Strawberry Shortcake Cheesecake Rolls (Printable)
Soft rolls with creamy cheesecake and fresh strawberry swirls, glazed to perfection.
# 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 (about 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 - In a large bowl, whisk warm milk, sugar, and yeast. Let sit for 5 minutes until foamy. Add melted butter, egg, and salt. Gradually mix in flour until a soft dough forms. Knead by hand or with dough hook for 8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
02 - In a saucepan, combine strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring, until thickened and jammy, about 6-8 minutes. Let cool completely.
03 - Beat cream cheese, sugar, and vanilla until smooth and fluffy.
04 - Punch down dough and roll out on floured surface to a 16x12 inch rectangle. Spread cheesecake filling over dough, leaving a 1/2-inch border. Gently spread cooled strawberry mixture on top.
05 - Roll up tightly from the longer side to form a log. Slice into 12 equal pieces. Arrange rolls, cut side up, in a greased 9x13 inch baking dish. Cover and let rise for 30 minutes.
06 - Preheat oven to 350°F. Bake for 22-25 minutes, until lightly golden and cooked through. Remove from oven; cool slightly.
07 - Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls before serving.
# Expert Tips:
01 -
- The cheesecake filling stays incredibly creamy even after baking, creating these perfect pockets of velvety goodness in every bite
- Fresh strawberries transform into a jammy layer that tastes like summer itself, bright and puckeringly sweet against the rich dough
- These rolls strike that magical balance between impressive dessert and cozy breakfast treat, making them perfect for literally any time of day
02 -
- Letting your strawberry filling cool completely before spreading is the difference between beautifully layered rolls and a messy strawberry explosion in your oven
- Room temperature cream cheese is non-negotiable for smooth filling, and I learned this the hard way after creating lumpy cheesecake mixture that refused to blend
- Using unflavored dental floss to slice the rolls creates cleaner cuts than a knife and does not squish the delicate spiral layers you worked so hard to create
03 -
- Use kitchen floss instead of a knife to cut the rolls by sliding it under the dough, crossing ends over top, and pulling through for perfectly clean slices
- Rotate your baking dish halfway through baking for even browning, because oven hot spots can create frustratingly uneven results