Irresistible Strawberry Cheesecake Cinnabon Rolls (Print)
Soft cinnamon rolls filled with creamy cheesecake and sweet strawberries, topped 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
# Directions:
01 - Whisk together warm milk, water, melted butter, sugar, and yeast in a large bowl. Let stand 5 minutes until foamy.
02 - Add eggs and salt to yeast mixture. Gradually incorporate flour, kneading for 8 minutes until smooth and elastic by hand or stand mixer.
03 - Cover dough and place in a warm, draft-free area. Let rise for 1 hour until doubled in size.
04 - Beat cream cheese, sugar, and vanilla extract until creamy and well combined. Set aside at room temperature.
05 - Combine strawberries, sugar, cornstarch, and lemon juice in a saucepan. Simmer over medium heat for 3-5 minutes, stirring constantly until thickened. Cool completely before using.
06 - Mix brown sugar and cinnamon in a small bowl until evenly blended.
07 - Punch down risen dough and roll out on a floured surface into a 16x12-inch rectangle. Spread cheesecake filling evenly over dough, top with cooled strawberry mixture, and sprinkle with cinnamon sugar.
08 - Roll dough tightly from the long edge. Slice into 12 equal portions and place in a greased 9x13-inch baking dish.
09 - Cover baking dish and let rolls rise for 30-45 minutes until puffy and nearly doubled.
10 - Preheat oven to 350°F. Bake rolls for 25-28 minutes until golden brown and fully cooked through.
11 - Whisk powdered sugar, cream cheese, milk, and vanilla until smooth and creamy.
12 - Drizzle warm rolls generously with vanilla glaze. Serve immediately while still warm.
# Expert Tips:
01 -
- Its like someone took a bakery cinnamon roll and stuffed it with an entire cheesecake
- The strawberry layer cuts through all that rich cream cheese with just the right tartness
02 -
- Cooling the strawberry filling completely before spreading is non-negotiable unless you want a soupy mess that leaks all over your baking dish
- Letting the cream cheese sit at room temperature for a full hour makes it spread so much easier without tearing your dough
03 -
- Use unflavored dental floss to slice your rolls, sliding it under the log and crossing it over the top for the cleanest cuts that don't squish the dough
- If your strawberry filling seems too thick, add a splash of water, and too thin, cook it for another minute