Description
Indulge in these decadent Strawberry Cheesecake Cinnabon Rolls, combining the fluffy, soft texture of classic cinnamon rolls with a luscious strawberry cheesecake filling. Topped with a rich cream cheese frosting infused with strawberry jam, these rolls make a perfect treat for breakfast, brunch, or dessert lovers seeking a fruity twist on a beloved pastry.
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1/2 tsp salt
- 3/4 cup warm milk (about 110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, finely chopped
Cinnamon Sugar Filling
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 1/2 tsp ground cinnamon
Frosting
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup strawberry jam
- 2 tbsp milk (as needed for consistency)
Instructions
- Prepare the dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. In a separate bowl, whisk together the warm milk, melted butter, and egg. Gradually add the wet ingredients to the dry mixture and knead until a smooth, elastic dough forms. Cover the dough with a clean towel and let it rise in a warm place for about 1 hour or until doubled in size.
- Make the cheesecake filling: While the dough is rising, blend the softened cream cheese, granulated sugar, vanilla extract, and finely chopped fresh strawberries in a bowl until smooth and creamy. Set this aside in the refrigerator to keep chilled.
- Prepare the cinnamon sugar filling: In another bowl, mix the softened butter, brown sugar, and ground cinnamon until thoroughly combined. This fragrant mixture will add the classic cinnabon flavor to the rolls.
- Roll out the dough: Once risen, punch down the dough and transfer it to a lightly floured surface. Roll it out into a large rectangle approximately 16 by 12 inches.
- Assemble the rolls: Spread the cheesecake filling evenly over the rolled dough, then dollop and spread the cinnamon sugar butter mixture on top. Carefully roll the dough tightly from the long edge into a log shape. Cut the log into 12 equal rolls and place them cut side up into a greased 9×13-inch baking dish. Cover and let them rise for another 30 minutes until puffy.
- Bake the rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25 minutes or until golden brown on top and cooked through. Remove from the oven and allow to cool slightly.
- Prepare the frosting and serve: In a bowl, beat together the softened cream cheese, butter, powdered sugar, vanilla extract, and strawberry jam until smooth and creamy. Adjust the consistency with milk as needed. Spread the frosting generously over the warm rolls. Serve immediately for the best taste and texture.
Notes
- Use fresh strawberries for the best flavor and texture in the cheesecake filling; frozen strawberries can add too much moisture.
- Ensure the milk is warm but not hot to avoid killing the yeast.
- You can prepare the dough the night before and refrigerate it, allowing a slow overnight rise for enhanced flavor.
- Leftover rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- For added strawberry flavor, drizzle some extra strawberry jam over the frosted rolls just before serving.
