Description
Indulge in the delightful fusion of strawberry cheesecake and cinnamon rolls with this scrumptious recipe. Perfect for a sweet breakfast treat or a delectable dessert, these rolls are sure to impress with their creamy filling and fruity burst of strawberries, all wrapped in a warm, cinnamon-infused dough.
Ingredients
Scale
Cinnamon Roll Dough:
- 1 package (13.9 oz) refrigerated cinnamon roll dough with icing
Strawberry Cheesecake Filling:
- 1 cup chopped fresh strawberries
- 4 oz cream cheese (softened)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Glaze:
- 1 tablespoon butter (melted)
- 1/4 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and lightly grease a baking dish. Unroll the cinnamon rolls, setting the icing aside.
- Prepare Filling: Mix softened cream cheese, sugar, and vanilla until smooth. Spread over the unrolled cinnamon rolls.
- Add Strawberries: Toss chopped strawberries with cornstarch and lemon juice. Spoon over the cream cheese layer.
- Roll and Bake: Roll up the cinnamon rolls, place in the dish, and brush with melted butter. Bake for 22–25 minutes until golden.
- Make Glaze: Mix reserved icing with powdered sugar and milk. Drizzle over warm rolls before serving.
Notes
- You can use thawed and drained frozen strawberries as a substitute.
- For extra flavor, consider adding a sprinkle of cinnamon or chopped nuts on top before baking.
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 18g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
