Description
Sweet strawberry cheesecake cinnabon rolls blend creamy dessert magic with classic bakery comfort. Layers of rich cream cheese and fruity strawberry swirl promise a heavenly breakfast or decadent dessert treat you’ll crave again and again.
Ingredients
Scale
Dough Ingredients:
- 3 ½ cups (442 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar
- 1 packet (2 ¼ teaspoons / 7 grams) instant yeast
- ½ teaspoon salt
- ¾ cup (180 milliliters) warm milk
- ¼ cup (57 grams) unsalted butter, melted
- 1 large egg
Filling Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, finely chopped
- ¼ cup strawberry jam
- ¼ cup (57 grams) unsalted butter, softened
- ½ cup (100 grams) brown sugar
- 1 ½ teaspoons ground cinnamon
Frosting Ingredients:
- 4 ounces (113 grams) cream cheese, softened
- 2 tablespoons (28 grams) unsalted butter, softened
- 1 cup (120 grams) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (as needed for consistency)
Instructions
- Combine dry ingredients in a spacious mixing vessel, ensuring even distribution of flour, sugar, yeast, and salt through gentle whisking.
- Introduce warm milk, liquefied butter, and egg to the dry mixture, stirring until a cohesive dough develops with no loose flour particles.
- Transfer dough onto a lightly dusted work surface and massage thoroughly for approximately 8-10 minutes, developing a silky, elastic texture that springs back when gently pressed.
- Nestle the prepared dough into a well-lubricated bowl, draping a clean kitchen towel over the top to create a protective seal.
- Position the covered bowl in a draft-free, temperate environment, allowing the dough to expand and rise until its volume doubles, typically requiring 60-75 minutes.
- While dough proofs, prepare the strawberry filling by gently mashing fresh strawberries and blending with cream cheese, cinnamon, and a touch of vanilla extract.
- Once risen, deflate the dough by pressing down with fingertips, then roll out into a rectangular shape on a floured surface.
- Spread the prepared strawberry-cream cheese mixture evenly across the dough’s surface, leaving a small margin around the edges.
- Carefully roll the dough from the longer side, creating a tight, uniform log, then slice into individual rolls using a sharp serrated knife.
- Arrange the rolls in a buttered baking dish, allowing slight space between each for expansion during the final rise.
- Cover and let the rolls proof for an additional 30-40 minutes until puffy and interconnected.
- Preheat the oven and bake the rolls until golden brown, with the strawberry filling bubbling enticingly at the edges.
- Remove from oven and drizzle with a delicate cream cheese glaze while still warm, ensuring even coverage.
Notes
- Swap active dry yeast for instant yeast by reducing liquid temperature slightly and skipping the proofing step.
- Ensure milk is warm (not hot) to prevent killing yeast and disrupting dough’s rising process.
- For gluten-free version, replace wheat flour with a cup-for-cup gluten-free flour blend containing xanthan gum for better texture.
- Chill dough for 15-20 minutes before rolling to make handling easier and prevent sticking, creating cleaner, more defined roll shapes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg