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Strawberry Cheesecake Cinnabon Rolls Recipe

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★★★★★

4.3 from 51 reviews

These Strawberry Cheesecake Cinnabon Rolls combine the classic cinnamon roll flavors with a creamy cheesecake filling and fresh strawberries for a delightful twist. Soft, fluffy dough layered with a tangy cheesecake mixture and cinnamon sugar is baked to golden perfection, then topped with a luscious cream cheese icing and sweet strawberry slices, making a perfect indulgent treat for breakfast 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 lukewarm milk and active dry yeast. Stir gently and let it sit for 5-10 minutes until frothy, indicating the yeast is active and ready.
  2. Mix the Dough: In a large bowl, combine flour, sugar, and salt. Make a well in the center and add the yeast mixture, softened butter, egg, and vanilla extract. Mix until dough begins to form.
  3. Knead the Dough: Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic, adding flour sparingly if needed to prevent stickiness.
  4. Let the Dough Rise: Shape dough into a ball, 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 dough rises, beat softened cream cheese with an electric mixer until smooth and creamy.
  6. Add the Other Cheesecake Ingredients: Mix in granulated sugar, vanilla extract, flour, and sour cream or Greek yogurt with the cream cheese until fully combined and smooth; set aside.
  7. Make the Cinnamon Sugar Mixture: Combine brown sugar, ground cinnamon, and salt in a small bowl; set aside.
  8. Prepare the Butter: Soften butter until spreadable but not melted, ready for spreading on dough.
  9. Roll Out the Dough: After rising, punch down the dough to release air. Roll it out on a floured surface into a 16×12 inch (40×30 cm) rectangle.
  10. Spread the Butter: Using a pastry brush or spoon, spread softened butter evenly over the dough, leaving a small border around the edges.
  11. Add the Cheesecake Filling: Spoon and spread the cheesecake mixture evenly over the buttered dough, avoiding the edges to prevent spilling during baking.
  12. Sprinkle the Cinnamon Sugar: Evenly sprinkle the cinnamon sugar mixture over the cheesecake layer.
  13. Roll Up the Dough: Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal.
  14. Cut the Rolls: Using a sharp knife or dental floss, cut the log into 12 equal rolls. Arrange rolls in a greased 9×13-inch baking dish close but not touching.
  15. Let the Rolls Rise: Cover loosely with plastic wrap or a towel and let rise for 30-45 minutes until puffed and touching.
  16. Preheat the Oven: While rolls rise, preheat the oven to 350°F (175°C).
  17. Bake: Bake rolls for 25-30 minutes until golden brown and cooked through. Cover loosely with foil if browning too fast.
  18. Cool Slightly: Remove rolls from oven and let them cool for about 10 minutes before adding icing and strawberry topping.
  19. Mix the Icing: Beat softened cream cheese, powdered sugar, vanilla extract, and salt. Add milk gradually until smooth and spreadable.
  20. Drizzle or Spread: Spread or drizzle the icing over warm rolls allowing it to melt slightly for a creamy topping.
  21. Slice the Strawberries: Thinly slice fresh strawberries and toss with optional sugar for extra sweetness.
  22. Top the Rolls: Gently arrange sliced strawberries on top of the iced rolls, balancing the rich flavors with fresh fruit.

Notes

  • Ensure milk is lukewarm, not hot, to properly activate the yeast without killing it.
  • Kneading dough properly develops gluten for soft, fluffy rolls.
  • Allow sufficient rising time for both dough and rolls to achieve the best texture.
  • You can substitute Greek yogurt for sour cream in the cheesecake filling.
  • Use dental floss for clean, even cuts of the rolls without squishing them.
  • Cover rolls loosely while baking to prevent over-browning.
  • Adding sugar to the strawberries enhances sweetness, but it’s optional based on preference.
  • Leftover rolls can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.

Keywords: strawberry cheesecake cinnamon rolls, Cinnabon style rolls, cheesecake filling cinnamon rolls, strawberry topped cinnamon rolls, sweet breakfast rolls

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