Ingredients
- For the dough:
- All-purpose flour
- 2¼ tsp instant yeast
- ¾ cup warm milk
- ¼ cup granulated sugar
- ¼ cup unsalted butter, softened
- 2 large eggs
- ½ tsp salt
- For the cheesecake filling:
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- For the strawberry filling:
- 1½ cups fresh or frozen strawberries, diced
- 2 tbsp granulated sugar
- 1 tsp cornstarch (optional)
- For the topping:
- 4 oz cream cheese, softened
- ¾ cup powdered sugar
- 2–3 tbsp milk or heavy cream
- ½ tsp vanilla extract
- Optional: 2 tbsp strawberry jam or puree for glaze
Instructions
- If using active dry yeast, activate it in warm milk; skip this step for instant yeast.
- In a large bowl, combine flour, sugar, salt, eggs, butter, and milk with yeast. Knead until smooth and elastic.
- Cover and let the dough rise in a warm place for 1 hour, or until doubled.
- Mix cheesecake filling ingredients until smooth.
- Cook diced strawberries with sugar (and cornstarch, if using) over medium heat until slightly thickened. Cool.
- Roll out dough into a rectangle. Spread with cheesecake mixture, then top with cooled strawberries.
- Roll the dough tightly into a log and slice into 12 rolls.
- Place rolls in a greased baking dish. Cover and let rise for 30 minutes.
- Bake at 350°F (175°C) for 25–30 minutes, until golden and cooked through.
- While warm, top with cream cheese frosting or strawberry glaze.
Notes
- Use strawberry jam for a shortcut instead of fresh strawberries.
- Add white chocolate chips or graham cracker crumbs for texture.
- Substitute strawberries with raspberries or blueberries.
- For a pink glaze, stir strawberry puree into the frosting.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 22g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg