Strawberry Cheesecake Cinnabon Rolls (Printable Version)
Fluffy rolls filled with creamy cheesecake, sweet strawberries, and cinnamon sugar, topped with vanilla glaze.
# What You 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
# How-To:
01 - Whisk warm milk, water, melted butter, sugar, and yeast in a large bowl. Let sit 5 minutes until foamy. Add eggs and salt, then gradually mix in flour. Knead 8 minutes until smooth dough forms. Cover and let rise in a warm place for 1 hour until doubled in size.
02 - Beat cream cheese, sugar, and vanilla extract until creamy and smooth. Set aside for assembly.
03 - Combine strawberries, sugar, cornstarch, and lemon juice in a saucepan. Simmer over medium heat for 3-5 minutes, stirring constantly, until thickened. Remove from heat and cool completely.
04 - Combine brown sugar and cinnamon in a small bowl until well blended.
05 - Punch down risen dough and roll out on a floured surface into a 16x12-inch rectangle. Spread cheesecake filling evenly over dough, layer with cooled strawberry mixture, then sprinkle cinnamon sugar on top.
06 - Tightly roll dough from the long edge into a log. Slice into 12 equal rolls. Arrange in a greased 9x13-inch baking dish. Cover and let rise for 30-45 minutes until puffy.
07 - Preheat oven to 350°F. Bake rolls for 25-28 minutes until golden brown and cooked through. The center should be set when tested.
08 - Whisk together powdered sugar, cream cheese, milk, and vanilla extract until smooth and drizzle consistency.
09 - Drizzle warm rolls generously with vanilla glaze. Serve immediately while still warm for best texture.
# Expert Tips:
01 -
- The cheesecake layer keeps these rolls incredibly moist even after reheating the next day
- Fresh strawberries cut through the richness creating a perfect balance of sweet and tangy
- That moment when you pull them apart and see all three layers swirled together is absolute kitchen magic
02 -
- Hot strawberry filling is the enemy here and will make your dough layers turn into a gummy mess
- Letting the dough rise in a slightly warm oven with just the light on is my secret for perfectly consistent results
- Using unflavored dental floss to slice rolls gives you cleaner cuts than a knife and will not squish your beautiful spiral
03 -
- Sprinkle chopped freeze dried strawberries over the glaze for an extra concentrated strawberry flavor punch
- Place a baking sheet on the rack below your rolls to catch any sugary overflow before it burns on the bottom of your oven