Description
Indulge in these Strawberry Cheesecake Cinnabon Rolls, a perfect blend of soft, fluffy dough swirled with a luscious strawberry cheesecake filling. Topped with a velvety cream cheese frosting and garnished with fresh strawberries, graham cracker crumbs, and strawberry syrup, these rolls make the ultimate dessert for any occasion.
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 and let it stand for 5-10 minutes until foamy. Add the 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 for 6-8 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
- Make the Strawberry Cheesecake Filling: Beat the softened cream cheese and butter with an electric mixer until smooth and creamy. Gradually add powdered sugar and continue beating until smooth. Stir in vanilla extract, then gently fold in strawberry jam and chopped fresh strawberries.
- Assemble the Rolls: Once the dough has risen, punch it down and turn it onto a floured surface. Roll into a 12×18 inch rectangle. Spread the cheesecake filling evenly over the dough, leaving a small border along one long edge. Starting from the opposite edge, tightly roll the dough into a log and pinch the seam to seal. Cut the log into 12 equal rolls using a serrated knife or unflavored dental floss. Place rolls into 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 pan for 10 minutes before frosting.
- Prepare the Cream Cheese Frosting: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, beating well. Stir in vanilla extract. Add milk one tablespoon at a time until desired consistency is reached.
- Frost and Serve: Spread frosting evenly over warm rolls. Garnish with fresh strawberries, graham cracker crumbs, and strawberry syrup as desired. Serve warm and enjoy!
Notes
- Use room temperature ingredients for best dough and frosting consistency.
- Allow sufficient rising time to ensure soft, fluffy rolls.
- Seedless strawberry jam works best for smooth filling texture.
- Gently folding in chopped strawberries preserves their texture and freshness.
- Serrated knife or dental floss prevents dough from squishing when cutting rolls.
- Adjust milk in frosting to achieve desired thickness for spreading.
- These rolls are best enjoyed fresh but can be reheated gently.
