Ingredients
Scale
For the Dough:
- 2 ¾ cups all-purpose flour (plus more for dusting)
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 1 packet (2 ¼ tsp) instant dry yeast
- ½ cup whole milk (warmed to 110°F)
- ¼ cup water (warm)
- 3 tablespoons unsalted butter (melted)
- 1 large egg
For the Cheesecake Filling:
- 8 oz cream cheese (softened)
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the Strawberry Layer:
- ¾ cup chopped fresh strawberries
- 1 tablespoon sugar (optional, for macerating)
For the Cinnamon-Sugar Filling:
- ¼ cup unsalted butter (softened)
- ⅓ cup brown sugar
- 1 tablespoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 1 tablespoon cream cheese (softened)
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Prep Work Before You Begin:
- Grease a 9×13-inch baking dish.
- Lightly flour your working surface.
- Preheat oven to 350°F when rolls are ready to bake.
Instructions
1. Make the Dough
- In a large bowl, combine 2 cups of flour, sugar, salt, and yeast.
- Mix the warm milk, warm water, melted butter, and egg together in a separate bowl.
- Pour the wet mixture into the dry ingredients and stir until combined.
- Gradually add the remaining ¾ cup flour, kneading until the dough pulls away from the sides of the bowl.
- Transfer the dough to a lightly floured surface and knead for about 5–7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm area for 1 hour or until doubled in size.
2. Prepare the Cheesecake Filling
- In a medium bowl, mix softened cream cheese, granulated sugar, and vanilla extract.
- Beat until smooth and creamy, then set aside.
3. Macerate the Strawberries (Optional but Recommended)
- Chop strawberries into small pieces.
- Sprinkle 1 tablespoon of sugar over them in a small bowl.
- Let sit for 10 minutes to release juices. Drain lightly before using.
4. Roll Out the Dough
- Once the dough has risen, punch it down and transfer it to your floured surface.
- Roll it out into a rectangle roughly 15×9 inches in size.
5. Layer the Fillings
- Spread the softened butter over the dough, leaving a small border along the edges.
- Sprinkle the cinnamon and brown sugar mixture evenly over the butter.
- Spread the cheesecake filling evenly across the cinnamon-sugar layer.
- Sprinkle chopped, drained strawberries over the top of the cheesecake layer.
6. Roll and Slice
- Carefully roll the dough up tightly from the long edge to form a log.
- Slice into 12 even pieces using a sharp knife or unflavored dental floss.
- Arrange the rolls in the greased baking dish.
7. Second Rise
- Cover the rolls with a clean towel or plastic wrap and let them rise again for about 30 minutes, until puffy.
8. Bake the Rolls
- Preheat oven to 350°F (if not already preheated).
- Bake for 25–28 minutes or until the tops are golden brown and the centers are cooked through.
- If needed, cover the rolls loosely with foil halfway through baking to prevent over-browning.
9. Prepare the Glaze
- While rolls are baking, whisk together powdered sugar, cream cheese, vanilla extract, and milk until smooth.
- Adjust consistency with more milk if needed.
10. Glaze and Serve
- Once the rolls are out of the oven, let them cool for about 5–10 minutes.
- Drizzle the glaze generously over warm rolls.
- Serve warm and enjoy.
Notes
- Yeast Proofing Tip: If you’re unsure whether your yeast is active, mix it with the warm milk and sugar first and let it sit for 5–10 minutes. It should bubble. If not, replace the yeast.
- Room Temperature Ingredients: Especially for the cheesecake filling, room temperature cream cheese is essential for a smooth consistency.
- Using Frozen Strawberries: You can use frozen strawberries in a pinch, but make sure to thaw and drain them thoroughly first.
- Rolling Tip: Use unflavored dental floss to slice rolls without squishing them. Place the floss under the log, bring the ends up and cross them over, pulling tight to cut.
- Storage: These rolls are best fresh but can be stored in an airtight container in the fridge for up to 3 days. Reheat briefly in the microwave before serving.
- Prep Time: 25 minutes
- Cook Time: 25 minutes