Strawberry Shortcake Cheesecake Rolls
Soft, tender yeast rolls wrapped around a cream cheese filling that actually sets, strawberry jam, and sugar-tossed berries — the Sunday brunch roll that tastes like strawberry shortcake and holds together slice after slice.
Equipment
- 9x13-inch baking dish
- Stand mixer with dough hook
- Rolling Pin
- Unflavored Dental Floss
- Bench scraper
- Mixing Bowls
Ingredients
For the Dough
- 3 1/2 cups all-purpose flour, plus more for the board
- 2 1/4 tsp active dry yeast
- 1/2 cup whole milk, warmed to 105-110°F
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, very soft
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 tsp vanilla extract
For the Filling & Berry Layer
- 8 oz full-fat cream cheese, softened
- 1/2 cup powdered sugar
- 1 egg yolk
- 1 tbsp all-purpose flour
- 1/2 cup strawberry jam
- 1 1/2 cups fresh strawberries, diced small
For the Glaze
- 4 oz cream cheese, softened
- 3/4 cup powdered sugar
- 2 tbsp strawberry jam
- 2-3 tbsp milk or cream
- splash vanilla extract
Instructions
- Bloom the yeast: Warm the milk to 105-110°F, stir in a pinch of sugar, then add the yeast. Let it sit for 5 to 10 minutes until it is foamy on top.
- Mix the dough: In the mixer bowl, whisk together 3 cups of the flour, the remaining sugar, and the salt. Add the eggs, vanilla, and the foamy yeast milk. Mix on low until a shaggy dough comes together, then add the soft butter a few pieces at a time.
- Knead on medium speed for 6 to 7 minutes, adding the remaining 1/2 cup of flour a spoonful at a time only if the dough is truly sticky. It is ready when it is smooth, pulls away from the sides, and feels soft and slightly tacky.
- First rise: Shape the dough into a ball, place it in a lightly greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 1 to 1 1/2 hours until doubled. Press a finger into the side; the dent should stay.
- Make the filling and prep the berries while you wait: Beat the softened cream cheese until completely smooth, then add the powdered sugar, egg yolk, flour, and vanilla, and beat until no lumps remain. Dice the strawberries small, toss with a tablespoon of sugar, and set aside.
- Roll and fill: Punch the dough down and roll it on a lightly floured board into a 16x12-inch rectangle. Spread the cream cheese filling evenly across the whole thing, leaving a one-inch strip bare along the far long edge. Spoon the jam over the filling and spread it thin. Scatter the strawberries over the jam.
- Roll the log and cut the rolls: Start at the long edge closest to you and roll tightly, tucking the dough under as you go. Roll to the bare strip and pinch it into the log to seal. Slide a piece of unflavored dental floss under the log, cross the ends over the top, and pull to cut into 12 even rolls. Arrange them cut side up in a buttered 9x13 dish.
- Second rise and bake: Cover the dish and let the rolls rise for 30 to 45 minutes until puffy. Bake at 350°F for 25 to 30 minutes, until the tops are deep golden brown and the center roll springs back when poked, or registers 190°F on an instant-read thermometer.
- Glaze them warm: While the rolls bake, beat the glaze ingredients until smooth. When the rolls come out, let them rest for ten minutes, then pour the glaze over the top and let it settle into every crevice.
Notes
Use unflavored dental floss to cut the rolls; a knife squishes the spiral flat. Don't add more than 1 1/2 cups of strawberries — the extra juice makes the dough soggy. Assemble through cutting, cover, and refrigerate overnight for make-ahead rolls; let sit at room temperature 30 minutes before baking. Store baked rolls in the fridge up to 4 days or freeze up to 2 months. Reheat at 300°F for 8 to 10 minutes.