Strawberry Cheesecake Cinnabon Rolls
These Strawberry Cheesecake Cinnabon Rolls are soft, fluffy, and bursting with sweet strawberries and creamy cheesecake filling. Swirled with a buttery cinnamon roll dough and topped with a rich cheesecake glaze, they’re the ultimate treat for breakfast, brunch, or dessert. Easy to make and absolutely irresistible!
Calories: 320kcal
Ingredients
- For the Dough:
- 3 ½ cups all-purpose flour
- 1 packet 2 ¼ tsp active dry yeast
- ½ cup warm milk 110°F
- ¼ cup granulated sugar
- ¼ cup unsalted butter melted
- 1 large egg
- ½ teaspoon salt
- For the Strawberry Cheesecake Filling:
- 8 oz cream cheese softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup diced fresh strawberries
- ½ teaspoon cinnamon
- For the Cheesecake Glaze:
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Dough: In a small bowl, mix warm milk, yeast, and 1 teaspoon of sugar. Let sit for 5-10 minutes until foamy.
- In a large mixing bowl, combine flour, remaining sugar, melted butter, egg, and salt. Pour in the yeast mixture and mix until a dough forms. Knead for 5-7 minutes until smooth.
- Transfer the dough to a greased bowl, cover, and let it rise for 1 hour, or until doubled in size.
- Make the Filling: In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in strawberries and cinnamon.
- Roll & Fill: Roll out the dough into a 12x16-inch rectangle on a floured surface. Spread the strawberry cheesecake filling evenly over the dough.
- Shape the Rolls: Roll the dough tightly into a log and cut into 12 equal pieces. Place rolls in a greased 9x13-inch baking dish, cover, and let rise for 30 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake for 20-25 minutes until golden brown.
- Make the Glaze: In a bowl, mix cream cheese, powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm rolls and serve!
Notes
- Make-Ahead: Prepare the rolls the night before, refrigerate, and bake in the morning. Let them sit at room temp for 30 minutes before baking.
- No fresh strawberries? Use thawed frozen strawberries or strawberry jam as a filling alternative.
- Extra gooey? Pour ½ cup warm heavy cream over the rolls before baking for an ultra-soft texture.
- Storage: Store leftovers in an airtight container for up to 3 days in the fridge. Reheat in the microwave for 20-30 seconds.