Description
These Strawberry Cheesecake Cinnabon Rolls combine the fluffy, soft cinnamon roll texture with a luscious strawberry cheesecake filling and cream cheese frosting. Perfect for breakfast or a decadent dessert, these rolls feature a sweet strawberry jam and fresh strawberry filling, topped with a creamy frosting and optional fresh strawberry slices and graham cracker crumbs for an extra crunch.
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 preferred)
- 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
Optional Toppings
- 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 the yeast is active.
- Combine Wet and Dry Ingredients: Add melted butter and egg to the yeast mixture and whisk until combined. In another bowl, whisk flour and salt.
- Form the Dough: Gradually mix dry ingredients into wet ingredients until a shaggy dough forms using a wooden spoon or stand mixer with dough hook.
- Knead the Dough: Knead on a floured surface or with a mixer dough hook for 5-7 minutes until smooth, elastic, and slightly tacky.
- First Rise: Place dough in an oiled bowl, turn to coat, 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 beat in powdered sugar and vanilla until smooth.
- Incorporate Strawberry Jam and Fresh Strawberries (Filling): Gently fold in strawberry jam and diced strawberries until evenly combined.
- Roll Out the Dough: Punch down risen dough, roll out on floured surface to a 12×18 inch rectangle.
- Spread the Filling: Evenly spread the strawberry cheesecake filling over the dough, leaving a small border on one long edge.
- Roll Up the Dough: Starting at the long edge opposite the border, roll dough tightly into a log.
- Cut the Rolls: Slice the log into 12 even rolls using a serrated knife or unflavored dental floss.
- Second Rise: Place rolls into a greased 9×13 inch dish, cover, and let rise 30-45 minutes until puffed.
- Bake the Rolls: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown; tent with foil if tops brown too fast.
- Cool Slightly: Let rolls cool in the pan for 10-15 minutes before frosting.
- Cream the Butter and Cream Cheese (Frosting): Beat softened cream cheese and butter until smooth and creamy.
- Add Powdered Sugar and Vanilla (Frosting): Beat in powdered sugar and vanilla until incorporated.
- Adjust Consistency (Frosting): Add milk one tablespoon at a time to reach spreadable consistency.
- Frost the Rolls: Generously spread frosting over warm rolls.
- Add Toppings (Optional): Garnish with fresh strawberry slices and graham cracker crumbs.
- Serve and Enjoy: Serve warm. Store leftovers in airtight container refrigerated up to 3 days; reheat briefly before serving.
Notes
- Make sure the milk for yeast activation is between 110-115°F to properly activate yeast without killing it.
- Use room temperature cream cheese and butter for filling and frosting to ensure smooth texture.
- Dental floss can be used to cut the rolls evenly without squishing them.
- If the dough is too sticky while kneading, add flour gradually, one tablespoon at a time.
- Cover dough properly during rises to prevent drying out.
- If tops brown too quickly during baking, tent loosely with foil.
- For best flavor and texture, serve rolls warm the day of baking.
- Store leftovers in airtight container in refrigerator. Reheat gently to soften.
