Ultimate Easy Strawberry Cheesecake Sweet Rolls
These strawberry cheesecake sweet rolls combine fluffy dough with creamy cheesecake filling and strawberry compote, topped with a rich cream cheese glaze. Perfect for brunch or dessert!
Ingredients
For the Easy Sweet Roll Dough
- 3 cups 3 cups all-purpose flour
- 1 packet 1 packet (2¼ tsp) instant yeast
- 1/4 cup 1/4 cup granulated sugar
- 1 teaspoon 1 teaspoon salt
- 1 cup 1 cup warm milk
- 1/4 cup 1/4 cup butter, melted
- 1 large 1 large egg
For the Cheesecake Filling
- 8 oz 8 oz cream cheese, softened
- 1/2 cup 1/2 cup powdered sugar
- 1 large 1 large egg yolk
- 1 teaspoon 1 teaspoon vanilla extract
- 1/4 teaspoon 1/4 teaspoon almond extract
- 2 tablespoons 2 tablespoons cornstarch
For the Strawberry Compote
- 2 cups 2 cups fresh strawberries, diced
- 1/3 cup 1/3 cup granulated sugar
- 2 tablespoons 2 tablespoons lemon juice
- 1 tablespoon 1 tablespoon cornstarch
- 1 teaspoon 1 teaspoon vanilla extract
For the Roll Assembly
- 3 tablespoons 3 tablespoons butter, melted
- 1/4 cup 1/4 cup brown sugar
- 1 teaspoon 1 teaspoon cinnamon
For the Cream Cheese Glaze
- 4 oz 4 oz cream cheese, softened
- 2 cups 2 cups powdered sugar
- 1/4 cup 1/4 cup milk
- 1 teaspoon 1 teaspoon vanilla extract
- 1 pinch Pinch of salt
For the Strawberry Garnish
- 1 cup 1 cup fresh strawberries, sliced
- 2 tablespoons 2 tablespoons strawberry jam
- Fresh mint leaves (optional)
For the Sweet Touches
- 1 tablespoon 1 tablespoon pearl sugar
- 1 teaspoon 1 teaspoon lemon zest
For Special Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Rolling pin
- Small saucepan
- Wire cooling rack
Instructions
Preparation
- Grease a 9x13 inch baking dish and set aside.
- In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
- In a separate measuring cup, mix warm milk, melted butter, and egg.
- Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
- Knead the dough on a floured surface for 5-6 minutes until smooth and elastic.
- Place the dough in the greased bowl, cover it, and let it rise for 45 minutes until doubled in size.
Making the Strawberry Compote
- Meanwhile, make the strawberry compote by combining diced strawberries and sugar in a saucepan.
- Cook over medium heat for 8-10 minutes until it thickens.
- Stir in lemon juice, cornstarch, and vanilla, and cook for 2 more minutes. Remove from heat and let cool completely.
Making the Cheesecake Filling
- To make the cheesecake filling, beat the softened cream cheese until light and fluffy.
- Add powdered sugar, egg yolk, vanilla, almond extract, and cornstarch. Beat until smooth and well combined.
Assembling the Rolls
- Roll the risen dough into a 12x18 inch rectangle on a floured surface.
- Brush the dough with melted butter, then spread the cheesecake filling evenly over the surface, leaving a 1-inch border.
- Spoon the cooled strawberry compote over the cheesecake filling.
- Sprinkle brown sugar and cinnamon over the top.
- Roll the dough tightly from the long side, pinching the seam to seal it.
- Cut the roll into 12 equal pieces using a sharp knife or dental floss.
- Arrange the cut rolls in the prepared baking dish with space in between.
- Cover and let rise for another 30 minutes until puffy and touching slightly.
Baking
- Preheat your oven to 375°F during the final rising time.
- Bake for 22-25 minutes until golden brown and cooked through.
- Cool in the pan for 10 minutes before glazing and serving.
Notes
Use fresh strawberries for the best flavor in the compote. If using frozen strawberries, thaw and drain them well. Ensure all ingredients are at room temperature for a smoother filling.