Description
These Strawberry Cheesecake Cinnabon Rolls are a delightful twist on traditional cinnamon rolls, featuring a creamy cheesecake filling and fresh strawberries layered inside sweet cinnamon sugar dough. Soft, fluffy, and bursting with flavor, they bake to golden perfection and are topped with a luscious cream cheese icing and fresh strawberry slices for an irresistible treat perfect for breakfast or dessert.
Ingredients
Dough Ingredients
- 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 and Garnish
- 1 cup (150g) fresh strawberries, hulled and sliced
- 1 tablespoon sugar (optional, for extra sweetness)
- 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 the yeast: In a small bowl, combine the lukewarm milk and active dry yeast. Let the mixture sit for 5 to 10 minutes until it becomes frothy, indicating the yeast is active and ready to use.
- Make the dough: In a large bowl, mix the flour, sugar, softened butter, egg, vanilla extract, salt, and the activated yeast mixture. Combine to form a dough, then knead it on a floured surface for 8 to 10 minutes until smooth and elastic. Place the dough back in the bowl, cover it with a cloth, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
- Prepare the cheesecake filling: Beat together the softened cream cheese, granulated sugar, vanilla extract, flour, and sour cream or Greek yogurt until the mixture is smooth and creamy. Set aside.
- Prepare the cinnamon sugar filling: In a small bowl, combine the brown sugar, ground cinnamon, and salt. Set the softened butter aside for spreading.
- Assemble the rolls: Once the dough has risen, punch it down and roll it out on a floured surface into a large 16×12-inch rectangle. Spread the softened butter evenly over the dough, then layer on the cheesecake filling, followed by the cinnamon sugar mixture.
- Roll and cut the dough: Carefully roll the filled dough into a tight log, sealing the edges to prevent filling leakage. Cut the log into 12 equal rolls and place them in a greased 9×13-inch baking dish. Cover and let rise for another 30 to 45 minutes until puffy.
- Bake the rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until they turn golden brown. Remove from oven and let them cool for 10 minutes.
- Make the cream cheese icing: In a bowl, mix the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Gradually add whole milk until the icing reaches a spreadable consistency.
- Finish and serve: Drizzle the cream cheese icing over the cooled rolls. Slice the fresh strawberries and, if desired, sprinkle them with a tablespoon of sugar to enhance sweetness. Arrange the strawberries on top of the iced rolls and serve immediately.
Notes
- Make sure the milk is lukewarm (not hot) to properly activate the yeast without killing it.
- Kneading the dough thoroughly develops gluten for soft, fluffy rolls.
- Letting the dough rise fully is crucial for light texture.
- Use fresh strawberries for the best flavor and texture.
- The optional sugar with strawberries balances tartness but can be omitted for a natural fruit flavor.
- Store leftover rolls in an airtight container and reheat gently before serving.
- For a dairy-free version, substitute cream cheese and butter with plant-based alternatives.
