Strawberry Shortcake Cheesecake Rolls (Printable Version)
Soft rolls swirled with creamy cheesecake filling and fresh strawberries, topped with vanilla glaze for a decadent dessert twist.
# 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 (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. Mix in melted butter, egg, and salt. Gradually incorporate flour to form a soft dough. Knead for 8 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise 1 hour until doubled.
02 - Combine strawberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens to jam-like consistency, 6-8 minutes. Remove from heat and cool completely.
03 - Beat cream cheese, sugar, and vanilla extract together until smooth and fluffy. Set aside until assembly.
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. Top with cooled strawberry mixture.
05 - Roll dough tightly from the long edge to form a log. Cut into 12 equal slices. Place rolls cut-side up in a greased 9x13 inch baking dish. Cover and let rise 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 dish.
07 - Whisk powdered sugar, milk, and vanilla until smooth. Drizzle glaze over warm rolls before serving.
# Expert Tips:
01 -
- The combination of tangy cheesecake and sweet strawberries creates the perfect balance of flavors
- These rolls look impressive coming out of the oven but are surprisingly forgiving to make
- They reheat beautifully so you can enjoy them all week long
02 -
- The strawberry mixture must be completely cooled before spreading or it will melt the cream cheese and create a mess
- Don't skip the second rise or your rolls will be dense instead of light and fluffy
03 -
- Use unflavored dental floss to slice the rolls cleanly without squishing the dough
- Place the baking dish on a baking sheet to catch any drips and prevent oven messes