Strawberry Shortcake Cheesecake Rolls

Strawberry Shortcake Cheesecake Rolls are soft, sweet, and packed with layers of creamy cheesecake filling, fresh strawberry preserves, and buttery vanilla crumbs—then drizzled with a luscious glaze. These rolls are a dreamy twist on the classic strawberry shortcake, swirled into a breakfast-worthy pastry that looks fancy but is totally doable at home!

Why You’ll Love Strawberry Shortcake Cheesecake Rolls

• Triple indulgence: It’s a cinnamon roll, a cheesecake, and a strawberry shortcake—all in one dreamy bite.
• Perfect texture: Soft, fluffy dough filled with creamy layers and juicy strawberries, finished with a buttery crumb topping.
• Visually stunning: That swirl of red and cream? Total showstopper.
• Perfect for brunch or dessert: Serve them warm from the oven or chilled with extra glaze.

this recipe

Ingredients You’ll Need

Ingredient	Amount
All-purpose flour	3½ cups
Whole milk (warm)	¾ cup
Active dry yeast	2¼ tsp
Granulated sugar	¼ cup
Salt	1 tsp
Unsalted butter (softened)	6 tbsp
Egg	1
Vanilla extract	2 tsp
Cream cheese (softened)	8 oz
Powdered sugar (for filling)	½ cup
Strawberry preserves	¾ cup
Crushed shortbread cookies	½ cup
Optional: diced fresh strawberries	½ cup
Optional drizzle: powdered sugar + milk or white chocolate glaze

How to Make Strawberry Shortcake Cheesecake Rolls

Step 1: Make the Dough

• In a bowl, combine warm milk, yeast, and sugar. Let sit until foamy (5–10 minutes).
• Add flour, salt, egg, butter, and vanilla. Mix and knead until smooth and elastic.
• Cover and let rise in a warm place until doubled (about 1 hour).

Step 2: Prepare Cheesecake Filling

• Beat cream cheese, powdered sugar, and a splash of vanilla until smooth. Set aside.

Step 3: Roll, Fill & Shape

• Roll dough into a large rectangle.
• Spread cheesecake filling evenly over the dough.
• Spoon strawberry preserves (and optional diced strawberries) over the top.
• Sprinkle with crushed shortbread cookies.
• Roll tightly into a log and slice into 9–12 rolls.

Step 4: Second Rise & Bake

• Place rolls in a greased baking dish.
• Cover and let rise 30–40 minutes until puffy.
• Bake at 350°F (175°C) for 25–30 minutes, until golden.

Step 5: Add Crumbs and Drizzle

• Sprinkle more cookie crumbs on top while warm.
• Drizzle with vanilla glaze or melted white chocolate for that classic strawberry shortcake look!

Expert Tips for Success

• Warm but not hot milk: Too hot and you’ll kill the yeast—aim for about 110°F (43°C).
• Don’t overfill: It may be tempting, but too much strawberry filling can leak out during baking.
• Use parchment paper under rolls for easy cleanup.
• For extra richness, brush dough with melted butter before adding fillings.
• Want them fresh in the morning? Assemble the night before and refrigerate; let come to room temp before baking.

Health and Nutrition

• Calories per roll: Approx. 350–420 depending on topping
• Contains: dairy, gluten, and sugar
• These are an indulgent dessert-style pastry—enjoy for special occasions or brunch treats!

FAQs

Can I use fresh strawberries instead of preserves?
Yes! Just dice them small and toss in a little sugar. A combo of preserves + fresh gives the best flavor and texture.

Can I make these ahead of time?
Yes! Assemble the rolls and refrigerate overnight. Bake fresh in the morning.

Can I freeze the rolls?
You can freeze them before or after baking. Let thaw overnight and reheat before serving.

Can I skip the cheesecake filling?
Sure, but you’ll miss out on that dreamy creamy layer! You can also use ricotta or mascarpone if preferred.

Do I need to use shortbread cookies?
They add a nice crumbly texture, but graham crackers or vanilla wafers work too.