Name: Strawberry Cheesecake Cinnabon Rolls Recipe
Prep time: 1 h 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 3 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 1 packet (2 1/4 tsp) instant yeast; 1/2 tsp salt; 3/4 cup warm milk (about 110°F); 1/4 cup unsalted butter, melted; 1 large egg; 8 oz cream cheese, softened; 1/4 cup granulated sugar; 1 tsp vanilla extract; 1 cup fresh strawberries, finely chopped; 1/4 cup strawberry jam; 1/4 cup unsalted butter, softened; 1/2 cup brown sugar; 1 1/2 tsp ground cinnamon; 4 oz cream cheese, softened; 2 tbsp unsalted butter, softened; 1 cup powdered sugar; 1 tsp vanilla extract; 2 tbsp milk (as needed for consistency)

Ingredients

3 1/2 cups all-purpose flour

1/4 cup granulated sugar

1 packet (2 1/4 tsp) instant yeast

1/2 tsp salt

3/4 cup warm milk (about 110°F)

1/4 cup unsalted butter, melted

1 large egg

8 oz cream cheese, softened (for filling)

1/4 cup granulated sugar (for filling)

1 tsp vanilla extract (for filling)

1 cup fresh strawberries, finely chopped

1/4 cup strawberry jam

1/4 cup unsalted butter, softened (for cinnamon sugar mixture)

1/2 cup brown sugar

1 1/2 tsp ground cinnamon

4 oz cream cheese, softened (for glaze)

2 tbsp unsalted butter, softened (for glaze)

1 cup powdered sugar (for glaze)

1 tsp vanilla extract (for glaze)

2 tbsp milk (as needed for glaze consistency)

Instructions

Step 1: In a large mixing bowl, combine the flour, sugar, yeast, and salt. In a separate bowl, mix the warm milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and mix until the dough begins to come together. Knead the dough on a lightly floured surface for about 5-7 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise for about 1 hour or until doubled in size.

Step 2: In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Stir in the chopped strawberries and strawberry jam until well combined.

Step 3: In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth and well combined.

Step 4: Once the dough has risen, punch it down and roll it out on a lightly floured surface into a 12×18 inch rectangle. Spread the cinnamon sugar mixture evenly over the dough, then layer the strawberry cheesecake filling on top. Carefully roll the dough up into a tight log, starting from the long edge. Cut the dough into 12 equal rolls and place them in a greased 9×13-inch baking dish. Cover with a clean towel and let rise for about 30 minutes.

Step 5: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through.

Step 6: While the rolls are baking, beat the softened cream cheese, butter, powdered sugar, vanilla extract, and milk (if needed) until smooth and creamy. Adjust the consistency with more milk if the glaze is too thick.

Step 7: Once the rolls are baked and slightly cooled, drizzle the cream cheese glaze over the top. Serve warm and enjoy the gooey, creamy goodness!

Tips & Variations

Use frozen strawberries that have been thawed and drained if fresh are not available, to maintain a good filling consistency.

For extra flavor, sprinkle chopped nuts like pecans or walnuts over the filling before rolling.

Make sure the cream cheese is softened to avoid lumps in both the filling and glaze.

Try swapping strawberry jam with raspberry or blackberry jam for a different berry twist.

Storage

Store any leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in the microwave or oven until warm before serving to restore softness and gooey texture. The cream cheese glaze is best drizzled fresh, but you can store it separately in the fridge for up to 3 days.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator overnight. Make sure to bring it to room temperature before rolling out.

What can I use if I don’t have instant yeast?

You can substitute active dry yeast by proofing it in warm water with a pinch of sugar for 5-10 minutes before adding to the flour mixture. Use the same quantity as instant yeast.