Strawberry Cheesecake Cinnabon Rolls (Print)
Soft homemade rolls layered with cheesecake, strawberries, and cinnamon sugar, finished with creamy vanilla glaze.
# What You 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 packed light brown sugar
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 Make It:
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 the yeast mixture. Gradually incorporate flour, mixing until a shaggy dough forms. Knead by hand or with a stand mixer for 8 minutes until smooth and elastic.
03 - Cover the dough with plastic wrap or a clean towel. Place in a warm, draft-free area and let rise for 1 hour until doubled in size.
04 - Beat softened cream cheese, sugar, and vanilla extract in a medium bowl until completely smooth and creamy. Set aside at room temperature.
05 - Combine diced strawberries, sugar, cornstarch, and lemon juice in a saucepan. Simmer over medium heat for 3 to 5 minutes, stirring constantly, until mixture thickens. Remove from heat and cool completely.
06 - Mix brown sugar and cinnamon in a small bowl until evenly combined.
07 - Punch down risen dough and turn onto a lightly floured surface. Roll into a 16x12-inch rectangle, ensuring even thickness throughout.
08 - Spread cheesecake filling evenly over the dough surface. Top with cooled strawberry mixture, then sprinkle cinnamon sugar layer over the strawberries.
09 - Starting from a long side, roll the dough tightly into a log. Slice into 12 equal pieces using a sharp knife or dough scraper.
10 - Arrange rolls in a greased 9x13-inch baking dish, cut side up. Cover and let rise in a warm place for 30 to 45 minutes until puffy and nearly doubled.
11 - Preheat oven to 350°F. Bake rolls for 25 to 28 minutes until golden brown on top and cooked through in the center.
12 - Whisk powdered sugar, softened cream cheese, milk, and vanilla extract in a small bowl until completely smooth and free of lumps.
13 - Drizzle warm rolls generously with vanilla glaze. Serve immediately while still warm for best texture and flavor.
# Expert Advice:
01 -
- The combination of tangy cheesecake and sweet cinnamon sugar creates layers of flavor you never knew you needed
- These rolls strike that perfect balance between impressive enough for brunch and simple enough for a Sunday morning
02 -
- Cooling the strawberry filling completely before spreading prevents soggy dough disaster
- Rolling too tightly causes the centers to pop up during baking, so find your middle ground
03 -
- Use dental floss or unflavored thread to slice clean rolls without squishing the dough
- Room temperature ingredients prevent the filling from seizing up while you work