Description
Soft, fluffy cinnamon roll-style dough is filled with rich cream cheese and sweet strawberries in this beautiful swirled Strawberry Cheesecake Bread. It’s the perfect dessert for brunch, holidays, or any time you’re craving something special and sweet.
Ingredients
For the Dough:
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1 cup warm milk (110°F)
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2¼ teaspoons active dry yeast (1 packet)
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¼ cup granulated sugar
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¼ cup unsalted butter, melted
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1 large egg
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1 teaspoon salt
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3½ to 4 cups all-purpose flour
For the Cheesecake Filling:
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8 oz cream cheese, softened
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¼ cup powdered sugar
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1 teaspoon vanilla extract
For the Strawberry Filling:
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1½ cups chopped strawberries
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2 tablespoons granulated sugar
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1 tablespoon cornstarch
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1 teaspoon lemon juice
For the Glaze (optional):
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1 cup powdered sugar
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1–2 tablespoons milk
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½ teaspoon vanilla extract
Instructions
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Activate the Yeast:
In a large bowl, combine warm milk and sugar. Sprinkle in yeast and let sit for 5–10 minutes until foamy. -
Make the Dough:
Stir in melted butter, egg, and salt. Gradually add flour, mixing until a soft dough forms. Knead for 6–8 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour. -
Prepare the Strawberry Filling:
In a small saucepan, combine strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring until thickened. Let cool. -
Prepare the Cheesecake Filling:
Beat softened cream cheese, powdered sugar, and vanilla until smooth. -
Roll Out the Dough:
Once risen, roll dough into a 10×16-inch rectangle. Spread cream cheese mixture evenly, then top with cooled strawberry filling. -
Shape the Rolls:
Roll dough tightly into a log and slice into 12 equal rolls. Arrange in a greased 9×13-inch baking dish. -
Second Rise:
Cover and let rise again for 30–45 minutes. Preheat oven to 350°F (175°C). -
Bake:
Bake for 25–30 minutes until golden brown.
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Glaze (Optional):
Whisk together powdered sugar, milk, and vanilla. Drizzle over warm rolls before serving.
Notes
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You can substitute raspberries or blueberries for strawberries.
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Assemble the night before, refrigerate, and bake the next morning.
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Frozen strawberries work well—just thaw and drain before cooking.
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Store leftovers in the fridge and reheat gently before serving.