Description
Delightfully soft and sweet Strawberry Cheesecake Cinnabon Rolls combine a tender yeast dough with a luscious cream cheese filling, fresh strawberries, and a classic cinnamon brown sugar topping. Baked to golden perfection and drizzled with a vanilla glaze, these rolls offer a perfect balance of fruity freshness and rich, creamy sweetness ideal for breakfast or dessert.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 3/4 cup warm milk
- 1 large egg
- 1 teaspoon vanilla extract
Filling
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup fresh strawberries, chopped
- 1 tablespoon cornstarch
- 1/2 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons softened butter
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Combine dry ingredients: In a mixing bowl, combine flour, sugar, yeast, and salt thoroughly to form the dry base for the dough.
- Mix wet ingredients: In a separate bowl, whisk melted butter, warm milk, egg, and vanilla extract. Slowly pour this into the dry ingredients while mixing until a soft dough forms.
- Knead and rise dough: Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare filling mixtures: Mix cream cheese, sugar, and vanilla extract in a bowl until smooth. In another bowl, toss chopped strawberries with cornstarch to thicken during baking.
- Roll out dough: Roll the dough into a large rectangle approximately 1/4-inch thick on a floured surface.
- Assemble filling: Spread the cream cheese mixture evenly over the dough, then sprinkle the strawberry-cornstarch mixture on top.
- Add cinnamon sugar topping: Combine brown sugar and cinnamon in a bowl. Sprinkle this mixture over the strawberries, then dot with softened butter for richness.
- Form rolls: Starting from one long side, tightly roll up the dough into a log. Use a sharp knife to slice into 12 equal rolls.
- Second rise: Arrange the rolls in a greased baking dish. Cover and let them rise again for 30 minutes to develop fluffiness.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.
- Prepare glaze and serve: Whisk together powdered sugar, milk, and vanilla extract to create the glaze. Drizzle the glaze over the warm rolls before serving for added sweetness and shine.
Notes
- Ensure your milk is warm to the touch but not hot to avoid killing the yeast.
- Use fresh and ripe strawberries for the best flavor and a juicy filling.
- Allowing the rolls to rise twice yields a fluffier, lighter texture.
- For an extra indulgent touch, add chopped nuts like pecans or walnuts to the cinnamon sugar topping.
- Store leftover rolls in an airtight container and reheat gently in the oven or microwave before serving.
