Description

Strawberry Cheesecake Cinnabon Rolls combine the rich, creamy flavors of cheesecake, the buttery sweetness of cinnamon rolls, and the fresh tanginess of strawberries for an indulgent dessert or breakfast option.

Ingredients

For the Dough:

2 cups (240g) all-purpose flour

1/2 cup (120ml) whole milk, lukewarm

2 1/4 teaspoons (7g) active dry yeast

1/4 cup (50g) granulated sugar

1/4 cup (60g) unsalted butter, softened

1 large egg

1/2 teaspoon vanilla extract

1/2 teaspoon salt

For the Cheesecake Filling:

8 oz (225g) cream cheese, softened

1/4 cup (50g) granulated sugar

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

1/2 cup (120ml) sour cream or Greek yogurt

For the Cinnamon Sugar Filling:

1/2 cup (100g) packed brown sugar

2 tablespoons ground cinnamon

1/4 teaspoon salt

1/4 cup (60g) unsalted butter, softened

For the Strawberry Topping:

1 cup (150g) fresh strawberries, hulled and sliced

1 tablespoon sugar (optional, for extra sweetness)

For the Cream Cheese Icing:

4 oz (115g) cream cheese, softened

1/2 cup (60g) powdered sugar

1/4 teaspoon vanilla extract

1-2 tablespoons whole milk, as needed for consistency

Pinch of salt

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Instructions

Activate the yeast by combining lukewarm milk and yeast in a small bowl. Let sit for 5–10 minutes until frothy.
Mix dough ingredients in a large bowl, form into a ball, and knead on a floured surface for 8–10 minutes. Let rise for 1–1.5 hours until doubled in size.
Prepare the cheesecake filling by beating softened cream cheese, sugar, vanilla extract, flour, and sour cream/Greek yogurt until smooth.
Mix the cinnamon sugar filling: combine brown sugar, cinnamon, and salt. Set butter aside for spreading.
After the dough rises, roll it into a large 16x12-inch rectangle. Spread softened butter, then layer with cheesecake filling, followed by cinnamon sugar mixture.
Carefully roll the dough into a log, seal the edges, and cut into 12 equal rolls. Place in a greased 9x13-inch baking dish. Let rise for 30–45 minutes.
Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes until golden brown. Cool for 10 minutes.
Prepare cream cheese icing by mixing cream cheese, powdered sugar, vanilla, and salt. Gradually add milk for a spreadable consistency. Drizzle over cooled rolls.
Slice fresh strawberries, optionally increasing sweetness with a tablespoon of sugar. Arrange on top of iced rolls before serving.

Notes

Ensure the milk is lukewarm for activating the yeast—too hot or cold will inhibit activation.
Don’t overheat the rolls in the oven; covering with foil prevents over-browning.
Strawberries can be replaced with other fresh fruits if desired.
Leftovers can be stored in an airtight container and gently reheated.

Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Category: Dessert/Breakfast
Method: Baking
Cuisine: American