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Strawberry Cheesecake Cinnabon Rolls Recipe

★★★★★

4.8 from 82 reviews
  • Author: Ella
  • Total Time: 1 hour
  • Yield: 12 rolls 1x

Description

Soft, pillowy cinnamon rolls filled with creamy cheesecake, fresh strawberry filling, and cinnamon sugar, topped with a luscious vanilla cream cheese glaze. These decadent Strawberry Cheesecake Cinnabon Rolls combine the rich tanginess of cheesecake and the bright sweetness of strawberries with classic cinnamon roll flavor, perfect for special breakfasts or desserts.

Ingredients

Scale

Dough

  • 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

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

Vanilla Glaze

  • 1 cup powdered sugar
  • 2 tbsp cream cheese, softened
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

  1. Activate Yeast and Prepare Dough: Whisk together warm milk, warm water, melted butter, sugar, and instant yeast in a large bowl. Let the mixture sit for 5 minutes until foam forms on top, indicating yeast activation. Then whisk in eggs and salt. Gradually add the all-purpose flour, mixing until a shaggy dough forms. Knead the dough for 8 minutes by hand or with a dough hook until it becomes smooth and elastic. Cover the bowl and let the dough rise in a warm, draft-free place for about 1 hour until it doubles in size.
  2. Make Cheesecake Filling: In a separate bowl, beat softened cream cheese, granulated sugar, and vanilla extract together until the mixture is smooth, creamy, and free of lumps. Set aside at room temperature for easy spreading.
  3. Prepare Strawberry Filling: Combine diced fresh strawberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring constantly for 3 to 5 minutes until the mixture thickens to a jam-like consistency. Remove from heat and let it cool completely to avoid melting the dough’s butter layer during assembly.
  4. Prepare Cinnamon Sugar Mixture: Mix packed light brown sugar and ground cinnamon evenly in a small bowl. This mixture will add warm spice and sweetness to the rolls.
  5. Assemble Rolls: Punch down the risen dough onto a lightly floured surface. Roll it out into a 16 by 12-inch rectangle, ensuring even thickness and no tears. Spread the cheesecake filling evenly over the dough, leaving a small border around edges. Spoon the cooled strawberry filling evenly on top, then sprinkle the cinnamon sugar mixture over everything.
  6. Roll and Slice: Starting along the long side, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, slice the log evenly into 12 rolls about 1 1/2 inches thick each. Place the rolls cut side up into a greased 9 by 13-inch baking dish, spacing them so they just touch.
  7. Second Rise: Cover the rolls with plastic wrap or a warm towel and let them rise in a warm, draft-free spot for 30 to 45 minutes, until they become puffy and nearly double in size. This step ensures light, fluffy rolls instead of dense ones.
  8. Bake Rolls: Preheat the oven to 350°F (175°C). Bake the risen rolls for 25 to 28 minutes until they turn golden brown and are cooked through with no doughy centers. Rotate the baking dish halfway through baking to ensure even browning.
  9. Prepare Vanilla Glaze: While the rolls bake, whisk together powdered sugar, softened cream cheese, milk, and vanilla extract in a bowl until smooth and pourable. Adjust milk quantity as needed for a drizzling consistency.
  10. Glaze and Serve: Once the rolls are out of the oven and still warm, generously drizzle the vanilla cream cheese glaze over the top. Let the glaze set for about 5 minutes. Serve the rolls warm for the best flavor and texture experience.

Notes

  • The strawberry filling must be completely cooled before spreading to prevent melting butter in the dough and soggy rolls.
  • Do not skip the second rise after shaping, as it makes rolls fluffy instead of dense.
  • Use unflavored dental floss or a sharp knife to cut rolls cleanly without squishing the dough.
  • For overnight prepping, assemble rolls and refrigerate before the second rise, then let sit at room temperature before baking the next day.
  • Store leftover rolls in an airtight container in the refrigerator for up to 3 days; glaze will soften and add richness.
  • Reheat gently in microwave or oven for best results.
  • Add chopped pecans inside rolls or sprinkle sea salt on glaze for variations.
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Dessert, Pastry
  • Method: Baking
  • Cuisine: American

Keywords: strawberry cheesecake rolls, cinnamon rolls, cream cheese rolls, strawberry filling pastry, vanilla glaze cinnamon rolls, holiday breakfast, brunch dessert

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Find it online: https://delishwithella.com/strawberry-cheesecake-cinnabon-rolls-recipe/