Description
Indulge in the ultimate dessert experience with these Strawberry Cheesecake Cinnabon Rolls, combining the gooeyness of cinnamon rolls with creamy cheesecake and fresh strawberries. Perfect for brunch or a decadent treat, these rolls are sure to impress!
Ingredients
Scale
- 2 packets active dry yeast (about 4.5 teaspoons)
- 4 cups all-purpose flour (or bread flour for chewier rolls)
- 1 cup whole milk (warmed to 105-115°F or 40-46°C)
- 1/2 cup unsalted butter (melted, plus more for greasing)
- 1 large egg
- 1/2 cup granulated sugar (plus a pinch for yeast activation)
- 1 teaspoon salt
- 8 oz cream cheese (softened to room temperature)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries (chopped)
- 1/4 cup granulated sugar (for strawberry compote)
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon cold water
Instructions
- In a large bowl, combine your warm milk, a pinch of granulated sugar, and the active dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes until it becomes foamy.
- To the yeast mixture, add the remaining granulated sugar, melted unsalted butter, egg, and salt. Mix well. Gradually add the flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it’s smooth and elastic.
- Place the dough in a lightly greased bowl, turning once to coat. Cover the bowl and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
- While the dough is proofing, prepare your strawberry compote. In a saucepan over medium heat, combine the chopped strawberries, granulated sugar, and lemon juice. Cook until the strawberries break down and the mixture thickens slightly, about 10-12 minutes. Stir in a slurry made from cornstarch and cold water, cooking for another minute until thickened. Remove from heat and let it cool completely.
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and fluffy. Set aside.
- Once the dough has doubled, punch it down and turn it out onto a floured surface. Roll the dough into a large rectangle, roughly 18×12 inches. Spread the cheesecake filling over the dough, leaving a small border. Spoon dollops of the cooled strawberry swirl over the cheesecake layer and gently spread it out.
- Starting from the long edge opposite your border, roll the dough up tightly into a log. Pinch the seam closed to seal it. Slice the log into 12 even rolls, each about 1.5 inches thick.
- Arrange the sliced rolls in a lightly greased 9×13-inch baking dish. Cover and let them rise again for another 30-45 minutes, until puffy.
- Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, until golden brown on top.
- While the rolls are baking, make the frosting. Beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beating until combined. Stir in the vanilla extract. Adjust consistency with milk or cream if necessary.
- As soon as the rolls come out of the oven, spread the cream cheese frosting over them while they are still warm. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
Keywords: Ensure all ingredients are at room temperature for best results. Avoid overbaking to maintain the rolls' softness. Cool the strawberry compote completely before spreading to prevent melting the cream cheese filling.