Strawberry Shortcake Cheesecake Rolls (Printable Version)

Soft rolls filled with creamy cheesecake and sweet strawberries, 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 (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 for 5 minutes until foamy. Stir in melted butter, egg, and salt. Gradually incorporate flour until a soft dough forms. Knead by hand or with dough hook for 8 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise for 1 hour until doubled in size.
02 - Combine strawberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens to a jam-like consistency, about 6-8 minutes. Remove from heat and allow to cool completely before using.
03 - Beat cream cheese, sugar, and vanilla extract together until smooth and fluffy. Set aside until ready to assemble.
04 - Punch down risen dough and roll out on a floured surface into a 16x12 inch rectangle. Spread cheesecake filling evenly over dough, leaving a 1/2-inch border. Layer cooled strawberry mixture on top of cheesecake filling. Roll up tightly from the longer edge to form a log. Cut into 12 equal slices.
05 - Arrange rolls cut side up in a greased 9x13 inch baking dish. Cover and let rise for 30 minutes. Preheat oven to 350°F. Bake for 22-25 minutes until golden brown and cooked through. Cool slightly in pan.
06 - Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle glaze over warm rolls before serving.

# Expert Advice:

01 -
  • The combination of soft yeasted dough, creamy cheesecake, and bright strawberries hits every texture and flavor note you could want in one bite
  • They look impressive coming out of the oven but the process is surprisingly forgiving, perfect for weekend baking when you want something special
  • The strawberry jam layer creates these gorgeous ruby swirls that make every roll feel like a little present
02 -
  • The strawberry mixture MUST cool completely before spreading, or it will make your dough soggy and the layers won't stay distinct
  • When rolling up the dough, roll it as tightly as you can without squishing the filling out the sides
  • Use unflavored dental floss to slice the rolls instead of a knife for the cleanest cuts that don't squish the dough
  • Don't skip the second rise or your rolls will be dense instead of light and fluffy
03 -
  • If your dough isn't rising, your milk might have been too hot or your yeast might be old, so always check the expiration date
  • Room temperature ingredients mix together more smoothly, so take everything out of the fridge about an hour before you start
  • The glaze thickens as it sits, so if you want it thinner, add another teaspoon of milk

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