Strawberry Cheesecake Cinnabon Rolls
These Strawberry Cheesecake Cinnabon Rolls combine creamy cheesecake and fresh strawberries with the gooey goodness of cinnamon rolls, making them a perfect sweet treat for any time of the day.
Ingredients
For the Dough
- 1 cup warm milk (110°F / 45°C) Make sure the milk is warm, not hot, to avoid killing the yeast.
- 2 1/4 tsp active dry yeast
- 1/3 cup granulated sugar
- 4 cups all-purpose flour Gradually add this until a dough forms.
- 1/2 cup butter, softened
- 1/2 tsp salt
- 2 large eggs
For the Filling and Topping
- 1 cup cream cheese, softened Spread on the rolled out dough.
- 1/2 cup powdered sugar Sprinkle over the cream cheese on the dough.
- 1 cup strawberries, diced Adjust the amount based on taste preference.
- 1/2 tsp vanilla extract Optional for enhanced flavor.
Instructions
Preparation
- In a bowl, combine warm milk and yeast. Let it sit for 5 minutes until frothy.
- Add sugar, butter, eggs, and salt. Mix well.
- Gradually add flour until a dough forms. Knead for about 5-10 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Roll out the dough into a rectangle. Spread cream cheese over the surface and sprinkle powdered sugar and diced strawberries on top.
- Roll the dough tightly and cut into slices.
- Place slices in a greased baking dish and allow to rise for another 30 minutes.
Baking
- Preheat oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.
- Drizzle with simple icing made from powdered sugar and milk after baking.
- Serve warm.
Notes
Store any leftover rolls in an airtight container at room temperature for up to three days. You can refrigerate them for longer storage, just reheat before serving for best taste. Feel free to experiment with other fruits like blueberries or raspberries, or flavored cream cheeses.