Strawberry Cheesecake Cinnabon Rolls (Print Version)
Soft cinnamon rolls swirled with cheesecake filling and fresh strawberries, drizzled with vanilla glaze
# Recipe Ingredients:
→ 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
# Directions:
01 - Whisk together warm milk, water, melted butter, sugar, and yeast in a large bowl. Let stand for 5 minutes until mixture becomes foamy, indicating yeast activation.
02 - Add eggs and salt to yeast mixture. Gradually incorporate flour, mixing until dough forms. Knead by hand or with mixer for 8 minutes until smooth and elastic. Cover and place in warm area to rise for 1 hour until doubled in size.
03 - Beat cream cheese, sugar, and vanilla extract together until completely smooth and creamy. Set aside at room temperature for easy spreading.
04 - Combine diced strawberries, sugar, cornstarch, and lemon juice in saucepan. Simmer over medium heat for 3-5 minutes, stirring constantly until mixture thickens. Remove from heat and allow to cool completely before using.
05 - Combine brown sugar and ground cinnamon in small bowl until evenly blended.
06 - Punch down risen dough and roll out on floured surface into 16x12-inch rectangle. Spread cheesecake filling evenly over dough surface. Layer cooled strawberry mixture on top, then sprinkle with cinnamon sugar mixture.
07 - Starting from long edge, roll dough tightly into log. Slice into 12 equal pieces using sharp knife or dough cutter. Arrange rolls cut-side up in greased 9x13-inch baking dish, leaving space for expansion.
08 - Cover rolls and let rise for 30-45 minutes until puffy. Preheat oven to 350°F. Bake for 25-28 minutes until golden brown and fully cooked through.
09 - Whisk powdered sugar, cream cheese, milk, and vanilla extract until smooth and drizzle-ready. Adjust consistency with additional milk if necessary.
10 - Drizzle warm rolls generously with vanilla glaze. Serve immediately while still warm for best texture and flavor.
# Expert Advice:
01 -
- The perfect marriage of tangy cheesecake filling and sweet strawberry compote creates layers of flavor
- These rolls stay incredibly moist thanks to the creamy filling baked right inside
- The vanilla glaze adds the finishing touch that makes them feel like a bakery treat at home
02 -
- Make sure your strawberry filling is completely cooled before spreading it or it will make your dough soggy and impossible to roll neatly
- Use unflavored dental floss to slice your rolls it cuts through the dough without squishing them down like a knife sometimes does
- The glaze should be thick enough to drizzle but thin enough to pour add more milk a teaspoon at a time if needed
03 -
- Use a kitchen thermometer to check your milk temperature too hot will kill the yeast too cold won't activate it
- Don't skip the salt in the dough it's essential for balancing all the sweet fillings and enhancing flavor