Print

Ultimate Soft Strawberry Cheesecake Sweet Rolls with Creamy Strawberry Glaze

A close-up of a Strawberry Cheesecake Sweet Roll with a bite taken out, showing creamy filling and raspberry topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will bake soft, fluffy sweet rolls filled with a tangy cheesecake swirl and fresh strawberries. Top these bakery-style rolls with a rich strawberry cream cheese glaze for an indulgent breakfast or dessert.

Ingredients

Scale
  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 8 ounces cream cheese, softened (for filling)
  • 1/2 cup powdered sugar (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • 1 cup fresh or frozen strawberries, finely chopped (for filling)
  • 1/2 cup (1 stick) unsalted butter, softened (for rolling)
  • 1/2 cup packed light brown sugar (for rolling)
  • 1 tablespoon ground cinnamon
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (for glaze)
  • 1/4 cup strawberry puree (for glaze)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining granulated sugar, flour, salt, egg, and melted butter to the yeast mixture. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic.
  3. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Mix in the chopped strawberries. Set aside.
  5. Prepare the butter mixture: In a small bowl, mix the 1/2 cup softened butter with the brown sugar and cinnamon until combined.
  6. Shape the rolls: Punch down the risen dough. Roll it out on a lightly floured surface into a large rectangle, about 12×18 inches. Spread the cinnamon-sugar butter mixture evenly over the dough. Spread the strawberry cheesecake filling over the butter layer.
  7. Roll and cut: Starting from the long edge, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls.
  8. Second rise: Arrange the rolls in a greased 9×13 inch baking pan. Cover and let them rise again in a warm spot for 30 to 45 minutes until puffy.
  9. Bake the rolls: Preheat your oven to 375°F (190°C). Bake the rolls for 20 to 25 minutes, or until golden brown.
  10. Make the glaze: While the rolls cool slightly, whisk together the powdered sugar, milk, and strawberry puree until smooth.
  11. Glaze and serve: Drizzle the strawberry cream cheese glaze generously over the warm sweet rolls. Serve immediately.

Notes

  • For the softest rolls, make sure your milk is warm, not hot, to avoid killing the yeast.
  • If you use frozen strawberries, thaw them completely and drain any excess liquid before adding them to the filling.
  • You can make these Cinnabon style strawberry rolls ahead of time by assembling them, covering them, and refrigerating them overnight before baking in the morning.

Nutrition

Find it online: https://cutcooktaste.com/strawberry-cheesecake-sweet-rolls/