Description
Fluffy cinnamon roll dough swirled with creamy cheesecake filling, juicy macerated strawberries, and crumbled strawberry shortcake scones, all topped with a luscious cream cheese glaze.
Ingredients
Scale
- 1 cup warm milk (about 110°F)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup (4 tablespoons) unsalted butter, melted
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 3 1/2 – 4 cups all-purpose flour, plus more for dusting
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon zest (optional)
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar (for macerating the strawberries)
- 1 tablespoon lemon juice (for macerating the strawberries)
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons (3 ounces) cold unsalted butter, cut into small cubes
- 1/2 cup buttermilk, cold
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1/4 cup milk, or more as needed
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Strawberry Maceration: In a medium bowl, combine the sliced strawberries, 2 tablespoons of granulated sugar, and 1 tablespoon of lemon juice. Toss gently to coat. Cover and refrigerate for at least 30 minutes, or up to a few hours.
- Make the Cinnamon Roll Dough: In the bowl of a stand mixer (or large bowl), combine warm milk, yeast, and 1/4 cup sugar. Let stand for 5-10 minutes until foamy. Add melted butter, salt, and egg. Mix well. Gradually add 3 1/2 cups flour, mixing until a soft dough forms. Add more flour, 1 tablespoon at a time, if needed. Knead on a floured surface for 5-7 minutes (or with dough hook for 5 minutes) until smooth and elastic. Place in oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled.
- Prepare the Cheesecake Filling: While the dough is rising, beat softened cream cheese with an electric mixer until smooth. Gradually add 1/2 cup sugar and beat until combined. Stir in sour cream, vanilla, and lemon zest (if using). Cover and refrigerate.
- Make the Strawberry Shortcake Scones: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, baking soda, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Make a well in the center and pour in cold buttermilk. Gently stir until just combined. Turn dough onto a lightly floured surface and pat into a 1/2-inch thick rectangle. Cut into small squares or rectangles. Place on baking sheet and bake for 12-15 minutes, or until lightly golden brown. Let cool completely before crumbling.
- Assemble the Rolls: Once the cinnamon roll dough has doubled, punch it down. Roll into a 12×18 inch rectangle. Spread cheesecake filling evenly, leaving a 1/2-inch border. Sprinkle macerated strawberries and crumbled scones over the filling. Starting from the long edge opposite the border, tightly roll into a log. Pinch the seam to seal. Cut into 12 equal slices. Place cut-side up in a greased 9×13 inch baking dish. Cover and let rise for 30-45 minutes, or until puffy.
- Bake the Rolls: Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown and cooked through. Tent with foil if browning too quickly. Let cool in the dish for 10 minutes before frosting.
- Make the Cream Cheese Glaze: While the rolls are cooling, beat softened cream cheese until smooth. Gradually add powdered sugar and beat until combined. Add milk, 1 tablespoon at a time, until desired consistency is reached. Stir in vanilla.
- Glaze and Serve: Drizzle glaze evenly over the rolls. Serve warm and enjoy!
Notes
- Macerating the strawberries intensifies their flavor. The longer they sit, the better!
- Keep the butter cold when making the scones for flaky layers.
- Don’t overmix the scone dough, or they will be tough.
- Use a sharp serrated knife or unflavored dental floss to cut the rolls cleanly.
- The rolls are best enjoyed fresh but can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven.
- Prep Time: 90 minutes
- Cook Time: 30 minutes