Strawberry Cheesecake Cinnabon Rolls: Easy and Delicious
Strawberry Cheesecake Cinnabon Rolls combine several beloved treats into one deliciously indulgent dessert or breakfast. By blending the soft, buttery texture of a cinnamon roll with the rich and creamy tang of cheesecake and the freshness of strawberries, this recipe takes traditional cinnamon rolls to a whole new level.
- Prep Time: 1 hour 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 rolls
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 by combining lukewarm milk and yeast in a small bowl. Let sit for 5–10 minutes until frothy.
2. In a large bowl, combine flour, sugar, and salt. Add yeast mixture, butter, egg, and vanilla. Mix until a dough forms.
3. Knead dough on a floured surface for 8–10 minutes until smooth and elastic. Place in greased bowl, cover, and let rise for 1–1.5 hours until doubled in size.
4. Prepare cheesecake filling by beating softened cream cheese until smooth. Add sugar, vanilla, flour, and sour cream or yogurt. Beat until fully combined. Set aside.
5. Make cinnamon sugar filling by mixing brown sugar, cinnamon, and salt. Soften butter until spreadable.
6. Punch down risen dough and roll into a 16×12-inch rectangle.
7. Spread softened butter over dough, then spread cheesecake filling evenly, leaving a small border.
8. Sprinkle cinnamon sugar mixture evenly over cheesecake filling.
9. Roll dough into a tight log starting from the long edge. Pinch to seal.
10. Cut into 12 equal rolls. Place in greased 9×13-inch baking dish. Let rise for 30–45 minutes until puffy and touching.
11. Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden brown. Cool for 10 minutes.
12. Beat cream cheese, powdered sugar, vanilla, and salt for icing. Add milk gradually until smooth and spreadable.
13. Drizzle or spread icing over slightly cooled rolls.
14. Slice strawberries and toss with sugar if desired. Arrange on top of iced rolls. Serve and enjoy!
Notes
Dough Rising Time: The first rise for the dough typically takes about 1 to 1.5 hours, depending on the temperature of your kitchen.
Yeast Activation: Ensure your yeast is fresh. If it doesn’t foam after 5–10 minutes, it may be expired.
Softening Ingredients: Bring cream cheese, butter, and sour cream to room temperature for smooth fillings and icing.
Freezing the Rolls: Freeze unbaked rolls on a tray, then store in a freezer-safe bag. Thaw overnight and rise before baking.
Customization: Try other fruits like raspberries or peaches, or add lemon zest or extra cinnamon.
Icing Consistency: Add milk or powdered sugar to adjust consistency as needed.
Don’t Skip the Second Rise: It ensures the rolls are light and fluffy.