawberries aren't in season, try other berries like raspberries, blueberries, or even a mix. Just cook them the same way for tasty alternatives.

Serving Suggestions

These rolls taste amazing on their own, but you can fancy them up for special occasions. Pair them with a bowl of fresh fruit salad that includes strawberries to echo the flavors inside. Adding a spoonful of lightly sweetened whipped cream or a scoop of vanilla ice cream turns them from breakfast into an impressive dessert.

Common Questions

→ Can I use frozen strawberries instead of fresh?

You can definitely use frozen strawberries. Just remember to thaw them completely and drain off extra liquid before you cook them for your filling.

→ How do I store the leftover rolls?

Keep your leftover rolls in a sealed container at room temperature for up to 2 days. They'll last in the fridge for about 5 days. Warm them up quickly in the microwave before you eat them.

→ Can I make the rolls ahead of time?

You can totally prep these rolls the evening before you want to bake them. Just get them through the second rise, cover them up, and stick them in the fridge overnight. Then bake them fresh in the morning.

→ What can I use as a substitute for cream cheese?

Try mascarpone or ricotta cheese if you don't have cream cheese. Just know they'll give you a slightly different taste and feel in your finished rolls.

→ Can I make the rolls gluten-free?

You can swap in a gluten-free flour mix that works with yeast. Your rolls might turn out a bit different from the original version though.