Let’s walk through how to create these irresistible Strawberry Shortcake Cheesecake Rolls, step-by-step. Don’t be intimidated by the yeast dough – it’s easier than you might think!

Step 1: Prepare the Sweet Dough

1. Activate the Yeast: In a large bowl, combine the warm milk, granulated sugar (for the dough), and active dry yeast. Gently stir to combine and let it sit for 5-10 minutes, or until the mixture becomes foamy. This indicates that the yeast is active and ready to use.
2. Combine Wet Ingredients: To the yeast mixture, add the melted and cooled butter, egg, and vanilla extract. Whisk together until well combined.
3. Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or dough hook on a stand mixer until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth, elastic, and no longer sticky. Alternatively, knead in a stand mixer with a dough hook for 5-7 minutes on medium-low speed. If the dough is too sticky, add flour one tablespoon at a time until it comes together.
5. First Rise: Place the kneaded dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is crucial for a light and airy texture.

Step 2: Make the Creamy Cheesecake Filling

1. Cream Together Ingredients: While the dough is rising, prepare the cheesecake filling. In a medium bowl, using an electric mixer, beat the softened cream cheese and granulated sugar (for the filling) until smooth and creamy.
2. Add Egg Yolk and Vanilla: Beat in the egg yolk and vanilla extract until just combined. Be careful not to overmix at this stage. Set aside the filling until ready to assemble the rolls.

Step 3: Prepare the Strawberry Topping

1. Macerate Strawberries: In a medium saucepan, combine the sliced strawberries, granulated sugar (for the topping), and lemon juice. Stir gently and let the strawberries macerate for about 15-20 minutes. This will draw out their juices and create a flavorful base for the sauce.
2. Create Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth. This prevents lumps in the sauce.
3. Cook Strawberry Sauce: Place the saucepan with the strawberries over medium heat. Bring to a simmer and cook for 2-3 minutes, or until the strawberries have softened slightly and released more juices.
4. Thicken the Sauce: Pour the cornstarch slurry into the saucepan and stir continuously. Cook for another 2-3 minutes, or until the sauce has thickened and become glossy. Remove from heat and let the strawberry topping cool slightly while you assemble the rolls.

Step 4: Assemble and Bake the Cheesecake Rolls

1. Preheat Oven and Prepare Baking Pan: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking pan.
2. Roll Out the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches.
3. Spread Cheesecake Filling: Evenly spread the prepared cheesecake filling over the rolled-out dough, leaving a small border around the edges.
4. Roll Up the Dough: Starting from one long side, tightly roll up the dough jelly-roll style. Pinch the seam to seal.
5. Cut into Rolls: Using a sharp knife or dental floss, cut the roll into 12 equal slices. Each slice should be about 1-1.5 inches thick.
6. Arrange in Baking Pan: Place the rolls, cut-side up, in the prepared baking pan, leaving a little space between each roll.
7. Second Rise (Optional): For extra fluffy rolls, you can cover the pan loosely with plastic wrap and let them rise again for 20-30 minutes in a warm place. This is optional but recommended for a lighter texture.
8. Bake: Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and cooked through. The internal temperature should reach 200°F (93°C).
9. Cool and Top: Let the rolls cool in the pan for a few minutes before spooning the warm strawberry topping over them. Serve warm, and optionally top with whipped cream or vanilla ice cream for an extra touch of indulgence.