Description
Delight in these Strawberry Cheesecake Cinnabon Rolls, a luscious twist on classic cinnamon rolls combining a creamy cheesecake filling and fresh strawberries. Perfectly soft, sweet, and bursting with flavors, these rolls are ideal for breakfast, brunch, or a special dessert treat.
Ingredients
Scale
Dough
- 2 cups (240g) all-purpose flour
- 1/2 cup (120ml) whole milk, lukewarm
- 2 1/4 teaspoons (7g) active dry yeast
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60g) unsalted butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
Cheesecake Filling
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/2 cup (120ml) sour cream or Greek yogurt
Cinnamon Sugar Filling
- 1/2 cup (100g) packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup (60g) unsalted butter, softened (for spreading)
Topping and Garnish
- 1 cup (150g) fresh strawberries, hulled and sliced
- 1 tablespoon sugar (optional, for extra sweetness)
Cream Cheese Icing
- 4 oz (115g) cream cheese, softened
- 1/2 cup (60g) powdered sugar
- 1/4 teaspoon vanilla extract
- 1-2 tablespoons whole milk, as needed for consistency
- Pinch of salt
Instructions
- Activate Yeast: In a small bowl, combine the lukewarm milk with the active dry yeast. Allow it to sit for 5–10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Make Dough: In a large bowl, mix the flour, granulated sugar, softened butter, egg, vanilla extract, salt, and the activated yeast mixture. Form the ingredients into a ball and knead on a floured surface for 8–10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let it rise for 1 to 1.5 hours until doubled in size.
- Prepare Cheesecake Filling: Beat together the softened cream cheese, granulated sugar, vanilla extract, flour, and sour cream or Greek yogurt until you achieve a smooth and creamy consistency. Set aside.
- Prepare Cinnamon Sugar Filling: In a small bowl, combine the brown sugar, ground cinnamon, and salt. Keep the softened butter aside for spreading later.
- Assemble Rolls: Once the dough has risen, roll it out on a floured surface into a 16×12-inch rectangle. Spread the softened butter evenly over the dough. Next, layer the cheesecake filling across the dough, followed by a sprinkle of the cinnamon sugar mixture.
- Roll and Cut: Carefully roll the dough tightly into a log, sealing the edges to prevent fillings from leaking. Slice the log into 12 equal rolls using a sharp knife or dental floss. Arrange the rolls in a greased 9×13-inch baking dish. Allow them to rise for another 30–45 minutes until puffed.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until they turn golden brown on top. Remove from the oven and let cool for 10 minutes to set.
- Make Cream Cheese Icing: While the rolls cool, blend the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt in a bowl. Gradually add whole milk, one tablespoon at a time, stirring until the icing reaches a spreadable consistency.
- Ice and Garnish: Drizzle the cream cheese icing generously over the cooled rolls. Finally, slice fresh strawberries and, if desired, toss them with a tablespoon of sugar for extra sweetness. Arrange the strawberries atop the iced rolls before serving.
Notes
- Ensure milk is lukewarm (about 100-110°F) to properly activate the yeast without killing it.
- Kneading the dough well helps develop gluten, resulting in soft, fluffy rolls.
- For tangier cheesecake filling, use Greek yogurt instead of sour cream.
- Rolling the dough evenly ensures consistent roll size and baking.
- Add strawberries just before serving to keep them fresh and vibrant.
- These rolls can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently before serving.
