Strawberry Shortcake Cheesecake Rolls combine fluffy yeast dough with a creamy cheesecake filling and a sweet, thickened strawberry topping. Finished with a vanilla glaze and a crunchy shortcake crumble, these rolls are perfect for breakfast or dessert.
Total Time:2 hours 10 minutes
Yield:12 servings
Ingredients
Dough
2 ¼ tsp active dry yeast (1 packet)
¾ cup warm milk (about 110°F)
¼ cup granulated sugar
¼ cup unsalted butter, melted
1 large egg
½ tsp salt
3 cups all-purpose flour
Cheesecake Filling
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
Strawberry Filling
1 ½ cups fresh strawberries, diced
2 tbsp granulated sugar
1 tbsp cornstarch
1 tbsp lemon juice
Shortcake Crumble
½ cup vanilla wafers, crushed
½ cup freeze-dried strawberries, crushed
2 tbsp unsalted butter, melted
Glaze
1 cup powdered sugar
2 tbsp milk
½ tsp vanilla extract
Instructions
Prepare the Dough: In a small bowl, mix warm milk and yeast. Let it sit for 5 minutes until foamy. In a large bowl, combine sugar, melted butter, egg, and salt. Add the yeast mixture. Gradually add flour, kneading until the dough is smooth and elastic. Cover and let rise in a warm place for 1 hour or until doubled in size.
Make the Cheesecake Filling: In a bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Set aside.
Prepare the Strawberry Filling: In a saucepan, combine diced strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat until thickened, about 5 minutes. Remove from heat and let cool.
Make the Shortcake Crumble: In a small bowl, mix crushed vanilla wafers, crushed freeze-dried strawberries, and melted butter. Set aside.
Assemble the Rolls: Roll out the dough into a rectangle about ¼-inch thick. Spread the cheesecake filling evenly over the dough, followed by the strawberry filling. Roll up tightly from the long side and cut into 12 rolls.
Bake: Place rolls in a greased baking dish, cover, and let rise for another 30 minutes. Preheat oven to 350°F (175°C) and bake for 25 minutes until golden brown.
Add the Glaze and Topping: Whisk together powdered sugar, milk, and vanilla for the glaze. Drizzle over warm rolls and sprinkle with the shortcake crumble.
Serve & Enjoy: Best served warm with a cup of coffee or a scoop of vanilla ice cream.
Notes
For best results, let the dough rise in a warm, draft-free environment.
Make sure the cream cheese is softened to avoid lumps in the filling.
If fresh strawberries are not available, frozen strawberries can be used but thaw and drain excess liquid before cooking.
The shortcake crumble adds a delightful crunch; you can substitute vanilla wafers with graham crackers if desired.
Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat rolls gently in the microwave or oven before serving.
