Strawberry Cheesecake Cinnabon Rolls
A delightful twist on traditional cinnamon rolls filled with creamy cheesecake and fresh strawberries, perfect for breakfast, brunch or dessert.
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1/2 cup whole milk, lukewarm
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/2 cup sour cream or Greek yogurt
For the Cinnamon Sugar
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
For the Topping
- 1 cup fresh strawberries, hulled and sliced
- 1 tablespoon sugar (optional) _for enhancing strawberry sweetness_
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1 to 2 tablespoons whole milk, as needed
- pinch salt
Instructions
Preparation
- Combine the lukewarm milk and active dry yeast in a small bowl, stir until dissolved, and let sit for 5 to 10 minutes until frothy.
- In a large bowl, mix all-purpose flour, granulated sugar, and salt. Make a well in the center and add yeast mixture, softened butter, egg, and vanilla extract. Mix until a dough forms.
- Knead the dough on a floured surface for 8 to 10 minutes until smooth and elastic.
- Shape the dough into a ball, place in a greased bowl, cover, and let rise in a warm area until doubled in size (about 1 to 1.5 hours).
Filling and Assembly
- While the dough rises, prepare the cheesecake filling by mixing softened cream cheese with granulated sugar, vanilla extract, all-purpose flour, and sour cream until smooth.
- Mix packed brown sugar, ground cinnamon, and salt in a separate bowl for the cinnamon sugar.
- Gently punch down the risen dough, then roll it out on a floured surface into a 16x12 inch rectangle.
- Spread softened butter over the rolled-out dough, then add the cheesecake filling evenly. Sprinkle cinnamon sugar on top.
- Roll the dough tightly into a log, seal the seam, and cut into 12 equal pieces. Place cut side up in a greased baking dish.
- Cover and let the rolls rise again for 30 to 45 minutes until puffy.
Baking
- Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until golden brown.
- Allow to cool for about 10 minutes before icing.
Icing and Serving
- In a bowl, mix softened cream cheese, powdered sugar, vanilla extract, and milk to create a smooth icing.
- Drizzle the icing over warm rolls and top with fresh sliced strawberries before serving.
Notes
Use fresh ingredients for the best flavor. Allow the dough to rise in a warm environment for optimal results. Store rolls at room temperature in an airtight container for up to 2 days, refrigerate for up to a week, or freeze for up to 2 months.