Blueberry Cheesecake Rolls

Ingredients for Strawberry Cheesecake Rolls

For the Dough:

• 2 ¾ cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• ¼ cup sugar
• ½ tsp salt
• ¾ cup warm milk (about 110°F)
• ¼ cup unsalted butter, melted
• 1 large egg

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 tsp vanilla extract

For the Strawberry Filling:

• 1 ½ cups fresh strawberries, diced
• 2 tbsp sugar
• 1 tbsp cornstarch

For the Glaze (optional):

• 1 cup powdered sugar
• 2-3 tbsp milk
• ½ tsp vanilla extract

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How to Make Strawberry Cheesecake Rolls

Step 1: Make the Dough

1. Activate the yeast: In a small bowl, mix the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until the yeast becomes foamy.
2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture, melted butter, and egg to the flour mixture.
3. Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until it’s smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.

Step 2: Prepare the Cheesecake Filling

1. While the dough is rising, make the cheesecake filling. In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside.

Step 3: Prepare the Strawberry Filling

1. In a small saucepan, combine the diced strawberries, sugar, and cornstarch. Cook over medium heat for about 5 minutes, stirring frequently, until the mixture thickens and the strawberries release their juices. Remove from heat and let cool.

Step 4: Assemble the Rolls

1. Once the dough has doubled in size, punch it down and roll it out on a floured surface into a rectangle, about 12×18 inches.
2. Spread the cheesecake filling evenly over the dough, leaving a small border around the edges.
3. Spoon the cooled strawberry filling on top of the cheesecake layer.
4. Starting from the long side, carefully roll up the dough into a log. Pinch the seams to seal the roll, then cut into 12 even slices.