Description
Delight in the unique twist of classic cinnamon rolls with these Strawberry Cheesecake Cinnabon Rolls. Soft, fluffy dough is layered with a rich cream cheese and fresh strawberry filling, rolled with a cinnamon-sugar mixture, baked to golden perfection, and finished with a luscious cream cheese glaze. Perfect for a special breakfast or dessert treat.
Ingredients
Scale
Dough
- 3 1/2 cups all-purpose flour
- 3/4 cup warm milk
- 1/4 cup granulated sugar
- 1 packet instant yeast
- 1/2 tsp salt
- 1/4 cup unsalted butter, melted
- 1 large egg
Cheesecake Filling
- 8 oz cream cheese
- 1 cup fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup strawberry jam
Cinnamon Sugar Filling
- 1/2 cup brown sugar
- 1 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter, softened
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk (adjust as needed for consistency)
Instructions
- Activate Yeast: Mix the warm milk, granulated sugar, and instant yeast in a small bowl and let it sit until the mixture becomes foamy, indicating the yeast is active and ready to use.
- Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour and salt to ensure even distribution of salt in the dough.
- Mix Dough: Add the melted unsalted butter, egg, and the foamy yeast mixture to the flour mixture. Mix well until combined, then knead the dough on a floured surface for about 5 to 7 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Prepare Cheesecake Filling: In a bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Gently fold in the chopped fresh strawberries and strawberry jam until evenly incorporated.
- Roll Out Dough: On a lightly floured surface, roll the risen dough into a large rectangle. Spread the cheesecake filling evenly over the dough surface.
- Add Cinnamon Sugar: In a separate bowl, combine brown sugar and ground cinnamon. Sprinkle this mixture evenly on top of the cheesecake filling. Dot the surface with softened butter and then roll the dough tightly from one long edge to form a log.
- Cut and Second Rise: Slice the rolled log into 12 equal pieces. Arrange the pieces cut-side up in a greased baking dish, cover, and let them rise for another 30 minutes to puff up.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for about 25 minutes or until they turn golden brown on top.
- Make Glaze and Serve: While the rolls bake, prepare the cream cheese glaze by beating together softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk until smooth and pourable. Drizzle the glaze generously over the warm rolls before serving.
Notes
- Make sure the milk is warm, not hot, to avoid killing the yeast.
- Use fresh strawberries for the best flavor and texture in the cheesecake filling.
- You can substitute strawberry jam with any berry jam of your choice.
- For easier slicing, chill the rolled dough log for about 30 minutes before slicing.
- These rolls are best enjoyed warm but can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
- Reheat rolls gently in the microwave for best texture.
