Strawberry Cheesecake Cinnabon Rolls (Print Version)

Fluffy rolls swirled with cheesecake filling and fresh strawberries, topped with sweet strawberry glaze.

# What You Need:

→ Dough

01 - 3 ½ cups all-purpose flour
02 - ¼ cup granulated sugar
03 - 2 ¼ tsp instant yeast
04 - ½ tsp salt
05 - ¾ cup warm milk
06 - ¼ cup unsalted butter, melted
07 - 2 large eggs, room temperature

→ Cheesecake Filling

08 - 8 oz cream cheese, softened
09 - ⅓ cup granulated sugar
10 - 1 tsp vanilla extract

→ Strawberry Filling

11 - 1 ½ cups fresh strawberries, diced
12 - 2 tbsp granulated sugar
13 - 1 tbsp unsalted butter

→ Cinnamon Sugar

14 - ¼ cup brown sugar
15 - 1 tbsp ground cinnamon

→ Strawberry Glaze

16 - 1 cup powdered sugar
17 - 2 tbsp strawberry puree
18 - 1–2 tsp milk, as needed

# Directions:

01 - Combine flour, sugar, yeast, and salt in a large bowl. Mix in warm milk, melted butter, and eggs. Knead until a soft, elastic dough forms, about 8–10 minutes. Cover and let rise in a warm place until doubled, about 1 hour.
02 - Beat cream cheese, sugar, and vanilla in a bowl until smooth. Set aside.
03 - Cook diced strawberries, sugar, and butter in a saucepan over medium heat for 4–5 minutes until thickened and jammy. Let cool completely.
04 - Mix brown sugar and cinnamon in a small bowl until well combined.
05 - Roll the risen dough into a 16x12-inch rectangle. Spread the cheesecake filling evenly over the dough, then top with the strawberry filling. Sprinkle with cinnamon sugar mixture.
06 - Roll up the dough tightly from the long side. Slice into 12 even rolls and arrange in a greased 9x13-inch baking dish. Cover and let rise for 30–40 minutes.
07 - Preheat oven to 350°F. Bake rolls for 22–25 minutes, or until golden brown and cooked through.
08 - Whisk powdered sugar, strawberry puree, and enough milk in a small bowl until smooth and pourable.
09 - Drizzle the strawberry glaze generously over warm rolls before serving.

# Expert Tips:

01 -
  • The texture is absolute magic, fluffy and tender like a classic cinnamon roll but with pockets of creamy cheesecake that melt in your mouth
  • Fresh strawberries cut through all that richness, creating the perfect balance between sweet, tangy, and comforting
  • They look impressive coming out of the oven but the dough is surprisingly forgiving, making them perfect for weekend breakfast or special occasions
02 -
  • Completely cool your strawberry filling before spreading it on the dough, otherwise it will melt the cream cheese layer and create a messy swirl instead of distinct layers
  • Use unflavored dental floss to slice your rolls, sliding it underneath the dough log, crossing the ends over each other, and pulling firmly for perfectly clean cuts
  • Do not overbake these rolls, they continue cooking slightly in the pan after you remove them from the oven, and you want them to stay incredibly soft
03 -
  • If your kitchen runs cold, create a warm spot for rising by preheating your oven for just 1 minute, turning it off, and placing the dough inside with the door closed
  • Brush the baked rolls with a little melted butter right after they come out of the oven for an extra soft, glossy top

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