Strawberry Cheesecake Cinnabon Rolls (Print Version)
Fluffy rolls filled with creamy cheesecake, fresh strawberries, and cinnamon sugar, topped with vanilla glaze.
# What You'll Need:
→ Dough
01 - 4 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 1/4 tsp instant yeast
04 - 1/2 cup whole milk, warmed to 110°F
05 - 1/4 cup warm water
06 - 1/3 cup unsalted butter, melted
07 - 2 large eggs, room temperature
08 - 1/2 tsp salt
→ Cheesecake Filling
09 - 8 oz cream cheese, softened
10 - 1/2 cup granulated sugar
11 - 1 tsp vanilla extract
→ Strawberry Filling
12 - 1 1/2 cups fresh strawberries, diced
13 - 1/4 cup granulated sugar
14 - 1 tbsp cornstarch
15 - 1 tsp lemon juice
→ Cinnamon Sugar
16 - 1/3 cup light brown sugar, packed
17 - 2 tsp ground cinnamon
→ Vanilla Glaze
18 - 1 cup powdered sugar
19 - 2 tbsp cream cheese, softened
20 - 2 tbsp milk
21 - 1/2 tsp vanilla extract
# How-To Steps:
01 - Whisk together warm milk, water, melted butter, sugar, and yeast in a large bowl. Let stand 5 minutes until foamy. Whisk in eggs and salt, then gradually incorporate flour. Knead 8 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour until doubled in size.
02 - Beat cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Set aside at room temperature.
03 - Combine diced strawberries, sugar, cornstarch, and lemon juice in a saucepan. Simmer over medium heat for 3-5 minutes, stirring constantly, until thickened. Remove from heat and cool completely.
04 - Mix brown sugar and cinnamon in a small bowl until evenly combined.
05 - Punch down risen dough and roll out on a lightly floured surface into a 16x12-inch rectangle. Spread cheesecake filling evenly over dough, top with cooled strawberry mixture, then sprinkle with cinnamon sugar.
06 - Roll dough tightly from the long side into a log. Slice into 12 equal rolls. Place rolls in a greased 9x13-inch baking dish. Cover and let rise 30-45 minutes until puffy.
07 - Preheat oven to 350°F. Bake rolls for 25-28 minutes until golden brown and cooked through.
08 - Whisk powdered sugar, cream cheese, milk, and vanilla extract until smooth and drizzling consistency.
09 - Drizzle glaze generously over warm rolls. Serve immediately while still warm.
# Expert Tips:
01 -
- The cheesecake layer stays creamy even after baking because it gets sandwiched between dough layers
- Homemade strawberry filling puts those fake red bakery fillings to absolute shame
- They reheat surprisingly well for breakfast the next morning if they last that long
02 -
- The strawberry filling must be completely cold before spreading or it will melt the butter in your dough
- Dont skip the second rise or your rolls will be dense instead of fluffy
- Use unflavored dental floss or fishing line to cut perfect rolls without squishing them
03 -
- If your dough is too sticky add flour one tablespoon at a time until it pulls away from the bowl
- Rotate the baking dish halfway through baking for even browning