Ingredients

4 cups all-purpose flour

1/3 cup granulated sugar

2 1/4 tsp instant yeast

1/2 cup whole milk, warmed to 110°F

1/4 cup warm water

1/3 cup unsalted butter, melted

2 large eggs, room temperature

1/2 tsp salt

8 oz cream cheese, softened

1/2 cup granulated sugar

1 tsp vanilla extract

1 1/2 cups fresh strawberries, diced

1/4 cup granulated sugar

1 tbsp cornstarch

1 tsp lemon juice

1/3 cup light brown sugar, packed

2 tsp ground cinnamon

1 cup powdered sugar

2 tbsp cream cheese, softened

2 tbsp milk

1/2 tsp vanilla extract

Instructions

Step 1: Whisk together warm milk, warm water, melted butter, granulated sugar, and instant yeast in a large bowl. Let stand for 5 minutes until foamy.

Step 2: Whisk in the eggs and salt. Gradually add flour and mix until a shaggy dough forms. Knead by hand or with a dough hook for 8 minutes until smooth and elastic.

Step 3: Cover the dough and let it rise in a warm draft-free place for 1 hour until doubled in size.

Step 4: Beat softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy. Set aside at room temperature.

Step 5: Combine diced strawberries, granulated sugar, cornstarch, and lemon juice in a saucepan. Simmer over medium heat, stirring constantly, for 3 to 5 minutes until thickened. Remove from heat and cool completely.

Step 6: Mix light brown sugar and ground cinnamon in a small bowl until evenly combined.

Step 7: Punch down the risen dough and roll it out on a lightly floured surface into a 16 x 12-inch rectangle.

Step 8: Spread the cheesecake filling evenly over the dough, leaving a small border. Spoon the cooled strawberry filling on top, then sprinkle the cinnamon sugar mixture evenly over the strawberry layer.

Step 9: Starting from the long side, roll the dough tightly into a log. Slice into 12 equal rolls about 1 1/2 inches thick.

Step 10: Place the rolls in a greased 9 x 13-inch baking dish. Cover and let rise for 30 to 45 minutes until puffy and touching.

Step 11: Preheat oven to 350°F. Bake the rolls for 25 to 28 minutes until golden brown and cooked through.

Step 12: Whisk together powdered sugar, softened cream cheese, milk, and vanilla extract until smooth and pourable to make the vanilla glaze.

Step 13: Drizzle the glaze generously over the warm rolls. Let set for a few minutes then serve immediately.

Tips & Variations

Make sure the strawberry filling is completely cooled before spreading to prevent melting the butter in the dough.

Use unflavored dental floss or a sharp knife sprayed with cooking spray to cut the rolls cleanly without squishing.

For a nutty twist, add chopped pecans inside the roll before rolling up the dough.

Sprinkle a pinch of sea salt over the glaze for a sweet-salty flavor contrast.

Frozen strawberries can be used if thawed and drained well; increase cornstarch slightly to avoid soggy filling.

Storage

Store leftover rolls in an airtight container in the refrigerator for up to 3 days. The glaze will soften and soak into the rolls, making them even richer. Reheat gently in the microwave for 15-20 seconds or in a 300°F oven for 5-10 minutes. These rolls can also be frozen for up to 3 months; thaw overnight in the fridge and reheat as above.

FAQs

Can I make the rolls ahead of time?

Yes! Assemble the rolls the night before and refrigerate before the second rise. Remove from the fridge in the morning and let sit at room temperature for 30-45 minutes before baking.

How do I cut the rolls without squishing them?

Using unflavored dental floss or fishing line by sliding it under the dough log, crossing the ends over the top, and pulling tightly results in neat, even slices without compressing the rolls.

Dessert

Strawberry Cheesecake Cinnabon Rolls Recipe

Introduction