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Strawberry Cheesecake Cinnabon Rolls Recipe

Strawberry Cheesecake Cinnabon Rolls Recipe

★★★★★

5.1 from 26 reviews
  • Author: Naomi
  • Total Time: 2 hours 30 minutes
  • Yield: 12 rolls 1x
  • Diet: Vegetarian

Description

Indulge in these luscious Strawberry Cheesecake Cinnabon Rolls, featuring a soft, fluffy dough layered with creamy cheesecake filling, classic cinnamon sugar, and fresh strawberry topping. Finished with a tangy cream cheese icing, these rolls combine the best of sweet, tangy, and fruity flavors for a decadent treat perfect for breakfast or dessert.

Ingredients

Scale

For the Dough:

  • 2 cups (240g) all-purpose flour
  • 1/2 cup (120ml) whole milk, lukewarm
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60g) unsalted butter, softened
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt

For the Cheesecake Filling:

  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/2 cup (120ml) sour cream or Greek yogurt

For the Cinnamon Sugar Filling:

  • 1/2 cup (100g) packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup (60g) unsalted butter, softened

For the Strawberry Topping:

  • 1 cup (150g) fresh strawberries, hulled and sliced
  • 1 tablespoon sugar (optional, for extra sweetness)

For the Cream Cheese Icing:

  • 4 oz (115g) cream cheese, softened
  • 1/2 cup (60g) powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1–2 tablespoons whole milk, as needed for consistency
  • Pinch of salt

Instructions

  1. Activate the Yeast: In a small bowl, combine the lukewarm milk and the yeast. Stir to dissolve, then let it sit for 5-10 minutes until it becomes frothy. This indicates that the yeast is active and ready to use.
  2. Mix the Dough: In a large mixing bowl, combine the flour, sugar, and salt. Create a well in the center and add the yeast mixture, softened butter, egg, and vanilla extract. Mix until a dough starts to form using a wooden spoon or your hands.
  3. Knead the Dough: Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add a little flour if too sticky, but keep the dough soft and tender.
  4. Let the Dough Rise: Form the dough into a ball, place in a greased bowl, cover with a towel or plastic wrap, and let rise in a warm place for 1-1.5 hours or until doubled in size.
  5. Blend the Cream Cheese: Beat the softened cream cheese with an electric mixer until smooth and creamy.
  6. Add the Other Ingredients: Mix in granulated sugar, vanilla extract, flour, and sour cream or Greek yogurt until fully combined. Set aside.
  7. Make the Cinnamon Sugar Mixture: Combine brown sugar, cinnamon, and salt in a small bowl and set aside.
  8. Prepare the Butter: Soften butter until spreadable but not melted.
  9. Roll Out the Dough: Punch down the risen dough and roll on a floured surface into a 16×12 inch (40×30 cm) rectangle.
  10. Spread the Butter: Evenly spread softened butter over the dough, leaving a small border around edges.
  11. Add the Cheesecake Filling: Spoon and spread the cheesecake mixture evenly over the buttered dough, avoiding edges.
  12. Sprinkle the Cinnamon Sugar: Evenly sprinkle the cinnamon-sugar mixture over the cheesecake layer.
  13. Roll Up the Dough: Starting from the long side, roll the dough into a tight log and pinch the seam to seal.
  14. Cut the Rolls: Slice the log into 12 equal rolls using a sharp knife or dental floss. Arrange in a greased 9×13-inch baking dish close but not touching.
  15. Let the Rolls Rise: Cover loosely and let rise for 30-45 minutes until puffed and touching.
  16. Preheat the Oven: Preheat oven to 350°F (175°C) while rolls rise.
  17. Bake: Bake rolls for 25-30 minutes until golden brown and cooked through. Cover with foil if browning too quickly.
  18. Cool Slightly: Remove from oven and let cool 10 minutes before icing and topping.
  19. Mix the Icing: Beat cream cheese, powdered sugar, vanilla, and salt; gradually add milk to reach smooth, spreadable consistency.
  20. Drizzle or Spread: Spread or drizzle icing over warm rolls to allow slight melting and creamy topping.
  21. Slice the Strawberries: Thinly slice strawberries and toss with sugar if desired.
  22. Top the Rolls: Arrange strawberries on top of the rolls, balancing sweetness with rich cheesecake and cinnamon flavors.

Notes

  • Use lukewarm milk to properly activate the yeast without killing it.
  • Do not over-flour the dough to keep it soft and tender.
  • For a tangier cheesecake filling, opt for Greek yogurt instead of sour cream.
  • Ensure butter is softened, not melted, for easier spreading on the dough.
  • Use dental floss to cut rolls cleanly without squashing them.
  • Cover rolls loosely while baking if browning too quickly to avoid burning.
  • Serve warm for the best taste and texture.
  • Optional: add a tablespoon of sugar to strawberries for extra sweetness if using tart berries.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 320 kcal
  • Sugar: 20 g
  • Sodium: 180 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 1.5 g
  • Protein: 6 g
  • Cholesterol: 60 mg

Keywords: Strawberry cheesecake rolls, cinnabon rolls, cinnamon rolls, cream cheese icing, strawberry topping, sweet breakfast rolls

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Find it online: https://naomifletcher.com/strawberry-cheesecake-cinnabon-rolls-recipe/