Description
Indulge in these Strawberry Cheesecake Cinnabon Rolls, a delightful twist on classic cinnamon rolls featuring a creamy strawberry cheesecake filling, topped with luscious cream cheese frosting, fresh strawberries, and a sprinkle of graham cracker crumbs. Perfect for breakfast, brunch, or as a decadent dessert.
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 warm milk and let it stand for 5-10 minutes until foamy. Add melted butter and beaten eggs to the yeast mixture and whisk to combine. Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms. Turn the dough onto a floured surface and knead 6-8 minutes until smooth and elastic. Place dough in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled.
- Make the Strawberry Cheesecake Filling: Beat softened cream cheese and butter until creamy. Gradually add powdered sugar, continuing to beat until smooth. Stir in vanilla extract. Gently fold in strawberry jam and chopped fresh strawberries.
- Assemble the Rolls: Once dough has risen, punch it down and roll out to a 12×18 inch rectangle on a floured surface. Spread the strawberry cheesecake filling evenly over the dough, leaving a small border. Starting at one long edge, roll the dough tightly into a log and pinch seam to seal. Cut log into 12 equal rolls and place in a greased 9×13 inch baking dish. Cover and let rise for 30-45 minutes until puffy.
- Bake the Rolls: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Let cool in the dish for about 10 minutes before frosting.
- Prepare the Cream Cheese Frosting: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and beat until creamy. Stir in vanilla extract. Add milk one tablespoon at a time until desired consistency is reached.
- Frost and Serve: Spread cream cheese frosting over warm rolls. Garnish with fresh strawberries, graham cracker crumbs, and strawberry syrup as desired. Serve warm and enjoy!
Notes
- Ensure the milk is warmed to 110-115°F to properly activate the yeast without killing it.
- Knead the dough well for a tender and elastic texture.
- Use a sharp serrated knife or unflavored dental floss to cut the rolls for clean edges.
- Allow the rolls to rise fully before baking for the best fluffiness.
- To keep frosting at the right consistency, add milk gradually and adjust as needed.
- Fresh strawberries and graham cracker crumbs add delightful texture and flavor contrast in garnish.
