Strawberry Cheesecake Cinnabon Rolls (Print View)
Fluffy cinnamon rolls with creamy cheesecake filling, fresh strawberries, and vanilla glaze.
# What You 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 It:
01 - Whisk warm milk, water, melted butter, sugar, and yeast in a large bowl. Let sit 5 minutes until foamy.
02 - Add eggs and salt to yeast mixture. Gradually incorporate flour. Knead for 8 minutes until smooth and elastic.
03 - Cover dough and place in a warm area. Let rise for 1 hour until doubled in size.
04 - Beat cream cheese, sugar, and vanilla extract until creamy and smooth. Set aside.
05 - Combine strawberries, sugar, cornstarch, and lemon juice in saucepan. Simmer over medium heat for 3-5 minutes, stirring constantly until thickened. Cool completely.
06 - Combine brown sugar and cinnamon in small bowl.
07 - Punch down risen dough. Roll out on floured surface into 16x12-inch rectangle.
08 - Spread cheesecake filling evenly over dough. Add cooled strawberry mixture. Sprinkle with cinnamon sugar.
09 - Tightly roll dough from long side. Slice into 12 even rolls. Place in greased 9x13-inch baking dish.
10 - Cover rolls and let rise 30-45 minutes until puffy.
11 - Preheat oven to 350°F. Bake rolls for 25-28 minutes until golden brown and cooked through.
12 - Whisk powdered sugar, cream cheese, milk, and vanilla until smooth and creamy.
13 - Drizzle glaze generously over warm rolls. Serve immediately.
# Expert Tips:
01 -
- The creamy cheesecake layer keeps these rolls impossibly moist even days later
- Fresh strawberries cut through the richness with bright tart sweetness
- They transform weekend breakfast into something that feels like a special occasion
02 -
- Cool the strawberry filling completely before spreading or it will melt the butter and make a mess
- Use unflavored dental floss or fishing line for the cleanest roll slices that don't squish
- The glaze must be warm but not hot when drizzling for that perfect pourable consistency
03 -
- Brush the rolled dough with a little melted butter before adding fillings to keep everything moist
- If your kitchen is cool, let dough rise in your oven with just the light on