Next, it’s time to prepare the dough. In another bowl, whisk together the flour, granulated sugar, baking powder, and salt. Then, add the melted butter and milk, stirring until just combined. I always get excited at this point because the dough has a lovely consistency—it’s soft and not too sticky. On a floured surface, roll out your dough into a rectangular shape, about ¼ inch thick.
Spread the cheesecake mixture evenly over the dough, and then carefully roll it up tightly, starting from one long edge. Once it’s rolled, slice it into 1-inch pieces and place them on the prepared baking sheet. Don’t forget to give them a little space since they will puff up while baking! Bake them for 20-25 minutes until they’re golden brown and smelling fantastic.
Once they’ve cooled slightly, I like to serve them warm with a dollop of whipped cream on top. The contrast of the warm rolls and the cold whipped cream is just divine!
Pro Tips for Best Results
I tested this recipe a few times with different methods and learned some helpful tips along the way! First off, make sure your cream cheese is at room temperature; it really helps in achieving that velvety smooth filling. I made the mistake of using cold cream cheese once, and the filling was lumpy and didn’t incorporate well with the strawberries.
Second, when rolling out the dough, don’t rush this step! Take your time to ensure it’s evenly rolled. Uneven thickness can lead to some rolls being doughy while others are overcooked. I also found that dusting a bit of flour on the rolling pin can help prevent the dough from sticking.
Finally, try to bake them in the center of the oven if you can. This ensures even cooking! I once had a batch too close to the top, and the tops burned while the bottoms were still doughy. Lesson learned: it’s all about that perfect balance!
Common Mistakes to Avoid
One common mistake I made the first time was to overload the dough with too much cheesecake filling. While it’s tempting to add as much deliciousness as possible, too much filling can cause the rolls to burst open while baking, making a delicious mess. Make sure to spread the filling evenly but don’t overload! (See the next page below to continue…)