Strawberry Shortcake Cheesecake Rolls
Soft, sweet, and swirled with strawberry cream cheese goodness—these rolls are a dream for brunch or dessert. Fluffy dough hugs a luscious strawberry cheesecake filling and is topped with a whipped strawberry glaze. Perfect for parties or weekend treats.
Equipment
- Baking Dish
- Mixing Bowls
- Electric Mixer
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1 cup warm milk
- 2 1/4 tsp instant yeast
- 1/4 cup sugar
- 1/4 cup melted butter
- 1 egg
- 1/2 tsp salt
For the Strawberry Cheesecake Filling
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 cup fresh strawberries finely chopped
- 1 tsp vanilla extract
For the Whipped Strawberry Glaze
- 1/2 cup heavy cream
- 2 tbsp strawberry jam
- 1/4 cup powdered sugar
- pink food coloring optional
Instructions
- In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add melted butter, egg, salt, and flour. Knead until smooth and elastic (8 mins by hand or 5 mins with mixer).
- Cover and let rise until doubled, about 1 hour.
- In a bowl, beat cream cheese and powdered sugar until creamy. Fold in strawberries and vanilla.
- Roll out dough into a 12x18 inch rectangle. Spread filling evenly. Roll tightly and slice into 12 rolls.
- Place in greased baking dish. Let rise again for 30 minutes.
- Bake at 350°F for 22–25 minutes until golden and bubbly.
- Whip heavy cream and powdered sugar, fold in strawberry jam. Add pink coloring if desired. Glaze warm rolls and serve.
Notes
For best results, use room temp cream cheese and chop strawberries finely. These rolls are freezer-friendly before or after baking. Reheat gently and glaze just before serving.