Strawberry Shortcake Cheesecake Rolls (Printable Version)
Soft rolls swirled with cheesecake and fresh strawberries for a decadent twist on the classic dessert.
# 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
# Directions:
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 to jam consistency, 6-8 minutes. Remove from heat and cool completely.
03 - Beat cream cheese, sugar, and vanilla until smooth and fluffy. Set aside at room temperature for easy spreading.
04 - Punch down risen dough and roll into 16x12 inch rectangle on floured surface. Spread cheesecake filling evenly, leaving 1/2-inch border. Top with cooled strawberry mixture. Roll tightly from longer edge into log. Cut into 12 equal pieces.
05 - Arrange rolls cut-side up in greased 9x13 inch baking dish. Cover and let rise 30 minutes. Preheat oven to 350°F. Bake 22-25 minutes until golden brown and cooked through. Cool slightly in dish.
06 - Whisk powdered sugar, milk, and vanilla until smooth. Drizzle generously over warm rolls before serving.
# Expert Tips:
01 -
- The cream cheese filling stays perfectly creamy even after baking
- The homemade strawberry layer tastes infinitely better than using jam
- These rolls look impressive but are actually quite forgiving to make
02 -
- The strawberry layer must cool completely before spreading or it will melt the cream cheese and make a mess
- Use dental floss to slice the rolls instead of a knife for the cleanest cuts that don't squish the dough
- These rolls are best served warm but still taste incredible the next day
03 -
- If your dough is too sticky to roll, chill it for 15 minutes to firm it up
- Brush the baked rolls with a little melted butter before glazing for extra shine