Strawberry Cheesecake Cinnabon Rolls (Printable)
Fluffy cinnamon rolls filled with creamy cheesecake and fresh strawberries, topped with vanilla glaze.
# What You’ll 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 light brown sugar, packed
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 Prepare:
01 - Whisk together warm milk, water, melted butter, sugar, and yeast in a large bowl. Let stand for 5 minutes until foamy, indicating yeast activation.
02 - Add eggs and salt to the yeast mixture. Gradually incorporate flour, mixing until combined. Knead by hand or with mixer for 8 minutes until smooth and elastic.
03 - Cover dough and place in a warm, draft-free area. Let rise for 1 hour until doubled in size.
04 - Beat cream cheese, sugar, and vanilla extract until completely smooth and creamy. Set aside at room temperature.
05 - Combine strawberries, sugar, cornstarch, and lemon juice in a saucepan. Simmer over medium heat for 3–5 minutes, stirring constantly until thickened. Cool completely before using.
06 - Mix brown sugar and cinnamon in a small bowl until evenly blended.
07 - Punch down risen dough and roll out on a floured surface into a 16x12-inch rectangle. Spread cheesecake filling evenly over dough, top with cooled strawberry mixture, then sprinkle cinnamon sugar layer.
08 - Roll dough tightly from the long edge. Slice into 12 equal portions and place cut-side up in a greased 9x13-inch baking dish.
09 - Cover rolls with plastic wrap and let rise in a warm place for 30–45 minutes until puffy and nearly doubled.
10 - Preheat oven to 350°F. Bake rolls for 25–28 minutes until golden brown and center springs back when touched.
11 - Whisk powdered sugar, cream cheese, milk, and vanilla until completely smooth and drizzling consistency.
12 - Drizzle warm rolls generously with vanilla glaze. Serve immediately while still warm.
# Expert Advice:
01 -
- The combination of tangy cheesecake filling and sweet strawberry creates layers of flavor you cant get from ordinary cinnamon rolls
- These rolls strike that perfect balance between indulgent dessert and special breakfast that feels like a celebration
02 -
- Getting the dough temperature right matters too cold and it will rise slowly too hot and you risk killing the yeast
- Completely cooling the strawberry filling before spreading it is crucial or you will end up with a mushy soggy mess
03 -
- Sprinkle chopped freeze dried strawberries over the glaze for an extra punch of strawberry flavor and beautiful color contrast
- Room temperature ingredients combine more easily creating smoother fillings and better textured dough