Ingredients
Dough
- 1 cup warm milk (105℉-110℉)
- 2 1/4 teaspoons active dry yeast (one packet)
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 tablespoons salted butter, room temperature, cut into tablespoon slices
- 3 1/2 cups all-purpose flour (plus 1-3 tablespoons more if dough is sticky)
- 1/2 teaspoon salt
Cheesecake Filling
- 4 tablespoons salted butter, room temperature
- 4 ounces cream cheese, room temperature
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 cup crushed graham crackers (about 6 squares)
- 2 cups chopped strawberries
Strawberry Cream Cheese Frosting
- 4 tablespoons salted butter, room temperature
- 4 ounces cream cheese, room temperature
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 cup chopped strawberries
Instructions
- Activate Yeast: Microwave the milk in 20-second bursts until warm (105-110℉). In the bowl of a stand mixer, combine warm milk, yeast, and sugar. Cover with a towel and let sit 5-10 minutes until foamy and bubbly, indicating the yeast is active.
- Prepare Dough: Add eggs, vanilla extract, butter, flour, and salt to the yeast mixture in the stand mixer fitted with a dough hook. Knead on medium speed for 7-10 minutes until the dough is smooth and no longer sticky. Add more flour if needed. Shape into a ball, cover with a towel, and let rise in a warm spot for 2 hours until doubled in size.
- Crush Graham Crackers: While dough rises, crush graham crackers into fine crumbs using a food processor or by crushing in a bag with a rolling pin. Set aside.
- Make Cheesecake Filling: Using an electric mixer, cream together butter and cream cheese for 2 minutes. Add vanilla extract and powdered sugar, then scrape bowl sides until smooth and creamy. Set aside.
- Prepare Dough for Filling: After rising, punch down the dough gently and transfer to a floured surface.
- Roll Out Dough: Roll dough into a 12″x18″ rectangle. Spread cheesecake filling evenly over dough, then sprinkle crushed graham crackers on top.
- Add Strawberries: Preheat oven to 350℉. Chop strawberries and sprinkle evenly over the cream cheese and graham cracker layer.
- Form Rolls: Roll dough tightly lengthwise into a long tube. Slice into 12 equal rolls using a serrated knife or unflavored dental floss. Place rolls into a greased 9×13-inch baking dish.
- Bake: Bake rolls for 25-35 minutes until golden brown on top and fully cooked inside.
- Make Frosting: Cream together butter and cream cheese with an electric mixer. Add vanilla extract, lemon juice, and powdered sugar, then fold in chopped strawberries. Mix until creamy and slightly chunky with strawberry pieces.
- Serve: Spread the strawberry cream cheese frosting over warm rolls and serve immediately. Enjoy the delightful combination of creamy, fruity, and sweet flavors!
Notes
- Warm milk temperature is crucial for activating yeast: it should be warm but not hot.
- Add flour gradually while kneading to prevent dry or overly sticky dough.
- You can substitute fresh strawberries with frozen, but thaw and drain excess liquid first.
- Use unflavored dental floss to cut rolls cleanly without squishing the dough.
- For best flavor, serve the rolls warm with fresh frosting.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American