Strawberry Cheesecake Cinnabon Rolls Recipe

Imagine waking up to the warm, enticing scent of freshly baked cinnamon rolls, but with a twist that elevates them to a new level of indulgence—introducing the Strawberry Cheesecake Cinnabon Rolls. This delightful recipe combines the soft, fluffy texture of classic cinnamon rolls with the creamy richness of cheesecake and the bright, fruity flavor of fresh strawberries. It’s a dessert that not only tempts your taste buds but also captivates your senses with its beautiful presentation.

Strawberry Cheesecake Cinnabon Rolls Recipe

Wake up to a delightful twist on a classic with Strawberry Cheesecake Cinnabon Rolls. This recipe blends fluffy cinnamon rolls with rich cheesecake filling and fresh strawberries, making each bite a perfect balance of sweetness and creamy texture. Ideal for spring and summer gatherings, these rolls not only satisfy your taste buds but also serve as a beautiful centerpiece for any brunch or dessert table. Enjoy the comfort of freshly baked treats with a gourmet touch!

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Ingredients

For the Roll Dough:

4 cups all-purpose flour

1/2 cup granulated sugar

2 1/4 teaspoons instant yeast (1 packet)

1/2 teaspoon salt

1 cup whole milk, warmed to 110°F

1/3 cup unsalted butter, melted

2 large eggs

For the Strawberry Filling:

1 cup fresh strawberries, diced

1/2 cup brown sugar, packed

1 tablespoon cornstarch

1 teaspoon ground cinnamon

For the Cheesecake Filling:

8 oz cream cheese, softened

1/2 cup powdered sugar

1/4 cup sour cream

1 teaspoon vanilla extract

For the Cream Cheese Frosting:

4 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 1/2 cups powdered sugar

1 teaspoon vanilla extract

2-3 tablespoons milk (as needed for consistency)

Instructions

Make the Dough:

- In a large mixing bowl, combine the warmed milk, melted butter, and sugar. Sprinkle the yeast on top and let it sit for about 5 minutes until frothy.

- Add the eggs and salt, then gradually mix in the flour. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

Prepare the Strawberry Filling:

- In a small saucepan over medium heat, combine the diced strawberries, brown sugar, cornstarch, and cinnamon. Cook for about 5 minutes, stirring frequently until the mixture thickens. Remove from heat and let it cool.

Prepare the Cheesecake Filling:

- In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar, sour cream, and vanilla extract and mix until well combined. Set aside.

Assemble the Rolls:

- Preheat your oven to 350°F (175°C).

- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 16x24 inches). Spread the cheesecake filling evenly over the dough, followed by the cooled strawberry filling.

- Starting from one long side, carefully roll the dough into a tight log. Cut into 12 equal pieces and place them in a greased baking dish.

Second Rise:

- Cover the rolls with a cloth and let them rise for an additional 30 minutes, while you preheat the oven.

Bake:

- Bake the rolls in the preheated oven for 25-30 minutes, or until golden brown.

Prepare the Frosting:

- In a bowl, beat together cream cheese and butter until fluffy. Gradually add powdered sugar and consider adding milk, one tablespoon at a time, until the desired consistency is reached. Stir in vanilla extract.

Frost and Serve:

- Once the rolls are baked and slightly cooled, drizzle the cream cheese frosting over the top. Allow the frosting to set for a few minutes before serving warm.

Prep Time: 30 minutes | Total Time: 3 hours | Servings: 12 rolls