These yummy sweet rolls are sure to impress at your Mother’s Day brunch. Cinnamon/sweet rolls kind of intimidate me, but these really weren’t hard to make. I had some leftover cheesecake filling from these cupcakes (I made the cupcakes and sweet rolls within the same week, just timing on posts was different). I wanted to experiment and see if you could use cheesecake filling in a sweet bread because those are probably two of my favorite treats! I found out you can! There’s a little trick to make it just right and not too sloppy.
1 oz. active dry yeast
1 1/3 c warm milk (110 F.)
3 extra-large eggs
1/4 c butter, softened
1/2 c granulated sugar
1/2 tsp salt
5 c flour
Vegetable oil (as needed)
Warm milk in a microwave safe bowl, about 45 seconds, but go by temperature. In a large mixing bowl, dissolve yeast in warm milk. Allow yeast to proof 5-10 minutes. Add eggs and butter. Using dough hook, beat on medium speed until well blended. Add sugar and salt. Mix well. Add flour, 1 cup at a time, mixing until dough pulls away from sides of bowl and is barely sticky to touch. Knead in mixer for a couple more minutes. Lightly grease top of dough with oil. Cover loosely and let rise 1 hour, or until doubled in volume. Punch dough down, let rest 5 minutes. Roll out on lightly floured surface to form 10 1/2 x 8 inch rectangle.
Cheesecake filling from Paradise Cupcakes
1/2 C pureed strawberries
The strawberries just need to be bite-sized pieces, not too much smaller, and not pureed to jam consistency.
About 1/2 c toasted coconut
Spread the cheesecake filling on the dough until the dough is just peeking through the filling (like in the picture). Add the strawberries, then sprinkle the toasted coconut on top of the strawberries. The toasted coconut helps absorb some of the moisture without changing the flavor (this is the trick I was talking about).
Roll the dough like a jelly-roll, carefully to avoid squeezing out the filling. Roll from the 10 1/2 inch side. Cut into 1 1/4 inch pieces and place on a cookie sheet lined with parchment paper. Let rise for another 45-60 minutes. Bake at 350 for 20-22 minutes.
About 2 C powdered sugar
About 1/2 c pureed strawberries
This time go ahead a puree the strawberries until it is jam consistency.
2 T butter, softened
Mix all ingredients until the desired consistency is achieved. You might need to add a little more powdered sugar or a little less strawberry. Spread on warm sweet rolls.
Now on to today’s Mother’s May Highlight: Diana Anderson
Share some love with Diana and leave a comment below!