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Strawberry Cinnabon Rolls Recipe

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Experience the perfect blend of fluffy, soft rolls infused with a creamy cheesecake filling and fresh strawberry sweetness in this delightful Strawberry Cinnabon Rolls recipe. These rolls combine the rich flavors of cinnamon and vanilla with a moist, tender dough and a luscious cheesecake center, making them an irresistible treat for breakfast or dessert.

Ingredients

Scale

For the 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

For the Cheesecake Filling:

  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract

For the Cinnamon Strawberry Filling:

  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons ground cinnamon
  • 1 cup (150g) fresh strawberries, finely chopped
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Prepare the Dough: In a small bowl, combine lukewarm milk and active dry yeast. Let it sit for 5 to 10 minutes until foamy to activate the yeast. In a large mixing bowl, whisk together the flour, sugar, and salt. Add softened butter, egg, vanilla extract, and the yeast mixture. Mix well to form a soft dough. Knead on a floured surface for 8 to 10 minutes until smooth and elastic.
  2. Let the Dough Rise: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and allow it to rise in a warm place for about 1 to 1.5 hours until doubled in size.
  3. Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract together until creamy and smooth. Set aside.
  4. Roll Out the Dough: After the dough has risen, punch it down gently and roll it out on a floured surface into a 12×16 inch rectangle.
  5. Add the Fillings: Brush the melted butter evenly over the dough surface. Sprinkle cinnamon and sugar evenly on top, followed by the chopped strawberries. Spread the cheesecake filling gently over the strawberry layer in an even layer, leaving a small border around the edges.
  6. Form the Rolls: Starting from the longer edge, carefully roll the dough tightly into a log shape. Pinch the seam to seal and cut into 9 equal rolls using a sharp knife or dental floss.
  7. Second Rise: Place the rolls in a greased 9-inch round baking pan or square casserole dish, spacing them slightly apart. Cover and let them rise for another 30 to 45 minutes until puffy.
  8. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until golden brown and cooked through.
  9. Cool and Serve: Remove the rolls from the oven and let them cool for 10 minutes before serving. Optionally, drizzle with glaze or icing of your choice. Enjoy warm for the best taste.

Notes

  • Use lukewarm milk to activate the yeast properly without killing it.
  • Do not overfill the rolls to prevent leaking during baking.
  • Fresh strawberries add natural sweetness and moisture; frozen can substitute if thawed and drained.
  • Allow the rolls to cool slightly to avoid burning your mouth with the hot cream cheese filling.
  • For a richer glaze, mix powdered sugar with a little milk and vanilla extract and drizzle on top once cool.

Keywords: Strawberry Cinnabon Rolls, cinnamon rolls, cream cheese filling, breakfast rolls, sweet rolls, homemade cinnamon rolls

Find it online: https://www.cheftara.com/strawberry-cinnabon-rolls-recipe/