Description
These Strawberry Cheesecake Cinnabon Rolls combine the rich creaminess of cheesecake, the sweetness of fresh strawberries, and the warm spice of cinnamon sugar in a soft, fluffy dough. Perfectly baked to golden perfection and topped with a luscious cream cheese glaze, these rolls make a delightful treat for breakfast, brunch, or dessert.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/4 tsp instant yeast
- 1/2 cup whole milk, warm
- 1/4 cup warm water
- 1/3 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1/2 tsp salt
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
Strawberry Filling
- 1 1/2 cups fresh strawberries, diced
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
Cinnamon Sugar
- 1/3 cup light brown sugar, packed
- 2 tsp ground cinnamon
Glaze
- 1 cup powdered sugar
- 2 tbsp cream cheese, softened
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Activate Yeast: In a large bowl, whisk together the warm milk, warm water, melted butter, granulated sugar, and instant yeast. Let the mixture stand for 5 minutes until it becomes foamy, indicating the yeast is activated.
- Prepare Dough: Add the eggs and salt to the yeast mixture. Gradually add the flour, mixing continuously, then knead the dough for 8 minutes until it is smooth and elastic. Cover the dough and let it rise for 1 hour or until doubled in size.
- Make Cheesecake Filling: In a separate bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Set aside at room temperature.
- Cook Strawberry Filling: In a saucepan, combine diced strawberries, granulated sugar, cornstarch, and lemon juice. Simmer over medium heat for 3 to 5 minutes, stirring constantly until the mixture thickens. Remove from heat and cool completely.
- Mix Cinnamon Sugar: In a small bowl, blend together the light brown sugar and ground cinnamon until evenly combined.
- Assemble Rolls: Punch down the risen dough and roll it out on a floured surface into a 16×12-inch rectangle. Evenly spread the cheesecake filling over the dough, then top with the cooled strawberry filling. Sprinkle the cinnamon sugar mixture evenly over the top. Starting from the long edge, roll the dough tightly into a log. Slice the log into 12 equal rolls and place them into a greased 9×13-inch baking dish.
- Second Rise: Cover the rolls and let them rise for 30 to 45 minutes, or until they become puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 28 minutes until they are golden brown and cooked through.
- Prepare Glaze: In a bowl, whisk together powdered sugar, softened cream cheese, milk, and vanilla extract until the glaze is smooth and creamy.
- Glaze and Serve: Drizzle the glaze generously over the warm rolls and serve immediately for the best flavor and texture.
Notes
- Ensure the milk and water are warm, not hot, to properly activate the yeast without killing it.
- Allow the strawberry filling to cool completely before spreading to prevent soggy dough.
- For an extra fruity touch, you can add more fresh strawberries on top before serving.
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days and warmed before serving.
- You can substitute light cream cheese with regular cream cheese if preferred.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Sweet Breads and Rolls
- Method: Baking
- Cuisine: American
Keywords: Strawberry rolls, cheesecake cinnamon rolls, sweet breakfast rolls, homemade cinnamon rolls, cream cheese filling, strawberry dessert rolls
