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