Strawberry Cheesecake Cinnabon Rolls Recipe is a delightful blend of sweet, creamy cheesecake and cinnamon-infused dough, perfect for brunch or a cozy dessert. This recipe promises to create warm, fluffy rolls topped with fresh strawberries that will have your family and friends raving. Let’s dive into the deliciousness!
Table of Contents
Table of Contents
Why You’ll Love Strawberry Cheesecake Cinnabon Rolls Recipe:
- Irresistible Flavor Combination: The pairing of rich cheesecake and sweet cinnamon fills these rolls with layers of flavor that hit all the right notes.
- Fresh Strawberries: The addition of fresh strawberries not only enhances the taste but also adds a pop of color that makes the rolls visually appealing.
- Easy to Make: This recipe breaks down the process into simple steps, making it perfect for beginner bakers looking to impress.
- Decadent Cream Cheese Icing: The creamy icing on top complements the rolls perfectly, providing that ultimate sweet touch that everyone loves.
- Versatile Serving Options: Whether it’s breakfast, dessert, or a snack, these rolls are perfect for any occasion.
Prep & Cook Time Breakdown
- Prep Time: 30 minutes
- Rise Time: 1.5 hours
- Cook Time: 25-30 minutes
- Total Time: Approximately 2.5 hours
What You Need For Strawberry Cheesecake Cinnabon Rolls Recipe
For the Dough:
The dough is the base of your rolls and needs to be soft, fluffy, and slightly sweet. For this, you’ll need:
- 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:
This will add the creamy, tangy element to your rolls, making them irresistibly indulgent:
- 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:
The classic cinnamon sugar filling gives these rolls that familiar Cinnabon flavor, but we’ll enhance it with the cheesecake filling and strawberries:
- 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:
Fresh strawberries add a burst of flavor and color to the rolls, creating a lovely contrast with the rich cheesecake filling:
- 1 cup (150g) fresh strawberries, hulled and sliced
- 1 tablespoon sugar (optional, for extra sweetness)
For the Cream Cheese Icing:
A creamy, tangy icing that complements the rich, sweet rolls:
- 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
Step-by-Step: How to Make Strawberry Cheesecake Cinnabon Rolls Recipe
Directions Made Simple
- Activate the Yeast
- In a small bowl, combine the lukewarm milk and the yeast. Stir to dissolve, then let it sit for 5-10 minutes until it becomes frothy. This indicates that the yeast is active and ready to use.
- Mix the Dough
- In a large mixing bowl, combine the flour, sugar, and salt. Create a well in the center and add the yeast mixture, the softened butter, egg, and vanilla extract. Mix until a dough starts to form. You can use a wooden spoon or your hands at this stage.
- Knead the Dough
- Once the dough comes together, transfer it to a lightly floured surface. Knead the dough for about 8-10 minutes, until it becomes smooth and elastic. If it’s too sticky, you can add a little more flour, but be careful not to add too much as you want a soft, tender dough.
- Let the Dough Rise
- Form the dough into a ball and place it in a lightly greased bowl. Cover it with a clean towel or plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Blend the Cream Cheese
- While the dough is rising, prepare the cheesecake filling. In a medium-sized bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy.
- Add the Other Ingredients
- Add the granulated sugar, vanilla extract, flour, and sour cream (or Greek yogurt). Beat everything together until fully combined and smooth. Set aside for assembly.
- Make the Cinnamon Sugar Mixture
- In a small bowl, mix the brown sugar, cinnamon, and salt. Set this aside, ready for the roll assembly.
- Prepare the Butter
- Soften the butter (you can microwave it for a few seconds or let it sit at room temperature) until it’s spreadable, but not melted.
- Roll Out the Dough
- After the dough has risen, punch it down gently to release any air bubbles. Turn the dough out onto a floured surface and roll it into a large rectangle, about 16 inches by 12 inches (40 cm x 30 cm).
- Spread the Butter
- Using a pastry brush or the back of a spoon, spread the softened butter evenly over the dough, leaving a small border around the edges.
- Add the Cheesecake Filling
- Spoon the cheesecake mixture over the buttered dough, spreading it out evenly with a spatula or the back of a spoon. Be careful not to go all the way to the edges to prevent it from spilling out during baking.
- Sprinkle the Cinnamon Sugar
- Evenly sprinkle the cinnamon-sugar mixture over the cheesecake layer.
- Roll Up the Dough
- Starting from the long edge, carefully roll the dough into a tight log. Once you have the full roll, pinch the seam to seal it.
- Cut the Rolls
- Use a sharp knife or dental floss to cut the dough into 12 equal rolls. Place the rolls in a greased 9×13-inch baking dish or a similar-sized dish, ensuring they’re close but not touching.
- Let the Rolls Rise
- Cover the rolls loosely with plastic wrap or a clean towel and let them rise for about 30-45 minutes, or until they’re puffed up and touching each other.
- Preheat the Oven
- Preheat your oven to 350°F (175°C) while the rolls are rising.
- Bake
- Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until they’re golden brown and cooked through. If they start to brown too quickly, cover them loosely with aluminum foil.
- Cool Slightly
- Remove the rolls from the oven and allow them to cool for about 10 minutes before adding the icing and strawberry topping.
- Mix the Icing
- In a medium-sized bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Gradually add the milk until you reach a smooth, spreadable consistency.
- Drizzle or Spread
- Once the rolls have cooled slightly, drizzle or spread the icing over the warm rolls. The warmth of the rolls will help the icing melt slightly, creating a luscious, creamy topping.
- Slice the Strawberries
- Slice the fresh strawberries thinly, then toss them with a tablespoon of sugar if you prefer them a little sweeter.
- Top the Rolls
- Gently arrange the sliced strawberries on top of the rolls. The sweetness of the strawberries balances the richness of the cheesecake and cinnamon filling, creating a perfect flavor combination.
Pro Tips to Perfect Strawberry Cheesecake Cinnabon Rolls Recipe
- Use Fresh Ingredients: Ensure that your ingredients, especially the strawberries and cream cheese, are fresh for the best taste and texture.
- Warm Environment for Rising: Find a warm, draft-free spot for the dough to rise, like near a warm oven or in a closed-off kitchen.
- Don’t Overmix the Dough: Mix just until combined to keep the rolls fluffy and soft.
- Check Oven Temperature: Every oven is different; use an oven thermometer to make sure your temperature is accurate for better baking results.
- Let the Rolls Cool: Allowing the rolls to cool for a few minutes before icing helps the icing stick better.
How to Serve Strawberry Cheesecake Cinnabon Rolls Recipe
- Serve warm for that irresistible gooey texture.
- Pair with a cup of coffee or tea for a delightful brunch treat.
- Add a dollop of whipped cream for an extra sweet touch.
- Garnish with mint leaves for a refreshing twist.
- Serve alongside a scoop of vanilla ice cream for a decadent dessert option.
Storing Your Strawberry Cheesecake Cinnabon Rolls Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: For longer storage, freeze the unbaked rolls. Just thaw and let rise before baking.
- Icing Storage: Store any leftover icing separately in the refrigerator, then re-use it when serving.
- Reheat: Warm rolls up in the microwave for 10-15 seconds for a fresh-out-of-the-oven taste.
- Avoid Staleness: Keep them away from direct sunlight and heat sources to maintain freshness.
Keys to Recipe Success
- Measure Accurately: Use measuring cups and spoons for the best consistency and texture.
- Watch Rising Time: Don’t rush the dough rise; it’s essential for fluffy rolls.
- Soft Butter: Use softened butter for easy spreading without tearing the dough.
- Use Dental Floss: For cutting the rolls, dental floss is a great tool that prevents squishing them compared to knives.
Flavor Twist Ideas
- Berry Blend: Use a mix of berries like raspberries and blueberries for a colorful twist.
- Nutty Addition: Add finely chopped nuts for an extra crunch.
- Nutella Swirl: Incorporate a layer of Nutella beneath the cheesecake filling for rich chocolate flavor.
- Coconut Cream: Substitute coconut cream for some of the cream cheese for a tropical taste.
Strawberry Cheesecake Cinnabon Rolls Recipe FAQ Guide
- Can I make this recipe vegan?
- Yes, you can use plant-based milk, vegan butter, and a flax egg as substitutes.
- How do I ensure my rolls are fluffy?
- Allow the dough enough time to rise properly and avoid over-kneading.
- Can I add other fruits?
- Absolutely! Peaches or diced apples could be great alternatives.
- What if my dough doesn’t rise?
- Check the yeast’s expiration date; if it’s too old, it may not activate properly.
Closing Remarks
Making Strawberry Cheesecake Cinnabon Rolls is not only a treat for your taste buds but also a fun way to spend time in the kitchen. With a few simple steps and fresh ingredients, you can whip up a batch that’s perfect for any occasion. Enjoy sharing these delicious rolls with your loved ones, and don’t be surprised when they ask for seconds!
Strawberry Cheesecake Cinnabon Rolls
A delightful blend of sweet cheesecake and cinnamon-infused dough, perfect for brunch or dessert, topped with fresh strawberries.
Ingredients
For the Dough
- 2 cups 2 cups (240g) all-purpose flour
- 1/2 cup 1/2 cup (120ml) whole milk, lukewarm
- 2 1/4 teaspoons 2 1/4 teaspoons (7g) active dry yeast
- 1/4 cup 1/4 cup (50g) granulated sugar
- 1/4 cup 1/4 cup (60g) unsalted butter, softened
- 1 large 1 large egg
- 1/2 teaspoon 1/2 teaspoon vanilla extract
- 1/2 teaspoon 1/2 teaspoon salt
For the Cheesecake Filling
- 8 oz 8 oz (225g) cream cheese, softened
- 1/4 cup 1/4 cup (50g) granulated sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 1 tablespoon 1 tablespoon all-purpose flour
- 1/2 cup 1/2 cup (120ml) sour cream or Greek yogurt
For the Cinnamon Sugar Filling
- 1/2 cup 1/2 cup (100g) packed brown sugar
- 2 tablespoons 2 tablespoons ground cinnamon
- 1/4 teaspoon 1/4 teaspoon salt
- 1/4 cup 1/4 cup (60g) unsalted butter, softened
For the Strawberry Topping
- 1 cup 1 cup (150g) fresh strawberries, hulled and sliced
- 1 tablespoon 1 tablespoon sugar (optional, for extra sweetness)
For the Cream Cheese Icing
- 4 oz 4 oz (115g) cream cheese, softened
- 1/2 cup 1/2 cup (60g) powdered sugar
- 1/4 teaspoon 1/4 teaspoon vanilla extract
- 1-2 tablespoons 1-2 tablespoons whole milk, as needed for consistency
- pinch Pinch of salt
Instructions
Dough Preparation
- In a small bowl, combine lukewarm milk and yeast. Stir to dissolve, then let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine flour, sugar, and salt. Create a well in the center and add the yeast mixture, softened butter, egg, and vanilla extract. Mix until a dough forms.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Form the dough into a ball, place it in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, until doubled in size.
Filling Preparation
- In a medium bowl, beat softened cream cheese until smooth. Add sugar, vanilla extract, flour, and sour cream (or yogurt) and mix until smooth.
- In a small bowl, mix brown sugar, cinnamon, and salt.
- Soften butter until spreadable.
Roll Assembly
- After dough has risen, punch it down and roll it out into a rectangle (16″ x 12″).
- Spread softened butter over the dough, leaving a small border.
- Spread the cheesecake filling evenly over the dough.
- Sprinkle the cinnamon-sugar mixture over the cheesecake filling.
- Roll the dough tightly from the long edge, pinch the seam to seal, and cut into 12 equal rolls.
- Place rolls in a greased baking dish, cover loosely, and let rise for 30-45 minutes.
Baking
- Preheat oven to 350°F (175°C).
- Bake rolls for 25-30 minutes or until golden brown.
- Cool for 10 minutes before icing.
Icing & Topping
- In a bowl, mix cream cheese, powdered sugar, vanilla extract, and salt. Gradually add milk to desired consistency.
- Spread or drizzle icing over warm rolls.
- Arrange sliced strawberries on top.
Notes
Use fresh ingredients for the best flavor. Find a warm spot for dough to rise. Avoid overmixing to keep the rolls fluffy.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 12g
Tried this recipe?Let us know how it was!
