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Strawberry Cheesecake Cinnabon Rolls Recipe

Strawberry Cheesecake Cinnabon Rolls Recipe
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★★★★★

4.7 from 24 reviews

These Strawberry Cheesecake Cinnabon Rolls are a delightful twist on the classic cinnamon roll, featuring a soft, fluffy dough layered with creamy cheesecake filling, a sweet cinnamon sugar mixture, and topped with fresh strawberries and a tangy cream cheese icing. Perfect for a decadent breakfast or dessert, these rolls combine the richness of cheesecake with the warmth of cinnamon and the freshness of strawberries.

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, indicating 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 flour sparingly to keep the dough soft and tender.
  4. Let the Dough Rise: Form the dough into a ball, place in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Blend the Cream Cheese: While the dough rises, beat the softened cream cheese 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 and smooth. Set aside.
  7. Make the Cinnamon Sugar Mixture: Combine brown sugar, cinnamon, and salt in a small bowl. Set aside.
  8. Prepare the Butter: Soften the butter until spreadable but not melted.
  9. Roll Out the Dough: Punch down risen dough, roll out 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 at the edges.
  11. Add the Cheesecake Filling: Spread the cheesecake mixture evenly over the buttered dough, avoiding the edges.
  12. Sprinkle the Cinnamon Sugar: Evenly sprinkle the cinnamon sugar mixture over the cheesecake layer.
  13. Roll Up the Dough: Starting at the long edge, roll dough tightly into a log and pinch the seam to seal.
  14. Cut the Rolls: Using a sharp knife or dental floss, cut the log into 12 equal rolls. 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 puffy and touching.
  16. Preheat the Oven: Preheat oven to 350°F (175°C) during the final 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 cool for 10 minutes before icing.
  19. Mix the Icing: Beat cream cheese, powdered sugar, vanilla, and salt. Add milk gradually until smooth and spreadable.
  20. Drizzle or Spread: Spread or drizzle icing over warm rolls to allow slight melting.
  21. Slice the Strawberries: Thinly slice strawberries and toss with sugar if desired.
  22. Top the Rolls: Gently arrange sliced strawberries on top of the iced rolls for a fresh, flavorful finish.

Notes

  • Ensure milk is lukewarm (not hot) to properly activate yeast.
  • Do not add too much flour when kneading to keep the rolls soft.
  • Cover rising dough and rolls to prevent drying out.
  • Use dental floss for clean, even cuts of the rolls.
  • Strawberries can be swapped for other fresh berries or fruit toppings.
  • Adjust sugar in strawberry topping according to the sweetness of the fruit.
  • Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate.
  • Reheat rolls gently in the microwave or oven for best flavor.

Nutrition

Keywords: Strawberry cheesecake cinnamon rolls, Cinnabon style rolls, Cream cheese cinnamon rolls, Sweet breakfast rolls, Fresh strawberry topping, Cream cheese icing rolls

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