Strawberry Cheesecake Cinnabon Rolls

Why This Recipe Works

Strawberry Cheesecake Cinnabon Rolls combine the rich flavors of cheesecake and the classic comfort of cinnamon rolls, creating a delightful treat. The dough rises perfectly, resulting in soft, pillowy rolls. The cream cheese filling adds a creamy texture that blends beautifully with the strawberry topping, making these rolls irresistible.

Why you should try this recipe

These Cinnabon Rolls are not just another breakfast item; they make a perfect dessert or snack too! If you love strawberries and cheesecake, this recipe will satisfy your cravings. Plus, making them at home allows you to enjoy fresh, warm rolls right out of the oven, topped with sweet strawberries. It’s an enjoyable baking experience that will impress your family and friends.

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How to make Strawberry Cheesecake Cinnabon Rolls

Ingredients:

• 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
• 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
• 1/2 cup packed brown sugar
• 2 tablespoons ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1 cup fresh strawberries, hulled and sliced
• 1 tablespoon sugar (optional)
• 4 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 1 to 2 tablespoons whole milk, as needed
• Pinch of salt

Equipments Needed

• Mixing bowls
• Wooden spoon
• Rolling pin
• Baking dish (9 x 13-inch)
• Knife or dental floss
• Electric mixer

Step-by-Step Instructions:

1. In a small bowl, combine lukewarm whole milk and active dry yeast. Stir until dissolved, and let sit for 5–10 minutes until frothy to activate.
2. In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Create a well in the center and add the yeast mixture, softened butter, egg, and vanilla extract. Mix with a wooden spoon or hands until a dough forms.
3. Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If sticky, incorporate a small amount of flour to maintain a soft texture.
4. Form the dough into a ball and place it in a lightly greased bowl. Cover with a towel or plastic wrap and let rise in a warm area for 1 to 1.5 hours, until doubled in volume.
5. In a medium bowl, beat softened cream cheese on medium speed until creamy. Add granulated sugar, vanilla extract, flour, and sour cream or Greek yogurt; beat until smooth and combined. Set aside.
6. In a small bowl, mix packed brown sugar, ground cinnamon, and salt. Soften butter until spreadable but not melted.
7. After the first rise, punch down the dough to remove air. Roll out on a floured surface into a 16 x 12-inch rectangle. Evenly spread softened butter over the dough, leaving a border. Spread cheesecake filling over the buttered area, then sprinkle evenly with the cinnamon sugar mixture.
8. Roll the dough tightly from the long edge into a log. Pinch the seam to seal. Slice into 12 equal pieces using a sharp knife or dental floss. Arrange in a greased 9 x 13-inch baking dish, spacing closely.
9. Cover the dish loosely with plastic wrap or a towel and allow the rolls to rise for 30–45 minutes, until puffed and touching one another.
10. Preheat the oven to 350°F. Bake the risen rolls for 25–30 minutes, until golden and cooked through. If browning too quickly, cover loosely with foil. Cool in the pan for 10 minutes before icing.
11. Beat softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt in a medium bowl. Gradually add whole milk, a tablespoon at a time, until a smooth, spreadable consistency is reached.
12. Spread or drizzle cream cheese icing evenly across warm rolls to allow it to melt into the surface.
13. Thinly slice fresh strawberries. Toss with sugar if additional sweetness is desired.
14. Gently arrange sliced strawberries over iced rolls for a fresh, vibrant topping.

How to serve Strawberry Cheesecake Cinnabon Rolls

Serve these rolls warm, topped with fresh strawberries and cream cheese icing. They are perfect for breakfast, dessert, or even a sweet snack during the day.

How to store Strawberry Cheesecake Cinnabon Rolls

To store, place leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, consider placing them in the refrigerator for up to a week or freezing them for up to 2 months. Reheat gently before serving.

Tips & Tricks

• Ensure the milk is lukewarm to properly activate the yeast.
• Don’t skip the resting times; they help the dough to become fluffy and tender.
• Adjust the sweetness of the strawberries based on your preference.

Variations & Substitutions

• Swap out fresh strawberries for other berries like raspberries or blueberries.
• Use Greek yogurt instead of sour cream for a slightly tangy flavor.
• Add chocolate chips or nuts for extra texture.

FAQs

Q: Can I make these rolls ahead of time?
A: Yes! You can prepare the rolls, let them rise, and then cover and refrigerate them overnight. Bake them fresh in the morning.

Q: What can I do if my rolls are too dry?
A: Make sure not to overbake your rolls. Adding a bit of butter or icing on top before serving can help with dryness.

Q: Can I use store-bought dough instead of making my own?
A: Absolutely! You can use store-bought cinnamon roll dough for a quicker version, just add the cheesecake filling and strawberries.