Description
These Strawberry Cheesecake Cinnabon Rolls combine the classic cinnamon roll concept with a luscious strawberry cheesecake filling and cream cheese frosting. Perfect for a decadent breakfast or dessert, these soft, fluffy rolls are filled with strawberry jam, fresh strawberries, and a creamy cheesecake mixture, then topped with a smooth cream cheese frosting and optional fresh strawberry slices and graham cracker crumbs for added texture and flavor.
Ingredients
Scale
Dough
- 3 cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 package (2 ¼ teaspoons) active dry yeast
- 1 cup milk, warmed to 110-115°F
- ¼ cup unsalted butter, melted
- 1 large egg
Strawberry Cheesecake Filling
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1 cup strawberry jam (seedless preferred)
- ½ cup finely diced fresh strawberries
Cream Cheese Frosting
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Optional Toppings
- Fresh strawberries, sliced
- Graham cracker crumbs
Instructions
- Activate the Yeast: In a large bowl, combine the warm milk, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy, indicating the yeast is active and ready.
- Combine Wet and Dry Ingredients: Add melted butter and egg to the yeast mixture and whisk until well combined. Whisk flour and salt together in a separate bowl.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
- Knead the Dough: Knead the dough on a floured surface for 5-7 minutes until smooth and elastic, or use a stand mixer with dough hook. The dough should be slightly tacky but not sticky.
- First Rise: Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Cream the Butter and Cream Cheese (Filling): Beat softened cream cheese and butter until smooth and creamy.
- Add Powdered Sugar and Vanilla (Filling): Gradually beat in powdered sugar, then vanilla extract until smooth.
- Incorporate Strawberry Jam and Fresh Strawberries (Filling): Gently fold in strawberry jam and diced strawberries without overmixing.
- Roll Out the Dough: Punch down risen dough, roll on floured surface into 12×18 inch rectangle.
- Spread the Filling: Evenly spread strawberry cheesecake filling over dough, leaving a small border on one long edge.
- Roll Up the Dough: Starting at the long edge opposite the border, tightly roll into a log.
- Cut the Rolls: Cut the log into 12 equal pieces using a serrated knife or unflavored dental floss for clean cuts.
- Second Rise: Place rolls in greased 9×13 inch baking dish, cover, and let rise for 30-45 minutes until puffed slightly.
- Bake the Rolls: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Tent with foil if browning too quickly.
- Cool Slightly: Cool rolls in baking dish for 10-15 minutes before frosting to prevent melting.
- Cream the Butter and Cream Cheese (Frosting): Beat softened cream cheese and butter until smooth and creamy.
- Add Powdered Sugar and Vanilla (Frosting): Gradually beat in powdered sugar, then vanilla extract until smooth.
- Adjust Consistency (Frosting): Add milk one tablespoon at a time until frosting is spreadable but not runny.
- Frost the Rolls: Generously spread cream cheese frosting over warm rolls.
- Add Toppings (Optional): Garnish with fresh strawberry slices and graham cracker crumbs if desired.
- Serve and Enjoy: Serve warm. Store leftovers in airtight container in refrigerator up to 3 days; reheat briefly before serving.
Notes
- Make sure to warm milk to 110-115°F for perfect yeast activation.
- Ensure cream cheese and butter are at room temperature for smooth filling and frosting.
- Use seedless strawberry jam for a smoother filling texture.
- Do not overmix the filling after adding fresh strawberries to prevent runniness.
- If dough is too sticky during kneading, add flour a tablespoon at a time.
- Dental floss works well for cutting rolls without squishing.
- Store leftover rolls in an airtight container and reheat in microwave for best results.
