Why Make This Recipe
Easy Strawberry Cheesecake Cinnabon Rolls combine two beloved treats: classic cinnamon rolls and delicious strawberry cheesecake. This recipe brings sweet strawberries and creamy cheesecake together in an irresistible combination. Perfect for breakfast or dessert, these rolls are sure to impress family and friends with their flavor and beautiful presentation.
How to Make Easy Strawberry Cheesecake Cinnabon Rolls
Ingredients:
- 1 cup warm milk (105-115°F / 40-46°C)
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar, plus 1 teaspoon
- 1 large egg, room temperature
- ¼ cup unsalted butter, melted & cooled
- ½ teaspoon salt
- 3 ½ – 4 cups all-purpose flour, divided
- 2 cups fresh strawberries, hulled & finely diced
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- ¼ teaspoon vanilla extract
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or heavy cream (as needed)
Directions:
- In a large bowl, combine warm milk, 1 teaspoon sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
- Add the remaining ¼ cup sugar, egg, melted butter, and salt. Whisk until well combined.
- Gradually add 3 ½ cups of flour, mixing until shaggy. Knead for 8-10 minutes until smooth. Add more flour if needed.
- Lightly grease a large bowl, transfer the dough, and let it rise for 1 to 1 ½ hours until doubled in size.
- Punch down the risen dough.
- In a saucepan, combine strawberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat until thickened, about 5-7 minutes. Cool completely.
- Roll the dough into a 12×18 inch rectangle. Spread the cooled strawberry filling, leaving a border. Roll tightly and slice.
- Arrange the rolls in a greased baking pan, cover, and let rise for 30-45 minutes.
- Preheat the oven to 375°F. Bake for 20-25 minutes until golden brown.
- Cool the rolls in the pan while preparing the frosting.
- In a bowl, cream cream cheese and butter until smooth. Gradually add powdered sugar and mix. Add vanilla and milk until the desired consistency is reached.
- Spread frosting over warm rolls. Serve immediately or store leftovers.
How to Serve Easy Strawberry Cheesecake Cinnabon Rolls
These rolls are best served warm, straight from the oven, topped with rich cream cheese frosting. Pair them with a cup of coffee or tea for a delightful breakfast or dessert treat. You can also add fresh strawberries on the side for an extra fruity touch.
How to Store Easy Strawberry Cheesecake Cinnabon Rolls
To store your cinnamon rolls, keep them in an airtight container at room temperature for up to 2 days. You can also refrigerate them for about a week. For longer storage, consider freezing the rolls. Wrap each roll in plastic wrap and place them in a freezer-safe bag. They can last up to 3 months in the freezer.
Tips to Make Easy Strawberry Cheesecake Cinnabon Rolls
- Make sure your milk is warm, but not too hot, to activate the yeast without killing it.
- Knead the dough well to develop gluten, giving it the right texture.
- If the rolls are doughy inside after baking, reduce the oven temperature slightly and bake a bit longer.
- Feel free to adjust the sweetness of the frosting by adding more or less powdered sugar.
Variation
For a different flavor, you can use blueberries or raspberries instead of strawberries. You can also add a sprinkle of cinnamon to the filling for an extra layer of flavor.
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Just thaw them and drain any excess liquid before using.
2. How do I know when the rolls are fully baked?
The rolls should be golden brown on top. You can also check the internal temperature with a thermometer; they should be around 190°F to 200°F.
3. Can I prepare the dough in advance?
Yes! You can prepare the dough the night before, let it rise in the fridge overnight, and shape it in the morning.
Easy Strawberry Cheesecake Cinnabon Rolls
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Deliciously soft and sweet cinnamon rolls filled with strawberry cheesecake, perfect for breakfast or dessert.
Ingredients
- 1 cup warm milk (105-115°F / 40-46°C)
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar, plus 1 teaspoon
- 1 large egg, room temperature
- ¼ cup unsalted butter, melted & cooled
- ½ teaspoon salt
- 3 ½ – 4 cups all-purpose flour, divided
- 2 cups fresh strawberries, hulled & finely diced
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- ¼ teaspoon vanilla extract
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or heavy cream (as needed)
Instructions
- In a large bowl, combine warm milk, 1 teaspoon sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
- Add the remaining ¼ cup sugar, egg, melted butter, and salt. Whisk until well combined.
- Gradually add 3 ½ cups of flour, mixing until shaggy. Knead for 8-10 minutes until smooth. Add more flour if needed.
- Lightly grease a large bowl, transfer the dough, and let it rise for 1 to 1 ½ hours until doubled in size.
- Punch down the risen dough.
- In a saucepan, combine strawberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat until thickened, about 5-7 minutes. Cool completely.
- Roll the dough into a 12×18 inch rectangle. Spread the cooled strawberry filling, leaving a border. Roll tightly and slice.
- Arrange the rolls in a greased baking pan, cover, and let rise for 30-45 minutes.
- Preheat the oven to 375°F. Bake for 20-25 minutes until golden brown.
- Cool the rolls in the pan while preparing the frosting.
- In a bowl, cream cream cheese and butter until smooth. Gradually add powdered sugar and mix. Add vanilla and milk until the desired consistency is reached.
- Spread frosting over warm rolls. Serve immediately or store leftovers.
Notes
Best served warm, topped with rich cream cheese frosting. Can store in an airtight container for up to 2 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American