Strawberry Cheesecake Cinnabon Rolls (Printable Version)
Fluffy rolls filled with creamy cheesecake, sweet strawberries, and cinnamon, topped with vanilla glaze.
# 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
# Directions:
01 - Whisk together warm milk, water, melted butter, sugar, and yeast in a large bowl. Let mixture sit for 5 minutes until foamy and activated.
02 - Add eggs and salt to yeast mixture, then gradually incorporate flour. Knead dough by hand or mixer for 8 minutes until smooth and elastic. Cover and let rise in a warm location for 1 hour until doubled in size.
03 - Beat cream cheese, granulated sugar, and vanilla extract until completely smooth and creamy. Set aside at room temperature for easy spreading.
04 - Combine diced strawberries, sugar, cornstarch, and lemon juice in a saucepan. Simmer over medium heat for 3–5 minutes, stirring constantly until mixture thickens. Remove from heat and allow to cool completely.
05 - Combine light brown sugar and ground cinnamon in a small bowl until evenly blended.
06 - Punch down risen dough and roll out on a floured surface into a 16x12-inch rectangle. Spread cheesecake filling evenly over dough surface, layer with cooled strawberry mixture, then sprinkle cinnamon sugar on top.
07 - Tightly roll dough from the long edge into a log. Slice into 12 equal rolls and place in a greased 9x13-inch baking dish. Cover and let rise for 30–45 minutes until puffy.
08 - Preheat oven to 350°F. Bake rolls for 25–28 minutes until golden brown and fully cooked through the center.
09 - Whisk together powdered sugar, softened cream cheese, milk, and vanilla extract until smooth and pourable.
10 - Drizzle warm rolls generously with vanilla glaze. Serve immediately while rolls are still warm.
# Expert Tips:
01 -
- The combination of tangy cheesecake and sweet strawberries creates an incredibly balanced flavor profile that keeps everyone coming back for seconds
- These rolls freeze beautifully before baking so you can have fresh-from-the-oven treats on busy weekday mornings
02 -
- The strawberry filling must be completely cooled before spreading or it will melt the butter in your dough and create a soggy mess
- Use dental floss or unflavored thread to slice the rolls for perfectly clean cuts without squishing the dough
03 -
- Room temperature ingredients incorporate more easily into the dough and filling so plan ahead and set everything out about an hour before starting
- A light dusting of flour on your hands and work surface prevents sticking without adding too much extra flour to the dough