Strawberry Cheesecake Sweet Roll Recipe
This Strawberry Cheesecake Sweet Roll Recipe combines fluffy homemade dough, creamy cheesecake filling, and a vibrant strawberry compote, all topped with a luscious cream cheese glaze—a perfect brunch or dessert treat!
Ingredients
For the Dough:
- 4 cups all-purpose flour plus extra for dusting
- 1 packet 2 ¼ tsp active dry yeast
- ¾ cup warm milk 110°F
- ⅓ cup granulated sugar
- 1 tsp salt
- 2 large eggs room temperature
- ⅓ cup unsalted butter melted
For the Strawberry Filling:
- 2 cups fresh or frozen strawberries diced
- ⅓ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 1 tbsp cold water slurry
For the Cheesecake Filling:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 egg yolk
For the Cream Cheese Glaze:
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 2 –3 tbsp milk or heavy cream
- ½ tsp vanilla extract
Instructions
- Activate Yeast: In a bowl, mix warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.
- Prepare Dough: In a large bowl, combine flour, sugar, and salt. Add yeast mixture, eggs, and melted butter. Knead until a smooth, elastic dough forms (8–10 minutes). Cover and let rise for 1–1.5 hours.
- Make Strawberry Filling: In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until bubbly. Stir in cornstarch slurry and cook 1–2 more minutes until thickened. Cool completely.
- Make Cheesecake Filling: Beat cream cheese, sugar, vanilla, and egg yolk in a bowl until smooth and creamy.
- Roll & Fill: Roll dough into a 12x18-inch rectangle. Spread cheesecake filling, then strawberry compote. Roll tightly and slice into 12 rolls.
- Second Rise: Arrange rolls in a greased 9x13-inch pan. Cover and let rise for 30–45 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes or until golden and cooked through.
- Make Glaze & Finish: Mix glaze ingredients until smooth. Drizzle over warm rolls. Serve and enjoy!
Notes
- Make Ahead: Assemble the rolls the night before, cover, and refrigerate. Let them come to room temp before baking the next morning.
- Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Reheat before serving.
- Freeze: You can freeze the unglazed baked rolls for up to 2 months. Thaw and reheat, then glaze.
- Variations: Try adding lemon zest to the cheesecake mixture, or swap strawberries for blueberries, raspberries, or a mixed berry blend. Add nuts for texture if desired.