Description

These Strawberry Cheesecake Cinnabon Rolls combine the classic cinnamon roll flavors with a creamy cheesecake filling and a sweet, fruity strawberry topping. Soft, fluffy dough is layered with tangy cream cheese, fresh strawberries cooked to a luscious filling, and cinnamon sugar, then baked to golden perfection and finished with a smooth vanilla glaze. Perfect for breakfast, brunch, or a decadent dessert treat.

Ingredients

Scale

Dough

4 cups all-purpose flour
1/3 cup granulated sugar
2 1/4 tsp instant yeast
1/2 cup whole milk, warmed to 110°F
1/4 cup warm water
1/3 cup unsalted butter, melted
2 large eggs, room temperature
1/2 tsp salt

Cheesecake Filling

8 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract

Strawberry Filling

1 1/2 cups fresh strawberries, diced
1/4 cup granulated sugar
1 tbsp cornstarch
1 tsp lemon juice

Cinnamon Sugar

1/3 cup light brown sugar, packed
2 tsp ground cinnamon

Vanilla Glaze

1 cup powdered sugar
2 tbsp cream cheese, softened
2 tbsp milk
1/2 tsp vanilla extract

Instructions

Activate Yeast and Prepare Dough: In a large bowl, whisk together the warm milk, warm water, melted butter, granulated sugar, and instant yeast. Let this mixture stand for 5 minutes until it becomes foamy, indicating the yeast is activated. Then, whisk in the eggs and salt. Gradually add the all-purpose flour, mixing to form a dough. Knead the dough for about 8 minutes until it is smooth and elastic. Cover the dough and set it in a warm place to rise for 1 hour, or until it has doubled in size.
Make Cheesecake Filling: In a separate bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy. Set aside at room temperature.
Prepare Strawberry Filling: In a small saucepan, combine the diced fresh strawberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, for 3 to 5 minutes until the mixture thickens. Remove from heat and let cool completely before using.
Prepare Cinnamon Sugar Mixture: In a small bowl, combine the packed light brown sugar and ground cinnamon, mixing until evenly blended.
Assemble Rolls: After the dough has risen, punch it down gently. Roll it out on a lightly floured surface into a 16×12-inch rectangle. Evenly spread the cheesecake filling over the dough. Spoon the cooled strawberry filling on top of the cheesecake layer, then sprinkle the cinnamon sugar mixture evenly over the strawberries.
Roll and Slice: Starting from the long side, roll the dough tightly into a log shape. Using a sharp knife, slice the log into 12 equal rolls. Place these rolls tightly in a greased 9×13-inch baking dish. Cover the dish and allow the rolls to rise again for 30 to 45 minutes until puffy.
Bake Rolls: Preheat your oven to 350°F (175°C). Bake the risen rolls for 25 to 28 minutes, or until they are golden brown and cooked through.
Prepare Vanilla Glaze: While the rolls bake, whisk together the powdered sugar, softened cream cheese, milk, and vanilla extract until the glaze is smooth and has a drizzling consistency.
Glaze and Serve: Once the rolls are baked, remove them from the oven and let them cool slightly. Drizzle the vanilla glaze generously over the warm rolls. Serve immediately while the rolls are still warm to enjoy the full flavors and textures.

Notes

Make sure the milk and water are warmed to about 110°F to properly activate the yeast without killing it.
Kneading the dough well develops the gluten which results in soft and fluffy rolls.
Allow the strawberry filling to cool before spreading on the dough to prevent it from making the dough soggy.
The rolls can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Reheat leftovers in the oven or microwave to enjoy the soft texture again.

Prep Time: 20 minutes
Cook Time: 28 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American

Keywords: Strawberry rolls, Cheesecake rolls, Cinnamon rolls, Sweet rolls, Breakfast pastries, Dessert rolls