🍓🍰 Strawberry Shortcake Cheesecake Rolls 🍰🍓

Ingredients:

For the dough (or use store-bought pizza/cinnamon roll dough):

3 cups (360 g) all-purpose flour

1 packet (2 1/4 tsp) instant yeast

1/4 cup (50 g) granulated sugar

1/2 teaspoon salt

3/4 cup (180 ml) warm milk

1/4 cup (57 g) unsalted butter, melted

1 large egg

For the cheesecake filling:

8 oz (226 g) cream cheese, softened

1/3 cup (65 g) granulated sugar

1 teaspoon vanilla extract

For the strawberry layer:

1 cup chopped fresh strawberries

2 tablespoons strawberry jam or preserves

For the shortcake crumble topping:

1/2 cup (60 g) all-purpose flour

1/4 cup (50 g) sugar

3 tablespoons unsalted butter, softened

1 tablespoon freeze-dried strawberry crumbs (optional, for color and flavor)

For the glaze (optional):

1/2 cup (60 g) powdered sugar

1–2 tablespoons milk

1/4 teaspoon vanilla extract

Directions:

Make the dough (if homemade):

In a bowl, combine flour, sugar, salt, and yeast. Add warm milk, melted butter, and egg. Mix and knead for 5–7 minutes until smooth.

Cover and let rise for 1 hour, or until doubled in size.

Make the filling:

In a small bowl, mix cream cheese, sugar, and vanilla until smooth.

Roll and fill:

Roll dough into a rectangle (about 12x16 inches). Spread cheesecake mixture evenly, then dot with chopped strawberries and small spoonfuls of strawberry jam.

Roll up tightly from the long side, slice into 12 rolls, and place in a greased 9x13-inch pan. Cover and let rise for 30 minutes.

Make the crumble:

Mix flour, sugar, and butter until crumbly. Add freeze-dried strawberry crumbs if using. Sprinkle over the rolls.

Bake:

Preheat oven to 350°F (175°C). Bake rolls for 25–28 minutes, or until lightly golden and bubbling. Let cool slightly.

Glaze and serve:

Mix glaze ingredients until smooth and drizzle over warm rolls. Serve warm or room temp for the best strawberry cheesecake swirl