The Sweet Rolls That Made Me Believe in Love at First Bite
There's a moment when you pull a pan of homemade sweet rolls from the oven and the entire kitchen smells like butter, vanilla, and pure possibility. These Strawberry Shortcake Cheesecake Rolls are that moment multiplied by a thousand. Soft, pillowy yeasted dough wrapped around a luxurious cream cheese filling, studded with fresh strawberries, and finished with clouds of vanilla whipped cream once they've cooled. They're the perfect collision of strawberry shortcake and cheesecake, transformed into a pull-apart roll that's as beautiful as it is indulgent.
What makes these rolls genuinely special is how they capture everything you love about strawberry shortcake—that combination of sweet berries, rich cream, and tender cake—but in a format that's somehow even more irresistible. The yeasted dough bakes up soft and buttery, the cream cheese filling becomes this tangy, almost custard-like layer, and the fresh strawberries burst with sweetness throughout. Then, once everything has cooled, you top the whole pan with freshly whipped cream and more strawberries, creating this stunning dessert that looks like it came from a bakery but tastes even better because you made it yourself. These are the rolls you make when you want to feel like a baking genius, when you want your kitchen to smell like heaven, when you need something that makes people actually gasp when you set it on the table.
Why You'll Love This Recipe
- The ultimate fusion dessert—strawberry shortcake meets cinnamon roll
- Soft, buttery yeasted dough that melts in your mouth
- Tangy cream cheese filling that bakes into rich perfection
- Fresh strawberries throughout for bursts of fruity sweetness
- Topped with fresh whipped cream for classic shortcake vibes
- Perfect for special occasions—Mother's Day, Easter, brunch parties
- Makes 12 generous rolls that serve a crowd
- Impressive presentation that looks bakery-quality
- Worth every minute of the rising time
- The kind of recipe that becomes your signature
Ingredients
For the Dough:
- 1 package (2¼ teaspoons) active dry yeast
- ¼ cup warm milk (105-115°F)
- ¼ cup granulated sugar
- 1 large egg, room temperature
- ¼ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2½ to 3 cups all-purpose flour, plus more for dusting
For the Cream Cheese Filling:
- 8 oz cream cheese, softened to room temperature
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch of salt
For the Strawberry Layer:
- 1½ cups fresh strawberries, hulled and finely diced
- 2 tablespoons granulated sugar
For the Whipped Cream Topping:
- 1 cup heavy whipping cream, cold
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For Finishing:
- ½ cup fresh strawberries, hulled and sliced (for topping)
Equipment
- Small bowl (for yeast)
- Large mixing bowl
- Wooden spoon or stand mixer with dough hook
- Rolling pin
- 9x13-inch baking dish
- Parchment paper
- Plastic wrap or clean kitchen towel
- Medium mixing bowl (for filling)
- Electric mixer or whisk
- Sharp knife or dental floss (for cutting rolls)
- Offset spatula
Step-by-Step Instructions
Step 1: Wake Up the Yeast
In a small bowl, combine the warm milk (make sure it's between 105-115°F—too hot kills the yeast, too cold won't activate it) with a pinch of the sugar from your ¼ cup. Sprinkle the yeast over the top and give it a gentle stir. Let it sit for 5-10 minutes until it becomes foamy and bubbly on top. This foam is proof your yeast is alive and ready to make magic happen.
Step 2: Build Your Dough
In a large mixing bowl (or the bowl of your stand mixer), whisk together the remaining sugar, egg, melted butter, vanilla extract, and salt until well combined. Pour in your foamy yeast mixture and stir everything together. Now start adding the flour, beginning with 2½ cups. Mix with a wooden spoon or your dough hook attachment until a soft, slightly sticky dough forms. If it's too wet and sticking to everything, add more flour a tablespoon at a time until it becomes manageable.
Step 3: Knead to Perfection
Turn the dough out onto a lightly floured surface and knead it by hand for 5-8 minutes, or use your stand mixer with the dough hook for about 4-5 minutes. You're looking for smooth, elastic dough that bounces back when you poke it. It should be soft and just barely tacky but not sticky. Place the dough in a greased bowl, turning it once to coat all sides. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size.
Step 4: Make the Cream Cheese Filling
While your dough is rising, make the filling. In a medium bowl, beat together the softened cream cheese, sugar, egg, vanilla extract, and a pinch of salt using an electric mixer or by hand with a whisk until the mixture is completely smooth, creamy, and lump-free. The egg helps the filling set properly during baking so it stays creamy but stable instead of runny. Set this aside.
Step 5: Prepare Your Strawberries
In a small bowl, toss the 1½ cups of diced strawberries with 2 tablespoons of sugar. This quick maceration draws out some of the juices and intensifies the strawberry flavor. Let them sit while your dough finishes rising.
Step 6: Roll Out the Dough
Once your dough has doubled, punch it down gently to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches. You want it relatively thin—about ¼ inch thick—so the rolls aren't too doughy when baked.
Step 7: Spread the Filling
Using an offset spatula or the back of a spoon, spread the cream cheese filling evenly over the entire surface of the dough, leaving about a ½-inch border around all the edges. This border helps you seal the roll later. Drain the macerated strawberries (reserve that delicious juice for something else!) and scatter them evenly over the cream cheese filling.
Step 8: Roll It Up
Starting from one of the long sides (the 18-inch side), tightly roll the dough up into a log, keeping the roll as tight and even as possible without squeezing out the filling. When you reach the end, pinch the seam firmly to seal it closed. Position the log seam-side down.
Step 9: Cut the Rolls
Using a sharp knife or unflavored dental floss (seriously, floss cuts cleaner than a knife), cut the log into 12 equal slices. Each should be about 1½ inches thick. Here's the floss technique: slide a long piece of floss under the log, bring both ends up, cross them over the top, and pull tight to slice through cleanly without squishing.
Step 10: Second Rise
Grease your 9x13-inch baking dish and arrange the 12 slices cut-side up in the pan, spacing them slightly apart—they'll expand and touch as they rise. Cover the pan with plastic wrap or a kitchen towel and let them rise for another 30-45 minutes in a warm spot until they're puffy and have grown noticeably. They should look soft and pillowy and nearly touching each other.
Step 11: Bake to Golden Perfection
Preheat your oven to 350°F (175°C) while the rolls finish their second rise. Once risen, uncover the pan and bake for 20-25 minutes, until the rolls are golden brown on top and cooked through. The cream cheese filling will puff up slightly and set, and the strawberries will be soft and jammy. Let the rolls cool in the pan for at least 20-30 minutes—this is important because the filling needs time to set properly.
Step 12: Whip the Cream
While the rolls cool, make your whipped cream topping. In a clean, cold mixing bowl (metal works best), combine the cold heavy cream, sugar, and vanilla extract. Beat with an electric mixer starting on low and gradually increasing to high speed until stiff peaks form—the cream should hold its shape when you lift the beaters. Don't overbeat or you'll end up with butter.
Step 13: Top and Serve
Once the rolls have cooled to warm (not hot), generously dollop or spread the fresh whipped cream over the entire pan. Top with fresh sliced strawberries arranged beautifully across the top. Serve immediately and watch them disappear.
Pro Tips
- Temperature matters for yeast. Too hot (over 120°F) kills it, too cold (under 105°F) won't activate it. Use an instant-read thermometer if you're unsure.
- Cream cheese must be truly softened. Leave it at room temperature for at least 2 hours, or microwave in 10-second bursts. Cold cream cheese won't mix smoothly and will have lumps.
- Don't skip the egg in the filling. It helps the cream cheese set during baking so the filling stays creamy but stable instead of runny and messy.
- Use floss to cut clean slices. A knife can squish the rolls and squeeze out filling. Unflavored dental floss cuts through perfectly without compressing.
- Let them cool before adding whipped cream. Hot rolls will melt the whipped cream immediately. Wait until they're just warm for best results.
- Fresh strawberries are essential. Frozen strawberries release too much liquid and will make the rolls soggy.
Variations & Substitutions
- Blueberry version: Replace strawberries with fresh blueberries for blueberry cheesecake rolls.
- Mixed berry: Use a combination of strawberries, blueberries, and raspberries.
- Lemon twist: Add 1 tablespoon of lemon zest to the cream cheese filling for bright, citrusy notes.
- Add a glaze: Drizzle with a simple powdered sugar glaze (1 cup powdered sugar + 2 tablespoons milk) instead of whipped cream.
- Make them mini: Cut into 18 smaller rolls and bake in a muffin tin for individual servings. Reduce baking time to 15-18 minutes.
- Chocolate strawberry: Add ½ cup of mini chocolate chips to the filling for chocolate-covered strawberry vibes.
- Use frozen dough: Substitute with 2 pounds of frozen bread dough, thawed, to skip the yeast and rising steps.
- Make it boozy: Add 1 tablespoon of Grand Marnier or amaretto to the whipped cream for an adult twist.
Serving, Pairing & Storage
How to Serve:
These are best served warm or at room temperature with generous amounts of whipped cream and fresh strawberries on top. For an extra-special presentation, dust with powdered sugar and add mint leaves. Perfect for brunch, dessert, or any celebration.
What They Pair Well With:
Strong coffee, mimosas, or fresh-squeezed orange juice for brunch. Vanilla ice cream transforms them into an over-the-top dessert. Fresh fruit salad balances the richness beautifully.
Storage:
Store leftover rolls (without the whipped cream topping) covered in the refrigerator for up to 3 days. The whipped cream should be added fresh each time you serve. You can also store whipped cream separately in the fridge for up to 2 days.
Freezing Instructions:
Freeze the baked, cooled rolls (without whipped cream) wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator and warm in a 300°F oven for 10 minutes before adding fresh whipped cream and berries.
Reheating Tips:
Reheat individual rolls in the microwave for 15-20 seconds or warm the whole pan covered with foil in a 300°F oven for 10-15 minutes. Always add fresh whipped cream after reheating.
Make-Ahead:
Assemble the rolls completely, cover tightly, and refrigerate overnight before the second rise. In the morning, let them sit at room temperature for 30 minutes, then proceed with the second rise and baking. Or bake completely, cool, and refrigerate, then warm and top with fresh whipped cream before serving.
FAQ
Can I use instant yeast instead of active dry?
Yes! Instant yeast can be mixed directly into the dry ingredients without proofing. Use the same amount and skip the blooming step—just add the warm milk with the other wet ingredients.
Why did my filling leak out during baking?
This usually happens if the rolls weren't sealed properly, if they were cut too thick, or if the dough wasn't rolled tightly enough. Make sure to pinch the seam firmly and roll tightly without leaving air pockets.
Can I make these without a stand mixer?
Absolutely! Mix and knead the dough by hand. It takes a bit more elbow grease but works perfectly. Knead for 8-10 minutes by hand until smooth and elastic.
My dough didn't rise—what went wrong?
Either your yeast was dead (check the expiration date), your liquid was too hot or too cold, or your rising environment was too drafty or cold. Yeast needs warmth (around 75-80°F) to activate properly.
Can I make these the night before?
Yes! After cutting and placing rolls in the pan, cover tightly and refrigerate overnight. In the morning, let them sit at room temperature for 30-45 minutes, then proceed with baking.
Can I freeze the unbaked rolls?
Yes! After cutting and arranging in the pan, freeze until solid, then wrap tightly. When ready to bake, thaw overnight in the fridge, let come to room temperature, do the second rise, then bake as directed.
Strawberry Shortcake Cheesecake Rolls
Ingredients
Equipment
Method
- In small bowl, combine warm milk (105-115°F) with pinch of sugar. Sprinkle yeast over top, stir gently. Let sit 5-10 minutes until foamy and bubbly.
- In large bowl or stand mixer, whisk together remaining sugar, egg, melted butter, vanilla, and salt. Add foamy yeast mixture. Start adding flour, beginning with 2½ cups, mixing until soft, slightly sticky dough forms. Add more flour by tablespoons if too wet.
- Knead on floured surface 5-8 minutes by hand (or 4-5 minutes with dough hook) until smooth, elastic, and bounces back when poked. Place in greased bowl, turn to coat, cover with plastic wrap. Let rise in warm spot 1 hour until doubled.
- While dough rises, beat softened cream cheese, sugar, egg, vanilla, and pinch of salt in medium bowl with mixer until completely smooth and creamy. Set aside.
- Toss 1½ cups diced strawberries with 2 tablespoons sugar in small bowl. Let sit while dough rises. Drain before using.
- Punch down risen dough. Roll on floured surface into 12x18-inch rectangle, about ¼ inch thick.
- Spread cream cheese filling evenly over dough with offset spatula, leaving ½-inch border around edges. Drain strawberries and scatter evenly over filling.
- Starting from long (18-inch) side, tightly roll dough into log, keeping roll tight and even. Pinch seam to seal. Position seam-side down.
- Cut log into 12 equal slices (about 1½ inches each) using sharp knife or dental floss. For floss method: slide floss under log, cross ends over top, pull tight to slice cleanly.
- Grease 9x13-inch baking dish. Arrange 12 slices cut-side up, spacing slightly apart. Cover with plastic wrap. Let rise 30-45 minutes in warm spot until puffy and nearly touching.
- Preheat oven to 350°F (175°C). Uncover rolls and bake 20-25 minutes until golden brown on top and cooked through. Filling will puff and set. Cool in pan 20-30 minutes—filling needs time to set.
- While rolls cool, beat cold heavy cream, sugar, and vanilla in cold bowl with mixer on low, gradually increasing to high, until stiff peaks form. Don't overbeat.
- Once rolls cooled to warm (not hot), dollop or spread whipped cream generously over entire pan. Top with fresh sliced strawberries. Serve immediately.
Notes
Cream cheese must be truly softened—room temp 2 hours or microwave 10-second bursts. Cold won't mix smoothly and creates lumps.
Don't skip egg in filling—helps cream cheese set during baking so filling stays creamy but stable, not runny.
Use floss to cut clean slices—knife squishes rolls and squeezes out filling. Dental floss cuts perfectly without compressing.
Let rolls cool before adding whipped cream—hot rolls melt it immediately. Wait until just warm.
Fresh strawberries essential—frozen release too much liquid and make rolls soggy.
Blueberry version: Replace strawberries with fresh blueberries.
Mixed berry: Use combination of strawberries, blueberries, raspberries.
Lemon twist: Add 1 tablespoon lemon zest to cream cheese filling.
Add glaze: Drizzle with powdered sugar glaze (1 cup powdered sugar + 2 tablespoons milk) instead of whipped cream.
Make mini: Cut into 18 smaller rolls, bake in muffin tin 15-18 minutes.
Chocolate strawberry: Add ½ cup mini chocolate chips to filling.
Use frozen dough: Substitute 2 lbs thawed frozen bread dough to skip yeast and rising.
Boozy whipped cream: Add 1 tablespoon Grand Marnier or amaretto to whipped cream.
Instant yeast: Mix directly into dry ingredients without proofing. Use same amount, add warm milk with wet ingredients.
Filling leaked: Rolls not sealed properly, cut too thick, or not rolled tightly. Pinch seam firmly, roll tightly without air pockets.
No stand mixer: Mix and knead by hand. Takes more effort but works perfectly. Knead 8-10 minutes by hand until smooth and elastic.
Dough didn't rise: Yeast dead (check expiration), liquid too hot/cold, or environment too drafty/cold. Yeast needs 75-80°F.
Make night before: After cutting and placing in pan, cover tightly, refrigerate overnight. Morning: room temp 30-45 minutes, then bake.
Freeze unbaked: After cutting and arranging, freeze until solid, wrap tightly. When ready: thaw overnight in fridge, room temp, do second rise, bake.
Store leftover rolls (no whipped cream) covered in fridge up to 3 days. Add fresh whipped cream each serving. Store whipped cream separately in fridge up to 2 days.
Freeze baked rolls (no whipped cream) wrapped tightly up to 2 months. Thaw overnight in fridge, warm in 300°F oven 10 minutes before adding fresh whipped cream and berries.
Reheat: Individual rolls microwave 15-20 seconds or whole pan covered with foil at 300°F for 10-15 minutes. Always add fresh whipped cream after reheating.
Make ahead: Assemble completely, cover, refrigerate overnight before second rise. Morning: room temp 30 minutes, second rise, bake. Or bake completely, cool, refrigerate, warm and top fresh whipped cream before serving.
Serve: Best warm or room temp with generous whipped cream and fresh strawberries. Dust with powdered sugar, add mint leaves for special presentation.
Pairs with: Strong coffee, mimosas, fresh-squeezed orange juice for brunch. Vanilla ice cream for dessert. Fresh fruit salad balances richness.