Strawberry Shortcake Cheesecake Rolls (Printable)
Soft rolls swirled with cheesecake and fresh strawberries for a decadent twist on classic shortcake.
# What You'll Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast
04 - 1/2 tsp salt
05 - 1 cup warm milk (110°F)
06 - 1/4 cup unsalted butter, melted
07 - 1 large egg
→ Cheesecake Filling
08 - 8 oz cream cheese, softened
09 - 1/4 cup granulated sugar
10 - 1 tsp vanilla extract
→ Strawberry Layer
11 - 1 1/2 cups diced fresh strawberries
12 - 2 tbsp granulated sugar
13 - 2 tsp cornstarch
14 - 1 tbsp lemon juice
→ Glaze
15 - 1 cup powdered sugar
16 - 2 tbsp milk
17 - 1/2 tsp vanilla extract
# How to Make It:
01 - Whisk warm milk, sugar, and yeast in a large bowl. Let stand 5 minutes until foamy. Add melted butter, egg, and salt. Gradually incorporate flour until soft dough forms. Knead 8 minutes until smooth and elastic. Transfer to greased bowl, cover, and rise 1 hour until doubled.
02 - Combine strawberries, sugar, cornstarch, and lemon juice in saucepan. Cook over medium heat, stirring constantly, until thickened and jam-like consistency forms, 6-8 minutes. Remove from heat and cool completely.
03 - Beat softened cream cheese, sugar, and vanilla extract until smooth and fluffy. Set aside until ready to assemble.
04 - Punch down risen dough and roll out on floured surface to 16x12 inch rectangle. Spread cheesecake filling evenly over dough, leaving 1/2-inch border. Top with cooled strawberry mixture.
05 - Roll dough tightly from longer side to form log. Slice into 12 equal pieces. Place rolls cut side up in greased 9x13 inch baking dish. Cover and let rise 30 minutes until puffy.
06 - Preheat oven to 350°F. Bake rolls 22-25 minutes until golden brown and cooked through. Cool slightly in pan before glazing.
07 - Whisk powdered sugar, milk, and vanilla until smooth. Drizzle generously over warm rolls before serving.
# Expert Advice:
01 -
- They capture everything you adore about strawberry shortcake but with the rich, velvety indulgence of cheesecake swirled right into every bite
- The dough stays incredibly soft and tender even after baking, creating that perfect pillowy texture that makes these rolls feel like a special occasion dessert
02 -
- The strawberry mixture MUST cool completely before spreading it on the dough, otherwise it will melt the butter and make a huge mess
- Dont skip the second rise after youve sliced the rolls or theyll turn out dense instead of light and fluffy
03 -
- Use unflavored dental floss to slice the rolls instead of a knife for perfectly clean cuts that dont squish the spiral
- Brush the baked rolls with a little melted butter immediately after they come out of the oven for an extra soft, shiny top