Strawberry Shortcake Cheesecake Rolls

Introduction:

Strawberry Shortcake Cheesecake Rolls are a delightful fusion of two beloved desserts — the light, fruity flavor of strawberry shortcake and the creamy indulgence of cheesecake — all wrapped into soft, pillowy rolls. Perfect for brunch, dessert, or a special occasion, these rolls offer a burst of berry sweetness, tangy cream cheese, and a tender dough that melts in your mouth.

Origin:

This dessert is a modern twist on classic American favorites. Inspired by the iconic Strawberry Shortcake and the traditional Cheesecake, this hybrid dessert likely originated from creative home bakers or bakery trends that merge nostalgic flavors into unique new forms. It has gained popularity on social media and in dessert cafes, especially during spring and summer months when strawberries are in peak season.

Ingredients:

For the Dough:

• 2 ¼ tsp (1 packet) active dry yeast
• ¾ cup warm milk (about 110°F / 45°C)
• ¼ cup granulated sugar
• 1 large egg
• ¼ cup unsalted butter, melted
• 2 ½ cups all-purpose flour
• ½ tsp salt

For the Cheesecake Filling:

• 8 oz (225g) cream cheese, softened
• ¼ cup granulated sugar
• 1 tsp vanilla extract

For the Strawberry Filling:

• 1 ½ cups diced fresh strawberries
• 2 tbsp sugar (optional, depending on sweetness of strawberries)
• 1 tbsp cornstarch (to thicken if strawberries are juicy)

For the Crumble Topping:

• ½ cup all-purpose flour
• ¼ cup brown sugar
• 3 tbsp cold unsalted butter, cubed

For the Glaze (Optional):

• 1 cup powdered sugar
• 2–3 tbsp milk or heavy cream
• ½ tsp vanilla extract

Optional Ingredients:

• Zest of 1 lemon (for brightness in the filling)
• ½ tsp almond extract (adds depth of flavor)
• White chocolate chips (for extra sweetness inside or as a drizzle)
• Freeze-dried strawberries (for garnish or in the crumble)

Instructions:

1. Prepare the Dough:

1. In a bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Add egg and melted butter; mix well.
3. Add flour and salt, mixing until a soft dough forms.
4. Knead for 5–7 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise for 1–1.5 hours or until doubled in size.

2. Make the Cheesecake Filling:

1. In a medium bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy.

3. Prepare the Strawberry Filling:

1. In a small saucepan, cook diced strawberries with sugar and cornstarch over medium heat until thickened (5–8 minutes). Let cool.

4. Make the Crumble Topping:

1. Combine flour and brown sugar, then cut in butter using a pastry cutter or fingers until crumbly. Refrigerate until ready to use.

5. Assemble the Rolls:

1. Roll out dough into a rectangle (about 12×16 inches).
2. Spread cheesecake mixture over dough, leaving a small border.
3. Spoon strawberry filling evenly over the cheesecake.
4. Roll tightly from the long edge; cut into 12 rolls.
5. Place in a greased baking dish. Sprinkle with crumble topping.
6. Cover and let rise again for 30 minutes.

6. Bake:

1. Preheat oven to 350°F (175°C).
2. Bake rolls for 25–30 minutes or until golden brown and cooked through.

7. Add Glaze (Optional):

1. Mix glaze ingredients and drizzle over warm rolls before serving.

Tips for Success:

• Ensure your milk is warm, not hot — too hot can kill the yeast.
• Don’t overfill the rolls to prevent leaking.
• Chill the filling slightly if it’s too runny to make rolling easier.
• Use parchment paper to prevent sticking in the baking dish.
• Let the rolls cool slightly before glazing to avoid the glaze melting off too quickly.

Recommendations:

• Best served slightly warm.
• Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
• Perfect for spring brunches, Valentine’s Day, Easter, or Mother’s Day.

Nutrition (per roll, estimated):

• Calories: ~290–350 kcal
• Fat: ~14g
• Carbohydrates: ~40g
• Sugar: ~18g
• Protein: ~5g
• Fiber: ~1g
  (Note: Nutrition varies depending on size, optional ingredients, and toppings.)