Strawberry Cheesecake Cinnabon Rolls Recipe
These Strawberry Cheesecake Cinnabon Rolls combine the soft, fluffy texture of classic cinnamon rolls with a luscious strawberry cheesecake filling, topped with a creamy cream cheese glaze. Perfect for a sweet brunch or dessert, these rolls offer a delightful twist on a beloved favorite, incorporating fresh strawberries and a rich, tangy filling that pairs beautifully with cinnamon-sugar layers.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 rolls 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Prepare the Dough: In a large bowl, combine the flour, granulated sugar, instant yeast, and salt. Warm the milk to about 110°F and add it along with the melted butter and egg to the dry ingredients. Mix until a soft dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
- Make the Strawberry Cheesecake Filling: In a medium bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy. Gently fold in the chopped fresh strawberries and strawberry jam to combine.
- Prepare the Cinnamon Sugar Mixture: In a small bowl, mix the softened butter, brown sugar, and ground cinnamon until well blended into a spreadable paste.
- Assemble the Rolls: Once the dough has risen, roll it out on a floured surface into a 16×12 inch rectangle. Spread the cinnamon sugar mixture evenly over the dough, followed by spreading the strawberry cheesecake filling on top. Carefully roll the dough tightly from the long side to form a log. Cut the log into 12 equal slices and place them cut side up in a greased 9×13 inch baking dish.
- Second Rise: Cover the baking dish with a towel and let the rolls rise for another 30-45 minutes until they are puffy.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they are golden brown and cooked through.
- Make the Cream Cheese Glaze: While the rolls bake, beat together the softened cream cheese, butter, powdered sugar, vanilla extract, and enough milk to achieve a pourable consistency.
- Glaze and Serve: Remove the rolls from the oven and let them cool for about 10 minutes. Drizzle the cream cheese glaze over the warm rolls before serving for that perfect sweet finish.
Notes
- Use fresh strawberries for the best flavor and texture.
- The dough can be prepared the night before and refrigerated for a slower rise; just bring to room temperature before rolling out.
- For a dairy-free version, substitute cream cheese and butter with plant-based alternatives.
- If strawberry jam is too thick, warm it slightly for easier spreading.
- Ensure milk is warm but not hot to activate yeast without killing it.
- These rolls are best enjoyed warm but can be reheated gently in the microwave.
Keywords: Strawberry cheesecake rolls, cinnamon rolls, strawberry cinnamon buns, cream cheese glaze, sweet breakfast rolls, dessert pastries
