Name: Strawberry Cheesecake Cinnabon Rolls Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Cuisine: American
Ingredients: 3 ½ cups all-purpose flour, plus more for dusting; ¼ cup granulated sugar; 1 teaspoon salt; 1 package (2 ¼ teaspoons) active dry yeast; ¾ cup milk, warmed to 110-115°F; ¼ cup unsalted butter, melted; 2 large eggs, lightly beaten; 8 ounces cream cheese, softened; ½ cup unsalted butter, softened; 1 cup powdered sugar; ½ teaspoon vanilla extract; ½ cup strawberry jam (high-quality, seedless preferred); ½ cup finely chopped fresh strawberries; 4 ounces cream cheese, softened; ¼ cup unsalted butter, softened; 2 cups powdered sugar; 2-3 tablespoons milk; ½ teaspoon vanilla extract; Fresh strawberries, sliced; Graham cracker crumbs; Strawberry syrup

Ingredients

3 ½ cups all-purpose flour, plus more for dusting

¼ cup granulated sugar

1 teaspoon salt

1 package (2 ¼ teaspoons) active dry yeast

¾ cup milk, warmed to 110-115°F

¼ cup unsalted butter, melted

2 large eggs, lightly beaten

8 ounces cream cheese, softened (for filling)

½ cup unsalted butter, softened (for filling)

1 cup powdered sugar (for filling)

½ teaspoon vanilla extract (for filling)

½ cup strawberry jam (high-quality, seedless preferred)

½ cup finely chopped fresh strawberries

4 ounces cream cheese, softened (for frosting)

¼ cup unsalted butter, softened (for frosting)

2 cups powdered sugar (for frosting)

2-3 tablespoons milk (for frosting)

½ teaspoon vanilla extract (for frosting)

Fresh strawberries, sliced (for garnish)

Graham cracker crumbs (for garnish)

Strawberry syrup (for garnish)

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, and salt. In a separate bowl, dissolve the yeast in the warm milk and let it stand for 5-10 minutes until foamy.

Step 2: Add the melted butter and beaten eggs to the yeast mixture and whisk to combine. Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms.

Step 3: Turn the dough onto a floured surface and knead for 6-8 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled.

Step 4: While the dough rises, make the strawberry cheesecake filling by beating the cream cheese and softened butter until smooth. Gradually beat in powdered sugar and vanilla extract until creamy.

Step 5: Gently fold in the strawberry jam and chopped fresh strawberries into the filling mixture.

Step 6: Once the dough has doubled, punch it down and roll it out onto a floured surface into a 12×18 inch rectangle. Spread the filling evenly over the dough, leaving a small border on one long edge.

Step 7: Starting from the opposite edge, roll the dough tightly into a log. Seal the seam and cut into 12 equal rolls using a serrated knife or dental floss.

Step 8: Place the rolls in a greased 9×13 inch baking dish, cover, and let rise for 30-45 minutes until puffy.

Step 9: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown. Allow to cool in the dish for about 10 minutes before frosting.

Step 10: Prepare the cream cheese frosting by beating together the cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.

Step 11: Add milk one tablespoon at a time, mixing until desired consistency is reached.

Step 12: Spread the cream cheese frosting evenly over the warm rolls. Garnish with fresh strawberry slices, graham cracker crumbs, and a drizzle of strawberry syrup.

Step 13: Serve warm and enjoy your indulgent strawberry cheesecake cinnabon rolls.

Tips & Variations

Use seedless strawberry jam for a smoother filling texture without seeds.

For a more intense strawberry flavor, add a teaspoon of lemon zest to the filling mixture.

To make smaller rolls, cut the dough into more pieces for bite-sized treats that bake faster.

Substitute fresh raspberries for strawberries for a different berry twist.

If you prefer a less sweet roll, reduce the powdered sugar in the filling by a quarter.

Storage

Store any leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm individual rolls in the microwave for 15-20 seconds or until soft. You can also reheat in a 300°F (150°C) oven for about 10 minutes, covered loosely with foil to prevent drying.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Take it out about an hour before rolling and assembling to come to room temperature and rise a bit more.

Can I freeze these rolls?

Absolutely! After cutting the rolls, arrange them on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or bag. Bake from frozen, adding 10-15 minutes to the baking time, and proceed with frosting once slightly cooled.