Description
Indulge in these luscious Strawberry Cheesecake Cinnabon Rolls, a delightful twist on classic cinnamon rolls featuring a creamy cheesecake filling and a sweet strawberry layer. Perfect for breakfast or dessert, these rolls combine warm cinnamon, tangy cream cheese, and fresh strawberries to create a mouthwatering treat that’s sure to impress.
Ingredients
Scale
For the Dough:
- 1 cup warm milk (110°F)
- 2¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter, melted
- 4 cups all-purpose flour
- 1 teaspoon salt
For the Filling:
- ¾ cup strawberry preserves or jam
- ½ cup fresh strawberries, finely chopped
- ¾ cup brown sugar
- 2 teaspoons cinnamon
- ¼ cup unsalted butter, softened
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For the Frosting:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (as needed)
Instructions
- Activate Yeast and Prepare Dough: In a large mixing bowl, combine warm milk and granulated sugar. Sprinkle active dry yeast over the surface and let it sit for 5–10 minutes until foam forms on top, indicating the yeast is active. Whisk in eggs and melted butter until well combined.
- Mix and Knead Dough: Gradually add all-purpose flour and salt to the wet ingredients, stirring until a soft dough forms. Knead the dough by hand or using a stand mixer fitted with a dough hook for 5–7 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a greased bowl, covering it with a clean kitchen towel or plastic wrap. Allow it to rise in a warm place for 1 to 1½ hours, or until it has doubled in size.
- Prepare Cheesecake Filling: While the dough is rising, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside for later use.
- Roll Out Dough and Add Fillings: Once the dough has doubled, roll it out on a floured surface into a 16×12-inch rectangle. Spread softened butter evenly over the surface. Next, spread the cheesecake filling across the dough. Then, evenly layer strawberry preserves, sprinkle chopped fresh strawberries, brown sugar, and cinnamon over the top.
- Form Rolls: Carefully roll the dough tightly from the long edge to form a log. Slice the log into 12 equal-sized rolls using a sharp knife or dental floss for clean cuts.
- Second Rise: Place the rolls into a greased 9×13-inch baking dish, cover with a towel, and let them rise for another 30–45 minutes until they become puffy.
- Bake Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until they turn golden brown and are cooked through.
- Prepare Frosting: While rolls bake, beat together softened cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla extract, mixing well. Thin with milk as needed to reach your desired consistency.
- Frost and Serve: Once the rolls are out of the oven and still warm, generously spread the cream cheese frosting over the tops. Serve warm and enjoy!
Notes
- You can substitute strawberry compote for the preserves to achieve a fresher strawberry flavor.
- Store any leftovers covered in the refrigerator for up to 3 days. Reheat before serving for best results.
