Description
Delight in the perfect fusion of creamy cheesecake, fresh strawberries, and soft cinnamon rolls with this Strawberry Cheesecake Cinnamon Rolls recipe. These sweet, fluffy rolls are filled with a luscious strawberry cheesecake mixture, baked golden, and glazed with a smooth vanilla icing for a delectable breakfast or dessert treat.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1 teaspoon salt
- 1 cup whole milk, warm
- 1/4 cup unsalted butter, melted
- 2 large eggs
Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Garnish (Optional)
- Additional diced strawberries
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of flour, granulated sugar, instant yeast, and salt thoroughly.
- Combine Wet Ingredients: In a separate bowl, whisk together warm milk, melted butter, and eggs until well blended. Pour this mixture into the dry ingredients and stir until just combined.
- Form Dough: Gradually add the remaining flour, half a cup at a time, mixing until a soft dough forms. Transfer to a floured surface and knead for 5-7 minutes until the dough feels smooth and elastic.
- First Rise: Place kneaded dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Prepare Filling: Beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Gently fold in the diced strawberries, being careful not to crush them.
- Preheat Oven & Roll Dough: After the dough has risen, preheat your oven to 350°F (175°C). Punch down the dough and roll it out on a floured surface into a 12×18 inch rectangle.
- Spread Filling & Roll: Spread the cheesecake strawberry filling evenly over the dough, leaving a small border around the edges. Roll the dough tightly from the long side and pinch the seam to seal.
- Cut Rolls: Slice the rolled dough into 12 equal pieces using a knife or pizza cutter. Arrange the rolls in a greased 9×13 inch baking dish or on a parchment-lined baking sheet.
- Second Rise: Cover the rolls with a cloth and allow them to rise for an additional 30 minutes until puffy.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the rolls turn golden brown all over.
- Prepare Glaze: While the rolls bake, whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth. Adjust the consistency by adding more milk or powdered sugar if needed.
- Finish & Serve: Let the rolls cool slightly before drizzling the glaze over the top. Garnish with extra diced strawberries if desired and serve warm or at room temperature.
Notes
- Use room temperature ingredients for better dough texture.
- Make sure the milk is warm, not hot, to activate the yeast properly.
- Handle the strawberries gently in the filling to maintain pieces and avoid excess moisture.
- For a dairy-free version, substitute cream cheese and milk with vegan alternatives.
- Rolls are best enjoyed fresh but can be refrigerated and reheated gently before serving.
- Adjust glaze thickness to preference, thicker glaze for sweeter rolls or thinner for light coating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: strawberry cinnamon rolls, cheesecake rolls, breakfast pastries, sweet rolls, strawberry desserts
