Strawberry Cheesecake Rolls with Vanilla Glaze
This recipe combines the rich flavor of cheesecake with soft, sweet rolls, topped with a simple vanilla glaze. It is suitable for weekend baking or special occasion breakfasts.
Equipment
- Large mixing bowl
- 9x13-inch baking dish
Ingredients
For the Dough
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 3/4 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 2 large eggs, room temperature
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, diced small
For the Vanilla Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 Pinch salt
Instructions
- In a large mixing bowl, combine flour, sugar, yeast, and salt. Add warmed milk, melted butter, and eggs. Mix until a soft dough forms, then knead for 6-8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
- While dough rises, prepare the cheesecake filling by beating cream cheese and sugar together until fluffy. Add egg yolk and vanilla extract, mixing until smooth and creamy. Gently fold in diced strawberries and refrigerate until ready to use.
- Once dough has risen, punch it down and roll out on a floured surface into a 12x16 inch rectangle. Spread the cheesecake filling evenly over the dough, leaving a 1/2 inch border on one long edge.
- Starting from the opposite long edge, tightly roll the dough into a log. Cut into 12 equal slices using a sharp knife or dental floss. Place rolls in a greased 9x13 inch baking dish, leaving space between each roll.
- Cover rolls with a towel and let rise for 30 minutes. Preheat oven to 350°F (175°C).
- Bake for 25-28 minutes until rolls are golden brown and cooked through. The filling should be set and the tops lightly browned.
- While rolls cool slightly, prepare the vanilla glaze by whisking together powdered sugar, milk, vanilla extract, and salt until smooth and pourable.
- Drizzle the vanilla glaze generously over warm rolls. Serve immediately or at room temperature.
- Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
I created these rolls after my niece requested cheesecake for breakfast on her birthday morning. Folding fresh strawberries into the cream cheese filling instead of using jam created the right balance of tangy cheesecake flavor and fresh fruit brightness.