Description
These Strawberry Cheesecake Cinnabon Rolls combine the classic gooey cinnamon roll with a creamy cheesecake filling and fresh strawberries for a decadent and irresistible treat. Soft, fluffy dough envelops a luscious cream cheese and cinnamon sugar filling, topped with a smooth cream cheese glaze and fresh, juicy strawberries for a perfect balance of sweet and tangy flavors.
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
Topping
- 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 sit for 5–10 minutes until frothy, indicating the yeast is active.
- Prepare Dough: In a large bowl, mix the flour, sugar, softened butter, egg, vanilla extract, salt, and activated yeast mixture. Form into a ball and knead on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1–1.5 hours until doubled in size.
- Make Cheesecake Filling: Beat together softened cream cheese, granulated sugar, vanilla extract, flour, and sour cream or Greek yogurt until smooth and creamy.
- Mix Cinnamon Sugar: Combine brown sugar, ground cinnamon, and salt in a bowl. Set the softened butter aside for spreading.
- Assemble Rolls: Once the dough has risen, roll it out into a 16×12-inch rectangle. Spread the softened butter evenly over the dough, then layer the cheesecake filling followed by the cinnamon sugar mixture.
- Form Rolls: Carefully roll the dough tightly into a log, sealing the edges. Cut into 12 equal rolls and place them in a greased 9×13-inch baking dish. Cover and let rise for 30–45 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes until golden brown. Remove from oven and cool for 10 minutes.
- Prepare Icing: In a bowl, combine softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Gradually add milk to reach a spreadable consistency. Drizzle the icing over the warm rolls.
- Add Strawberries and Serve: Slice fresh strawberries and optionally sprinkle with sugar to enhance sweetness. Arrange the strawberries on top of the iced rolls and serve.
Notes
- Ensure the milk is lukewarm (not hot) to properly activate the yeast without killing it.
- For a tangier twist, use Greek yogurt instead of sour cream in the cheesecake filling.
- Slicing the rolls evenly ensures consistent baking and presentation.
- Fresh strawberries add a fresh contrast, but you can omit or substitute with other berries if preferred.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
