Strawberry Cheesecake Cinnabon Rolls
Indulge in soft and creamy Strawberry Cheesecake Cinnabon Rolls, perfect for weekend brunch, combining the comforts of classic cinnamon rolls with a tangy cheesecake layer and fresh strawberries on top.
Ingredients
For the dough
- 2 cups all-purpose flour (240 g)
- 1/2 cup whole milk, lukewarm (120 ml, about 105–115°F / 40–46°C)
- 2 1/4 teaspoons active dry yeast (7 g)
- 1/4 cup granulated sugar (50 g)
- 1/4 cup unsalted butter, softened (60 g)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
For the cheesecake filling
- 8 oz cream cheese, softened (225 g)
- 1/4 cup granulated sugar (50 g)
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/2 cup sour cream or Greek yogurt (120 ml)
For the cinnamon-sugar filling
- 1/2 cup packed brown sugar (100 g)
- 2 tablespoons ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened (60 g)
For the strawberry topping
- 1 cup fresh strawberries, hulled and sliced (150 g)
- 1 tablespoon sugar (optional)
For the cream cheese icing
- 4 oz cream cheese, softened (115 g)
- 1/2 cup powdered sugar (60 g)
- 1/4 teaspoon vanilla extract
- 1–2 tablespoons whole milk as needed
- Pinch salt
Instructions
Preparation
- Activate the yeast by combining lukewarm milk and yeast in a small bowl. Stir and let sit for 5–10 minutes until frothy.
- In a large bowl, whisk flour, sugar, and salt. Make a well and add the yeast mixture, softened butter, egg, and vanilla. Stir until a rough dough forms.
- Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, adding tiny flour dustings if the dough is sticky.
- Shape the dough into a ball and place in a lightly greased bowl, cover, and let rise in a warm spot for 1–1.5 hours until doubled.
- Meanwhile, beat softened cream cheese until smooth. Add sugar, vanilla, flour, and sour cream, and beat until fully combined and creamy. Set aside.
- Mix together brown sugar, cinnamon, and salt in a small bowl for the cinnamon sugar.
- Ensure the softened butter is spreadable but not melted.
Assembly
- Punch down the dough and roll it out on a floured surface into a rectangle approximately 16 x 12 inches (40 x 30 cm).
- Spread softened butter evenly over the dough, leaving a 1/2-inch border.
- Spoon the cheesecake mixture over the butter and smooth it out, again leaving the border.
- Sprinkle the cinnamon sugar evenly over the cheesecake layer.
- Starting from the long edge, roll the dough into a tight log and pinch the seam to seal.
- Using a sharp knife or dental floss, cut the log into 12 equal rolls and place in a greased 9x13-inch baking dish, arranging them close together.
- Cover loosely and let rise for 30–45 minutes until puffed and touching each other. Preheat the oven to 350°F (175°C) while the rolls rise.
Baking
- Bake in the preheated oven for 25–30 minutes until golden and cooked through. Tent with foil if they start to brown too fast.
- Once out of the oven, allow to cool for 8–10 minutes.
Icing and Topping
- Beat together the softened cream cheese, powdered sugar, vanilla, and salt. Gradually add milk until the mixture is spreadable.
- Spread or drizzle the icing over the warm rolls. Toss the sliced strawberries with 1 tbsp sugar, if desired, then arrange them on top.
Notes
For a lighter option, consider using low-fat Greek yogurt in the cheesecake layer. For dairy-free alternatives, swap cream cheese and butter with plant-based versions and use non-dairy milk. Adjust sweetener if plant-based replacements are sweeter.