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Strawberry Cheesecake Cinnabon Rolls

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Delicious Cinnabon Rolls infused with creamy cheesecake filling and topped with fresh strawberries.

Ingredients

Scale
  • 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

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.

Notes

Serve warm. Store leftovers in an airtight container at room temperature for up to 2 days.

Nutrition

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