Description
These Strawberry Cheesecake Cinnabon Rolls combine the soft, fluffy texture of classic cinnamon rolls with a luscious strawberry cheesecake filling and rich cream cheese frosting. Perfect for dessert or a special treat, these rolls are bursting with fresh strawberries, strawberry jam, and a hint of vanilla, all baked to golden perfection and topped with fresh strawberry slices, graham cracker crumbs, and strawberry syrup.
Ingredients
Scale
Dough
- 3 ½ cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 package (2 ¼ teaspoons) active dry yeast
- ¾ cup milk, warmed to 110-115°F
- ¼ cup unsalted butter, melted
- 2 large eggs, lightly beaten
Strawberry Cheesecake Filling
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup strawberry jam (high-quality, seedless preferred)
- ½ cup finely chopped fresh strawberries
Cream Cheese Frosting
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Garnishes
- Fresh strawberries, sliced
- Graham cracker crumbs
- Strawberry syrup
Instructions
- Prepare the Dough: In a large bowl, whisk together the flour, sugar, and salt. In a separate bowl, dissolve the yeast in the warm milk. Let it stand for 5-10 minutes, or until foamy. Add the melted butter and beaten eggs to the yeast mixture, whisking to combine. Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Make the Strawberry Cheesecake Filling: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. Gradually add the powdered sugar, beating until combined and smooth. Stir in the vanilla extract. Gently fold in the strawberry jam and finely chopped fresh strawberries until evenly mixed.
- Assemble the Rolls: After the dough has doubled, punch it down to release air. On a floured surface, roll the dough into a 12×18 inch rectangle. Spread the strawberry cheesecake filling evenly over the dough, leaving a small border along one long edge. Starting from the opposite long edge, tightly roll the dough into a log and pinch the seam to seal. Use a serrated knife or dental floss to cut the log into 12 equal rolls. Place the rolls in a greased 9×13 inch baking dish. Cover and let rise for 30-45 minutes until puffy.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown. Let cool in the baking dish for about 10 minutes before frosting.
- Prepare the Cream Cheese Frosting: Beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beating until creamy. Stir in vanilla extract. Add milk one tablespoon at a time until the frosting reaches desired spreading consistency.
- Frost and Garnish: Spread the cream cheese frosting evenly over the warm rolls. Garnish with sliced fresh strawberries, graham cracker crumbs, and drizzle with strawberry syrup if desired. Serve warm and enjoy!
Notes
- Ensure the milk is warmed to 110-115°F to properly activate the yeast without killing it.
- Kneading the dough sufficiently develops gluten for a soft, elastic texture.
- Allow the dough to rise in a warm draft-free place for best results.
- Use high-quality, seedless strawberry jam for a smooth filling.
- Fresh strawberries add a lovely texture but can be omitted if unavailable.
- Graham cracker crumbs add a nice crunchy contrast as a garnish.
- Adjust the amount of milk in frosting to achieve preferred thickness.
- Serve the rolls warm to best enjoy the gooey, soft texture.
