I have an absolutely delicious recipe for Strawberry Cheesecake Sweet Rolls that I can’t wait to share with you! These sweet rolls are the perfect combination of fluffy dough, creamy cheesecake filling, and tangy strawberry goodness.
The dough is rolled out and spread with a luscious cream cheese mixture, then topped with a generous layer of sliced strawberries. Once baked to golden perfection, these rolls are drizzled with a sweet glaze that takes them to a whole new level of yumminess. They are the perfect treat for any time of day, and I guarantee you won’t be able to resist having just one. Trust me, your taste buds will thank you!
Tips for Perfecting the Recipe
Understanding Yeast: The key to fluffy cinnamon rolls lies in the yeast. Ensure your yeast is not expired and that the milk is warm but not too hot (ideally around 100°F to 110°F), as higher temperatures can kill the yeast. If you’re unsure about your yeast’s activity, proof it by dissolving a small amount in warm water with a pinch of sugar. If it bubbles and foams within 10 minutes, it’s active.
Flour Measurements: Flour is the foundation of your dough, and its measurement can make or break the recipe. Always spoon the flour into the measuring cup and level it off with a knife. Scooping directly from the bag can compact the flour, leading to too much in your dough and making it heavy.
Dough Consistency: The dough should be tacky but not overly sticky. If it’s too wet, add flour one tablespoon at a time during the kneading process. If it’s too dry, add a little milk. The goal is a soft, pliable dough that can easily be rolled out.
Rolling and Filling: When rolling out the dough, aim for an even thickness to ensure uniform baking. Spread the strawberry filling evenly, leaving a small margin at the edges to prevent it from spilling out when rolling. Roll the dough tightly to keep the filling inside and create distinct swirls.
Cutting Rolls: For clean cuts, use a very sharp knife or dental floss. The dental floss technique involves sliding a piece underneath the roll, crossing the ends over the top, and pulling tightly to slice through the dough cleanly without squishing it.
Proofing: The second rise is crucial for soft, airy rolls. Place the cut rolls in a warm, draft-free area until they’ve nearly doubled in size. This rise time can vary depending on the room temperature, so keep an eye on the size rather than the clock.
Baking: Oven temperatures can vary, so it’s a good idea to use an oven thermometer to ensure accuracy. Bake the rolls until they’re golden brown on top. Overbaking can dry them out, so start checking a few minutes before the recipe’s suggested baking time.
Ingredients Needed for This Recipe
Dough
5 cups Flour
1 tablespoon Dried yeast
⅓ cup Granulated sugar
1 teaspoon Kosher salt
2 Eggs
55 g Butter unsalted, melted and cooled
1 ¼ cups Milk
Strawberry compote filling
1 lbs Strawberries
⅓ cup Granulated sugar
1 tablespoon Lemon juice
1 teaspoon Orange zest or lemon zest
2 teaspoon Cornstarch for the cornstarch slurry
2 tablespoon Water for the cornstarch slurry
Strawberry cream cheese icing
115 g Cream cheese unsalted, softened
55 g Butter softened
1 teaspoon Vanilla extract
¼ teaspoon Kosher salt
2 cups Powdered sugar
2 tablespoon Strawberry sauce from the strawberry compote filling that we made
1 tablespoon Strawberry jam
Instructions for Making Strawberry Cheesecake Sweet Rolls
Combine the flour, dry yeast, and granulated sugar in a stand mixer bowl. Stir until well mixed. Next, incorporate the salt and mix until thoroughly combined.
Combine the eggs, milk at room temperature, vanilla extract, and cooled melted butter. Begin mixing at a slow speed until the dough comes together.
Raise the velocity to a moderate level and blend for a minimum of 8 minutes or until the dough achieves a smooth and velvety consistency.
Place a layer of plastic wrap over the bowl and allow the dough to increase in size by two or three times its original size at room temperature for a period of 1-2 hours.
Make the strawberry filling
Slice the strawberries into halves and put them into a saucepan. Combine the sugar, orange peel, and lemon juice, stirring continuously over medium-high heat.
Reduce the heat to medium-low and let it simmer for 15 minutes, occasionally stirring.
In order to make the compote thicker, combine cornstarch with a small amount of water in a separate bowl, and then add it to the strawberry mixture while stirring continuously. Allow it to simmer for an additional 2-3 minutes.
Allow the strawberry sauce to reach a cool temperature equivalent to the room.
Press the dough down and move it to a freshly floured surface. generously sprinkle flour on the dough and flatten it into a rectangle that is a quarter of an inch thick, taking care to prevent the dough from sticking to the surface.
Use an offset spatula to evenly spread the strawberry filling on the rolled dough.
Afterwards, gently scatter a layer of brown sugar over the strawberries.
Take the dough and roll it tightly into a log shape, ensuring the edges are securely sealed. To cut the dough into equal portions, you can use either a serrated knife or unflavored dental floss, and make 12 rolls.
Put the rolls into a baking pan measuring 9×13 inches that has been lightly greased. After that, cover the rolls with a towel and allow them to increase in size until they have doubled.
Take off the towel and place the rolls in an oven at 180c (350f) for approximately 20-25 minutes, or until the tops of the rolls have slightly turned brown. Be cautious not to bake them for too long to prevent them from becoming dry.
Prepare the frosting with strawberry and cream cheese. Place the cream cheese, softened butter, strawberry compote, strawberry jam, powdered sugar, and vanilla extract in a medium-sized bowl. Stir or whisk the mixture thoroughly until it becomes smooth and creamy.
Put the cream cheese glaze on the warm rolls and then present it to be served!