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Strawberry Cheesecake Cinnabon Rolls Recipe

Strawberry Cheesecake Cinnabon Rolls Recipe
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★★★★★

5.3 from 15 reviews

These Strawberry Cheesecake Cinnabon Rolls combine the soft, fluffy texture of classic cinnamon rolls with a creamy, tangy cheesecake filling and a sweet strawberry twist. Perfect for brunch or a decadent dessert, these rolls are tender, rich, and bursting with flavor.

Ingredients

Scale

For the Dough:

  • 2 cups (240g) all-purpose flour
  • 1/2 cup (120ml) whole milk, lukewarm
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60g) unsalted butter, softened
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt

For the Cheesecake Filling:

  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

For the Strawberry Filling:

  • 1 cup fresh strawberries, chopped
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon lemon juice

For the Glaze:

  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons (30-45ml) milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Dough: In a small bowl, combine lukewarm milk and yeast. Let it sit for 5-10 minutes until frothy. In a large mixing bowl, beat the softened butter and sugar until creamy. Add egg and vanilla extract, then mix in the yeast mixture. Gradually add flour and salt, mixing until a soft dough forms. Knead for 5-7 minutes until smooth and elastic. Cover and allow it to rise in a warm place for about 1 hour, or until doubled in size.
  2. Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
  3. Prepare the Strawberry Filling: In a small saucepan over medium heat, combine chopped strawberries, sugar, and lemon juice. Cook for 5-7 minutes until the strawberries soften and the mixture thickens slightly. Remove from heat and let cool.
  4. Assemble the Rolls: Roll out the dough on a floured surface into a 12×16 inch rectangle. Spread the cheesecake filling evenly over the dough, followed by the strawberry filling. Roll the dough tightly from the long side to form a log. Cut into 9 equal rolls.
  5. Second Rise: Place the rolls in a greased baking dish, cover, and let them rise for another 30-45 minutes until puffy.
  6. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through. Remove from oven and let cool slightly.
  7. Prepare the Glaze: Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm rolls before serving.

Notes

  • For best results, use room temperature ingredients.
  • Fresh strawberries provide the best flavor, but frozen thawed strawberries can be used.
  • Do not overfill the rolls to prevent the filling from leaking out during baking.
  • These rolls are best enjoyed warm but can be reheated gently.
  • Store leftovers in an airtight container and refrigerate for up to 3 days.

Nutrition

Keywords: strawberry cinnamon rolls, cheesecake rolls, cinnamon rolls with cream cheese, strawberry dessert rolls, brunch rolls recipe

Find it online: https://bitesizedbenny.com/strawberry-cheesecake-cinnabon-rolls-recipe-2/