Sweet Strawberry Shortcake Cheesecake Rolls are the perfect mash-up of a classic dessert and a fun, handheld treat. Soft, pillowy rolls are swirled with a creamy cheesecake filling and sweet strawberry preserves, then topped with a buttery crumble and a drizzle of glaze. Every bite brings that nostalgic shortcake flavor in a rich, satisfying new form.
Why You’ll Love This Recipe
I love how these rolls take everything I enjoy about strawberry shortcake and cheesecake and combine them into one irresistible pastry. The dough is tender and buttery, the filling is smooth and tangy, and the strawberry swirl adds a pop of fruity sweetness. They’re great for brunch, dessert, or any time I want to treat myself or impress guests.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the dough:
warm milk
active dry yeast
granulated sugar
butter
eggs
all-purpose flour
salt
For the cheesecake filling:
cream cheese
powdered sugar
vanilla extract
For the strawberry swirl:
strawberry preserves or jam
For the crumble topping:
all-purpose flour
brown sugar
butter
For the glaze:
powdered sugar
milk
vanilla extract
directions
I begin by warming the milk until it’s just lukewarm and stir in the yeast and a little sugar. I let it sit for about 5 minutes until it becomes foamy.
In a mixing bowl, I combine the milk mixture with melted butter, eggs, the rest of the sugar, flour, and salt. I knead the dough until it’s smooth and elastic, then cover and let it rise for about 1 to 1.5 hours, until it’s doubled in size.
While the dough is rising, I prepare the cheesecake filling by mixing the cream cheese, powdered sugar, and vanilla extract until smooth.
I also make the crumble topping by combining flour and brown sugar, then cutting in butter until the texture is crumbly.
Once the dough has risen, I roll it out into a large rectangle. I spread the cheesecake mixture over it, then add dollops of strawberry preserves and swirl it slightly. I roll it up tightly and slice into even rolls.
I place the rolls in a greased baking dish, cover, and let them rise again for about 30 minutes.
I sprinkle the crumble topping over the rolls and bake at 350°F (175°C) for 25–30 minutes, until they’re golden and cooked through.
After they’ve cooled slightly, I whisk together the glaze ingredients and drizzle it over the top before serving.
Servings and timing
This recipe makes about 12 rolls. It takes roughly 30 minutes to prepare, 90 minutes for rising time, and around 30 minutes to bake—about 2.5 hours from start to finish.
Variations
I like using fresh chopped strawberries instead of preserves when they’re in season for a juicier swirl.
Sometimes I swap in raspberry or blueberry jam for a different flavor twist.
For extra richness, I add a touch of lemon zest to the cheesecake filling—it brightens up the whole roll.
storage/reheating
I store these rolls in an airtight container in the fridge for up to 4 days. To reheat, I microwave each roll for about 15–20 seconds or warm them in a 300°F oven for 10 minutes. They also freeze well; I wrap them individually and reheat straight from frozen.
FAQs
Can I make these rolls ahead of time?
Yes, I often prep the rolls and place them in the fridge overnight before the second rise. In the morning, I let them come to room temperature and finish baking.
Can I use store-bought dough?
Definitely. If I’m short on time, I use a quality pre-made sweet roll dough and just focus on the filling and toppings.
What kind of strawberry filling works best?
I prefer a thick, high-quality strawberry preserve so it doesn’t leak out during baking, but I’ve also used fresh mashed strawberries with great results.
How do I keep the rolls soft?
I cover them loosely with foil halfway through baking to prevent over-browning and make sure not to overbake them—just until they’re set and lightly golden.
Can I skip the crumble topping?
Yes, I’ve made them without and they’re still amazing. But the crumble adds a delicious texture and bakery-style finish that I really enjoy.
Conclusion
Sweet Strawberry Shortcake Cheesecake Rolls are everything I love in a dessert—creamy, fruity, soft, and just indulgent enough. Whether I’m baking for brunch, a special gathering, or just craving something sweet, these rolls always hit the spot. They’re a playful, delicious twist on a classic that never fails to impress.
Print
Sweet Strawberry Shortcake Cheesecake Rolls
- Prep Time: 30 minutes
- Total Time: 2.5 hours
- Yield: 12 rolls
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Sweet Strawberry Shortcake Cheesecake Rolls – These luscious strawberry shortcake cheesecake rolls combine soft, pillowy dough with a rich cheesecake filling, swirls of strawberry preserves, a buttery crumble topping, and sweet vanilla glaze. The ultimate bakery-style treat for brunch, dessert, or any special occasion!
Ingredients
- For the Dough:
- 1 cup warm milk
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup granulated sugar (plus 1 tsp for yeast mixture)
- 1/4 cup melted butter
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 1/2 tsp salt
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- For the Strawberry Swirl:
- 1/2 cup strawberry preserves or jam
- For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup cold butter, cubed
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
-
Make the Dough:
Warm the milk until lukewarm. Stir in yeast and 1 tsp sugar; let sit for 5–10 minutes until foamy.
In a large mixing bowl, combine the yeast mixture, melted butter, eggs, remaining sugar, flour, and salt. Knead until smooth and elastic. Cover and let rise in a warm spot for 1–1.5 hours, or until doubled in size. -
Prepare the Cheesecake Filling & Crumble:
Mix cream cheese, powdered sugar, and vanilla extract until smooth.
For the crumble, mix flour and brown sugar, then cut in cold butter until crumbly. -
Assemble the Rolls:
Roll the dough into a large rectangle. Spread the cheesecake filling evenly, then spoon and swirl in the strawberry preserves. Roll tightly and slice into 12 rolls.
Place in a greased baking dish. Cover and let rise for another 30 minutes. -
Bake:
Preheat oven to 350°F (175°C). Sprinkle the crumble topping over the rolls and bake for 25–30 minutes, or until golden and cooked through. Loosely tent with foil halfway through if browning too quickly. -
Add Glaze:
Let the rolls cool slightly. Whisk together glaze ingredients and drizzle over the top before serving.
Notes
-
Use fresh chopped strawberries instead of preserves for a juicier swirl when in season.
-
Try raspberry or blueberry jam for fun flavor variations.
-
Add lemon zest to the cheesecake filling for a bright, citrusy twist.
-
Dough can be made ahead and refrigerated overnight before final rise.
Your email address will not be published. Required fields are marked *