Strawberry Cheesecake Cinnabon Rolls (Print)
Soft cinnamon rolls filled with creamy cheesecake and sweet strawberries, drizzled with vanilla glaze
# Ingredient List:
→ Dough
01 - 4 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 1/4 tsp instant yeast
04 - 1/2 cup whole milk, warmed to 110°F
05 - 1/4 cup warm water
06 - 1/3 cup unsalted butter, melted
07 - 2 large eggs, room temperature
08 - 1/2 tsp salt
→ Cheesecake Filling
09 - 8 oz cream cheese, softened
10 - 1/2 cup granulated sugar
11 - 1 tsp vanilla extract
→ Strawberry Filling
12 - 1 1/2 cups fresh strawberries, diced
13 - 1/4 cup granulated sugar
14 - 1 tbsp cornstarch
15 - 1 tsp lemon juice
→ Cinnamon Sugar
16 - 1/3 cup light brown sugar, packed
17 - 2 tsp ground cinnamon
→ Vanilla Glaze
18 - 1 cup powdered sugar
19 - 2 tbsp cream cheese, softened
20 - 2 tbsp milk
21 - 1/2 tsp vanilla extract
# How-To Steps:
01 - Whisk together warm milk, water, melted butter, sugar, and yeast in a large bowl. Let stand for 5 minutes until mixture becomes foamy.
02 - Add eggs and salt to the yeast mixture. Gradually incorporate flour, mixing until a shaggy dough forms. Knead by hand or with a stand mixer for 8 minutes until smooth and elastic.
03 - Cover dough with plastic wrap and place in a warm, draft-free area. Let rise for 1 hour or until doubled in size.
04 - Beat softened cream cheese, sugar, and vanilla extract with an electric mixer until completely smooth and creamy. Set aside at room temperature.
05 - Combine diced strawberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring constantly, for 3 to 5 minutes until thickened. Transfer to a bowl and cool completely.
06 - Mix brown sugar and ground cinnamon in a small bowl until evenly combined.
07 - Punch down risen dough and turn onto a floured surface. Roll into a 16x12-inch rectangle. Spread cheesecake filling evenly over dough, top with cooled strawberry mixture, then sprinkle cinnamon sugar across the surface.
08 - Starting from one long edge, roll dough tightly into a log. Slice crosswise into 12 equal pieces using a sharp knife or dough scraper.
09 - Arrange rolls cut-side up in a greased 9x13-inch baking dish. Cover loosely and let rise for 30 to 45 minutes until puffy and nearly doubled.
10 - Preheat oven to 350°F. Bake rolls for 25 to 28 minutes until golden brown on top and cooked through. The center should spring back when lightly pressed.
11 - Whisk powdered sugar, softened cream cheese, milk, and vanilla extract until smooth and pourable. Add additional milk 1 teaspoon at a time if too thick.
12 - Drizzle warm rolls generously with vanilla glaze. Serve immediately while still warm.
# Expert Suggestions:
01 -
- The combination of creamy cheesecake and sweet strawberry filling creates layers of flavor in every bite
- These rolls freeze beautifully before baking, so you can have fresh treats on busy weekday mornings
- The vanilla glaze ties everything together with just the right amount of sweetness
02 -
- The strawberry filling must be completely cool before spreading or it will make your dough soggy
- Use dental floss or unflavored thread to slice rolls without squishing them
- These rolls need a full 45 minute second rise for the lightest texture
03 -
- Use unflavored dental floss to cut clean slices by sliding it under the roll and crossing ends
- Brush the baked rolls with a little melted butter before glazing for extra shine