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Strawberry Cheesecake Cinnamon Rolls

Strawberry Cheesecake Cinnamon Rolls
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Strawberry Cheesecake Cinnamon Rolls combine the soft, pillowy texture of classic cinnamon rolls with a creamy cheesecake filling and fresh strawberries for a unique and irresistible flavor fusion. Perfect for breakfast, brunch, or dessert, these rolls offer a balance of warm cinnamon, tangy cheesecake, and juicy strawberries in every bite.

Ingredients

Scale

Dough Ingredients

  • 2 ¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 ¼ tsp instant yeast (1 packet)
  • ¾ cup warm milk (about 110°F / 43°C)
  • 3 tbsp unsalted butter, softened
  • 1 large egg
  • 1 tsp vanilla extract

Cheesecake Filling

  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg

Strawberry Filling and Cinnamon Sugar

  • 1 cup fresh strawberries, chopped
  • 1 tbsp granulated sugar (for strawberries)
  • 2 tbsp brown sugar
  • 1 tbsp ground cinnamon

Glaze

  • Cream cheese glaze or simple vanilla icing (optional, for drizzling)

Instructions

  1. Prepare the Dough: Combine warm milk, instant yeast, and granulated sugar in a bowl; let it bloom for about 5 minutes until frothy. Mix in softened butter, egg, and vanilla extract. Gradually add flour and stir until a soft dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.
  2. Make the Cheesecake Filling: In a medium bowl, beat softened cream cheese, granulated sugar, vanilla extract, and egg together until smooth and creamy with no lumps. Set aside.
  3. Prepare the Strawberry and Cinnamon Sugar Fillings: Chop fresh strawberries and toss with 1 tablespoon granulated sugar to release juices. In a separate small bowl, combine brown sugar and ground cinnamon for the classic cinnamon sugar layer.
  4. Roll Out and Layer: Punch down the risen dough and roll it out on a floured surface into a large rectangle, about 12×16 inches. Evenly spread the cheesecake filling over the dough, followed by a sprinkle of cinnamon sugar mixture, then scatter the sugared chopped strawberries evenly on top.
  5. Roll Up and Cut: Starting from the long edge, carefully roll the dough into a tight log, creating an even spiral. Cut the log into 10-12 equal-sized rolls and place them spaced apart on a parchment-lined baking sheet. Cover loosely and let rise again for 20-30 minutes until puffy.
  6. Bake: Preheat oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they turn golden brown and are cooked through.
  7. Glaze and Serve: While the rolls are still warm, drizzle with cream cheese glaze or vanilla icing for extra sweetness and moisture. Serve warm and enjoy.

Notes

  • Use room temperature ingredients for even mixing and smooth dough.
  • Do not overfill with cheesecake or strawberries to prevent soggy or leaking rolls.
  • Knead the dough for 8-10 minutes to develop gluten for a fluffy texture.
  • Allow the dough to rise properly for lighter, airier rolls.
  • Cover dough while rising to prevent drying out and crust formation.
  • Choose fresh, ripe strawberries for the best flavor and juiciness.

Nutrition

Keywords: Strawberry, Cheesecake, Cinnamon Rolls, Breakfast, Brunch, Dessert, Sweet Rolls, Cinnamon, Yeast Dough

Find it online: https://ninagourmet.com/strawberry-cheesecake-cinnamon-rolls/