Description
Soft, fluffy homemade sweet rolls layered with creamy cheesecake filling, fresh strawberry jam, graham cracker pieces, and tangy cream cheese frosting.
Ingredients
Scale
- 2 cups warm whole milk, about 110°F
- 1 1/2 tablespoons instant yeast
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons salt
- 6 to 7 cups all-purpose flour
- 3 cups hulled and diced strawberries, about 1 pound
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 3 tablespoons E-Z Gel thickener or cornstarch
- 12 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 9 graham cracker sheets, divided
- 1/4 teaspoon ground cinnamon
- 1/4 cup butter, room temperature
- 8 ounces cream cheese, room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon lemon juice, optional
Instructions
- Combine warm milk, yeast, and 1/2 cup granulated sugar in a large stand-mixer bowl.
- Add 1 cup flour, 2 teaspoons salt, 1/2 cup softened butter, and eggs. Mix on low.
- Gradually add enough remaining flour to create soft, slightly sticky dough, then knead for 8 to 10 minutes.
- Cover the bowl and let the dough rise in a draft-free place until doubled, about 30 to 60 minutes.
- Cook the diced strawberries over medium-high heat, stirring occasionally as they soften.
- Add 1/2 cup granulated sugar, lemon juice, and E-Z Gel or cornstarch mixture. Cook for 6 to 10 minutes until thick and jam-like, then chill completely.
- Beat 12 ounces cream cheese with 1/4 cup butter. Add 1 cup powdered sugar and mix until smooth.
- Break the graham crackers into small pieces, reserving some crumbs for topping.
- Preheat the oven to 350°F and grease a half-sheet pan or other large baking pan.
- Punch down the risen dough and roll it into a rectangle about 15 by 18 inches.
- Spread the cream cheese filling evenly over the dough, leaving a 1/2-inch border.
- Spread the chilled strawberry filling over the cream cheese layer.
- Sprinkle graham cracker pieces and cinnamon evenly over the strawberry filling.
- Roll the dough into a thick log and cut it into approximately 1-inch rolls with a serrated knife or dental floss.
- Arrange the rolls 1 to 2 inches apart in the prepared pan.
- Cover and let the rolls rise for 20 to 30 minutes, until puffy.
- Bake for about 20 minutes, until the tops turn lightly golden.
- Beat 1/4 cup butter and 8 ounces cream cheese until smooth. Mix in 3 cups powdered sugar, vanilla, salt, and optional lemon juice.
- Spread cream cheese frosting over the warm rolls and finish with reserved graham cracker crumbs.
Notes
- For cleaner slices, chill the strawberry filling completely before assembling the rolls.
- Chilling the dough before rolling can also help prevent the soft filling from spilling out.
- The first dough rise can be shortened or skipped when necessary, although allowing it gives the rolls a fluffier texture.
- For overnight preparation, refrigerate the dough after its first rise or refrigerate the shaped rolls before their final rise.
- If refrigerating shaped rolls overnight, let them stand at room temperature for about 45 minutes before baking.
- The strawberry and cream cheese fillings can be prepared several days ahead and refrigerated.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sweet roll
- Calories: 430
- Sugar: 31
- Sodium: 310
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 61
- Fiber: 2
- Protein: 7
- Cholesterol: 60