Why You’ll Love Strawberry Cheesecake Cinnabon Rolls Recipe
Imagine the soft, pillowy texture of a cinnamon roll combined with the rich and creamy flavors of cheesecake and strawberries. These Strawberry Cheesecake Cinnabon Rolls take everything you love about cinnamon rolls and elevate it with a decadent cheesecake filling and a fresh strawberry topping. The layers of sweetness, tanginess, and creaminess make each bite absolutely delightful. Whether you’re hosting a brunch, celebrating a special occasion, or simply indulging in a sweet treat, these rolls are the perfect way to satisfy your cravings.
Ingredients
For the dough:
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2 ¼ teaspoons active dry yeast
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1 cup warm milk (about 110°F)
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¼ cup granulated sugar
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1/2 cup unsalted butter, melted
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1 teaspoon vanilla extract
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3 cups all-purpose flour
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1 teaspoon salt
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2 large eggs
For the cheesecake filling:
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8 oz cream cheese, softened
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1/4 cup granulated sugar
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1 teaspoon vanilla extract
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1 tablespoon all-purpose flour
For the strawberry glaze:
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½ cup fresh strawberries, pureed
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1 cup powdered sugar
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1 teaspoon lemon juice
For the cream cheese frosting:
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4 oz cream cheese, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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2 tablespoons milk
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the dough:
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In a small bowl, combine the warm milk, sugar, and yeast. Stir and let it sit for 5-10 minutes until the yeast becomes foamy.
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In a large bowl, mix the flour and salt. Add the yeast mixture, melted butter, and eggs. Stir until the dough comes together, then knead it on a floured surface for about 5 minutes, or until smooth and elastic.
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Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
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Prepare the cheesecake filling:
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In a medium bowl, beat the cream cheese, sugar, vanilla extract, and flour until smooth and creamy.
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Shape the rolls:
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Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Once the dough has risen, punch it down and roll it out into a rectangle about 1/4 inch thick. Spread the cheesecake filling evenly over the dough, leaving a small border around the edges.
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Roll the dough tightly into a log and cut it into 12 equal slices. Arrange the rolls in the prepared baking dish.
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Cover the dish with a cloth and let the rolls rise for an additional 30 minutes, until puffy.
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Bake the rolls:
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Bake the rolls in the preheated oven for 25-30 minutes, or until they are golden brown and fully cooked through.
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Make the strawberry glaze:
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While the rolls are baking, combine the pureed strawberries, powdered sugar, and lemon juice in a small bowl. Stir until smooth and set aside.
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Make the cream cheese frosting:
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In a medium bowl, beat the cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy.
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Assemble the rolls:
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Once the rolls are done baking, remove them from the oven and let them cool for about 10 minutes.
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Drizzle the strawberry glaze over the rolls, followed by the cream cheese frosting.
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Serve:
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Serve warm and enjoy the delightful combination of cheesecake, strawberries, and soft, gooey cinnamon rolls.
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Servings and Timing
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Prep Time: 30 minutes (plus rising time)
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Cooking Time: 25-30 minutes
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Total Time: 2 hours (including rising time)
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Servings: 12 rolls
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Calories per Serving: 400 kcal
Variations
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Add fruit filling: In addition to the strawberry glaze, you can add fresh or macerated strawberries inside the rolls along with the cheesecake filling for extra fruitiness.
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Make it a layered dessert: Layer the rolls with some strawberry jam or preserve inside before rolling them up for even more strawberry flavor.
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Use different berries: Swap out the strawberries for raspberries, blueberries, or blackberries to create a different flavor profile.
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Gluten-free version: Use a gluten-free flour blend in place of regular all-purpose flour for a gluten-free version of these rolls.
Storage/Reheating
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Storage: Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
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Reheating: To reheat, place the rolls in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for 10-12 minutes.
FAQs
1. Can I use frozen dough for this recipe?
Yes, you can use store-bought frozen dough, but you will need to allow it to thaw and rise before adding the cheesecake filling and continuing with the recipe.
2. How can I make the strawberry glaze thicker?
If you prefer a thicker glaze, you can reduce the amount of lemon juice or add more powdered sugar until you reach the desired consistency.
3. Can I make these rolls ahead of time?
Yes, you can prepare the rolls the night before. After shaping the rolls and placing them in the baking dish, cover them tightly with plastic wrap and refrigerate overnight. The next morning, let them come to room temperature for 30 minutes, then bake as directed.
4. Can I use a different frosting?
If you don’t want to use cream cheese frosting, you can try a simple vanilla glaze or whipped cream as an alternative.
5. Can I make these rolls without the strawberry glaze?
Yes, you can omit the strawberry glaze if you prefer just the cream cheese frosting, or drizzle with chocolate or caramel sauce instead.
6. Can I use canned strawberry filling instead of fresh strawberries?
Yes, you can use canned strawberry filling or preserves if you prefer, but fresh strawberries will give a brighter and fresher flavor.
7. Can I freeze these rolls?
Yes, you can freeze the baked rolls for up to 1 month. Wrap them tightly in plastic wrap and foil before freezing. To reheat, let them thaw overnight in the fridge and warm them in the oven or microwave.
8. How can I make the rolls less sweet?
To reduce the sweetness, cut down on the sugar in both the filling and the glaze. You can also use less frosting if you prefer a less sweet treat.
9. Can I add more flavors to the cheesecake filling?
Yes, you can enhance the cheesecake filling by adding lemon zest, vanilla bean paste, or even a bit of almond extract for a different twist.
10. Can I use a different type of cheese for the frosting?
While cream cheese is best for frosting, you can experiment with mascarpone or ricotta for a slightly different texture and flavor, though it may alter the overall taste of the frosting.
Conclusion
Strawberry Cheesecake Cinnabon Rolls are a deliciously indulgent treat that combines the rich flavors of cheesecake, fresh strawberries, and soft, gooey cinnamon rolls. The creamy filling, tangy strawberry glaze, and smooth cream cheese frosting make these rolls an irresistible choice for any occasion. Whether for a weekend brunch, a holiday breakfast, or a sweet dessert, these rolls are sure to impress. Try them today and treat yourself to a bite of heaven!
Strawberry Cheesecake Cinnabon Rolls
A sweet twist on the classic cinnamon roll—these soft, pillowy rolls are filled with a creamy cheesecake filling, topped with strawberry glaze, and baked to perfection. A decadent dessert or breakfast treat that’s sure to impress!
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 rolls
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Dough:
- 1 cup warm milk (110°F)
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
- 1 egg
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 2 tablespoons all-purpose flour
- For the Cinnamon Filling:
- ½ cup softened butter
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- For the Strawberry Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh strawberry puree (or strawberry jam)
- 1 tablespoon milk (more as needed for desired consistency)
- ½ teaspoon vanilla extract
Instructions
- Make the Dough:
- In a large mixing bowl, combine warm milk, sugar, and yeast. Let it sit for about 5 minutes until the yeast becomes foamy.
- Add the melted butter, vanilla extract, and egg to the yeast mixture. Stir in the flour and salt gradually, mixing until the dough begins to come together.
- Knead the dough for about 5-7 minutes until it is smooth and elastic. Place it in a lightly greased bowl, cover with a clean kitchen towel, and let it rise for 1-1.5 hours, or until it doubles in size.
- Prepare the Cheesecake Filling:
- In a medium bowl, beat the softened cream cheese, sugar, vanilla extract, sour cream, and flour until smooth and creamy. Set aside.
- Prepare the Cinnamon Filling:
- In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth and combined.
- Assemble the Rolls:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 16×12 inches.
- Spread the cheesecake filling evenly over the dough, leaving a small border around the edges. Then, spread the cinnamon filling over the cheesecake layer.
- Starting from the long edge of the dough, tightly roll it up into a log. Slice the roll into 12 equal pieces.
- Arrange the rolls in the prepared baking dish, leaving a little space between each roll. Cover with a kitchen towel and let them rise for another 30 minutes.
- Bake the Rolls:
- Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until they are golden brown and cooked through.
- Make the Strawberry Glaze:
- While the rolls are baking, whisk together powdered sugar, strawberry puree, milk, and vanilla extract in a bowl until smooth. If the glaze is too thick, add more milk until it reaches a pourable consistency.
- Drizzle and Serve:
- Once the rolls are done baking, remove them from the oven and allow them to cool slightly. Drizzle the strawberry glaze over the warm rolls and serve!
Notes
- You can use strawberry jam if you don’t have fresh strawberries for the glaze.
- For an extra touch, top the rolls with fresh chopped strawberries before serving.
- These rolls can be prepared ahead of time. After assembling, cover and refrigerate overnight, then bake the next morning.
