Description
Strawberry Cheesecake Cinnabon Rolls combine the soft, fluffy texture of classic cinnamon rolls with a decadent strawberry cheesecake filling. These rolls are topped with a luscious cream cheese frosting and garnished with fresh strawberries, graham cracker crumbs, and strawberry syrup, making them the ultimate dessert treat perfect for special occasions or indulgent breakfasts.
Ingredients
Scale
Dough
- 3 ½ cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 package (2 ¼ teaspoons) active dry yeast
- ¾ cup milk, warmed to 110-115°F
- ¼ cup unsalted butter, melted
- 2 large eggs, lightly beaten
Strawberry Cheesecake Filling
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup strawberry jam (high-quality, seedless preferred)
- ½ cup finely chopped 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
Garnish
- Fresh strawberries, sliced
- Graham cracker crumbs
- Strawberry syrup
Instructions
- Prepare the Dough: In a large bowl, whisk together the flour, sugar, and salt. In a separate bowl, dissolve the yeast in the warm milk and let stand for 5-10 minutes until foamy. Add the melted butter and beaten eggs to the yeast mixture and whisk to combine. Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms. Turn the dough onto a floured surface and knead for 6-8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled.
- Make the Strawberry Cheesecake Filling: In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth. Gradually beat in powdered sugar and vanilla extract until creamy. Gently fold in strawberry jam and chopped fresh strawberries.
- Assemble the Rolls: Once the dough has doubled, punch it down and roll out onto a floured surface into a 12×18 inch rectangle. Spread the filling evenly over the dough, leaving a small border on one long edge. Starting from the opposite edge, roll the dough tightly into a log. Seal the seam and cut into 12 equal rolls using a serrated knife or dental floss. Place rolls in a greased 9×13 inch baking dish, cover, and let rise for 30-45 minutes until puffy.
- Bake the Rolls: Preheat oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown. Allow to cool in the dish for about 10 minutes before frosting.
- Prepare the Cream Cheese Frosting: Beat softened cream cheese and butter with an electric mixer until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy. Add milk one tablespoon at a time, mixing until desired consistency is reached.
- Frost and Serve: Spread the cream cheese frosting over the warm rolls evenly. Garnish with fresh strawberry slices, graham cracker crumbs, and drizzle with strawberry syrup as desired. Serve warm and enjoy the indulgent strawberry cheesecake cinnabon rolls.
Notes
- Use warm milk (110-115°F) to properly activate the yeast without killing it.
- Ensure the cream cheese and butter are softened for easier mixing and smoother filling and frosting.
- Rolling the dough tightly helps maintain the shape of the rolls during baking.
- You may substitute fresh strawberries with frozen, thawed, and drained strawberries if fresh are unavailable.
- Store leftovers covered at room temperature for 1 day or refrigerate for up to 3 days. Reheat gently before serving.
