perfect for a weekend breakfast! Wonderful sweet rolls with strawberry cheesecake filling and cream cheese icing.
In the bowl of your mixer, add the sugar, flour, instant yeast, and salt. Mix thoroughly. Add your egg, softened butter, and milk. Mix with your paddle attachment until dough resembles peas. Switch to the hook attachment and mix for 3-5 minutes. The dough should be elastic and soft, but not sticky.
Slightly oil a bowl and place your dough in it and cover with plastic wrap or a towel. Let it rise in a warm place until it is doubled in size. You can turn on your oven to 350° for about a minute to warm your oven and turn it off. Place your dough inside with the door closed. In about 45 minutes your dough will be ready for the rolling.
In your mixer, add your cream cheese, sugar, and strawberry syrup. Mix until well blended.
Butter a baking dish.
Roll your dough into a rectangle that is 18×12 inches and spread your cheesecake filling over the dough evenly.
Roll your dough starting from the side away from you and pinch the sides together.
Cut the rolls into 8 equal rolls using kitchen string or thread. (slide the thread underneath the rolls and wrap to cross at the top and pull, this way your rolls do not squish.)
Place the rolls into the prepared baking dish and cover with plastic wrap or a towel. Let the rolls rest and double in size in the oven like before.
Place all of the ingredients in a mixer and mix till smooth. If your icing is too thick, add one tbsp of milk until you reach your desired consistency. If it is too thin, add more powdered sugar and mix. You can also add-in strawberry extract for added flavor.
Once the rolls have doubled in size, preheat your oven to 350° and bake for 30 minutes or until golden. Let the rolls cool and then spread your cream cheese icing.
Serve and get ready to be your family’s hero!
Serving Size 1 Roll
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.