Strawberry Shortcake Cheesecake Rolls

Strawberry Shortcake Cheesecake Rolls are like a mashup of your favorite summer desserts: tender, fluffy rolls swirled with a creamy cheesecake filling and strawberry goodness, then topped with a crunchy shortcake crumb. Perfect for brunch, dessert, or just impressing everyone at the table. 🍓🍰

🍓 Strawberry Shortcake Cheesecake Rolls

🕒 Prep Time: 30 minutes

⏱️ Rise Time: 1.5–2 hours

⏱️ Bake Time: 25–30 minutes

🍽️ Makes: 12 rolls

📝 Ingredients

For the Dough

¾ cup warm milk (110°F)
2¼ tsp (1 packet) active dry yeast
¼ cup granulated sugar
¼ cup unsalted butter, melted
1 large egg
½ tsp salt
3–3½ cups all-purpose flour

For the Cheesecake Filling

8 oz cream cheese, softened
⅓ cup sugar
1 tsp vanilla extract

For the Strawberry Layer

¾ cup strawberry preserves or jam
½ cup finely chopped fresh strawberries (optional for extra texture)

For the Shortcake Crumble Topping

⅓ cup all-purpose flour
⅓ cup crushed golden Oreos or vanilla wafer cookies
2 tbsp sugar
2 tbsp unsalted butter, melted
Optional: 1 tbsp freeze-dried strawberries, crushed

Optional Glaze

1 cup powdered sugar
1–2 tbsp milk
½ tsp vanilla

👩‍🍳 Instructions

🔹 1. Make the Dough

In a large bowl, whisk together warm milk, yeast, and sugar. Let sit 5–10 min until foamy.
Add melted butter, egg, and salt. Stir in flour, 1 cup at a time, until a soft dough forms.
Knead for 6–8 minutes by hand or mixer until smooth.
Place in a greased bowl, cover, and let rise until doubled (about 1–1.5 hours).

🔹 2. Make the Filling

Beat together cream cheese, sugar, and vanilla until smooth and spreadable.

🔹 3. Assemble the Rolls

Roll dough into a 12×16″ rectangle on a floured surface.
Spread with cheesecake mixture, then strawberry jam/preserves. Add chopped strawberries if using.
Roll up tightly from the long side and cut into 12 even rolls.
Place in a greased 9×13″ pan, cover, and let rise again until puffy (about 30–45 minutes).

🔹 4. Bake

Preheat oven to 350°F (175°C)
Bake rolls for 25–30 minutes, until golden and set

🔹 5. Make the Shortcake Crumble

Mix crushed cookies, flour, sugar, butter, and freeze-dried strawberries (if using)
Bake on a sheet pan at 300°F (150°C) for 5–8 minutes until lightly golden, or just sprinkle raw if preferred

🔹 6. Glaze & Top

Drizzle warm rolls with glaze
Sprinkle generously with shortcake crumble
Serve warm or at room temperature

🧊 Storage

Store in an airtight container at room temp for 2 days, or refrigerate up to 5 days
Reheat gently in microwave or oven

Want a version made with sourdough discard, gluten-free flour, or turned into overnight rolls? Just ask!