Description
Enjoy rich, creamy Strawberry Cheesecake Cinnamon Rolls that blend the warm, comforting taste of classic cinnamon rolls with luscious cheesecake filling and fresh strawberries for a uniquely delicious dessert or breakfast treat.
Ingredients
Scale
Dough Ingredients
- 2 ½ cups all-purpose flour
- 2 ¼ tsp active dry yeast (1 packet)
- ¼ cup granulated sugar
- ½ tsp salt
- ½ cup warm milk (about 110°F / 43°C)
- ¼ cup unsalted butter, melted
Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup unsalted butter, softened (optional, for creaminess)
Filling Add-ons
- 1 cup fresh strawberries, chopped
- 2 tsp ground cinnamon
Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Prepare the Dough: Mix warm milk, yeast, and a pinch of sugar in a small bowl to activate the yeast until bubbly (about 5-10 minutes). In a large bowl, combine flour, granulated sugar, and salt. Add melted butter and the activated yeast mixture, then knead the dough until smooth and elastic (about 8-10 minutes). Place in a greased bowl, cover, and let it rise in a warm spot until doubled in size, about 1 hour.
- Make the Cheesecake Filling: Beat softened cream cheese with powdered sugar and vanilla extract until creamy and smooth. Optionally, add softened butter for extra creaminess. Chill the mixture in the refrigerator while the dough rises.
- Roll Out the Dough: Once the dough has risen, roll it out on a floured surface into a large rectangle (about 16×12 inches). Spread the chilled cream cheese filling evenly over the dough, then sprinkle chopped fresh strawberries and ground cinnamon evenly on top.
- Shape the Rolls: Carefully roll the dough from the long edge into a tight log. Use a sharp knife or unflavored dental floss to cut the log into even slices, approximately 1 to 1 ½ inches thick.
- Second Rise and Bake: Place the rolls cut side up into a greased baking dish, ensuring little space between each roll. Cover with a clean towel and let them rise again for 30 minutes. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through.
- Glaze and Serve: While still warm, mix powdered sugar, milk, and vanilla extract to create a smooth glaze. Drizzle it generously over the rolls. Garnish with extra sliced fresh strawberries if desired. Serve warm.
Notes
- Use room temperature ingredients to help the dough and filling blend smoothly and rise better.
- Don’t overfill the rolls as too much filling might cause them to ooze during baking.
- Chill the cheesecake filling before spreading to prevent melting and ease spreading.
- Use unflavored dental floss for clean roll cuts without squishing the dough.
- Bake until rolls are light golden brown for fully cooked yet moist results.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
Keywords: Strawberry cinnamon rolls, cheesecake cinnamon rolls, breakfast rolls, dessert rolls, cinnamon rolls with strawberries