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Easy Strawberry Cheesecake Cinnabon Rolls

Strawberry Cheesecake Cinnabon Rolls

Strawberry Cheesecake Cinnabon Rolls combine soft cinnamon dough with cream cheese frosting and fresh strawberries for an irresistible homemade breakfast or dessert treat.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 30 minutes
1 hour 45 minutes
Total Time 2 hours 55 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 rolls
Calories 420 kcal

Equipment

  • large mixing bowl
  • whisk
  • measuring cups
  • measuring spoons
  • knife
  • cutting board
  • electric mixer
  • Rolling Pin
  • 9x13-inch baking dish
  • oven
  • spatula

Ingredients
  

Dough

  • 1 ¾ cups warm whole milk about 110 degrees Fahrenheit
  • ½ cup granulated sugar
  • ⅓ cup unsalted butter melted and cooled slightly
  • 2 ¼ teaspoons active dry yeast
  • 2 large eggs at room temperature
  • 1 teaspoon salt
  • 4 ½ to 5 cups all-purpose flour plus more for dusting

Cinnamon Sugar Filling

  • ½ cup granulated sugar
  • 2 tablespoons ground cinnamon
  • ⅓ cup unsalted butter softened, for filling

Cheesecake Filling

  • 8 ounces full-fat cream cheese softened
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups fresh strawberries finely chopped

Vanilla Glaze

  • 3 cups powdered sugar
  • ⅓ cup unsalted butter softened
  • 1 ½ teaspoons pure vanilla extract
  • 4 to 5 tablespoons whole milk for adjusting consistency

Instructions
 

  • Make the dough by whisking the warm milk, ½ cup sugar, ⅓ cup melted butter, and yeast in a large bowl. Let it stand for 5 minutes until foamy. Beat in the 2 eggs and salt. Stir in 4 ½ cups of flour until a shaggy dough forms. Turn onto a floured surface and knead for 6-8 minutes, adding remaining flour as needed, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
  • While dough rises, prepare the fillings. For the cinnamon sugar, mix ½ cup sugar with the 2 tablespoons of cinnamon. For the cheesecake filling, beat the softened cream cheese with ¼ cup sugar, egg yolk, and 1 teaspoon vanilla until completely smooth. Fold in the chopped strawberries. Set both fillings aside.
  • Roll out the risen dough on a floured surface into a 24x16-inch rectangle. Spread the ⅓ cup softened butter evenly over the dough, then sprinkle with the cinnamon-sugar mixture. Spoon the strawberry cheesecake filling evenly over the top.
  • Starting from a long edge, tightly roll the dough into a log. Use a sharp serrated knife or unflavored dental floss to cut the log into 12 equal rolls. Arrange the rolls, cut-side up, in a greased 9x13-inch baking dish. Cover loosely and let rise for 30 minutes, until puffy. Meanwhile, preheat your oven to 350 degrees Fahrenheit.
  • Bake the risen rolls for 25 to 30 minutes, until golden brown on top. While they bake, make the glaze by beating the powdered sugar, ⅓ cup softened butter, and 1 ½ teaspoons vanilla. Add 4 tablespoons of milk and beat until smooth, adding the final tablespoon only if needed for a pourable consistency.
  • Let the baked rolls cool in the pan for 15 minutes, then drizzle generously with the vanilla glaze. Serve warm.

Notes

Let dough rise in a warm spot for best results. Use a sharp serrated knife or dental floss for clean cuts.
Keyword Strawberry Cheesecake Cinnabon Rolls