Strawberry Cheesecake Cinnabon Rolls
Discover the delightful combination of cinnamon rolls, rich cheesecake filling, and fresh strawberries in these Strawberry Cheesecake Cinnabon Rolls, perfect for any occasion.
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1/2 cup whole milk, lukewarm
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/2 cup sour cream or Greek yogurt
For the Cinnamon Sugar Filling
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
For the Strawberry Topping
- 1 cup fresh strawberries, hulled and sliced
- 1 tablespoon sugar (optional, for extra sweetness)
For the Cream Cheese Icing
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1-2 tablespoons whole milk, as needed for consistency
- Pinch salt
Instructions
Preparation
- In a small bowl, combine the lukewarm milk and the yeast. Stir to dissolve, then let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour, sugar, and salt. Create 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 the dough for about 8-10 minutes, until it becomes smooth and elastic.
- Form the dough into a ball and place it in a lightly greased bowl. Cover it and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- While the dough is rising, prepare the cheesecake filling. In a medium bowl, beat the softened cream cheese until smooth. Mix in the granulated sugar, vanilla extract, flour, and sour cream until fully combined.
- In a small bowl, mix the brown sugar, cinnamon, and salt to prepare the cinnamon sugar mixture. Set aside.
- Soften the butter until it’s spreadable.
Assembly and Baking
- After the dough has risen, punch it down gently. Roll it into a large rectangle, about 16 inches by 12 inches.
- Spread the softened butter evenly over the dough.
- Spoon the cheesecake mixture over the buttered dough evenly.
- Evenly sprinkle the cinnamon-sugar mixture over the cheesecake layer.
- Starting from the long edge, roll the dough into a tight log. Pinch the seam to seal it.
- Cut the dough into 12 equal rolls and place them in a greased baking dish.
- Cover the rolls loosely and let them rise for about 30-45 minutes until puffed up.
- Preheat your oven to 350°F (175°C) while the rolls are rising.
- Bake the rolls for 25-30 minutes until golden brown.
- Allow the rolls to cool for about 10 minutes before adding the icing and strawberry topping.
Icing and Serving
- Beat the cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Gradually add milk for consistency.
- Once the rolls have cooled slightly, drizzle or spread the icing over them.
- Slice the fresh strawberries and toss them with sugar if desired.
- Arrange the sliced strawberries on top of the rolls.
Notes
Ensure your milk is just warm, not hot, when activating the yeast. Use room temperature ingredients for easier mixing, and don’t skip the rising times; they are essential for fluffy rolls!