Ingredients
For the Dough:
- 2¼ tsp (1 packet) active dry yeast
- ¾ cup warm milk (about 110°F)
- ¼ cup granulated sugar
- 1 egg + 1 egg yolk, room temperature
- ¼ cup unsalted butter, melted
- 3 cups all-purpose flour
- ½ tsp salt
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
For the Strawberry Filling:
- 1½ cups chopped fresh strawberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tbsp cornstarch + 1 tbsp water (slurry)
For the Topping:
- ½ cup heavy cream (whipped to soft peaks)
- ½ cup crushed golden Oreos or shortbread cookies
- Optional: drizzle of cream cheese glaze or powdered sugar
Instructions
- Make the Dough:
- In a bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until frothy.
- Add the egg, yolk, melted butter, and stir. Gradually mix in flour and salt.
- Knead the dough on a floured surface for about 8 minutes or until smooth.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
- Prepare the Strawberry Filling:
- In a small saucepan, cook strawberries, sugar, and lemon juice over medium heat until they begin to release juice.
- Add cornstarch slurry and stir until thickened (about 2–3 minutes). Cool completely.
- Prepare the Cheesecake Filling:
- Beat cream cheese, sugar, and vanilla until smooth.
- Assemble the Rolls:
- Roll out the dough into a 9×13-inch rectangle.
- Spread cheesecake mixture evenly, then dollop and swirl the cooled strawberry mixture on top.
- Roll up tightly from the long edge and cut into 9–12 rolls.
- Bake:
- Place rolls in a greased baking dish. Cover and let rise for 20–30 minutes.
- Bake at 350°F (175°C) for 25–30 minutes until golden.
- Garnish:
- Let rolls cool slightly. Top with whipped cream and sprinkle crushed cookies.
- Optional: drizzle with cream cheese glaze or dust with powdered sugar.
Enjoy your dreamy Strawberry Shortcake Cheesecake Rolls! Let me know if you’d like a simplified version or a no-bake twist.