Strawberry–Mint Cheesecake Rolls

1. Activate the Yeast

In a small mixing bowl, dissolve the yeast with 1 teaspoon of sugar in 4 tablespoons of lukewarm water. Let it stand until foamy, which will take about 5–10 minutes. This step ensures your yeast is alive and ready to leaven the dough. If it is not foamy, start with new yeast.

2. Prepare the Dough

In a large bowl, combine 550 grams of plain flour, ½ teaspoon of salt, and 75 grams of caster sugar.

Add the activated yeast, 220 millilitres of lukewarm milk, 30 grams of yogurt, 1 egg, and 75 grams of unsalted butter.

Knead with the dough hook of the mixer for 5–7 minutes (or 8–10 minutes by hand), until a smooth and elastic dough forms. The dough should feel soft and slightly tacky, but not sticky.

3. First Rise

Transfer the dough to a lightly greased bowl, cover it with a tea towel, and let it rise in a warm place for 1 hour, or until doubled in size.

4. Prepare the Strawberry–Mint Cheesecake Filling

In a mixing bowl, combine 300 grams of cream cheese, 80 grams of caster sugar, 1 tablespoon of cornstarch, 1 teaspoon of vanilla extract, and ½ teaspoon of finely grated lemon zest until smooth and thick.

Fold in 150 grams of diced strawberries and 6–8 finely minced mint leaves.

Refrigerate the filling for about 10–15 minutes. This step helps preserve the structure of the filling.

5. Roll Out the Dough & Fill

Transfer the risen dough to a lightly floured surface and roll it out into a 35×45 cm rectangle (approximately 14”×18”).

Spread the strawberry–mint cheesecake filling evenly, leaving a 1–2 cm border.

6. Roll up the Dough and Slice

Starting from one of the longer sides, carefully roll the dough into a log shape. Using a sharp knife or unflavoured dental floss, cut the log into 12 individual rolls. Aim for 2.5–3.5 cm  (1–1 ½”) thick. Arrange the sliced rolls in a greased baking dish, leaving some space between them for the second rise. Cover the rolls with a clean kitchen towel and leave them to rest for half an hour.

7. Preheat the Oven

While the rolls are resting, preheat your oven to 180°C (350°F) with the rack in the middle position.

8. Bake the Rolls

Once the oven has reached the desired temperature, place the baking dish in the oven and bake for approximately 22–25 minutes, or until the rolls turn golden brown on top. After baking, let the rolls cool slightly.

9. Finish

In a mixing bowl, whisk 100 grams of sifted icing sugar, 1–2 tablespoons of lemon juice until smooth.

While still warm, drizzle the glaze generously over your Strawberry–Mint Cheesecake Rolls. Garnish with fresh strawberries and mint leaves.

BAKER’S NOTE

Fresh mint loses its perfume easily. The trick is to mince it extremely fine so it disperses into the cheesecake layer instead of sitting on top. The creamy base protects the mint from heat and helps the flavour stay bright rather than herbal.

Tips for Success

• Kneading the Dough: Knead the dough until it is smooth and elastic. This usually takes about 8–10 minutes by hand, or 5–7 minutes with a dough hook on a stand mixer. Proper kneading develops the gluten and gives the rolls their characteristic soft and chewy texture.
• Rising Time: Let the dough rise until it has doubled in volume. This may take approximately 1 hour, but the exact time may vary depending on room temperature. The dough should stand in a warm, draft-free place.
• Cutting the Rolls: Using a sharp knife or dental floss, cut the rolls cleanly without squishing them. Unflavoured dental floss is particularly suitable for clean cuts.

Variations to Try

• Strawberry–Mint Mascarpone Filling: Replace 100 grams of cream cheese with Mascarpone for extra luxury.
• Strawberry–Basil: Replace mint with 2–3 tiny basil leaves, minced.
• Strawberry Cheesecake Rolls (without herbs): For a more classic version, omit the mint and keep lemon zest.
• Easter Brunch Version: Add 1 tablespoons of poppy seeds to the dough.

Looking for more delicious rolls recipes? Check out the following recipes:

Raspberry Rose Rolls

Lemon Curd Rolls

Walnut, Orange & Mahleb Rolls

Conclusion

Serve these Strawberry–Mint Cheesecake Rolls warm, with the glaze dripping softly into every swirl. They’re the perfect treat for spring — bright, creamy, and full of quiet joy.