Description
These Strawberry Cheesecake Cinnabon Rolls combine the tender, fluffy texture of classic cinnamon rolls with a rich cheesecake filling and a fresh strawberry topping. Perfectly swirled with cinnamon sugar and cream cheese, then baked to golden perfection and drizzled with creamy icing, they offer an indulgent breakfast or dessert treat that blends fruity freshness with warm, sweet spices.
Ingredients
Scale
Dough
- 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
- 1 cup (150g) fresh strawberries, hulled and sliced
- 1 tablespoon sugar (optional, for extra sweetness)
Cream Cheese Icing
- 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: Combine lukewarm milk and active dry yeast in a small bowl. Let it sit for 5–10 minutes until the mixture 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, and salt with the activated yeast mixture. Form the ingredients into a ball and knead on a floured surface for 8–10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for 1 to 1.5 hours or until it has doubled in size.
- Prepare the Cheesecake Filling: Beat together softened cream cheese, granulated sugar, vanilla extract, all-purpose flour, and sour cream or Greek yogurt until the mixture is smooth and creamy.
- Prepare Cinnamon Sugar Filling: In a bowl, mix the brown sugar, ground cinnamon, and salt. Set the softened butter aside to spread on the dough.
- Roll and Layer the Dough: After the dough has doubled in size, roll it out on a floured surface into a 16×12-inch rectangle. Spread the softened butter evenly over the dough, then layer the cheesecake filling over the butter. Sprinkle the cinnamon sugar mixture evenly on top of the cheesecake layer.
- Form the Rolls: Carefully roll the dough tightly into a log starting from the longer side. Seal the edges to keep the filling inside. Cut the log into 12 equal slices using a sharp knife or dental floss. Place the slices into a greased 9×13-inch baking dish, leaving a little space between each. Cover and let them rise again for 30–45 minutes until puffy.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes until they are golden brown and cooked through. Remove from the oven and cool in the pan for about 10 minutes before icing.
- Make the Cream Cheese Icing: Beat together softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt until smooth. Gradually add whole milk, 1 tablespoon at a time, until the icing reaches a spreadable consistency.
- Top and Serve: Slice the fresh strawberries and toss with optional sugar to enhance sweetness if desired. Drizzle the cream cheese icing generously over the warm rolls, then arrange the strawberries on top just before serving to add a fresh, vibrant finish.
Notes
- Ensure the milk is lukewarm, not hot, to properly activate the yeast without killing it.
- If sour cream isn’t available, Greek yogurt is a perfect substitute in the cheesecake filling.
- Use fresh strawberries for the best flavor and texture; canned or frozen won’t provide the same freshness.
- To make slicing easier, chill the rolled dough log briefly before cutting.
- For extra sweetness, adjust the amount of sugar on the strawberries or in the icing as preferred.
- Store leftover rolls in an airtight container in the refrigerator for up to 3 days, reheat before serving.
