Strawberry Cheesecake Cinnabon Rolls Recipe
These luscious Strawberry Cheesecake Cinnabon Rolls combine the classic soft, fluffy cinnamon roll dough with a rich strawberry cheesecake filling and a sweet cinnamon sugar layer. Topped with a smooth cream cheese glaze, these rolls offer a perfect balance of fruity tartness, creamy indulgence, and warm cinnamon spice – ideal for breakfast or dessert.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 rolls 1x
- Category: Breakfast, Dessert, Pastry
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Dough:
- 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
For the Strawberry Cheesecake Filling:
- 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
For the Cinnamon Sugar Mixture:
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 1/2 tsp ground cinnamon
For the Cream Cheese Glaze:
- 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)
Instructions
- Make the Dough: In a large mixing bowl, combine the flour, granulated sugar, instant 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.
- Prepare the Strawberry Cheesecake Filling: In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Stir in the finely chopped strawberries and strawberry jam until well combined.
- Prepare the Cinnamon Sugar Mixture: In a small bowl, mix the softened butter, brown sugar, and ground cinnamon until smooth and well combined.
- Assemble the Rolls: Once the dough has risen, punch it down and roll it out on a lightly floured surface into a 12×18 inch rectangle. 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 the rolls with a clean towel and let them rise for about 30 minutes.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through.
- Make the Cream Cheese Glaze: 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.
- Glaze and Serve: Once the rolls are baked and slightly cooled, drizzle the cream cheese glaze over the top. Serve warm and enjoy the gooey, creamy goodness!
Notes
- Make sure the milk is warm, not hot, to activate the yeast properly without killing it.
- Knead the dough thoroughly to develop gluten, which results in soft and fluffy rolls.
- Allow sufficient rising time for fluffy texture.
- Fresh strawberries add best flavor and texture to the filling.
- Adjust glaze consistency by adding milk slowly to avoid it becoming too runny.
- Store leftovers covered at room temperature for up to 2 days or refrigerate and warm before serving.
- These rolls are best enjoyed warm to experience the full creaminess of the glaze and filling.
Keywords: Strawberry cheesecake rolls, cinnamon rolls, cream cheese glaze, sweet breakfast rolls, baked dessert, strawberry pastry
