Strawberry Shortcake Cheesecake Rolls

Why You’ll Love This Recipe

I love how these rolls deliver layers of flavor and texture: pillowy dough, tangy cheesecake, bright berries, and nostalgic cookie crunch. I can prep them the night before, let them rise in the fridge, then pop them into the oven for a show-stopping brunch treat—or serve them warm with ice cream for an unforgettable dessert.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dough

• All-purpose flour

• Instant yeast

• Granulated sugar

• Salt

• Warm milk

• Unsalted butter, melted

• Large eggs, room temperature

• Vanilla extract

Cheesecake filling

• Cream cheese, softened

• Powdered sugar

• Strawberry jam or purée

• Fresh strawberries, finely diced

Strawberry shortcake crumbs

• Golden sandwich cookies, crushed

• Freeze-dried strawberries, crushed

• Melted unsalted butter

Vanilla glaze

• Powdered sugar

• Milk or cream

• Vanilla extract

directions

1. Make the dough
   I whisk flour, yeast, sugar, and salt. I mix in warm milk, butter, eggs, and vanilla until a soft dough forms, then knead 6–7 minutes until smooth. I cover and let it rise 1 hour or until doubled.

2. Prepare fillings and crumbs
   I beat cream cheese with powdered sugar until smooth, then fold in strawberry jam and diced berries. For crumbs, I toss cookie crumbs and freeze-dried strawberries with melted butter until sandy.

3. Roll and fill
   I punch down the dough, roll it to a 12 × 16-inch rectangle, and spread the cheesecake mixture evenly all over, leaving a ½-inch border. I sprinkle half the strawberry crumbs on top.

4. Shape and rise
   I roll the dough tightly from the long side, pinch the seam, slice into 12 rolls, and place them in a greased 9 × 13-inch pan. I cover and let them rise 30–40 minutes (or refrigerate overnight for a slow rise).

5. Bake
   I bake at 350 °F (175 °C) for 25–28 minutes until golden and the centers read 190 °F. I cool the pan 10 minutes.

6. Glaze and finish
   I whisk glaze ingredients until pourable, drizzle over warm rolls, and shower the tops with the remaining strawberry shortcake crumbs. I serve warm and gooey.

Servings and timing

• Yield: 12 generous rolls

• Hands-on prep: 30 minutes

• Rise time: 1 hour 30 minutes (active + rest)

• Bake: 25–28 minutes

• Total: about 2 hours 30 minutes (or overnight with fridge rise)

Variations

• I swap raspberry jam and freeze-dried raspberries for a ruby-red twist.

• When I crave chocolate, I tuck mini white-chocolate chips into the filling.

• A lemon-glaze version uses lemon juice instead of milk and adds zest for brightness.

• For a faster option, I use store-bought pizza dough, adding 2 tablespoons sugar and a splash of vanilla to soften the flavor.

storage/reheating

I keep rolls covered at room temperature for 1 day or refrigerate up to 4 days. To reheat, I warm a roll in the microwave 15 seconds or in a 325 °F oven 8 minutes; it returns the filling to creamy perfection.

FAQs

How far ahead can I assemble these rolls?

I assemble them completely, cover, and refrigerate up to 16 hours. I bring the pan to room temperature 30 minutes, then bake as directed.

Can I freeze the baked rolls?

Yes—I cool them fully, wrap individually, and freeze up to 2 months. I thaw overnight and warm just before serving.

My dough feels sticky—what should I do?

I sprinkle in 1–2 tablespoons extra flour while kneading; the dough should be soft but pull cleanly from the bowl.

Can I make the crumbs nut-free and gluten-free?

I use gluten-free sandwich cookies or crushed rice cereal in place of standard cookies; no nuts are required.

Will low-fat cream cheese work?

It does, but the filling is thinner. I chill it 10 minutes before spreading to keep it from oozing too much.

Conclusion

These Strawberry Shortcake Cheesecake Rolls reinvent three beloved desserts in one tender swirl. They’re plush, creamy, and bursting with berry flavor—perfect for special breakfasts, potlucks, or any time I want to treat friends (and myself) to something spectacular yet surprisingly easy to bake.