Strawberry Cheesecake Rolls (Print-Friendly Version)

# What You'll Need:

→ Dough

01 - 1 large egg
02 - 1/4 cup unsalted butter, melted
03 - 3/4 cup warm milk (about 110°F)
04 - 1/2 teaspoon salt
05 - 2 1/4 teaspoons instant yeast
06 - 1/4 cup granulated sugar
07 - 3 1/2 cups all-purpose flour

→ Strawberry Cheesecake Filling

08 - 1/4 cup strawberry jam
09 - 1 cup fresh strawberries, finely chopped
10 - 1 teaspoon vanilla extract
11 - 1/4 cup granulated sugar
12 - 8 ounces cream cheese, softened

→ Cinnamon Sugar Mixture

13 - 1 1/2 teaspoons ground cinnamon
14 - 1/2 cup brown sugar
15 - 1/4 cup unsalted butter, softened

→ Cream Cheese Glaze

16 - 2 tablespoons milk, plus more if needed
17 - 1 teaspoon vanilla extract
18 - 1 cup powdered sugar
19 - 2 tablespoons unsalted butter, softened
20 - 4 ounces cream cheese, softened

# Step-by-Step Directions:

01 - Grab your large bowl and toss in the flour, sugar, yeast, and salt. In a different bowl, whisk the warm milk, melted butter, and that egg together. Dump the wet mix into the dry and stir until everything sticks together. Sprinkle some flour on your counter and knead until the dough gets nice and stretchy—usually takes about 5 to 7 minutes. Drop it into a greased bowl, pop a cover on, and let it hang out until it’s doubled, about one hour.
02 - Blend the cream cheese until it’s soft using a mixer, then dump in the sugar and vanilla. Keep beating until it’s super creamy. Mix in the jam and chopped strawberries with a spatula so everything gets mixed up.
03 - Just stir the softened butter together with brown sugar and cinnamon in a small bowl. Mix until it turns into one sweet paste.
04 - After your dough doubles, punch it down and roll it into a big 12 by 18 inch rectangle on a floured surface. Smear the cinnamon sugar paste all over, then scoop on the cheesecake strawberry mix. Roll it up tight (long way), chop the log into 12 slices, and space them out in a greased 9 by 13 inch pan. Cover up and let ’em puff up for half an hour.
05 - Get your oven hot at 350°F (175°C). Chuck the pan in for about 20 to 25 minutes until the tops look golden and everything’s cooked through.
06 - While the rolls are baking, whip the cream cheese and softened butter with a mixer until fluffy. Dump in the powdered sugar and vanilla, blend again, then splash in milk until it pours but stays thick.
07 - Let the rolls cool just a bit, then pour that cream cheese glaze over every roll. Dig in while they’re still warm.

# Helpful Notes:

01 - You can make the rolls and stick ’em in the fridge unbaked overnight, then bake them fresh in the morning.
02 - If you can’t score fresh strawberries, swap in some strawberry preserves instead.
03 - Want an extra sweet kick? Dust more cinnamon sugar on top before you bake them.

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