Strawberry Shortcake Cheesecake Rolls (Printable)
Soft rolls swirled with creamy cheesecake and fresh strawberries for a decadent dessert.
# What You 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
# Directions:
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 develops, approximately 6-8 minutes. Remove from heat and cool completely.
03 - Beat cream cheese, sugar, and vanilla extract until smooth and fluffy consistency is achieved.
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. Arrange rolls cut side up in greased 9x13 inch baking dish. Cover and let rise 30 minutes.
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 until smooth consistency forms. Drizzle glaze generously over warm rolls before serving.
# Expert Tips:
01 -
- The combination of warm pillowy dough and cool cheesecake filling is absolutely worth the wait
- Fresh strawberries bake down into a jammy layer that tastes like childhood summers
- These freeze beautifully and reheat like they just came out of the oven
02 -
- Cool the strawberry mixture completely or the heat will melt your cheesecake filling while rolling
- Use unflavored dental floss to slice clean rolls without squishing them
- These are best served warm but the texture holds up surprisingly well the next day
03 -
- Use a kitchen towel to cover rising dough, plastic wrap can stick and deflate it
- Rotate the pan halfway through baking for even golden color