Description
These Sweet Strawberry Shortcake Cheesecake Rolls are the perfect combination of a soft, fluffy roll and rich cheesecake filling, topped with fresh strawberries and a crumbly shortcake topping. A delightful dessert that’s as beautiful as it is delicious, ideal for any special occasion or a sweet treat!
Ingredients
Units
Scale
For the Rolls:
- 1 cup warm milk (about 110°F)
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted
- 1/2 tsp salt
- 4 cups all-purpose flour
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
For the Strawberry Filling:
- 1 1/2 cups fresh strawberries, diced
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
For the Shortcake Crumble:
- 3/4 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, melted
- 1/2 tsp vanilla extract
- Pinch of salt
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine the warm milk, yeast, and sugar. Let sit for 5–10 minutes until frothy.
- Add eggs, melted butter, and salt. Mix well.
- Gradually add flour and knead until a smooth dough forms (about 8–10 minutes by hand or 5–6 minutes with a mixer). Cover and let rise for 1–1.5 hours or until doubled in size.
- Make the Cheesecake Filling:
- Beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
- Prepare the Strawberry Filling:
- In a small saucepan, combine diced strawberries, sugar, and cornstarch. Cook over medium heat until thickened (about 5 minutes). Let cool completely.
- Make the Shortcake Crumble:
- In a bowl, mix flour, powdered sugar, melted butter, vanilla, and salt until crumbly. Set aside.
- Assemble the Rolls:
- Roll out the dough into a large rectangle (about 12×18 inches). Spread the cheesecake filling evenly over the dough, leaving a ½-inch border.
- Spoon the cooled strawberry filling over the cheesecake layer.
- Roll the dough tightly into a log and cut into 12 even rolls. Place in a greased 9×13-inch baking dish.
- Final Rise and Bake:
- Cover the rolls and let rise for 30–45 minutes until puffy.
- Preheat oven to 350°F (175°C). Sprinkle shortcake crumble evenly over the rolls.
- Bake for 25–30 minutes or until golden brown.
- Make the Glaze:
- Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls.
Notes
- Use ripe, fresh strawberries for the best flavor.
- Rolls are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.