Strawberry Cheesecake Cinnabon Rolls (Printable)
Fluffy rolls filled with cheesecake and fresh strawberries, glazed to perfection.
# What You'll Need:
→ Dough
01 - 4 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 1/4 tsp instant yeast
04 - 1/2 cup whole milk, warmed to 110°F
05 - 1/4 cup warm water
06 - 1/3 cup unsalted butter, melted
07 - 2 large eggs, room temperature
08 - 1/2 tsp salt
→ Cheesecake Filling
09 - 8 oz cream cheese, softened
10 - 1/2 cup granulated sugar
11 - 1 tsp vanilla extract
→ Strawberry Filling
12 - 1 1/2 cups fresh strawberries, diced
13 - 1/4 cup granulated sugar
14 - 1 tbsp cornstarch
15 - 1 tsp lemon juice
→ Cinnamon Sugar
16 - 1/3 cup light brown sugar, packed
17 - 2 tsp ground cinnamon
→ Vanilla Glaze
18 - 1 cup powdered sugar
19 - 2 tbsp cream cheese, softened
20 - 2 tbsp milk
21 - 1/2 tsp vanilla extract
# Directions:
01 - Whisk together warm milk, water, melted butter, sugar, and yeast in a large bowl. Let the mixture sit for 5 minutes until foamy and activated.
02 - Add eggs and salt to the yeast mixture. Gradually incorporate flour, kneading for 8 minutes by hand or with a mixer until the dough is smooth and elastic.
03 - Cover the dough and place in a warm, draft-free area. Let rise for 1 hour until doubled in bulk.
04 - Beat cream cheese, sugar, and vanilla extract until completely smooth and creamy. Set aside at room temperature.
05 - Combine diced strawberries, sugar, cornstarch, and lemon juice in a saucepan. Simmer over medium heat for 3–5 minutes, stirring constantly until thickened. Cool completely before using.
06 - Mix brown sugar and cinnamon in a small bowl until evenly combined.
07 - Punch down the risen dough and roll out on a lightly floured surface into a 16x12-inch rectangle.
08 - Spread cheesecake filling evenly over the dough surface. Distribute cooled strawberry mixture over the cheesecake layer. Sprinkle cinnamon sugar across the top.
09 - Starting from the long edge, roll the dough tightly into a log. Slice into 12 equal pieces and arrange cut-side up in a greased 9x13-inch baking dish.
10 - Cover the rolls and let rise for 30–45 minutes until puffy and nearly doubled.
11 - Preheat oven to 350°F and bake for 25–28 minutes until golden brown and fully cooked through.
12 - Whisk powdered sugar, cream cheese, milk, and vanilla extract until smooth and pourable.
13 - Drizzle warm rolls generously with vanilla glaze. Serve immediately while still warm.
# Expert Advice:
01 -
- The creamy cheesecake layer keeps these rolls impossibly moist even after baking
- Fresh strawberries cut through the richness with bright tartness
- That moment when warm vanilla glaze hits the steamy rolls is pure magic
02 -
- Hot strawberry filling is the enemy here, so let it cool completely before spreading
- Overbaked rolls become dry quickly, so pull them when they just turn golden
- The dough is ready to roll when it springs back slowly when poked
03 -
- Use unflavored dental floss to cut perfect rolls without squishing them
- Brush the baked rolls with melted butter before glazing for extra shine