Description
These Strawberry Cheesecake Cinnabon Rolls are a delightful fusion of soft, fluffy cinnamon rolls stuffed with a luscious strawberry cheesecake filling and topped with a rich cream cheese glaze. Combining the sweetness of fresh strawberries, the creamy texture of cheesecake, and the warm spice of cinnamon, these rolls make an irresistible treat perfect for breakfast, brunch, or dessert.
Ingredients
Units
Scale
For the Dough:
- 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
For the Strawberry Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, finely chopped
- 1/4 cup strawberry jam
For the Cinnamon Sugar Mixture:
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 1/2 tsp ground cinnamon
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk (as needed for consistency)
Instructions
- Make the Dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. In a separate bowl, mix the warm milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and mix until the dough begins to come together. Knead the dough on a lightly floured surface for about 5-7 minutes until it is smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise for approximately 1 hour, or until it has doubled in size.
- Prepare the Strawberry Cheesecake Filling: In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy. Gently stir in the finely chopped fresh strawberries and strawberry jam until well combined.
- Prepare the Cinnamon Sugar Mixture: In a small bowl, combine the softened butter, brown sugar, and ground cinnamon until the mixture is smooth and evenly mixed.
- Assemble the Rolls: Once the dough has risen, punch it down and roll it out on a lightly floured surface into a 12×18-inch rectangle. Spread the cinnamon sugar mixture evenly over the dough, then layer the strawberry cheesecake filling on top. Roll the dough tightly into a log starting from the long edge. Cut the log into 12 equal rolls and arrange them in a greased 9×13-inch baking dish. Cover the rolls with a clean towel and allow them to rise for about 30 minutes.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they turn golden brown and are cooked through.
- Make the Cream Cheese Glaze: While the rolls are baking, beat the softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk (adding more milk if needed) until the glaze is smooth and creamy. Adjust the consistency by adding more milk if the glaze is too thick.
- Glaze and Serve: After the rolls have baked and cooled slightly, drizzle the cream cheese glaze generously over the top. Serve warm and enjoy the rich, gooey, and creamy goodness.
Notes
- The rolls can be prepared the night before and stored in the refrigerator for a quick bake in the morning.
- If fresh strawberries are unavailable, substitute with strawberry preserves for the filling.
- For an extra indulgent touch, sprinkle additional cinnamon sugar on top of the rolls before baking.
