Strawberry Shortcake Cheesecake Rolls (Printable)
Soft pillowy rolls swirled with creamy cheesecake and fresh strawberries for a decadent dessert twist.
# What's Needed:
→ 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 5 minutes until foamy. Add melted butter, egg, and salt. Gradually incorporate flour until soft dough forms. Knead 8 minutes until smooth and elastic. Place in 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, 6-8 minutes until thickened and jam-like. Cool completely before using.
03 - Beat cream cheese, sugar, and vanilla extract until smooth and fluffy. Set aside until ready to assemble.
04 - Punch down risen dough and roll into 16x12 inch rectangle on floured surface. Spread cheesecake filling over dough, leaving 1/2-inch border. Top with cooled strawberry mixture. Roll tightly from longer edge into log. Slice into 12 equal pieces.
05 - Place 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 22-25 minutes until lightly golden and cooked through. Cool slightly in pan.
07 - Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls before serving.
# Tips for Success:
01 -
- The dough becomes impossibly soft, almost cloud-like, with each rise
- Creamy cheesecake swirls keep everything tender and rich
- Fresh strawberries bake down into jammy pockets of bright flavor
- That glaze turns the whole thing into something you'd find at a fancy bakery
02 -
- The strawberry layer MUST cool completely before spreading or it'll melt the filling and make a mess
- Overfilling the rolls causes leakage during baking, less is more here
- Warm glaze spreads better but cool glaze sets prettier, choose your adventure
03 -
- Use dental floss or unflavored thread to slice rolls cleanly without squishing them
- Rotate the pan halfway through baking for even browning
- A warm oven (just turn it on for 30 seconds then off) creates the perfect proofing environment