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Strawberry Cheesecake Cinnabon Rolls Recipe

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★★★★★

4.5 from 129 reviews

Delight in these decadent Strawberry Cheesecake Cinnabon Rolls, a perfect fusion of classic cinnamon rolls with creamy cheesecake filling and fresh strawberries on top. Soft, fluffy dough is layered with spiced cinnamon sugar and rich cheesecake, baked to golden perfection, and finished with a luscious cream cheese icing and a fresh strawberry topping. Ideal for a special breakfast or brunch treat.

Ingredients

Scale

Dough

  • 2 cups all-purpose flour
  • 1/2 cup whole milk, lukewarm
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt

Cheesecake Filling

  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/2 cup sour cream or Greek yogurt

Cinnamon Sugar Filling

  • 1/2 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened

Strawberry Topping

  • 1 cup fresh strawberries, hulled and sliced
  • 1 tablespoon sugar (optional)

Cream Cheese Icing

  • 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1 to 2 tablespoons whole milk, as needed
  • Pinch of salt

Instructions

  1. Activate Yeast: In a small bowl, combine lukewarm whole milk and active dry yeast. Stir until dissolved and let sit for 5–10 minutes until frothy to activate the yeast, which is essential for a light and airy dough.
  2. Mix Dough: In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Create a well in the center and add the yeast mixture, softened butter, egg, and vanilla extract. Mix with a wooden spoon or hands until a rough dough forms.
  3. Knead Dough: Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If sticky, incorporate a small amount of flour to maintain a soft texture, which is critical for tender rolls.
  4. First Dough Rise: Form the dough into a ball and place it in a lightly greased bowl. Cover with a towel or plastic wrap and let rise in a warm area for 1 to 1.5 hours, until doubled in volume, ensuring lightness and fluffiness.
  5. Prepare Cheesecake Filling: In a medium bowl, beat softened cream cheese on medium speed until creamy. Add granulated sugar, vanilla extract, flour, and sour cream or Greek yogurt; beat until smooth and combined. Set aside for spreading.
  6. Prepare Cinnamon Sugar Filling: In a small bowl, mix packed brown sugar, ground cinnamon, and salt. Soften butter until spreadable but not melted to create the cinnamon layer.
  7. Roll and Fill Dough: After the first rise, punch down the dough to remove air. Roll out on a floured surface into a 16 x 12-inch rectangle. Evenly spread softened butter over the dough, leaving a border. Spread the cheesecake filling over the buttered area, then sprinkle evenly with the cinnamon sugar mixture to build layers of flavor.
  8. Shape and Slice Rolls: Roll the dough tightly from the long edge into a log. Pinch the seam to seal the edges. Slice into 12 equal pieces using a sharp knife or dental floss for clean cuts. Arrange the rolls in a greased 9 x 13-inch baking dish, placing them closely together to rise properly.
  9. Second Rise: Cover the dish loosely with plastic wrap or a towel and allow the rolls to rise for 30–45 minutes, until puffed up and touching one another, preparing them for baking.
  10. Bake: Preheat the oven to 350°F (175°C). Bake the risen rolls for 25–30 minutes, until golden brown and cooked through. If the tops brown too quickly, cover loosely with foil. Let cool in the pan for 10 minutes before icing to set up slightly.
  11. Prepare Cream Cheese Icing: In a medium bowl, beat softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Gradually add whole milk, one tablespoon at a time, until a smooth and spreadable consistency is reached for easy application.
  12. Ice Rolls: Spread or drizzle the cream cheese icing evenly across the warm rolls, allowing it to melt slightly into their surface, enhancing richness and sweetness.
  13. Prepare Strawberry Topping: Thinly slice fresh strawberries and toss with sugar, if additional sweetness is desired, for a bright and fresh contrast.
  14. Finish with Strawberries: Gently arrange the sliced strawberries over the iced rolls, offering a fresh, vibrant finishing touch that balances the richness with fruity brightness.

Notes

  • Use lukewarm milk to properly activate the yeast for best rising results.
  • Ensure cream cheese and butter are softened to room temperature for smooth mixing.
  • Don’t over-flour the dough while kneading to keep rolls soft and fluffy.
  • Adjust sugar on strawberries according to their natural sweetness.
  • If rolls brown too fast during baking, tent with foil to prevent burning.
  • Use dental floss to slice rolls cleanly without squashing their shape.
  • Leftover rolls can be refrigerated and reheated gently for freshness.

Keywords: cinnamon rolls, strawberry cheesecake rolls, breakfast rolls, cinnamon sugar, cream cheese icing, strawberry topping, baked rolls

Find it online: https://annakocht.com/strawberry-cheesecake-cinnabon-rolls-recipe/