Description
Indulge in these irresistible Strawberry Cheesecake Cinnabon Rolls, combining soft, fluffy cinnamon rolls with a rich, creamy cheesecake filling and a fresh strawberry topping. Perfectly baked to golden perfection and topped with a luscious cream cheese icing and fresh strawberries, these rolls are a delightful treat for breakfast, brunch, or dessert.
Ingredients
Scale
Dough Ingredients
- 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)
Strawberry Topping
- 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 lukewarm milk and active dry yeast. Let the mixture sit for 5–10 minutes until it becomes frothy, indicating the yeast is active.
- Prepare Dough: In a large bowl, mix the flour, sugar, softened butter, egg, vanilla extract, salt, and the activated yeast mixture. Form the mixture into a ball and knead on a floured surface for 8–10 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
- Make Cheesecake Filling: Beat the softened cream cheese with granulated sugar, vanilla extract, flour, and sour cream or Greek yogurt until the mixture is completely smooth.
- Prepare Cinnamon Sugar Filling: In a small bowl, combine the brown sugar, ground cinnamon, and salt. Set the softened butter aside for spreading later.
- Roll and Layer Dough: Once the dough has risen, roll it out into a 16×12-inch rectangular shape on a floured surface. Spread the softened butter evenly over the dough. Layer the cheesecake filling over the butter, then sprinkle the cinnamon sugar mixture on top.
- Shape Rolls: Carefully roll the dough tightly into a log from one long side to the other. Seal the edges and cut the roll into 12 equal pieces. Place the rolls in a greased 9×13-inch baking dish. Cover and let them rise for another 30–45 minutes until slightly puffy.
- Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until they turn golden brown and cooked through. Remove from the oven and allow to cool for 10 minutes.
- Prepare Cream Cheese Icing: In a bowl, mix the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Gradually add whole milk one tablespoon at a time until you reach a spreadable consistency. Drizzle this icing generously over the warm rolls.
- Add Strawberry Topping: Slice fresh strawberries and, if desired, sprinkle with a tablespoon of sugar to enhance sweetness. Arrange the strawberries over the iced rolls just before serving for a fresh, fruity finish.
Notes
- For best dough rising results, place dough in a warm, draft-free environment.
- You can substitute sour cream with Greek yogurt for a tangier flavor in the cheesecake filling.
- If fresh strawberries are not available, frozen sliced strawberries can be thawed and drained before using.
- Adjust the sugar in the strawberry topping based on your sweetness preference.
- Ensure the cream cheese and butter are softened to room temperature for easier mixing.
- Store leftover rolls in an airtight container in the refrigerator for up to 3 days; reheat before serving.
