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Strawberry Shortcake Cheesecake Rolls Recipe

Strawberry Shortcake Cheesecake Rolls Recipe
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★★★★★

5.3 from 6 reviews

Strawberry Shortcake Cheesecake Rolls combine the fluffy, yeasty dough of classic rolls with a luscious cheesecake filling and fresh strawberry compote, topped with a sweet vanilla glaze and crunchy shortcake crumble. Perfect as a delightful dessert or indulgent breakfast treat, these rolls bring together the best of creamy, fruity, and crunchy textures in every bite.

Ingredients

Scale

For the Dough:

  • 2 ¼ tsp (1 packet) active dry yeast
  • 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

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract

For the Strawberry Filling:

  • 1 ½ cups fresh strawberries, diced
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice

For the Shortcake Crumble:

  • ½ cup vanilla wafers, crushed
  • ½ cup freeze-dried strawberries, crushed
  • 2 tbsp unsalted butter, melted

For the Glaze:

  • 1 cup powdered sugar
  • 2 tbsp milk
  • ½ tsp vanilla extract

Instructions

  1. Prepare the Dough: In a small bowl, mix the warm milk and yeast and let it sit for 5 minutes until foamy. In a large bowl, combine sugar, melted butter, egg, and salt, then add the yeast mixture. Gradually add flour, kneading until the dough is smooth and elastic. Cover with a cloth and let it rise in a warm place for 1 hour or until doubled in size.
  2. Make the Cheesecake Filling: In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Set aside for assembly.
  3. Prepare the Strawberry Filling: In a saucepan, combine diced strawberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens, about 5 minutes. Remove from heat and let cool completely.
  4. Make the Shortcake Crumble: In a small bowl, combine crushed vanilla wafers and crushed freeze-dried strawberries. Pour in the melted butter and mix until the crumbs are evenly coated. Set aside for topping.
  5. Assemble the Rolls: Roll out the risen dough on a floured surface into a rectangle about ¼ inch thick. Spread the cheesecake filling evenly over the dough, followed by an even layer of the cooled strawberry filling. Starting from the long side, roll the dough tightly into a log. Slice into 12 equal rolls.
  6. Bake: Place the rolls in a greased baking dish, cover, and allow them to rise for another 30 minutes until puffy. Preheat the oven to 350°F (175°C) and bake the rolls for 20–25 minutes or until golden brown on top.
  7. Add the Glaze and Topping: Whisk together powdered sugar, milk, and vanilla extract to create the glaze. Drizzle the glaze over the warm rolls and immediately sprinkle with the prepared shortcake crumble for a crunchy contrast.
  8. Serve & Enjoy: Best enjoyed warm alongside a cup of coffee or with a scoop of vanilla ice cream for an extra indulgent treat.

Notes

  • Ensure the milk is warm but not hot to activate the yeast properly without killing it.
  • For best results, chill the strawberry filling before assembling the rolls to prevent soggy dough.
  • Freeze-dried strawberries add a nice crunch and intense flavor to the crumble topping but can be substituted with fresh if unavailable.
  • These rolls can be stored in an airtight container for up to 2 days; reheat before serving for a fresh-baked taste.
  • For a dairy-free alternative, substitute cream cheese, butter, and milk with plant-based versions and ensure the yeast is vegan-friendly.

Nutrition

Keywords: Strawberry shortcake rolls, cheesecake rolls, strawberry dessert, sweet rolls, breakfast rolls, cheesecake filling, glazed rolls, strawberry crumble

Find it online: https://todayquickmeals.com/strawberry-shortcake-cheesecake-rolls-recipe/