Description
Delight in these Strawberry Cheesecake Cinnabon Rolls, a luscious twist on the classic cinnamon roll. Soft, fluffy dough is layered with a creamy cheesecake filling, a cinnamon-sugar blend, and topped with fresh strawberries and a smooth cream cheese icing. Perfect for brunch or a special dessert, these rolls offer an irresistible combination of flavors and textures.
Ingredients
Scale
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
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
Fresh Strawberries
- 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 it sit for 5–10 minutes until it becomes frothy, indicating the yeast is active.
- Make Dough: In a large bowl, mix together flour, sugar, softened butter, egg, vanilla extract, and salt. Add the yeast mixture and combine to form a dough. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise for 1 to 1.5 hours, until doubled in size.
- Prepare Cheesecake Filling: Beat the softened cream cheese, granulated sugar, vanilla extract, flour, and sour cream or Greek yogurt together until smooth and creamy.
- Mix Cinnamon Sugar Filling: In a small bowl, combine brown sugar, ground cinnamon, and salt. Set aside the softened butter for spreading later.
- Shape Rolls: After the dough has risen, roll it out into a 16×12-inch rectangle. Spread the softened butter evenly over the dough, then spread the cheesecake filling over the butter layer. Sprinkle the cinnamon sugar mixture evenly on top.
- Roll and Cut: Carefully roll the dough into a log shape, sealing the edges. Use a sharp knife to cut the log into 12 equal rolls. Place the rolls into a greased 9×13-inch baking dish, leaving space between them. Cover and allow the rolls to rise for another 30–45 minutes.
- Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes until they turn golden brown and cooked through. Remove from oven and allow to cool for 10 minutes.
- Make Cream Cheese Icing: Mix softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt together until smooth. Gradually add whole milk, one tablespoon at a time, until the icing reaches a spreadable consistency.
- Assemble and Serve: Drizzle the cream cheese icing over the cooled rolls. Slice fresh strawberries and optionally sprinkle with a tablespoon of sugar to sweeten. Arrange the strawberries on top of the iced rolls. Serve immediately and enjoy.
Notes
- Use room temperature ingredients for the best dough consistency and easier mixing.
- Ensure the milk is lukewarm, not hot, to avoid killing the yeast.
- For a tangier cheesecake filling, use Greek yogurt instead of sour cream.
- To speed up rising times, place dough in a warm, draft-free area.
- Fresh strawberries add a bright, juicy contrast but can be substituted with other fresh berries if preferred.
