Description
These Strawberry Cheesecake Cinnabon Rolls combine soft, fluffy cinnamon rolls with a rich cheesecake filling and fresh strawberries for a delightful twist on a classic dessert. Perfectly baked and topped with creamy cream cheese icing and juicy fresh strawberries, they make a wonderful treat for breakfast, brunch, or dessert.
Ingredients
Scale
Dough
- 2 cups (240g) all-purpose flour
- 1/2 cup (120ml) whole milk, lukewarm
- 2 1/4 teaspoons (7g) active dry yeast
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60g) unsalted butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
Cheesecake Filling
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/2 cup (120ml) sour cream or Greek yogurt
Cinnamon Sugar Filling
- 1/2 cup (100g) packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup (60g) unsalted butter, softened
Topping
- 1 cup (150g) fresh strawberries, hulled and sliced
- 1 tablespoon sugar (optional, for extra sweetness)
Cream Cheese Icing
- 4 oz (115g) cream cheese, softened
- 1/2 cup (60g) powdered sugar
- 1/4 teaspoon vanilla extract
- 1-2 tablespoons whole milk, as needed for consistency
- Pinch of salt
Instructions
- Activate the yeast: Combine lukewarm milk and active dry yeast in a small bowl. Let it sit for 5–10 minutes until the mixture becomes frothy, indicating the yeast is activated.
- Prepare the dough: In a large bowl, mix the flour, sugar, softened butter, egg, vanilla extract, and salt with the activated yeast mixture. Form the dough into a ball and knead it on a floured surface for 8–10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise for 1 to 1.5 hours until doubled in size.
- Make the cheesecake filling: Beat the softened cream cheese, granulated sugar, vanilla extract, flour, and sour cream (or Greek yogurt) together until smooth and creamy. Set aside.
- Prepare the cinnamon sugar filling: In a small bowl, combine the brown sugar, ground cinnamon, and salt. Set the softened butter aside for spreading.
- Assemble the rolls: Once the dough has risen, roll it out on a floured surface into a 16×12-inch rectangle. Spread the softened butter evenly over the dough, then layer the cheesecake filling over that, followed by sprinkling the cinnamon sugar mixture evenly on top.
- Form the rolls: Carefully roll the dough into a log shape from the longer side, sealing the edges as you go. Cut the log into 12 equal rolls and place them in a greased 9×13-inch baking dish. Cover and let them rise again for 30–45 minutes until puffy.
- Bake the rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until they turn golden brown on top. Remove from the oven and allow to cool for 10 minutes.
- Prepare the cream cheese icing: Mix softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt together until smooth. Gradually add whole milk, one tablespoon at a time, until the icing reaches a spreadable consistency.
- Finish and serve: Drizzle the cream cheese icing over the cooled rolls. Slice the fresh strawberries and optionally toss them with a tablespoon of sugar for extra sweetness. Arrange the strawberries on top of the iced rolls before serving.
Notes
- Make sure the milk is lukewarm, not hot, to properly activate the yeast.
- Use room temperature cream cheese and butter for easier mixing and smoother fillings.
- The rolls can be stored in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
- Fresh strawberries add a bright, fruity note, but you can substitute with other berries if desired.
