Name: Strawberry Cheesecake Sweet Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 4 cups all-purpose flour, plus more for dusting (measure by spooning into the cup and leveling — packed flour makes dense, heavy rolls); 1/4 cup granulated sugar; 1 packet (2¼ teaspoons) active dry yeast; 1 cup whole milk, warmed to 110°F (warm milk activates the yeast — too hot kills it, too cold won’t activate it; test on your wrist, it should feel warm but not hot); 1/2 cup unsalted butter, melted and cooled slightly; 2 large eggs, room temperature; 1/2 teaspoon salt; 8 oz cream cheese, softened to room temperature; 1/2 cup powdered sugar, sifted; 1 teaspoon pure vanilla extract; 1 cup fresh strawberries, hulled and finely chopped — patted dry with paper towels; 1 teaspoon lemon zest (optional but adds a bright note that lifts the strawberry flavor); 1 cup powdered sugar, sifted; 2 to 3 tablespoons whole milk (add gradually — start with 2 tablespoons and add more for a thinner glaze); 1 teaspoon pure vanilla extract; Pinch of salt

Description

Strawberry Cheesecake Sweet Rolls are the showstopping, bakery-beautiful breakfast treat that fills your whole house with the most incredible aroma while they bake. Every step is completely approachable and the result is beyond worth it.

Ingredients

For the Dough:

- 4 cups all-purpose flour, plus more for dusting (measure by spooning into the cup and leveling — packed flour makes dense, heavy rolls)

- 1/4 cup granulated sugar

- 1 packet (2¼ teaspoons) active dry yeast

- 1 cup whole milk, warmed to 110°F (warm milk activates the yeast — too hot kills it, too cold won’t activate it; test on your wrist, it should feel warm but not hot)

- 1/2 cup unsalted butter, melted and cooled slightly

- 2 large eggs, room temperature

- 1/2 teaspoon salt

For the Cream Cheese Strawberry Filling:

- 8 oz cream cheese, softened to room temperature

- 1/2 cup powdered sugar, sifted

- 1 teaspoon pure vanilla extract

- 1 cup fresh strawberries, hulled and finely chopped — patted dry with paper towels

- 1 teaspoon lemon zest (optional but adds a bright note that lifts the strawberry flavor)

For the Vanilla Glaze:

- 1 cup powdered sugar, sifted

- 2 to 3 tablespoons whole milk (add gradually — start with 2 tablespoons and add more for a thinner glaze)

- 1 teaspoon pure vanilla extract

- Pinch of salt

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Instructions

Step 1: Activate the Yeast

Combine the warm milk (110°F), granulated sugar, and active dry yeast in the bowl of a stand mixer. Stir gently and let stand for 5 to 10 minutes until the mixture is foamy and smells yeasty.

Step 2: Make and Knead the Dough

Add the melted cooled butter, eggs, and salt to the activated yeast mixture and stir to combine. Attach the dough hook to the stand mixer and add the flour one cup at a time on medium-low speed, mixing after each addition. Once all the flour is incorporated, increase to medium speed and knead for 5 to 7 minutes until the dough is smooth, soft, slightly tacky, and pulls away cleanly from the sides of the bowl.

Step 3: First Rise

Shape the dough into a ball and place it in a lightly oiled bowl. Cover tightly with plastic wrap or a damp kitchen towel and set in a warm draft-free spot for 1 to 1.5 hours until the dough doubles in size.

Step 4: Make the Cream Cheese Strawberry Filling

Beat the softened cream cheese, sifted powdered sugar, vanilla, and lemon zest if using together with an electric mixer on medium speed until completely smooth — 2 minutes. Gently fold in the patted-dry chopped strawberries with a rubber spatula.

Step 5: Roll, Fill, and Slice

Punch the risen dough down gently to release the gas. Turn it out onto a lightly floured surface and roll into a rectangle approximately 18 inches wide by 12 inches tall. Spread the cream cheese strawberry filling evenly across the entire surface, leaving a clean half-inch border along the top long edge. Starting from the bottom long edge, roll the dough tightly into a log.

Step 6: Second Rise and Bake

Arrange the sliced rolls cut-side up in a greased 9×13-inch baking dish, leaving a little space between each one. Cover loosely and let rise for 30 to 45 minutes until visibly puffed and the rolls touch each other. Preheat the oven to 350°F during this time. Bake for 25 to 30 minutes until the tops are golden and the center rolls are set

Step 7: Glaze and Serve

Whisk the sifted powdered sugar, milk, vanilla, and pinch of salt together until smooth. Drizzle or pour the glaze generously over the warm rolls. Serve warm directly from the pan while the glaze is still glistening and the rolls are at their absolute most pillowy and irresistible.

Notes

The milk temperature matters enormously — between 105°F and 115°F activates yeast properly.

Too hot kills the yeast, too cold and it never wakes up. Use an instant-read thermometer. Pat strawberries completely dry before folding into the filling — wet berries cause the filling to bubble out, collapse the roll structure, and create soggy centers during baking.

Use unflavored dental floss to slice rolls — it cuts through soft dough cleanly without compressing the rounds the way a knife does.

Pour the glaze while rolls are warm (not hot, not cold) — the 15-minute cooling window is exactly right for the glaze to melt slightly into the surface while still coating beautifully.

Make-ahead method: complete through slicing and arranging in the pan, cover tightly and refrigerate overnight. Next morning pull out 45 minutes before baking to complete the second rise.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Breakfast, Brunch, Dessert
Method: Bake
Cuisine: American