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cake Sweet Rolls with Cream Cheese Glaze Recipe

cake Sweet Rolls with Cream Cheese Glaze Recipe
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★★★★★

4.9 from 16 reviews

Delight in the Ultimate Easy Strawberry Cheesecake Sweet Rolls, featuring a soft and fluffy yeast dough filled with creamy cheesecake, vibrant strawberry compote, and a luscious cream cheese glaze. Perfect for breakfast, brunch, or a sweet treat any time of day.

Ingredients

Scale

Easy Sweet Roll Dough

  • 3 cups all-purpose flour
  • 1 packet (2¼ tsp) instant yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 cup warm milk
  • 1/4 cup butter, melted
  • 1 large egg

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 tablespoons cornstarch

Strawberry Compote

  • 2 cups fresh strawberries, diced
  • 1/3 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract

Roll Assembly

  • 3 tablespoons butter, melted
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon

Cream Cheese Glaze

  • 4 oz cream cheese, softened
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Strawberry Garnish

  • 1 cup fresh strawberries, sliced
  • 2 tablespoons strawberry jam
  • Fresh mint leaves (optional)

Sweet Touches

  • 1 tablespoon pearl sugar
  • 1 teaspoon lemon zest

Instructions

  1. Prepare Baking Dish: Grease a 9×13 inch baking dish and set aside to ensure the rolls do not stick during baking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, instant yeast, granulated sugar, and salt, ensuring they are evenly distributed.
  3. Combine Wet Ingredients: In a separate measuring cup, mix warm milk, melted butter, and the egg until well combined to create the wet mixture.
  4. Form Dough: Pour the wet ingredients into the dry ingredients and mix until a soft dough forms, incorporating all the flour evenly.
  5. Knead Dough: Transfer the dough to a floured surface and knead for 5-6 minutes until it becomes smooth and elastic, which helps develop gluten for a tender roll.
  6. Let Dough Rise: Place the dough into a greased bowl, cover it with a cloth or plastic wrap, and let it rise for about 45 minutes or until it doubles in size.
  7. Make Strawberry Compote: While the dough rises, combine the diced strawberries and sugar in a saucepan over medium heat.
  8. Cook Compote: Cook the strawberries for 8-10 minutes until they become thick and jammy, stirring occasionally to prevent burning.
  9. Thicken Compote: Stir in lemon juice, cornstarch, and vanilla extract, then cook for an additional 2 minutes until the compote thickens further.
  10. Cool Compote: Remove the compote from heat and let it cool completely to prevent melting the cheesecake filling later.
  11. Prepare Cheesecake Filling: Beat the softened cream cheese until light and fluffy for a smooth base.
  12. Add Filling Ingredients: Mix in powdered sugar, egg yolk, vanilla extract, almond extract, and cornstarch to the cream cheese and beat until smooth and well combined.
  13. Roll Dough: On a floured surface, roll the risen dough into a 12×18 inch rectangle to create the base for filling.
  14. Brush with Butter: Brush the dough surface with melted butter to add moisture and flavor, helping the fillings stick.
  15. Spread Cheesecake Filling: Evenly spread the cheesecake filling over the buttered dough, leaving a 1-inch border around the edges.
  16. Add Strawberry Compote: Spoon the cooled strawberry compote over the cheesecake filling layer for a fruity burst.
  17. Sprinkle Sweeteners: Sprinkle the brown sugar and cinnamon evenly on top to enhance sweetness and add warmth.
  18. Roll the Dough: Starting from the long side, roll the dough tightly and pinch the seam to seal, forming a log shape.
  19. Cut Rolls: Using a sharp knife or dental floss, cut the roll into 12 equal pieces for even baking portions.
  20. Arrange Rolls: Place the cut rolls in the prepared baking dish, spacing them slightly to allow room for rising.
  21. Second Rise: Cover the rolls and let them rise for 30 minutes until they become puffy and begin to touch each other.
  22. Preheat Oven: While the rolls are rising, preheat your oven to 375°F (190°C) to ensure even cooking.
  23. Bake Rolls: Bake the rolls for 22-25 minutes until golden brown and fully cooked through.
  24. Cool Rolls: Let the rolls cool in the pan for 10 minutes to set before glazing and serving.
  25. Prepare Cream Cheese Glaze: Beat together the softened cream cheese, powdered sugar, milk, vanilla extract, and a pinch of salt until smooth and pourable.
  26. Glaze and Garnish: Drizzle the cream cheese glaze over the warm rolls, garnish with sliced strawberries, a brush of strawberry jam, fresh mint leaves if desired, pearl sugar, and lemon zest for a final elegant touch.

Notes

  • Make sure to let the dough rise in a warm, draft-free place to ensure proper fermentation.
  • The strawberry compote can be made a day ahead and refrigerated for convenience.
  • If fresh strawberries aren’t available, frozen ones can be used but thaw and drain excess liquid before cooking.
  • Use room temperature ingredients, especially the cream cheese and egg, for smoother mixing and better texture.
  • For an extra fluffy dough, consider adding an additional tablespoon of sugar to feed the yeast.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
  • Substitute almond extract with an equal amount of vanilla if preferred.
  • Optional add-ins include chopped nuts or white chocolate chips in the filling for texture variety.

Nutrition

Keywords: strawberry cheesecake rolls, sweet rolls, cream cheese glaze, strawberry compote, breakfast rolls, dessert rolls, easy baking, yeast dough

Find it online: https://ricoloranz.com/cake-sweet-rolls-with-cream-cheese-glaze-recipe/