Strawberry Cheesecake Cinnabon Rolls (Print Layout)
Fluffy rolls layered with cheesecake, strawberries, and vanilla glaze for the ultimate sweet treat.
# 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
# Directions:
01 - Whisk together warm milk, water, melted butter, sugar, and yeast in a large bowl. Let mixture sit for 5 minutes until foamy and activated.
02 - Add eggs and salt to yeast mixture. Gradually incorporate flour, mixing until combined. Knead dough by hand or with mixer for 8 minutes until smooth and elastic.
03 - Cover dough with plastic wrap or towel. Place in warm, draft-free area for 1 hour until doubled in size.
04 - Beat cream cheese, sugar, and vanilla extract together until smooth and creamy. Set aside for assembly.
05 - Combine diced strawberries, sugar, cornstarch, and lemon juice in saucepan. Simmer over medium heat for 3–5 minutes, stirring constantly until thickened. Allow to cool completely.
06 - Mix brown sugar and cinnamon in small bowl until evenly combined.
07 - Punch down risen dough and roll out on floured surface into 16x12-inch rectangle. Spread cheesecake filling evenly over surface, top with cooled strawberry mixture, then sprinkle cinnamon sugar.
08 - Roll dough tightly from long edge into log. Slice into 12 equal pieces using sharp knife or dough cutter.
09 - Arrange rolls in greased 9x13-inch baking dish. Cover and let rise for 30–45 minutes until puffy.
10 - Preheat oven to 350°F. Bake rolls for 25–28 minutes until golden brown and fully cooked through.
11 - Whisk powdered sugar, cream cheese, milk, and vanilla until smooth and pourable.
12 - Drizzle warm rolls generously with vanilla glaze. Serve immediately while warm.
# Expert Suggestions:
01 -
- The dough is impossibly fluffy and forgiving, even if you are new to yeast baking
- That moment when the cheesecake filling melts into the warm strawberry layers is pure magic
- These rolls freeze beautifully before baking, so you can wake up to fresh homemade treats
02 -
- The strawberry filling must be completely cold before spreading or it will melt the butter in your dough
- Use unflavored dental floss or a sharp knife to slice rolls without squishing them
- These are best eaten the same day but the dough can be frozen before the second rise
03 -
- Use room temperature ingredients so the dough rises evenly without any resistance
- Do not overfill the rolls or the filling will spill out during baking