Strawberry Cheesecake Sweet Rolls Recipe
These Strawberry Cheesecake Sweet Rolls are the perfect spring treat, featuring fresh strawberries and cream cheese frosting! Ideal for breakfast, brunch, or dessert.
Print Share on Twitter Share on FacebookServings: 12 rolls
Calories: 376kcal
Equipment
- Stand mixer with a dough hook (optional but recommended)
- Medium saucepan
- Large mixing bowl
- Measuring cups and spoons
- Rolling Pin
- Sharp knife or dough cutter
- 9x13 inch rectangular baking pan
- Plastic wrap or clean kitchen towel
- Spatula for spreading frosting
- Hand mixer (for frosting)
- Oven thermometer (optional but helpful)
Ingredients
- For the Dough:
- 3 1/2 cups all-purpose flour
- 2 1/4 tsp instant dry yeast
- 1 1/4 cups milk
- 1/3 cup sugar
- 1/3 cup butter
- 3/4 tsp salt
- 1 egg
- For the Filling:
- 1/3 cup butter melted
- 1/3 cup granulated sugar
- 2 1/2 cups chopped fresh strawberries
- For the Frosting:
- 3 oz full-fat cream cheese softened
- 3 tbsp unsalted butter softened
- 1/2 tsp vanilla extract
- 2/3 cup powdered sugar
- Additional:
- Butter for greasing the pan
- Vegetable oil for rolling the dough
Instructions
- Prepare the Dough:
- In a stand mixer bowl, combine flour and yeast. Mix briefly.
- Melt butter in a saucepan over medium heat, then stir in sugar and salt. Add milk slowly, ensuring the mixture is lukewarm (105°F).
- Whisk in the egg, then pour the wet ingredients into the dry mixture.
- Knead with a dough hook for 3-4 minutes until the dough is soft and slightly tacky. Add flour if necessary.
- Cover the bowl with plastic wrap and let the dough rise in a warm spot for about 2 hours, until doubled in size.
- Prepare the Filling:
- Mix chopped strawberries and sugar in a bowl.
- Lightly grease a work surface with vegetable oil and roll the dough into an 18x12 inch rectangle.
- Brush melted butter over the dough, then spread the strawberry mixture evenly.
- Assemble the Rolls:
- Roll the dough tightly from the long side into a log. Slice into 12 equal pieces.
- Arrange the rolls in a greased 9x13 inch pan. Cover and let rise for 20 minutes.
- Bake:
- Preheat oven to 350°F.
- Bake rolls for 35-40 minutes, until golden brown. Let them cool in the pan for 20-25 minutes.
- Make the Frosting:
- Beat cream cheese, butter, and vanilla until smooth. Add powdered sugar and mix until light and fluffy.
- Spread frosting over the slightly warm rolls and sprinkle with extra chopped strawberries.
- Make Ahead Instructions
- Prepare the rolls the night before and refrigerate. In the morning, place the cold dish in a cold oven, allowing it to warm as the oven preheats to 350°F. Bake as directed.
- Enjoy these deliciously sweet and tangy Strawberry Cheesecake Sweet Rolls with your loved ones!
Video
Notes
Tips for the Best Strawberry Cheesecake Sweet Rolls
- Temperature Matters: Ensure the butter-milk mixture is lukewarm (105°F). If it’s too hot, it can kill the yeast, preventing the dough from rising.
- Even Rolling: Roll the dough into an even rectangle to ensure uniform baking and an attractive swirl.
- Cutting Tip: Use unflavored dental floss or a sharp knife to cut the rolls cleanly without squishing them.
- Don’t Skip the Second Rise: The second rise after placing the rolls in the pan is crucial for a fluffy texture.
- Strawberry Options: Use ripe, juicy strawberries for the best flavor. Frozen strawberries can work but thaw and drain them well to avoid excess moisture.
- Overnight Prep: To save time in the morning, prepare the rolls the night before and refrigerate. Follow the “Make Ahead Instructions” in the recipe.
- Frost While Warm: Spreading the frosting while the rolls are slightly warm allows it to seep into the cracks, adding extra flavor.
- Customize: Add a sprinkle of cinnamon to the filling for an extra flavor boost or use mixed berries for a unique twist.
Nutrition
Serving: 1Roll | Calories: 376kcal | Carbohydrates: 50g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 277mg | Potassium: 161mg | Fiber: 2g | Sugar: 21g | Vitamin A: 570IU | Vitamin C: 18mg | Calcium: 54mg | Iron: 2mg
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.