Description
Indulge in these Strawberry Cheesecake Cinnabon Rolls, a heavenly combination of soft, fluffy dough swirled with a luscious strawberry cheesecake filling and topped with creamy frosting. Perfect for breakfast, brunch, or a decadent dessert, these rolls bring the best of cinnamon roll comfort with a fruity, creamy twist.
Ingredients
Scale
Dough
- 3 cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 package (2 ¼ teaspoons) active dry yeast
- 1 cup milk, warmed to 110-115°F
- ¼ cup unsalted butter, melted
- 1 large egg
Strawberry Cheesecake Filling
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1 cup strawberry jam (seedless, good quality)
- ½ cup finely diced 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
Toppings (Optional)
- Fresh strawberries, sliced
- Graham cracker crumbs
Instructions
- Activate the Yeast: In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy, indicating active yeast. If no foam appears, replace the yeast.
- Combine Wet and Dry Ingredients: Add melted butter and egg to the yeast mixture and whisk well. Separately, whisk flour and salt.
- Form the Dough: Gradually add dry ingredients to wet, mixing until a shaggy dough forms using a wooden spoon or stand mixer with dough hook.
- Knead the Dough: Knead dough on a floured surface for 5-7 minutes or with a stand mixer’s dough hook until smooth, elastic, and slightly tacky but not sticky. Add flour as needed.
- First Rise: Place dough in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.
- Cream the Butter and Cream Cheese (Filling): Beat softened cream cheese and butter together until smooth and creamy.
- Add Powdered Sugar and Vanilla (Filling): Gradually add powdered sugar, beat on low speed, then add vanilla and beat smooth.
- Incorporate Strawberry Jam and Fresh Strawberries (Filling): Gently fold in jam and diced strawberries without overmixing.
- Roll Out the Dough: Punch down risen dough, roll into a 12×18 inch rectangle on a floured surface.
- Spread the Filling: Evenly spread strawberry cheesecake filling over dough, leaving a small border on one long edge.
- Roll Up the Dough: Starting opposite the border, tightly roll dough into a log.
- Cut the Rolls: Use a serrated knife or unflavored dental floss to cut the log into 12 equal rolls.
- Second Rise: Place rolls in a greased 9×13 inch pan, cover and let rise for 30-45 minutes until puffed.
- Bake the Rolls: Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown, tent with foil if browning too fast.
- Cool Slightly: Let rolls cool 10-15 minutes in pan before frosting to prevent melting.
- Cream the Butter and Cream Cheese (Frosting): Beat softened cream cheese and butter until smooth and creamy.
- Add Powdered Sugar and Vanilla (Frosting): Gradually add powdered sugar on low speed, then add vanilla extract and beat smooth.
- Adjust Consistency (Frosting): Add milk one tablespoon at a time until frosting is spreadable but not runny.
- Frost the Rolls: Generously spread cream cheese frosting over warm rolls.
- Add Toppings (Optional): Garnish with fresh strawberry slices and graham cracker crumbs if desired.
- Serve and Enjoy: Serve warm. Store leftovers in an airtight container refrigerated up to 3 days, reheat briefly before serving.
Notes
- Make sure yeast is fresh by checking it foams in warm milk.
- Dough should be slightly tacky but not sticky; add flour gradually if too wet.
- Letting dough rise fully twice makes rolls fluffy and light.
- Use room temperature cream cheese and butter for smooth filling and frosting.
- Cut rolls carefully with serrated knife or dental floss for clean edges.
- Cover rolls while rising and baking to keep moisture.
- Frost rolls while warm but not hot to avoid overly melted frosting.
- Store leftovers refrigerated and gently reheat before serving for best texture.
