Description
Indulge in these decadent Strawberry Cheesecake Cinnabon Rolls featuring a soft, fluffy dough filled with a luscious strawberry cheesecake mixture, topped with a creamy cream cheese frosting and garnished with fresh strawberries and graham cracker crumbs. Perfect for a special breakfast or dessert, these rolls combine classic cinnamon roll technique with the fresh flavors of strawberry and cheesecake in a delightful twist.
Ingredients
Scale
Dough
- 3 cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 package (2 ¼ teaspoons) active dry yeast
- 1 cup milk, warmed to 110-115°F
- ¼ cup unsalted butter, melted
- 1 large egg
Filling
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1 cup strawberry jam (good quality, seedless preferred)
- ½ cup finely diced fresh strawberries
Frosting
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Toppings (Optional)
- Fresh strawberries, sliced
- Graham cracker crumbs
Instructions
- Activate the Yeast: In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy, indicating the yeast is active and ready for use. If it doesn’t foam, use fresh yeast to ensure proper rising.
- Combine Wet and Dry Ingredients: Add melted butter and egg to the yeast mixture and whisk until smooth. In a separate bowl, mix together the flour and salt.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or using a stand mixer with a dough hook until a shaggy dough forms.
- Knead the Dough: Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, use the dough hook on a mixer. The dough should be slightly tacky but not sticky; add flour sparingly if needed.
- First Rise: Place the dough in a lightly oiled bowl, coat all sides, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled in size, ensuring light and fluffy rolls.
- Cream the Butter and Cream Cheese (Filling): Beat softened cream cheese and butter together with an electric mixer until smooth and creamy to create a lump-free filling base.
- Add Powdered Sugar and Vanilla (Filling): Gradually incorporate powdered sugar on low speed, then beat in vanilla extract until fully combined and smooth.
- Incorporate Strawberry Jam and Fresh Strawberries (Filling): Gently fold in strawberry jam and diced fresh strawberries, taking care not to overmix to avoid runny filling.
- Roll Out the Dough: After the dough has doubled, punch it down and roll on a floured surface into a 12×18 inch rectangle.
- Spread the Filling: Evenly spread the strawberry cheesecake filling over dough, leaving a small border on one long side to help seal the rolls.
- Roll Up the Dough: Starting from the long edge opposite the border, roll tightly into a log.
- Cut the Rolls: Slice the log into 12 equal rolls using a serrated knife or unflavored dental floss for clean cuts without squishing.
- Second Rise: Place rolls in a greased 9×13 inch pan, cover, and let rise another 30-45 minutes until puffed.
- Bake the Rolls: Preheat oven to 350°F (175°C), bake rolls for 25-30 minutes until golden and cooked through. Tent with foil if browning too quickly.
- Cool Slightly: Allow rolls to cool 10-15 minutes in the pan before frosting to prevent melting the frosting.
- Cream the Butter and Cream Cheese (Frosting): Beat softened cream cheese and butter until smooth and creamy, just as with the filling.
- Add Powdered Sugar and Vanilla (Frosting): Gradually beat in powdered sugar on low, then vanilla extract until smooth.
- Adjust Consistency (Frosting): Add milk tablespoon by tablespoon to achieve spreadable but not runny frosting.
- Frost the Rolls: Generously spread cream cheese frosting over warm rolls for luscious flavor.
- Add Toppings (Optional): Garnish with fresh strawberry slices and graham cracker crumbs if desired for extra texture and presentation.
- Serve and Enjoy: Serve warm for best taste. Store leftovers in an airtight container refrigerated up to 3 days; reheat briefly before serving.
Notes
- Ensure milk is warmed to 110-115°F to properly activate yeast without killing it.
- Use room temperature cream cheese and butter for smooth filling and frosting without lumps.
- Do not overmix filling to avoid runny texture from broken-down strawberries.
- Letting the dough rise fully is crucial for light, fluffy rolls.
- If rolls brown too quickly during baking, loosely cover with foil to prevent burning.
- These rolls are best enjoyed fresh but can be refrigerated and gently reheated.
- Dental floss is an excellent tool for cutting rolls cleanly without compressing them.
