Strawberry Cheesecake Sweet Rolls
These strawberry cheesecake sweet rolls use a Japanese milk bread trick called tangzhong to stay pillowy for two full days. The cold cream cheese filling and strawberry jam create perfect layers in every bite. Make them ahead for brunch and pretend you spent all morning on them.
Equipment
- Stand mixer with dough hook
- Small saucepan
- Rolling Pin
- 10-inch cast iron skillet or 9x13 baking dish
- Serrated Knife
- Parchment Paper
Ingredients
- 1 cup whole milk, divided
- 2.5 cups bread flour
- 0.25 cup granulated sugar
- 1 packet active dry yeast
- 1 large egg, room temperature
- 7 tbsp unsalted butter, softened
- 6 oz cream cheese, softened
- 0.5 cup strawberry jam
- 1 tsp lemon zest
- 0.5 tsp salt
Glaze
- 3 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tbsp milk
- 0.5 tsp vanilla extract
Instructions
- Make the tangzhong: In a small saucepan, whisk together 1/3 cup of the milk and 2 tablespoons of the bread flour. Cook over medium heat, stirring constantly, until it thickens into a smooth paste (about 1-2 minutes). Remove from heat and let it cool for 10 minutes.
- Make the dough: In the bowl of a stand mixer, combine the remaining 2/3 cup milk, the cooled tangzhong, 2 1/4 cups bread flour, sugar, yeast, egg, and salt. Mix with the dough hook on low until a shaggy dough forms, about 2 minutes. Add the softened butter, then increase speed to medium and knead for 6-8 minutes, until the dough is smooth and slightly tacky but not sticky.
- First rise: Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size, about 1 hour.
- Make the filling: While the dough rises, beat 6 oz softened cream cheese and 4 tablespoons softened butter together until smooth. Stir in the strawberry jam, lemon zest, and 2 tablespoons sugar. Spread this mixture onto a parchment-lined baking sheet into a rough rectangle, and pop it in the freezer for 15 minutes. It needs to be cold enough to handle but still spreadable.
- Assemble the rolls: Turn the risen dough onto a lightly floured surface. Roll it into a 12x16-inch rectangle. Spread the cold filling evenly over the dough, leaving a 1/2-inch border on one long edge. Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam to seal.
- Chill and cut: Wrap the log in plastic wrap and freeze for 15 minutes. Using a serrated knife, cut the log into 12 even rolls (about 1 1/2 inches each). Arrange them in your greased skillet or baking dish.
- Second rise: Cover the rolls loosely with plastic wrap and let them rise for 30-45 minutes, until they are puffy and touching each other.
- Bake: Preheat oven to 350°F. Bake the rolls for 20-25 minutes, until golden brown on top and the center rolls are cooked through (an instant-read thermometer should hit 190°F). Let them cool in the pan for 10 minutes.
- Glaze and serve: While the rolls cool, beat 3 oz cream cheese, 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla until smooth. Spread the glaze over the warm rolls. Let it set for 5 minutes before serving.
Notes
Don't skip the tangzhong – it's the key to soft rolls. Use a serrated knife for clean cuts. Check the center rolls for doneness with an instant-read thermometer. Let the glaze set for 5 minutes before serving. The filling is forgiving even if it leaks a little. For make-ahead, assemble rolls in the pan, cover, and refrigerate up to 12 hours; let come to room temp before baking. Freeze unglazed baked rolls for up to 3 months.