Strawberry Cheesecake Cinnabon Rolls
These delightful Strawberry Cheesecake Cinnabon Rolls combine sweet, sticky cinnamon rolls with creamy cheesecake and fresh strawberries, perfect for breakfast, brunch, or dessert.
Ingredients
For the Dough
- 2 cups 2 cups (240g) all-purpose flour
- 1/2 cup 1/2 cup (120ml) whole milk, lukewarm Ensure milk is lukewarm for yeast activation.
- 2 1/4 teaspoons 2 1/4 teaspoons (7g) active dry yeast
- 1/4 cup 1/4 cup (50g) granulated sugar
- 1/4 cup 1/4 cup (60g) unsalted butter, softened
- 1 large 1 large egg
- 1/2 teaspoon 1/2 teaspoon vanilla extract
- 1/2 teaspoon 1/2 teaspoon salt
For the Cheesecake Filling
- 8 oz 8 oz (225g) cream cheese, softened
- 1/4 cup 1/4 cup (50g) granulated sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 1 tablespoon 1 tablespoon all-purpose flour
- 1/2 cup 1/2 cup (120ml) sour cream or Greek yogurt
For the Cinnamon Sugar Filling
- 1/2 cup 1/2 cup (100g) packed brown sugar
- 2 tablespoons 2 tablespoons ground cinnamon
- 1/4 teaspoon 1/4 teaspoon salt
- 1/4 cup 1/4 cup (60g) unsalted butter, softened
For the Strawberry Topping
- 1 cup 1 cup (150g) fresh strawberries, hulled and sliced
- 1 tablespoon 1 tablespoon sugar (optional, for extra sweetness)
For the Cream Cheese Icing
- 4 oz 4 oz (115g) cream cheese, softened
- 1/2 cup 1/2 cup (60g) powdered sugar
- 1/4 teaspoon 1/4 teaspoon vanilla extract
- 1-2 tablespoons 1-2 tablespoons whole milk, as needed for consistency
- a pinch Pinch of salt
Instructions
Preparation
- In a small bowl, combine the lukewarm milk and the yeast. Stir to dissolve and let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture, softened butter, egg, and vanilla extract. Mix until a dough starts to form.
- Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes until it becomes smooth and elastic.
- Form the dough into a ball and place it in a greased bowl. Cover with a towel or plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Filling Preparation
- In a medium bowl, beat the softened cream cheese until smooth.
- Combine the cream cheese with granulated sugar, vanilla extract, flour, and sour cream (or Greek yogurt). Beat until smooth.
- In a small bowl, mix brown sugar, cinnamon, and salt.
- Soften the butter until it’s spreadable, but not melted.
Assembly
- After the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a large rectangle, about 16 inches by 12 inches.
- Spread the softened butter evenly over the dough, leaving a small border around the edges.
- Spoon the cheesecake mixture onto the buttered dough and spread it out evenly.
- Evenly sprinkle the cinnamon-sugar mixture over the cheesecake layer.
- Starting from the long edge, carefully roll the dough into a tight log and pinch the seam to seal it.
- Cut the dough into 12 equal rolls. Place them in a greased 9x13-inch baking dish, close but not touching.
- Cover loosely and let rise for about 30-45 minutes until puffy.
Baking
- Preheat your oven to 350°F (175°C) while the rolls rise.
- Bake the rolls for 25-30 minutes, or until golden brown. Cover with aluminum foil if they brown too quickly.
- Remove from the oven and let cool for about 10 minutes before adding toppings.
Topping
- In a medium bowl, beat cream cheese, powdered sugar, vanilla, and a pinch of salt. Gradually add milk until smooth.
- Drizzle or spread the icing over the warm rolls.
- Slice fresh strawberries thinly and toss with sugar if desired.
- Arrange the sliced strawberries on top of the rolls.
Notes
Store any leftover rolls in an airtight container at room temperature for up to 2 days. Refrigerate for about a week. Reheat in the microwave if needed. Tips: Knead the dough until it feels smooth for the best texture. Don't skip resting times.