Strawberry Cheesecake Cinnabon Rolls (Printable)
Soft cinnamon 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, warm (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
# How To Make:
01 - Whisk together warm milk, water, melted butter, sugar, and yeast in a large bowl. Let sit for 5 minutes until foamy.
02 - Add eggs and salt to the yeast mixture. Gradually mix in flour until combined. Knead by hand or mixer for 8 minutes until smooth and elastic.
03 - Cover the dough and let rise in a warm place for 1 hour, or until doubled in size.
04 - Beat cream cheese, sugar, and vanilla extract until creamy and smooth. Set aside for assembly.
05 - Combine 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 - Combine brown sugar and cinnamon in a small bowl. Set aside.
07 - Punch down risen dough and roll out on a floured surface into a 16x12-inch rectangle. Spread cheesecake filling evenly over the dough, add cooled strawberry mixture, then sprinkle with cinnamon sugar.
08 - Tightly roll up dough from the long side. Slice into 12 even rolls using a sharp knife or dough cutter.
09 - Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise for 30–45 minutes until puffy.
10 - Preheat oven to 350°F. Bake rolls for 25–28 minutes until golden brown and cooked through.
11 - Whisk together powdered sugar, cream cheese, milk, and vanilla extract until smooth and drizzling consistency.
12 - Drizzle warm rolls generously with vanilla glaze. Serve immediately while still warm.
# Expert Advice:
01 -
- The three layered filling creates pockets of tangy cheesecake sweet strawberry goo and spicy cinnamon in every single bite
- Despite looking impressive these come together with basic pantry staples and one rise time
- The combination of warm dough and cool glaze hitting your tongue is worth every minute of waiting
02 -
- The strawberry filling must cool completely before spreading or it will melt the cheesecake layer and create a soupy mess that leaks everywhere
- Rolling the dough too loosely will give you wide gaps between swirls so roll it as tight as you can without squeezing out the fillings
- Use unflavored dental floss to slice the rolls by sliding it underneath crossing the ends over the top and pulling through for perfectly cut spirals
03 -
- If your dough feels too sticky while kneading resist adding more than a tablespoon of flour at a time since too much will create tough rolls
- Position your oven rack in the center position and rotate the pan halfway through baking to ensure even golden color on all the rolls