Strawberry Cheesecake Cinnabon Rolls Recipe

Introduction

Strawberry Cheesecake Cinnabon Rolls combine the warm, gooey delight of cinnamon rolls with the fresh taste of strawberries and creamy cheesecake filling. These rolls are perfect for a special breakfast or a sweet treat any time of day.

Ingredients

• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) instant yeast
• 1/2 tsp salt
• 3/4 cup warm milk (about 110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 8 oz cream cheese, softened (for filling)
• 1/4 cup granulated sugar (for filling)
• 1 tsp vanilla extract (for filling)
• 1 cup fresh strawberries, finely chopped
• 1/4 cup strawberry jam
• 1/4 cup unsalted butter, softened (for cinnamon sugar mixture)
• 1/2 cup brown sugar
• 1 1/2 tsp ground cinnamon
• 4 oz cream cheese, softened (for glaze)
• 2 tbsp unsalted butter, softened (for glaze)
• 1 cup powdered sugar
• 1 tsp vanilla extract (for glaze)
• 2 tbsp milk (as needed for glaze consistency)

Instructions

1. Step 1: In a large mixing bowl, combine the flour, sugar, yeast, and salt. In a separate bowl, mix the warm milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and mix until the dough begins to come together. Knead the dough on a lightly floured surface for about 5-7 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise for about 1 hour or until doubled in size.
2. Step 2: In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Stir in the chopped strawberries and strawberry jam until well combined.
3. Step 3: In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth and well combined.
4. Step 4: Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle about 12×18 inches. Spread the cinnamon sugar mixture evenly over the dough, then layer the strawberry cheesecake filling on top. Carefully roll the dough up into a tight log, starting from the long edge. Cut the dough into 12 equal rolls and place them in a greased 9×13-inch baking dish. Cover the rolls with a clean towel and let them rise for about 30 minutes.
5. Step 5: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through.
6. Step 6: While the rolls are baking, beat the softened cream cheese, butter, powdered sugar, vanilla extract, and milk (if needed) until smooth and creamy. Adjust the consistency with more milk if the glaze is too thick.
7. Step 7: Once the rolls are baked and slightly cooled, drizzle the cream cheese glaze over the top. Serve warm and enjoy the gooey, creamy goodness!

Tips & Variations

• Use frozen strawberries that have been thawed and drained if fresh strawberries aren’t available.
• For extra flavor, add a teaspoon of lemon zest to the cheesecake filling.
• Make sure the milk is warm but not hot to avoid killing the yeast.
• Try swapping strawberry jam for raspberry or apricot jam for a different fruit twist.
• If you want a quicker version, prepare the dough the night before and let it rise slowly in the fridge.

Storage

Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a warm oven to bring back their softness. The cream cheese glaze may firm up in the fridge; you can warm the rolls slightly before serving to soften it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Bring it to room temperature before shaping and baking.

Can I use frozen strawberries in the filling?

Absolutely. Just thaw and drain them well to avoid excess moisture that could make the filling too runny.

Strawberry Cheesecake Cinnabon Rolls Recipe

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★★★★★

4.8 from 127 reviews

Delight in these luscious Strawberry Cheesecake Cinnabon Rolls, featuring soft, fluffy dough swirled with a sweet cinnamon-sugar mixture and a creamy strawberry cheesecake filling. Topped with a smooth cream cheese glaze, these rolls are perfect for a decadent breakfast or dessert treat.

• Author: Tara
• Prep Time: 1 hour 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 rolls 1x
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Dough:

• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) instant yeast
• 1/2 tsp salt
• 3/4 cup warm milk (about 110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg

For the Strawberry Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup fresh strawberries, finely chopped
• 1/4 cup strawberry jam

For the Cinnamon Sugar Mixture:

• 1/4 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1 1/2 tsp ground cinnamon

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp milk (as needed for consistency)

Instructions

1. Make the Dough: In a large mixing bowl, combine the flour, sugar, yeast, and salt. In a separate bowl, mix the warm milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and mix until the dough begins to come together. Knead the dough on a lightly floured surface for about 5-7 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise for about 1 hour or until doubled in size.
2. Prepare the Strawberry Cheesecake Filling: In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Stir in the chopped strawberries and strawberry jam until well combined.
3. Prepare the Cinnamon Sugar Mixture: In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth and well combined.
4. Assemble the Rolls: Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle (about 12×18 inches). Spread the cinnamon sugar mixture evenly over the dough, then layer the strawberry cheesecake filling on top. Carefully roll the dough up into a tight log, starting from the long edge. Cut the dough into 12 equal rolls and place them in a greased 9×13-inch baking dish. Cover the rolls with a clean towel and let them rise for about 30 minutes.
5. Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through.
6. Make the Cream Cheese Glaze: While the rolls are baking, beat the softened cream cheese, butter, powdered sugar, vanilla extract, and milk (if needed) until smooth and creamy. Adjust the consistency with more milk if the glaze is too thick.
7. Glaze and Serve: Once the rolls are baked and slightly cooled, drizzle the cream cheese glaze over the top. Serve warm and enjoy the gooey, creamy goodness!

Notes

• Ensure the milk is warm (about 110°F) to activate the yeast properly without killing it.
• You can substitute fresh strawberries with frozen ones; just thaw and drain excess liquid before using.
• For a more intense strawberry flavor, add extra strawberry jam in the filling or on top after glazing.
• Allow the rolls to cool slightly before glazing to prevent the glaze from melting completely and running off.
• Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: Strawberry cheesecake rolls, cinnamon rolls, cream cheese glaze, sweet rolls, breakfast pastries