Strawberry Shortcake Cheesecake Rolls (Printable)
Soft rolls filled with creamy cheesecake and fresh strawberry jam, topped with vanilla glaze for an indulgent dessert experience.
# 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 sit 5 minutes until foamy. Add melted butter, egg, and salt. Gradually mix in flour until soft dough forms. Knead by hand or with dough hook for 8 minutes until smooth and elastic. Place in greased bowl, cover, and let rise 1 hour until doubled.
02 - Combine strawberries, sugar, cornstarch, and lemon juice in saucepan. Cook over medium heat, stirring constantly, until thickened and jammy consistency forms, about 6-8 minutes. Remove from heat and cool completely.
03 - Beat cream cheese, sugar, and vanilla extract with electric mixer until smooth and fluffy. Set aside at room temperature for easy spreading.
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. Gently spread cooled strawberry mixture over cheesecake layer.
05 - Roll dough tightly from longer side to form log. Slice into 12 equal pieces using sharp knife. Arrange 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 lightly golden and cooked through. Remove from oven and cool slightly in pan.
07 - Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle glaze generously over warm rolls before serving.
# Expert Tips:
01 -
- The cream cheese filling stays perfectly creamy without leaking, thanks to a simple technique I discovered after three messy attempts
- These rolls strike that magical balance between breakfast pastry and dessert, making them equally perfect for brunch or midnight cravings
02 -
- The strawberry filling must cool completely before spreading, or your cream cheese layer will melt into a swirl instead of staying distinct and creamy
- Using unflavored dental floss to slice your rolls creates cleaner cuts than a knife, which tends to squish and flatten the delicate spiral
03 -
- Warm your mixing bowl with hot water before starting your dough—it creates the perfect environment for yeast activation
- Rotate your baking dish halfway through baking for even golden color on all the rolls