Description
Delight in these luscious Strawberry Cheesecake Cinnabon Rolls, featuring a soft, yeasted dough layered with creamy cheesecake filling, cinnamon sugar spice, and fresh strawberries. Perfectly baked to golden perfection and topped with a smooth cream cheese icing, these rolls offer a decadent twist on a classic cinnamon roll, combining tangy cheesecake and sweet, juicy strawberries for an irresistible treat.
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 Yeast: Combine lukewarm milk and active dry yeast in a small bowl. Let it sit for 5–10 minutes until frothy, indicating the yeast is active and ready to use.
- Prepare and Knead Dough: In a large bowl, mix together the flour, granulated sugar, softened butter, egg, vanilla extract, salt, and the activated yeast mixture. Form the dough into a ball and knead on a floured surface for 8–10 minutes until smooth and elastic. Place the dough back in the bowl, cover, and let it rise for 1 to 1.5 hours until it doubles in size.
- Make Cheesecake Filling: Beat softened cream cheese with sugar, vanilla extract, flour, and sour cream or Greek yogurt until smooth and creamy. Set aside.
- Prepare Cinnamon Sugar Mixture: Combine packed brown sugar, cinnamon, and salt in a bowl. Keep the softened butter ready for spreading.
- Assemble the Rolls: After 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 on top followed by the cinnamon sugar mixture.
- Roll and Cut: Carefully roll the dough into a log shape, sealing the edges to prevent filling from oozing out. Cut the log into 12 equal rolls and place them in a greased 9×13-inch baking dish. Cover and let them rise for another 30–45 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes until they turn golden brown and are cooked through. Remove from oven and allow them to cool for about 10 minutes.
- Make Cream Cheese Icing: Mix together softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Gradually add whole milk to achieve a spreadable consistency.
- Ice and Garnish: Drizzle the cream cheese icing over the warm rolls. Slice fresh strawberries and if desired, toss them with 1 tablespoon of sugar to enhance sweetness, then arrange on top of the iced rolls before serving.
Notes
- Ensure milk is lukewarm, not hot, to properly activate the yeast without killing it.
- Kneading dough well is crucial for a soft texture; avoid adding too much extra flour.
- You can substitute sour cream with Greek yogurt for a tangier flavor in the cheesecake filling.
- Let rolls rise adequately before baking to ensure fluffiness.
- Fresh strawberries can be swapped for other fresh berries according to preference.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
