Description
These Strawberry Cheesecake Cinnabon Rolls combine soft, fluffy cinnamon rolls with a luscious strawberry cheesecake filling, topped with creamy cream cheese frosting, fresh strawberries, graham cracker crumbs, and a drizzle of strawberry syrup. Perfect for a decadent brunch or dessert, these rolls delight with layers of flavor and a tender, buttery texture.
Ingredients
Scale
Dough
- 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
Strawberry Cheesecake Filling
- 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
Cream Cheese Frosting
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Garnishes
- Fresh strawberries, sliced
- Graham cracker crumbs
- Strawberry syrup
Instructions
- Prepare the Dough: In a large bowl, whisk together the flour, sugar, and salt. In a separate bowl, dissolve the yeast in the warm milk and let stand for 5-10 minutes until foamy. 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. Turn the dough onto a floured surface and knead for 6-8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled.
- Make the Strawberry Cheesecake Filling: In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth. Gradually beat in powdered sugar and vanilla extract until creamy. Gently fold in strawberry jam and chopped fresh strawberries to create the filling.
- Assemble the Rolls: Once the dough has doubled, punch it down and roll out onto a floured surface into a 12×18 inch rectangle. Spread the strawberry cheesecake filling evenly over the dough, leaving a small border on one long edge. 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. Place the rolls in a greased 9×13 inch baking dish, cover, and let rise for 30-45 minutes until puffy.
- Bake the Rolls: 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.
- Prepare the Cream Cheese Frosting: Beat softened cream cheese and butter with an electric mixer until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy. Add milk one tablespoon at a time, mixing until desired consistency is reached.
- Frost and Serve: Spread the cream cheese frosting evenly over the warm rolls. Garnish with fresh strawberry slices, graham cracker crumbs, and drizzle with strawberry syrup as desired. Serve warm and enjoy the indulgent strawberry cheesecake cinnabon rolls.
Notes
- Ensure milk is warmed to the correct temperature (110-115°F) to properly activate the yeast.
- Kneading the dough until smooth and elastic is key to achieving soft rolls.
- Use fresh, ripe strawberries for the best flavor in the filling and garnish.
- Cutting the rolls with dental floss can help prevent squishing the dough.
- Allow rolls to cool slightly before frosting to prevent frosting from melting off.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cheesecake rolls, cinnabon rolls, strawberry dessert, cream cheese frosting, sweet rolls
