Strawberry Shortcake Cheesecake Rolls (Print Version)
Soft, pillowy rolls swirled with creamy cheesecake filling and fresh strawberries for a decadent dessert twist.
# 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 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 until doubled in size.
02 - Combine strawberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until thickened and jammy, about 6-8 minutes. Remove from heat and let cool completely before using.
03 - Beat cream cheese, sugar, and vanilla extract with an electric mixer until smooth and fluffy. Set aside until ready to assemble.
04 - Punch down risen dough and roll out on a floured surface to a 16x12 inch rectangle. Spread cheesecake filling evenly over dough, leaving a 1/2-inch border. Gently spread cooled strawberry mixture on top of the cheesecake layer.
05 - Roll up the dough tightly from the longer side to form a log. Slice into 12 equal pieces using a sharp knife. Arrange rolls, cut side up, in a greased 9x13 inch baking dish. Cover and let rise for 30 minutes until puffy.
06 - Preheat oven to 350°F. Bake rolls for 22-25 minutes until lightly golden and cooked through. Remove from oven and let cool slightly in the pan before glazing.
07 - Whisk powdered sugar, milk, and vanilla extract until smooth and drizzle-consistency. Drizzle glaze generously over warm rolls before serving.
# Expert Tips:
01 -
- The cheesecake filling stays incredibly creamy even after baking, creating these luscious pockets inside each roll
- Fresh strawberries transform into a jammy layer that intensifies in flavor as it bakes
- These look impressive coming out of the oven but actually come together with straightforward techniques
02 -
- Let your cream cheese soften completely on the counter, microwaving it creates hot spots that ruin the filling texture
- The strawberry mixture must cool to room temperature before spreading, otherwise it melts the cream cheese and everything runs together
- Use dental floss or unflavored thread for the cleanest roll cuts, a knife can squish and deform the spirals
03 -
- Use unflavored dental floss to slice the rolls, slide it under the log, cross ends over, and pull through for perfect cuts
- Rotate your baking dish halfway through baking for even browning, back ovens often have hot spots
- If the tops are browning too quickly, tent loosely with foil for the last 5-10 minutes