Description
Soft, pillowy rolls swirled with creamy strawberry cheesecake filling and topped with pink shortcake crumbs—perfect for brunch or dessert!
Ingredients
Dough
4 cups (500 g) all-purpose flour
2 ¼ tsp instant yeast (1 packet)
¼ cup (50 g) granulated sugar
1 tsp fine sea salt
1 cup (240 ml) warm milk (about 110 °F / 43 °C)
4 Tbsp (56 g) unsalted butter, melted
2 large eggs, room-temperature
1 tsp pure vanilla extract
Cheesecake Filling
8 oz (225 g) cream cheese, softened
½ cup (60 g) powdered sugar
¼ cup (60 g) strawberry jam or purée
½ cup (70 g) fresh strawberries, finely diced
Strawberry Shortcake Crumbs
12 golden sandwich cookies (≈ 120 g), crushed
½ cup (12 g) freeze-dried strawberries, crushed
2 Tbsp (28 g) unsalted butter, melted
Vanilla Glaze
1 cup (120 g) powdered sugar
2–3 Tbsp milk or cream
½ tsp pure vanilla extract
Instructions
Make Dough – In a stand-mixer bowl whisk flour, yeast, sugar, and salt. Add warm milk, melted butter, eggs, and vanilla. Mix until a soft dough forms, then knead 6–7 min until smooth and elastic. Cover; let rise ≈ 1 h until doubled.
Prepare Filling & Crumbs – Beat cream cheese and powdered sugar smooth; fold in jam and diced berries. For crumbs, stir crushed cookies and freeze-dried strawberries with melted butter until sandy; reserve.
Roll & Fill – Punch down dough. Roll into a 12 × 16-in (30 × 40 cm) rectangle. Spread cheesecake filling evenly, leaving a ½-in border. Sprinkle half the crumbs on top.
Shape Rolls – Roll up tightly from a long side; pinch seam. Slice into 12 equal rolls; arrange in a greased 9 × 13-in pan. Cover; let rise 30–40 min (or refrigerate overnight).
Bake – Heat oven to 350 °F / 175 °C. Bake rolls 25–28 min until golden and centers register 190 °F / 88 °C. Cool 10 min.
Glaze & Finish – Whisk glaze ingredients to a pourable consistency; drizzle over warm rolls. Shower with remaining strawberry shortcake crumbs. Serve warm and gooey.
Notes
Overnight option: Cover pan after shaping; refrigerate up to 16 h. Bring to room temp 30 min before baking.
Flavor swaps: Raspberry jam + freeze-dried raspberries; lemon glaze (use lemon juice + zest).
Chocolate twist: Sprinkle ½ cup mini white-chocolate chips over filling before rolling.
Store-bought shortcut: Enrich 1 lb pizza dough with 2 Tbsp sugar + 1 tsp vanilla for quicker rolls.
- Prep Time: 30 min
- Cook Time: 25–28 min
- Category: Breakfast / Brunch & Dessert Rolls
- Method: Yeasted Dough • Bake
- Cuisine: American Bakery-Style
