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Strawberry Cheesecake Cinnabon Rolls Recipe

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★★★★★

4.7 from 69 reviews

These Strawberry Cheesecake Cinnabon Rolls combine soft, fluffy cinnamon rolls with a rich and creamy cheesecake filling, topped with fresh strawberries and a tangy cream cheese icing for a decadent, irresistible treat perfect for breakfast, brunch, or dessert.

Ingredients

Scale

For the Dough:

  • 2 cups (240g) all-purpose flour
  • 1/2 cup (120ml) whole milk, lukewarm
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60g) unsalted butter, softened
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt

For the Cheesecake Filling:

  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/2 cup (120ml) sour cream or Greek yogurt

For the Cinnamon Sugar Filling:

  • 1/2 cup (100g) packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup (60g) unsalted butter, softened

For the Strawberry Topping:

  • 1 cup (150g) fresh strawberries, hulled and sliced
  • 1 tablespoon sugar (optional, for extra sweetness)

For the Cream Cheese Icing:

  • 4 oz (115g) cream cheese, softened
  • 1/2 cup (60g) powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1–2 tablespoons whole milk, as needed for consistency
  • Pinch of salt

Instructions

  1. Activate the Yeast: In a small bowl, combine the lukewarm milk and the yeast. Stir to dissolve, then let it sit for 5-10 minutes until frothy, indicating the yeast is active and ready to use.
  2. Mix the Dough: In a large mixing bowl, combine the flour, sugar, and salt. Create a well in the center and add the yeast mixture, softened butter, egg, and vanilla extract. Mix until dough begins to form, using a wooden spoon or hands.
  3. Knead the Dough: Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Add flour sparingly if sticky, aiming to keep the dough soft and tender.
  4. Let the Dough Rise: Shape the dough into a ball and place it in a greased bowl. Cover with a towel or plastic wrap and let rise in a warm place for 1 to 1.5 hours until doubled in size.
  5. Blend the Cream Cheese: While the dough rises, beat softened cream cheese with an electric mixer until smooth and creamy.
  6. Add the Other Ingredients: Add sugar, vanilla, flour, and sour cream or Greek yogurt to the cream cheese. Beat until fully combined and smooth, then set aside.
  7. Make the Cinnamon Sugar Mixture: In a small bowl, mix brown sugar, cinnamon, and salt; set aside for assembly.
  8. Prepare the Butter: Soften butter until spreadable but not melted, either by microwaving briefly or letting sit at room temperature.
  9. Roll Out the Dough: After rising, punch down dough and roll it into a 16×12 inch (40×30 cm) rectangle on a floured surface.
  10. Spread the Butter: Evenly spread softened butter over the rolled dough, leaving a small border at the edges.
  11. Add the Cheesecake Filling: Spoon and spread the cheesecake filling over the buttered dough, keeping edges clear to avoid spillage during baking.
  12. Sprinkle the Cinnamon Sugar: Evenly sprinkle the cinnamon sugar mixture on top of the cheesecake layer.
  13. Roll Up the Dough: Starting from the long edge, carefully roll the dough into a tight log. Pinch the seam to seal.
  14. Cut the Rolls: Using a sharp knife or dental floss, cut the roll into 12 equal pieces. Place them close (but not touching) in a greased 9×13-inch baking dish.
  15. Let the Rolls Rise: Cover loosely and let rise for 30-45 minutes until puffed and touching each other.
  16. Preheat the Oven: Preheat oven to 350°F (175°C) while rolls rise.
  17. Bake: Bake rolls for 25-30 minutes until golden brown and fully cooked. Cover loosely with foil if they brown too quickly.
  18. Cool Slightly: Remove rolls from oven and allow to cool for about 10 minutes before icing.
  19. Mix the Icing: Beat cream cheese, powdered sugar, vanilla extract, and pinch of salt. Gradually add milk until smooth and spreadable.
  20. Drizzle or Spread Icing: Spread or drizzle icing over warm rolls, allowing it to melt slightly into the rolls.
  21. Slice the Strawberries: Thinly slice fresh strawberries and toss with optional sugar for extra sweetness.
  22. Top the Rolls: Gently arrange strawberries on top of the iced rolls, balancing the richness with fresh fruit.

Notes

  • Ensure milk is lukewarm (about 105-110°F) to activate yeast properly without killing it.
  • Do not over-flour the dough when kneading to keep rolls tender.
  • You can substitute Greek yogurt for sour cream to lighten the cheesecake filling.
  • If you prefer less tang in the filling, reduce the sour cream amount slightly.
  • Rosemary fresh strawberries to avoid excess liquid on the rolls while baking.
  • Cover rolls with foil during baking if they brown too fast to prevent burning.
  • Use dental floss to cut rolls cleanly without squishing them.
  • Serve immediately for best texture but rolls can be stored covered at room temperature for 1 day or refrigerated up to 3 days.

Keywords: Cinnabon rolls, strawberry cheesecake rolls, cinnamon rolls, cream cheese filling, breakfast rolls, dessert rolls, sweet rolls, strawberry topping, cream cheese icing

Find it online: https://dailysimplerecipe.com/strawberry-cheesecake-cinnabon-rolls-recipe/