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Indulge in Strawberry Cheesecake Cinnabon Rolls Recipe

  • Author: yumrow
  • Total Time: 55 minutes
  • Yield: 12 servings 1x

Description

These Strawberry Cheesecake Cinnabon Rolls are a heavenly fusion of soft, gooey cinnamon rolls, a tangy cheesecake swirl, and sweet, luscious strawberry filling, all crowned with a decadent cream cheese frosting. Perfect for a special breakfast, brunch, or dessert, they are an unforgettable treat for your taste buds!

Ingredients

Scale
  • 2 1/4 teaspoons active dry yeast
  • 1 cup whole milk
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon salt
  • 4 cups all-purpose flour
  • 1 cup granulated sugar (for filling)
  • 2 tablespoons water (for filling)
  • 2 cups fresh or frozen strawberries
  • 2 tablespoons cornstarch
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract (for cheesecake swirl)
  • 1/2 cup powdered sugar (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Milk or cream (as needed for frosting)

Instructions

  1. In a large bowl or the bowl of a stand mixer, warm the whole milk to 105-115°F (40-46°C). Stir in 1 tablespoon of granulated sugar and sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until foamy.
  2. To the foamy yeast mixture, add the remaining granulated sugar, melted butter, egg, and salt. Mix well.
  3. Gradually add the all-purpose flour, one cup at a time, mixing until a shaggy dough forms.
  4. If using a stand mixer, attach the dough hook and knead on medium-low speed for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes.
  5. Lightly grease a clean large bowl with a little oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. While the dough is rising, combine the strawberries (fresh or frozen), granulated sugar, and 2 tablespoons of water in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally, until the strawberries soften and release their juices (about 5-7 minutes).
  7. In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water to create a slurry. Pour this into the simmering strawberries, stirring constantly. Continue to cook and stir for another 1-2 minutes until the mixture thickens to a jam-like consistency. Remove from heat and let the filling cool completely.
  8. In a medium bowl, beat the softened cream cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until smooth and creamy. Set aside.
  9. Once the dough has doubled, gently punch it down. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 18×12 inches (45×30 cm).
  10. Evenly spread the cheesecake swirl mixture over the entire surface of the dough, leaving a small border (about 1/2 inch) along one of the long edges. Spoon and gently spread the cooled strawberry filling over the cheesecake layer.
  11. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices, about 1.5 inches (4 cm) thick each.
  12. Arrange the rolls cut-side up in a lightly greased 9×13 inch (23×33 cm) baking dish, leaving a little space between each roll. Cover the baking dish loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for another 30-45 minutes, or until puffy and almost doubled in size.
  13. Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown on top and cooked through. If they start to brown too quickly, you can loosely tent them with aluminum foil. Remove from the oven and let them cool in the pan for about 10 minutes while you prepare the frosting.
  14. In a medium bowl, using an electric mixer, beat the softened cream cheese and softened butter until light and fluffy. Gradually add the powdered sugar, one cup at a time, beating until smooth. Stir in the vanilla extract and a splash of milk or cream (if needed) until the frosting reaches your desired consistency – thick but spreadable.
  15. Generously spread the cream cheese frosting over the warm (but not hot!) strawberry cheesecake cinnabon rolls. Serve immediately and enjoy every glorious bite!
  • Prep Time: 30 mins
  • Cook Time: 25 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: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 40 mg

Keywords: Ensure your ingredients are at room temperature for the best results. A slightly sticky dough is often a sign of a well-hydrated, tender roll. Cool the strawberry filling completely before spreading it on the dough.

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Find it online: https://yumrow.com/indulge-in-strawberry-cheesecake-cinnabon-rolls-recipe/