Strawberry Cheesecake Cinnabon Rolls Recipe
Introduction
These Strawberry Cheesecake Cinnabon Rolls combine the classic cinnamon roll with a luscious cheesecake filling and fresh strawberry topping. Soft, fluffy, and bursting with flavor, they make a perfect treat for breakfast or dessert.
Ingredients
- 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
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar (for cheesecake filling)
- 1 tsp vanilla extract (for cheesecake filling)
- 1 1/2 cups fresh strawberries, diced
- 1/4 cup granulated sugar (for strawberry filling)
- 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 (for glaze)
- 2 tbsp milk
- 1/2 tsp vanilla extract (for glaze)
Instructions
- Step 1: In a large bowl, whisk together warm milk, warm water, melted butter, granulated sugar, and instant yeast. Let the mixture sit for 5 minutes until it becomes foamy.
- Step 2: Add eggs and salt to the yeast mixture. Gradually add flour, stirring and then kneading the dough for about 8 minutes until it is smooth and elastic. Cover and let rise for 1 hour, or until doubled in size.
- Step 3: In a separate bowl, beat softened cream cheese, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy. Set aside at room temperature.
- Step 4: For the strawberry filling, combine diced strawberries, 1/4 cup sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring frequently, until the mixture thickens (about 3-5 minutes). Let it cool completely.
- Step 5: Mix together the brown sugar and ground cinnamon in a small bowl to create the cinnamon sugar blend.
- Step 6: Punch down the risen dough and roll it out on a floured surface into a 16×12-inch rectangle. Spread the cheesecake filling evenly over the dough, then layer the cooled strawberry filling on top. Sprinkle the cinnamon sugar mixture over the strawberries.
- Step 7: Starting from the long edge, roll the dough tightly into a log. Slice into 12 even rolls and place them in a greased 9×13-inch baking dish.
- Step 8: Cover the rolls and let them rise for another 30-45 minutes until puffy.
- Step 9: Preheat your oven to 350°F (175°C). Bake the rolls for 25-28 minutes or until they are golden brown and cooked through.
- Step 10: While the rolls bake, prepare the glaze by whisking together powdered sugar, softened cream cheese, milk, and vanilla extract until smooth.
- Step 11: Drizzle the glaze generously over the warm rolls and serve immediately for the best flavor and texture.
Tips & Variations
- Use frozen strawberries, thawed and drained, if fresh strawberries aren’t available—just be sure to reduce the cooking time slightly.
- For extra richness, add a teaspoon of lemon zest to the cheesecake filling.
- Substitute half the all-purpose flour with bread flour for chewier rolls.
- Try adding chopped nuts like pecans or walnuts to the cinnamon sugar topping for added texture.
Storage
Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze the unglazed rolls for up to 3 months—thaw before baking and glaze after baking. Reheat gently in the microwave or oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough the night before?
Yes, you can prepare the dough and let it rise slowly in the refrigerator overnight. Just cover it well and allow it to come to room temperature before rolling and assembling the rolls.
Can I use a different fruit filling?
Absolutely! Blueberries, raspberries, or peaches work well with the cheesecake and cinnamon flavors. Adjust the sugar and cooking time accordingly for different fruits.
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Strawberry Cheesecake Cinnabon Rolls Recipe
- Total Time: 2 hours 40 minutes
- Yield: 12 rolls 1x
Description
These Strawberry Cheesecake Cinnabon Rolls combine the classic cinnamon roll with a luscious cream cheese filling and a sweet, fruity strawberry topping. Soft, fluffy dough envelops a creamy cheesecake layer and a homemade strawberry filling, all baked to golden perfection and finished with a smooth cream cheese glaze. Perfect for breakfast, brunch, or an indulgent snack.
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 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 stir in the all-purpose flour and knead the dough for about 8 minutes until it is smooth and elastic. Cover the dough and let it rise in a warm place for 1 hour or until it has doubled in size.
- Make Cheesecake Filling: In a medium bowl, beat the softened cream cheese with granulated sugar and vanilla extract until the mixture is smooth and creamy. Set aside at room temperature.
- Cook Strawberry Filling: Combine the diced strawberries, granulated sugar, cornstarch, and lemon juice in a saucepan. Simmer over medium heat for 3-5 minutes, stirring frequently, until the mixture thickens. Remove from heat and allow to cool completely.
- Mix Cinnamon Sugar: In a small bowl, blend 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. Spread the cheesecake filling evenly over the dough. Spoon the cooled strawberry filling on top of the cheesecake layer, then sprinkle the cinnamon sugar mixture evenly. Starting from the long edge, roll the dough tightly into a log. Slice into 12 equal rolls and place them in a greased 9×13-inch baking dish.
- Second Rise: Cover the rolls and let them rise for 30 to 45 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 28 minutes, or until they are golden brown and cooked through.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, softened cream cheese, milk, and vanilla extract until smooth and creamy.
- Glaze and Serve: Drizzle the cream cheese glaze generously over the warm rolls. Serve immediately for the best flavor and texture.
Notes
- You can substitute fresh strawberries with frozen but thaw and drain them well before cooking.
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling and glaze.
- If the dough is too sticky, add a little more flour, one tablespoon at a time, while kneading.
- For extra flavor, a pinch of nutmeg can be added to the cinnamon sugar mixture.
- These rolls are best served fresh but can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Reheat gently in the microwave or oven before serving.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Sweet Bites
- Method: Baking
- Cuisine: American
Keywords: Strawberry Cheesecake Rolls, Cinnamon Rolls, Strawberry Cheesecake Cinnabon Rolls, Breakfast Rolls, Sweet Breakfast Recipe, Cream Cheese Filling, Baked Sweet Rolls
