Strawberry Cheesecake Rolls
A delightful fusion of cheesecake and soft rolls, these Strawberry Cheesecake Rolls are easy to make and perfect for any occasion.
Ingredients
Dough
- 2.5 cups all-purpose flour The base for a soft and tender dough.
- 0.25 cups sugar Adds a touch of sweetness to balance the flavors.
- 1 tablespoon baking powder Aiding in giving the rolls their fluffy rise.
- 0.5 teaspoon salt Enhances the overall taste of the dough.
- 0.25 cups unsalted butter, softened Contributes to the indulgent, rich texture.
- 1 cup whole milk Ensures the dough remains moist and tender.
- 1 teaspoon vanilla extract Infuses a sweet aroma and flavor throughout.
Cheesecake Filling
- 8 oz cream cheese, softened The heart of the cheesecake filling, creamy and dreamy.
- 0.25 cups powdered sugar Sweetens the filling to perfection.
- 1 teaspoon vanilla extract (for the filling) An additional layer of flavor for the cream cheese mixture.
- 0.5 cups heavy whipping cream Adds fluffiness to the filling.
Strawberry Topping
- 1.5 cups fresh strawberries, chopped Juicy and sweet, the stars of the show!
- 0.25 cups sugar (for topping) Sweetens the strawberries to enhance their natural flavor.
- 1 tablespoon lemon juice Adds a zing that balances the sweetness of the strawberries.
- 1 tablespoon cornstarch (optional, for thickening) Helps create a thicker, more syrupy topping.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish, setting it aside.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt.
- Add the softened unsalted butter and cut it into the dry ingredients until it resembles coarse crumbs.
- Gradually pour in the whole milk and vanilla extract, stirring gently until a dough forms.
- Knead the dough on a floured surface until it’s smooth and satiny, about a few minutes.
- Roll out the dough into a rectangular shape, about 1/4 inch thick.
Making the Filling and Assembling Rolls
- In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Pour in the heavy whipping cream and continue beating until the filling thickens and becomes fluffy.
- Spread the cheesecake filling evenly over the rolled-out dough, leaving a small border around the edges.
- Roll up the dough tightly from the longer side and pinch the seam to seal it into a log.
- Slice the log into 1-inch rolls and place them in the greased baking dish, arranging them close together.
Strawberry Topping and Baking
- In a small saucepan, combine the chopped strawberries, sugar, lemon juice, and cornstarch (if using).
- Cook over medium heat for 5-7 minutes, stirring gently until the strawberries soften and the sauce thickens.
- Pour the strawberry topping over the rolls in the baking dish.
- Bake in the preheated oven for 25-30 minutes or until the rolls turn golden brown.
- Let the rolls cool slightly before serving. Top with whipped cream or additional fresh strawberries if desired.
Notes
For best results, ensure your butter and cream cheese are at room temperature. You can also tailor the sweetness to your preference by adjusting the sugar in the dough and topping.