Strawberry Cheesecake Cinnabon Rolls are a delightful fusion of two beloved desserts, offering a sweet and tangy twist on the classic cinnamon roll. This recipe is perfect for anyone craving a comforting yet exciting breakfast or dessert that’s surprisingly achievable at home, saving you a trip and a few dollars.
Key Ingredients for Strawberry Cheesecake Cinnabon Rolls:
For the Dough:
- 1 cup warm milk (105-115°F)
- 2 ¼ teaspoons active dry yeast (one packet)
- ¼ cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 cups all-purpose flour, plus more for dusting
- 6 tablespoons unsalted butter, softened
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Strawberry Swirl:
- 1 cup fresh or frozen strawberries, thawed if frozen
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 2-3 tablespoons milk (or heavy cream)
- ½ teaspoon vanilla extract
Optional Toppings:
- Fresh strawberry slices
- Crushed freeze-dried strawberries
How to Make Strawberry Cheesecake Cinnabon Rolls:
Get ready for a baking adventure that’s both easy and incredibly rewarding! These Strawberry Cheesecake Cinnabon Rolls promise a burst of flavor and a wonderfully soft texture, making them a satisfying treat without requiring advanced baking skills. Imagine the aroma filling your kitchen as these beauties bake, promising a gooey center and a luscious strawberry-cheesecake embrace, all ready in about 2 hours and 30 minutes, including rise time.
Step-by-Step Instructions:
- Activate the Yeast: In a large bowl, combine the warm milk, active dry yeast, and ¼ cup granulated sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Prepare the Dough: To the yeast mixture, add the egg, 1 teaspoon vanilla extract, and salt. Mix until just combined. Gradually add the 4 cups of all-purpose flour, about a cup at a time, mixing until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes, or until the dough is smooth and elastic. In the last minute of kneading, gradually incorporate the softened 6 tablespoons of butter, ensuring it’s fully absorbed into the dough. The dough will become soft and slightly sticky.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Make the Cheesecake Filling: While the dough is rising, prepare the cheesecake filling. In a medium bowl, beat the softened 8 ounces of cream cheese and ½ cup granulated sugar until smooth and creamy. Beat in the egg yolk and 1 teaspoon vanilla extract until well combined. Set aside.
- Prepare the Strawberry Swirl: In a small saucepan, combine the strawberries and 2 tablespoons granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries break down and release their juices, about 5-7 minutes. In a small bowl, whisk together the cornstarch with 1 tablespoon of water (if using frozen strawberries, you might need a tiny bit more water or just use the strawberry juices). Pour the cornstarch slurry into the simmering strawberries and stir constantly until the mixture thickens into a jam-like consistency. Remove from heat and let it cool completely.
- Assemble the Rolls: Once the dough has risen, punch it down lightly. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches. Spread the prepared cheesecake filling evenly over the dough, leaving a ½-inch border along all edges. Drizzle the cooled strawberry swirl mixture over the cheesecake filling.
- Roll and Slice: Starting from one of the longer sides, carefully roll the dough up tightly into a log. Pinch the seam closed. Using a sharp knife or dental floss, cut the log into 12 equal-sized rolls.
- Second Rise: Arrange the sliced rolls in a greased 9×13 inch baking pan, cut-side up, leaving a little space between them. Cover the pan loosely with plastic wrap and let the rolls rise again in a warm place for 30-45 minutes, or until they appear puffy.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Remove the plastic wrap from the pan and bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through.
- Make the Cream Cheese Glaze: While the rolls are baking or cooling slightly, prepare the glaze. In a medium bowl, beat the softened 4 ounces of cream cheese and ¼ cup softened butter until smooth. Gradually beat in the powdered sugar until well combined. Add the milk (or heavy cream) and ½ teaspoon vanilla extract, beating until the glaze is smooth and of drizzling consistency. Add more milk, a teaspoon at a time, if needed.
- Glaze and Serve: Once the rolls are out of the oven and have cooled for about 10-15 minutes, drizzle the cream cheese glaze generously over the warm rolls. Garnish with fresh strawberry slices or crushed freeze-dried strawberries, if desired. Serve warm and enjoy!
Why You’ll Love This Strawberry Cheesecake Cinnabon Rolls:
These Strawberry Cheesecake Cinnabon Rolls are an absolute dream! The star of the show is the delightful combination of gooey cinnamon swirl, rich cheesecake texture, and bright, tangy strawberry flavor that dances on your palate. Making these at home is a fantastic way to indulge in bakery-quality treats without the hefty price tag, offering a truly budget-friendly indulgence that tastes even better than store-bought. You’ll adore the luscious cream cheese glaze and the sweet burst of strawberries that elevate this from a simple roll to a truly special occasion dessert.
Forget those pricey trips to the mall for a similar treat; these homemade rolls deliver all the comforting nostalgia with an added fruity twist that everyone will rave about. They are perfect for weekend brunches, special celebrations, or simply when you need a little sweet escape. Gather your ingredients, put on some happy music, and get ready to create something truly delicious that will have your friends and family begging for the recipe. Why wait for a special occasion when you can make dessert magic happen any day of the week?
Storing and Reheating Tips:
To keep your delicious Strawberry Cheesecake Cinnabon Rolls fresh and enjoyable for longer, proper storage is key. Once completely cooled, store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to 4 days. If you find yourself with an abundance or want to prepare them ahead of time, these rolls freeze exceptionally well.
To freeze, ensure the rolls are fully cooled, then wrap them individually in plastic wrap, followed by a layer of aluminum foil or place them in a freezer-safe bag or container. They can be stored in the freezer for up to 1-2 months. To reheat, whether from the refrigerator or freezer, gently warm them in a low oven (around 300°F or 150°C) for about 10-15 minutes until heated through, or microwave them for 15-30 seconds per roll until warm. Careful not to overheat, as they can become too soft or the glaze might melt too much.
Final Thoughts:
These Strawberry Cheesecake Cinnabon Rolls are a wonderfully decadent yet achievable treat that brings together beloved dessert profiles. Give them a try for a delightful homemade indulgence that’s sure to impress!
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
Strawberry Cheesecake Cinnabon Rolls
Ingredients
Equipment
Method
- In a large bowl, combine the warm milk, active dry yeast, and ¼ cup granulated sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.1 cup warm milk, 2 ¼ teaspoons active dry yeast, ¼ cup granulated sugar
- To the yeast mixture, add the egg, 1 teaspoon vanilla extract, and salt. Mix until just combined. Gradually add the 4 cups of all-purpose flour, about a cup at a time, mixing until a shaggy dough forms.1 large egg, 1 teaspoon vanilla extract, ½ teaspoon salt, 4 cups all-purpose flour
- Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes, or until the dough is smooth and elastic. In the last minute of kneading, gradually incorporate the softened 6 tablespoons of butter, ensuring it’s fully absorbed into the dough. The dough will become soft and slightly sticky.6 tablespoons unsalted butter
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- While the dough is rising, prepare the cheesecake filling. In a medium bowl, beat the softened 8 ounces of cream cheese and ½ cup granulated sugar until smooth and creamy. Beat in the egg yolk and 1 teaspoon vanilla extract until well combined. Set aside.8 ounces cream cheese, ½ cup granulated sugar, 1 large egg yolk, 1 teaspoon vanilla extract
- In a small saucepan, combine the strawberries and 2 tablespoons granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries break down and release their juices, about 5-7 minutes. In a small bowl, whisk together the cornstarch with 1 tablespoon of water (if using frozen strawberries, you might need a tiny bit more water or just use the strawberry juices). Pour the cornstarch slurry into the simmering strawberries and stir constantly until the mixture thickens into a jam-like consistency. Remove from heat and let it cool completely.1 cup strawberries, 2 tablespoons granulated sugar, 1 tablespoon cornstarch
- Once the dough has risen, punch it down lightly. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches. Spread the prepared cheesecake filling evenly over the dough, leaving a ½-inch border along all edges. Drizzle the cooled strawberry swirl mixture over the cheesecake filling.8 ounces cream cheese, ½ cup granulated sugar, 1 large egg yolk, 1 teaspoon vanilla extract, 1 cup strawberries, 2 tablespoons granulated sugar, 1 tablespoon cornstarch
- Starting from one of the longer sides, carefully roll the dough up tightly into a log. Pinch the seam closed. Using a sharp knife or dental floss, cut the log into 12 equal-sized rolls.
- Arrange the sliced rolls in a greased 9×13 inch baking pan, cut-side up, leaving a little space between them. Cover the pan loosely with plastic wrap and let the rolls rise again in a warm place for 30-45 minutes, or until they appear puffy.
- Preheat your oven to 350°F (175°C). Remove the plastic wrap from the pan and bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through.
- While the rolls are baking or cooling slightly, prepare the glaze. In a medium bowl, beat the softened 4 ounces of cream cheese and ¼ cup softened butter until smooth. Gradually beat in the powdered sugar until well combined. Add the milk (or heavy cream) and ½ teaspoon vanilla extract, beating until the glaze is smooth and of drizzling consistency. Add more milk, a teaspoon at a time, if needed.4 ounces cream cheese, ¼ cup unsalted butter, 1 ½ cups powdered sugar, 2-3 tablespoons milk, ½ teaspoon vanilla extract
- Once the rolls are out of the oven and have cooled for about 10-15 minutes, drizzle the cream cheese glaze generously over the warm rolls. Garnish with fresh strawberry slices or crushed freeze-dried strawberries, if desired. Serve warm and enjoy!fresh strawberry slices, crushed freeze-dried strawberries