Name: Strawberry Cheesecake Cinnabon Rolls Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 3 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 1 packet (2 1/4 tsp) instant yeast; 1/2 tsp salt; 3/4 cup warm milk (about 110°F); 1/4 cup unsalted butter, melted; 1 large egg; 8 oz cream cheese, softened; 1/4 cup granulated sugar; 1 tsp vanilla extract; 1 cup fresh strawberries, finely chopped; 1/4 cup strawberry jam; 1/4 cup unsalted butter, softened; 1/2 cup brown sugar; 1 1/2 tsp ground cinnamon; 4 oz cream cheese, softened; 2 tbsp unsalted butter, softened; 1 cup powdered sugar; 1 tsp vanilla extract; 2 tbsp milk (as needed for consistency)

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Introduction

These Strawberry Cheesecake Cinnabon Rolls combine the warm, comforting flavors of cinnamon rolls with a luscious strawberry cheesecake filling. Soft and gooey, they’re perfect for a special breakfast or an indulgent dessert.

A close-up photo of a large strawberry cinnamon roll on a white plate, showing two main layers of soft, golden dough swirled with vivid red strawberry sauce and topped with creamy white icing that is slightly melting and glossy. The top has a sprinkle of crushed crumbs adding a bit of texture. Beside the cinnamon roll is a gold fork with a textured handle. In the background, there is a white baking dish filled with more rolls and two fresh strawberries on a white marbled surface, along with a folded pink cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 tsp) instant yeast
1/2 tsp salt
3/4 cup warm milk (about 110°F)
1/4 cup unsalted butter, melted
1 large egg
8 oz cream cheese, softened (for filling)
1/4 cup granulated sugar (for filling)
1 tsp vanilla extract (for filling)
1 cup fresh strawberries, finely chopped
1/4 cup strawberry jam
1/4 cup unsalted butter, softened (for cinnamon sugar mixture)
1/2 cup brown sugar
1 1/2 tsp ground cinnamon
4 oz cream cheese, softened (for glaze)
2 tbsp unsalted butter, softened (for glaze)
1 cup powdered sugar
1 tsp vanilla extract (for glaze)
2 tbsp milk (as needed for glaze consistency)

Instructions

Step 1: In a large mixing bowl, combine the flour, sugar, yeast, and salt. In a separate bowl, mix the warm milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and mix until the dough begins to come together. Knead the dough on a lightly floured surface for about 5-7 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise for about 1 hour or until doubled in size.
Step 2: In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Stir in the chopped strawberries and strawberry jam until well combined.
Step 3: In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth and well combined.
Step 4: Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle about 12×18 inches. Spread the cinnamon sugar mixture evenly over the dough, then layer the strawberry cheesecake filling on top. Carefully roll the dough up into a tight log, starting from the long edge. Cut the dough into 12 equal rolls and place them in a greased 9×13-inch baking dish. Cover with a clean towel and let rise for about 30 minutes.
Step 5: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through.
Step 6: While the rolls are baking, beat the softened cream cheese, butter, powdered sugar, vanilla extract, and milk (if needed) until smooth and creamy. Adjust the consistency with more milk if the glaze is too thick.
Step 7: Once the rolls are baked and slightly cooled, drizzle the cream cheese glaze over the top. Serve warm and enjoy the gooey, creamy goodness!

Tips & Variations

Use frozen strawberries thawed and drained if fresh are unavailable, but fresh will give the best flavor.
For extra tang, add a teaspoon of lemon zest to the cheesecake filling.
Try swapping strawberry jam for raspberry or apricot for a different fruit twist.
Make sure your milk is warm, not hot, to properly activate the yeast without killing it.
If you want a quicker rise, place the dough in a warm, draft-free spot or inside an oven with the light on.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze the baked rolls (without glaze) for up to 3 months. Reheat in the microwave or oven until warm and drizzle with fresh glaze after reheating.

How to Serve

The image shows a white baking dish filled with about six large cinnamon rolls covered thickly with white cream frosting swirled with bright red strawberry sauce and sprinkled with light brown crumbs on top, giving a creamy and textured look. One cinnamon roll is cut out and placed on a plain white plate nearby, showing soft layers of golden dough with pink strawberry swirls inside, topped with the same white frosting and red sauce, and crumbs scattered on top. Next to the plate is a gold fork partly touching the roll. The background is a white marbled surface with a white basket of fresh red strawberries on the upper right side and two strawberries placed on the marble near the plate. A soft, wrinkled pink cloth is laid under the baking dish on the marble surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls ahead of time?

Yes, you can prepare the rolls up to the second rise, then cover and refrigerate overnight. Bring them to room temperature and let them finish rising before baking.

What can I use instead of fresh strawberries?

You can substitute frozen strawberries (thawed and drained) or use other fresh berries like raspberries or blueberries to change the flavor slightly. Just ensure they are finely chopped and not too watery.