Strawberry Cheesecake Cinnabon Rolls Recipe
Introduction
These Strawberry Cheesecake Cinnabon Rolls combine the classic cinnamon roll with a luscious cream cheese filling and a fresh strawberry topping. Soft, sweet, and bursting with flavor, they make a perfect treat for breakfast or dessert.
Ingredients
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/4 tsp instant yeast
- 1/2 cup whole milk, warmed to 110°F
- 1/4 cup warm water
- 1/3 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1/2 tsp salt
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar (for cheesecake filling)
- 1 tsp vanilla extract (divided)
- 1 1/2 cups fresh strawberries, diced
- 1/4 cup granulated sugar (for strawberry filling)
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 1/3 cup light brown sugar, packed
- 2 tsp ground cinnamon
- 1 cup powdered sugar
- 2 tbsp cream cheese, softened (for glaze)
- 2 tbsp milk (for glaze)
- 1/2 tsp vanilla extract (for glaze)
Instructions
- Activate Yeast and Prepare Dough: In a large bowl, whisk together warm milk, warm water, melted butter, granulated sugar, and instant yeast. Let stand for 5 minutes until foamy. Add eggs and salt, then gradually incorporate the flour. Knead the dough for 8 minutes until smooth and elastic. Cover the bowl and let the dough rise in a warm place for about 1 hour, or until doubled in size.
- Make Cheesecake Filling: Beat softened cream cheese, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy. Set aside at room temperature.
- Prepare Strawberry Filling: In a saucepan, combine diced strawberries, 1/4 cup granulated sugar, cornstarch, and lemon juice. Simmer over medium heat for 3 to 5 minutes, stirring constantly, until thickened. Remove from heat and allow to cool completely.
- Prepare Cinnamon Sugar Mixture: Mix the light brown sugar and ground cinnamon together in a small bowl until evenly combined.
- Assemble Rolls: Punch down the risen dough and roll it out on a lightly floured surface into a 16×12-inch rectangle. Spread the cheesecake filling evenly over the dough, then layer the cooled strawberry mixture on top. Sprinkle the cinnamon sugar mixture evenly over everything.
- Roll and Slice: Roll the dough tightly from the long side into a log. Slice the log into 12 equal rolls. Place the rolls in a greased 9×13-inch baking dish. Cover and let rise for 30 to 45 minutes until puffy.
- Bake Rolls: Preheat your oven to 350°F. Bake the rolls for 25 to 28 minutes, until they are golden brown and cooked through.
- Prepare Vanilla Glaze: Whisk together powdered sugar, softened cream cheese, milk, and 1/2 teaspoon vanilla extract until smooth and drizzle-ready.
- Glaze and Serve: Drizzle the glaze generously over the warm rolls and serve immediately while still warm for the best taste.
Tips & Variations
- For a more intense strawberry flavor, add a teaspoon of strawberry jam to the filling mixture before spreading on the dough.
- You can substitute fresh strawberries with frozen ones, but be sure to thaw and drain them well to avoid excess moisture.
- Use a stand mixer with a dough hook to make kneading easier and achieve a smoother dough texture.
- For a dairy-free option, try using plant-based cream cheese and milk substitutes in both the dough and glaze.
Storage
Store any leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individually in the microwave for 15-20 seconds or in a preheated oven at 300°F for 8-10 minutes. Glaze can be reapplied if it becomes less glossy after storage.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the dough the night before?
Yes, you can prepare the dough and let it rise once, then punch it down and refrigerate overnight. The next day, roll out, fill, assemble, and let rise again before baking.
Can I freeze these rolls?
Absolutely. After shaping and slicing the rolls, place them on a baking sheet to freeze individually, then transfer to a freezer bag. When ready to bake, thaw and let rise before baking as directed.
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Strawberry Cheesecake Cinnabon Rolls Recipe
- Total Time: 2 hours 30 minutes
- Yield: 12 rolls 1x
Description
These Strawberry Cheesecake Cinnabon Rolls combine the rich creaminess of cheesecake with the sweet tang of fresh strawberries and the warm spice of cinnamon, all wrapped in a soft, fluffy dough. Perfect for breakfast, brunch, or a delightful dessert, these rolls are baked to golden perfection and drizzled with a luscious vanilla cream cheese glaze.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/4 tsp instant yeast
- 1/2 cup whole milk, warmed to 110°F
- 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 Mixture
- 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 and Prepare Dough: Whisk together the warm milk, warm water, melted butter, granulated sugar, and instant yeast in a large bowl. Let it stand for 5 minutes until the mixture becomes foamy, indicating the yeast is active. Then whisk in the eggs and salt. Gradually incorporate the flour into the liquid mixture. Knead the dough for about 8 minutes until it is smooth and elastic. Cover the dough and let it rise in a warm place for 1 hour until it doubles in size.
- Make Cheesecake Filling: In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy. Set aside at room temperature.
- Prepare Strawberry Filling: Combine the diced strawberries, granulated sugar, cornstarch, and lemon juice in a saucepan. Simmer over medium heat for 3 to 5 minutes, stirring constantly, until the mixture thickens. Remove from heat and allow it to cool completely.
- Prepare Cinnamon Sugar Mixture: In a small bowl, mix together the packed light brown sugar and ground cinnamon until evenly combined.
- Assemble Rolls: Punch down the risen dough and roll it out on a lightly floured surface into a 16×12-inch rectangle. Spread the cheesecake filling evenly over the dough, then top with the cooled strawberry mixture. Sprinkle the cinnamon sugar mixture evenly over the top.
- Roll and Slice: Starting from the long side, roll the dough tightly into a log. Slice the log into 12 equal rolls. Place the rolls into a greased 9×13-inch baking dish. Cover and let them rise again for 30 to 45 minutes until puffy.
- Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 28 minutes until they are golden brown and cooked through.
- Prepare Vanilla Glaze: Whisk together powdered sugar, softened cream cheese, milk, and vanilla extract until the glaze is smooth and has a drizzling consistency.
- Glaze and Serve: Drizzle the vanilla glaze generously over the warm rolls. Serve immediately while the rolls are still warm for the best flavor and texture.
Notes
- Ensure the milk and water are warm (around 110°F) to properly activate the yeast; too hot or cold can affect the rising.
- Let the strawberry filling cool completely before spreading to prevent the dough from becoming soggy.
- For best results, serve rolls fresh out of the oven but they can be stored in an airtight container for up to 2 days and reheated gently.
- Feel free to use frozen strawberries if fresh are not available, but thaw and drain excess liquid before cooking.
- Use room temperature eggs and cream cheese to ensure a smooth dough and filling consistency.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Breakfast / Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry Cheesecake Rolls, Cinnabon, Sweet Rolls, Breakfast Rolls, Cream Cheese Filling, Cinnamon Rolls, Homemade Dessert
