Fluffy Strawberry Cheesecake Rolls

This indulgent strawberry cheesecake roll turns regular mornings into something magical with its tasty mix of tangy strawberries and smooth cheesecake filling all tucked inside fluffy, soft dough. The way the fruit brightness plays against the rich creaminess makes an unforgettable morning treat that feels like comfort in every mouthful.

I whipped up these rolls for my daughter's birthday breakfast and now everyone asks for them whenever we're celebrating. Seeing everyone's reaction when they bite into these makes all the work totally worth it.

Ingredients

• All purpose flour: Creates the backbone for dough that's soft but holds its shape
• Active dry yeast: Makes the dough light, airy and wonderfully puffy
• Cream cheese: Adds that distinctive tangy flavor that works so well with strawberries
• Fresh strawberries: Bring bursts of natural sweetness and color throughout each bite
• Cornstarch: Thickens the strawberry mixture so your rolls stay nice and dry
• Lemon juice: Cuts through sweetness and makes the strawberry flavor pop
• Powdered sugar: Forms the sweet topping that makes these rolls extra special

Step-by-Step Instructions

Prepare the Dough:

Mix warm milk, sugar, and yeast in a big bowl and wait until it's foamy, around 5 minutes. This step helps everything rise properly later. Stir in the soft butter, egg, salt, and 2 cups flour until it's all mixed. Slowly add the rest of the flour until you get a soft dough. Knead it well for 5-7 minutes until it feels smooth and slightly sticky. Put it in a greased bowl, cover with a kitchen towel, and let it grow in a warm spot for 1-1.5 hours until it's twice as big.

Make the Cheesecake Filling:

Mix soft cream cheese, sugar, and vanilla in a bowl until it's smooth and fluffy, about 2 minutes. 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 add more sweetness too.

Prepare the Strawberry Filling:

Put chopped strawberries, sugar, cornstarch, and lemon juice in a small pot over medium heat. Stir often until it gets thick like jam, about 5-7 minutes. You'll know it's ready when it sticks to the back of a spoon. Take it off the heat and let it cool completely so it won't melt your cheesecake layer.

Roll and Assemble:

Roll out your risen dough on a lightly floured counter into a big rectangle about 12×18 inches with even thickness. Spread the cheesecake filling evenly across the dough but leave a half-inch space around the edges. Spoon the cooled strawberry filling over the cheesecake layer, spreading it evenly. Starting from one of the long sides, roll the dough into a tight log, pressing gently as you go.

Slice and Rise Again:

Cut the log into 12 equal pieces, about 1.5 inches thick, using a sharp knife or dental floss. Put the rolls in a greased 9×13 inch baking dish with a bit of space between them. 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're golden on top and fully baked inside. If you have a thermometer, the inside should reach 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 the tops so it runs into all the nooks. Eat them right away while they're still warm for the best gooey, yummy experience.

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You Must Know

For me, cream cheese really makes this recipe special. It turns what would be a normal fruit roll into something truly amazing with that cheesecake taste. My grandma always used full-fat cream cheese for baking and said some things just can't be swapped out - this is definitely one of them.

Make Ahead Tips

You can get these strawberry cheesecake rolls ready ahead of time to save yourself morning hassle. After you've cut the rolls and put them in the baking dish, wrap them tightly with plastic and stick them in the fridge overnight. When morning comes, take them out and let them sit at room temperature for about 30 minutes while your oven heats up. This slow rise actually brings out even more flavor in the dough, making them taste even better.

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Ingredient Substitutions

While fresh strawberries work best in this recipe, you can use frozen ones if you need to. Just make sure to thaw them completely and drain off any extra juice before cooking so your filling isn't watery. If strawberries aren't in season, try using raspberries, blueberries, or even a mix of different berries for new flavors, using the same cooking method.

Serving Suggestions

These strawberry cheesecake rolls taste great by themselves but can be dressed up for special times. Serve them with a fruit salad that has fresh strawberries to match the flavors in the rolls. 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?

Absolutely. Just remember to thaw and drain them thoroughly first so your filling doesn't end up too wet.

→ How do I store the leftover rolls?

Keep them in a sealed container at room temperature for up to 2 days. Want them to last longer? Pop them in the fridge for up to 5 days. Warm them up quickly in the microwave before eating.

→ Can I make the rolls ahead of time?

You sure can. Get them ready the evening before you need them. After the second rise, cover the rolls and stick them in the fridge. Then just bake them in the morning for that fresh-from-the-oven magic.

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

Try mascarpone or ricotta instead. Just know they'll give you a different taste and feel than what you'd get with cream cheese.

→ Can I make the rolls gluten-free?

You can swap in a gluten-free flour mix made for yeast baking. Just know your rolls might turn out a bit different than the regular version.