Description
These Strawberry Cheesecake Cinnabon Rolls are a decadent and delightful dessert that combines fluffy cinnamon roll dough with a creamy strawberry cheesecake filling. Topped with luscious cream cheese frosting, fresh strawberries, graham cracker crumbs, and strawberry syrup, they make the perfect indulgent treat 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
Toppings
- 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 dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or kitchen towel and let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Make the Strawberry Cheesecake Filling: In a large bowl, beat the softened cream cheese and softened butter together with an electric mixer until smooth and creamy. Gradually add powdered sugar and continue beating until smooth. Stir in vanilla extract. Gently fold in strawberry jam and chopped fresh strawberries until evenly combined.
- Assemble the Rolls: Once the dough has doubled in size, punch it down to release the air. Turn it onto a lightly floured surface and roll it into a 12×18 inch rectangle. Spread the strawberry cheesecake filling evenly over the dough, leaving a border along one long edge. Starting from the opposite edge, tightly roll the dough into a log, pinching the seam to seal. Cut the log into 12 equal-sized rolls using a serrated knife or unflavored dental floss. Place rolls 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 the rolls for 25-30 minutes until golden brown. Let cool in the baking dish for about 10 minutes before frosting.
- Prepare the Cream Cheese Frosting: Beat softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and beat until smooth. Stir in vanilla extract. Add milk one tablespoon at a time to reach desired consistency.
- Frost and Serve: Spread the cream cheese frosting evenly over the warm rolls. Garnish with fresh strawberry slices, graham cracker crumbs, and strawberry syrup if desired. Serve warm and enjoy the rich, fruity dessert.
Notes
- Use seedless strawberry jam for a smoother filling texture.
- Room temperature ingredients help with better dough and frosting consistency.
- For best results, allow the dough to rise in a warm, draft-free environment.
- Cut rolls evenly for uniform baking and presentation.
- Leftover rolls can be stored covered at room temperature for 1-2 days or refrigerated and reheated gently.
