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