Description

These Strawberry Cheesecake Cinnabon Rolls are soft, pillowy cinnamon rolls filled with smooth, creamy cheesecake and a luscious fresh strawberry compote, all drizzled with a sweet vanilla glaze. Perfect for a special brunch or indulgent breakfast, these rolls combine the tanginess of cheesecake with the sweetness of cinnamon and berries for a deliciously unique treat that bakes up golden and fresh every time.

Ingredients

Scale

Dough

4 cups all-purpose flour
1/3 cup granulated sugar
2 1/4 tsp instant yeast
1/2 cup whole milk, warm
1/4 cup warm water
1/3 cup unsalted butter, melted
2 large eggs, room temperature
1/2 tsp salt

Cheesecake Filling

8 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract

Strawberry Filling

1 1/2 cups fresh strawberries, diced
1/4 cup granulated sugar
1 tbsp cornstarch
1 tsp lemon juice

Cinnamon Sugar

1/3 cup light brown sugar, packed
2 tsp ground cinnamon

Vanilla Glaze

1 cup powdered sugar
2 tbsp cream cheese, softened
2 tbsp milk
1/2 tsp vanilla extract

Instructions

Activate Yeast: Whisk warm milk, water, melted butter, sugar, and instant yeast together in a large bowl. Let stand for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
Prepare Dough: Add the eggs and salt to the yeast mixture. Gradually incorporate the flour, mixing well. Knead the dough by hand or using a stand mixer for about 8 minutes until it is smooth, elastic, and slightly tacky. Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
Make Cheesecake Filling: Beat the softened cream cheese with granulated sugar and vanilla extract until completely smooth and creamy. Set aside at room temperature to keep it spreadable.
Cook Strawberry Filling: In a saucepan, combine diced strawberries, sugar, cornstarch, and lemon juice. Simmer over medium heat for 3 to 5 minutes, stirring constantly until the mixture thickens into a compote. Remove from heat and let cool completely.
Mix Cinnamon Sugar: In a small bowl, thoroughly blend the packed light brown sugar and ground cinnamon to create the cinnamon sugar mixture.
Assemble Rolls: Punch down the risen dough and roll it out on a floured surface into a 16×12-inch rectangle. Spread the cheesecake filling evenly over the dough. Spoon the cooled strawberry compote on top, then sprinkle the cinnamon sugar mixture evenly over everything. Starting from the long edge, roll the dough tightly using both hands to maintain even pressure. Slice the roll into 12 equal pieces using unflavored dental floss or a sharp knife. Place the rolls cut side up in a greased 9×13-inch baking dish, leaving slight gaps between them.
Second Rise: Cover the baking dish with plastic wrap or a clean kitchen towel. Let the rolls rise for 30 to 45 minutes in a warm spot until they become puffy and nearly touching.
Bake: Preheat your oven to 350°F (177°C). Bake the rolls in the center rack for 25 to 28 minutes until they turn golden brown and the centers are set. They should spring back slightly when gently pressed.
Prepare Glaze: Whisk together powdered sugar, softened cream cheese, milk, and vanilla extract until the mixture is smooth and creamy. It should coat a spoon and drip slowly off the edge.
Glaze and Serve: While the rolls are still warm, generously drizzle the vanilla glaze over the top. Allow the glaze to set for about 5 minutes before serving to prevent the filling from running. Enjoy immediately for the best texture and flavor.

Notes

Roll the dough tightly to avoid gaps between layers which can cause uneven bites.
Use unflavored dental floss to slice the rolls cleanly without compressing them.
You can assemble the rolls the night before and refrigerate for a slow second rise; bring to room temperature before baking.
Freeze unbaked sliced rolls on a baking sheet, then store in a freezer bag for up to 3 months. Thaw overnight in the fridge before baking.
Warm leftover rolls in the microwave for 20-30 seconds or in a 350°F oven for 5-10 minutes to restore freshness.
For bakery-style presentation, sprinkle extra chopped fresh strawberries over the glazed rolls.
Ensure all ingredients, especially cream cheese and eggs, are at room temperature for the best dough and filling consistency.
Check doneness by the rolls’ internal temperature which should be 190-200°F or when a toothpick inserted comes out with just a few moist crumbs.

Prep Time: 35 minutes
Cook Time: 25 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Keywords: Strawberry cheesecake rolls, cinnamon rolls, sweet rolls, breakfast pastries, brunch recipe, cream cheese filling, strawberry compote, cinnamon sugar rolls, vanilla glaze