Strawberry Cheesecake Cinnabon Rolls Recipe
Introduction
These Strawberry Cheesecake Cinnabon Rolls are a delightful twist on classic cinnamon rolls, filled with creamy cheesecake and a sweet strawberry compote. Soft, fluffy, and topped with a luscious vanilla glaze, they make a perfect treat for brunch or special occasions.
Ingredients
- 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
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries, diced
- 1/4 cup granulated sugar
- 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
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Activate Yeast: Whisk warm milk, water, melted butter, sugar, and yeast in a large bowl. Let stand 5 minutes until foamy.
- Prepare Dough: Add eggs and salt to the yeast mixture. Gradually incorporate flour and knead for 8 minutes until smooth and elastic. Cover and let rise for 1 hour until doubled in size.
- Make Cheesecake Filling: Beat cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside at room temperature.
- Cook Strawberry Filling: Combine strawberries, sugar, cornstarch, and lemon juice in a saucepan. Simmer over medium heat for 3-5 minutes, stirring until thickened. Let cool completely.
- Mix Cinnamon Sugar: Blend brown sugar and cinnamon in a small bowl until evenly combined.
- Assemble Rolls: Punch down the dough and roll it on a floured surface into a 16×12-inch rectangle. Spread the cheesecake filling evenly over the dough, top with the cooled strawberry mixture, then sprinkle cinnamon sugar over everything. Roll tightly from the long edge and slice into 12 rolls. Place them in a greased 9×13-inch baking dish.
- Second Rise: Cover the rolls and let them rise for 30-45 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake rolls for 25-28 minutes until golden brown and cooked through.
- Prepare Glaze: Whisk powdered sugar, softened cream cheese, milk, and vanilla extract until smooth and creamy.
- Glaze and Serve: Drizzle the glaze generously over the warm rolls. Serve immediately.
Tips & Variations
- Use fresh strawberries, not frozen, to avoid soggy dough during baking.
- For perfect slices, use unflavored dental floss to cut the rolls without squishing them.
- You can assemble rolls the night before and refrigerate for the second rise, then bake fresh in the morning.
- Add extra chopped strawberries on top of the glaze for a bakery-style finish.
Storage
Store the rolls in an airtight container in the refrigerator for up to 3 days. Reheat individual rolls in the microwave for 20-30 seconds or in a 350°F oven for 5-10 minutes to restore their soft texture. Store uncovered only when fully cooled to prevent sogginess on the bottom.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these rolls ahead of time?
Yes, you can assemble the rolls in the baking dish, cover them, and refrigerate overnight before the second rise. Let them come to room temperature and rise for 45-60 minutes before baking.
Can I use frozen strawberries for the filling?
Frozen strawberries can be used if thoroughly thawed and drained of excess liquid. You may need to simmer the filling a bit longer to reach the desired thickness.
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Strawberry Cheesecake Cinnabon Rolls Recipe
- Total Time: 60 minutes
- Yield: 12 rolls 1x
Description
Soft, pillowy strawberry cheesecake Cinnabon rolls layered with tangy cream cheese filling, sweetened strawberries, and cinnamon sugar, all baked to golden perfection and drizzled with a luscious vanilla glaze. These indulgent rolls combine comforting cinnamon-spiced dough with fresh fruity compote and creamy cheesecake, making them perfect for weekend brunch, special occasions, or anytime you crave a delightful treat.
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, warm water, melted butter, granulated sugar, and instant yeast together in a large bowl. Let the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is active.
- Prepare Dough: Add the eggs and salt to the yeast mixture. Gradually incorporate the flour while mixing, then knead the dough for 8 minutes by hand or with a stand mixer until it becomes smooth and elastic. Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
- Make Cheesecake Filling: Beat softened cream cheese with granulated sugar and vanilla extract until the mixture is smooth and creamy with no lumps. Set aside at room temperature to make spreading easier later.
- Cook Strawberry Filling: Combine diced strawberries, granulated sugar, cornstarch, and lemon juice in a saucepan. Simmer over medium heat for 3 to 5 minutes, stirring frequently until the mixture thickens like a jam. Remove from heat and let cool completely before using.
- Mix Cinnamon Sugar: Blend packed light brown sugar and ground cinnamon in a small bowl until evenly combined.
- Assemble Rolls: Punch down the risen dough and roll it out on a floured surface into a 16×12-inch rectangle, thin enough to see slightly through but not transparent. Spread the cheesecake filling evenly over the dough, then spoon the cooled strawberry mixture on top. Sprinkle the cinnamon sugar evenly over everything. Starting from the long edge, roll the dough tightly using both hands to maintain even pressure. Slice into 12 equal rolls using unflavored dental floss or a sharp knife. Place the rolls in a greased 9×13-inch baking dish, leaving space between them.
- Second Rise: Cover the rolls with a clean kitchen towel or plastic wrap, and let them rise for 30 to 45 minutes until puffy and nearly touching.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 28 minutes until they are golden brown on top and cooked through. The centers should be set when gently pressed.
- Prepare Glaze: Whisk powdered sugar, softened cream cheese, milk, and vanilla extract together until smooth and creamy. The glaze should coat a spoon but drizzle slowly.
- Glaze and Serve: Drizzle the warm rolls generously with the vanilla glaze. Let them set for 5 minutes before serving to avoid the filling running everywhere when cut. Serve immediately for best flavor and texture.
Notes
- Use unflavored dental floss for clean, even slices without squishing the rolls.
- Make sure cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Fresh strawberries are preferred; frozen strawberries release too much water and can make the dough soggy.
- You can assemble the rolls the night before, refrigerate covered, then bring to room temperature and rise before baking.
- Freeze sliced unbaked rolls individually on a baking sheet, then transfer to freezer bags for up to 3 months. Thaw overnight in the fridge before baking.
- Reheat leftover rolls in the microwave for 20-30 seconds or in a 350°F oven for 5-10 minutes to restore freshness.
- Store rolls uncovered only after they have completely cooled to avoid sogginess on the bottom.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Sweet Bites
- Method: Baking
- Cuisine: American
Keywords: Strawberry cheesecake rolls, cinnamon rolls, baked cinnamon rolls, strawberry compote, cream cheese filling, vanilla glaze, brunch recipes, sweet rolls
