Ingredients
Equipment
Method
- In a large bowl, combine the warm milk, active dry yeast, and ¼ cup granulated sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.1 cup warm milk, 2 ¼ teaspoons active dry yeast, ¼ cup granulated sugar
- To the yeast mixture, add the egg, 1 teaspoon vanilla extract, and salt. Mix until just combined. Gradually add the 4 cups of all-purpose flour, about a cup at a time, mixing until a shaggy dough forms.1 large egg, 1 teaspoon vanilla extract, ½ teaspoon salt, 4 cups all-purpose flour
- Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes, or until the dough is smooth and elastic. In the last minute of kneading, gradually incorporate the softened 6 tablespoons of butter, ensuring it’s fully absorbed into the dough. The dough will become soft and slightly sticky.6 tablespoons unsalted butter
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- While the dough is rising, prepare the cheesecake filling. In a medium bowl, beat the softened 8 ounces of cream cheese and ½ cup granulated sugar until smooth and creamy. Beat in the egg yolk and 1 teaspoon vanilla extract until well combined. Set aside.8 ounces cream cheese, ½ cup granulated sugar, 1 large egg yolk, 1 teaspoon vanilla extract
- In a small saucepan, combine the strawberries and 2 tablespoons granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries break down and release their juices, about 5-7 minutes. In a small bowl, whisk together the cornstarch with 1 tablespoon of water (if using frozen strawberries, you might need a tiny bit more water or just use the strawberry juices). Pour the cornstarch slurry into the simmering strawberries and stir constantly until the mixture thickens into a jam-like consistency. Remove from heat and let it cool completely.1 cup strawberries, 2 tablespoons granulated sugar, 1 tablespoon cornstarch
- Once the dough has risen, punch it down lightly. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches. Spread the prepared cheesecake filling evenly over the dough, leaving a ½-inch border along all edges. Drizzle the cooled strawberry swirl mixture over the cheesecake filling.8 ounces cream cheese, ½ cup granulated sugar, 1 large egg yolk, 1 teaspoon vanilla extract, 1 cup strawberries, 2 tablespoons granulated sugar, 1 tablespoon cornstarch
- Starting from one of the longer sides, carefully roll the dough up tightly into a log. Pinch the seam closed. Using a sharp knife or dental floss, cut the log into 12 equal-sized rolls.
- Arrange the sliced rolls in a greased 9x13 inch baking pan, cut-side up, leaving a little space between them. Cover the pan loosely with plastic wrap and let the rolls rise again in a warm place for 30-45 minutes, or until they appear puffy.
- Preheat your oven to 350°F (175°C). Remove the plastic wrap from the pan and bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through.
- While the rolls are baking or cooling slightly, prepare the glaze. In a medium bowl, beat the softened 4 ounces of cream cheese and ¼ cup softened butter until smooth. Gradually beat in the powdered sugar until well combined. Add the milk (or heavy cream) and ½ teaspoon vanilla extract, beating until the glaze is smooth and of drizzling consistency. Add more milk, a teaspoon at a time, if needed.4 ounces cream cheese, ¼ cup unsalted butter, 1 ½ cups powdered sugar, 2-3 tablespoons milk, ½ teaspoon vanilla extract
- Once the rolls are out of the oven and have cooled for about 10-15 minutes, drizzle the cream cheese glaze generously over the warm rolls. Garnish with fresh strawberry slices or crushed freeze-dried strawberries, if desired. Serve warm and enjoy!fresh strawberry slices, crushed freeze-dried strawberries
Notes
Store leftovers in an airtight container at room temperature for up to 2 days. Refrigerate for up to 4 days. Freeze well, wrapped individually then in foil or freezer bag for 1-2 months. Reheat in a low oven or microwave.