Strawberry Cheesecake Cinnabon Rolls (Printable)
Soft cinnamon rolls swirled with cheesecake and strawberries, topped with vanilla glaze
# What You'll 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, warmed to 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
# How to Make It:
01 - Whisk together warm milk, water, melted butter, sugar, and yeast in a large bowl. Let sit 5 minutes until mixture becomes foamy, indicating yeast activation.
02 - Add eggs and salt to the yeast mixture. Gradually incorporate flour, mixing until combined. Knead dough for 8 minutes by hand or with a stand mixer until smooth and elastic.
03 - Cover dough with plastic wrap or a clean towel. Place in a warm, draft-free area for 1 hour until doubled in size.
04 - Beat cream cheese, sugar, and vanilla extract together until completely smooth and creamy. Set aside at room temperature for easy spreading.
05 - Combine diced strawberries, sugar, cornstarch, and lemon juice in a saucepan. Simmer over medium heat for 3-5 minutes, stirring constantly, until mixture thickens. Remove from heat and cool completely.
06 - Mix brown sugar and cinnamon in a small bowl until well combined. Ensure cheesecake filling and strawberry compote are completely cooled before proceeding.
07 - Punch down risen dough to release air. Roll out on a lightly floured surface into a 16x12-inch rectangle, maintaining even thickness throughout.
08 - Spread cheesecake filling evenly over the dough surface. Distribute cooled strawberry mixture on top, then sprinkle cinnamon sugar layer across the entire surface.
09 - Starting from one long edge, roll dough tightly into a cylinder. Seal the seam by pinching dough gently together.
10 - Cut log into 12 equal rolls using a sharp knife or dental floss. Place rolls cut-side up in a greased 9x13-inch baking dish, leaving space between each for expansion.
11 - Cover baking dish with a towel. Let rolls rise in a warm place for 30-45 minutes until puffy and nearly doubled.
12 - Preheat oven to 350°F. Bake rolls for 25-28 minutes until golden brown on top and cooked through. Centers should spring back when lightly touched.
13 - Whisk powdered sugar, softened cream cheese, milk, and vanilla extract until completely smooth and free of lumps. Adjust consistency with additional milk if needed.
14 - Drizzle warm glaze generously over rolls immediately after removing from oven. Serve while warm for best texture and flavor.
# Expert Hacks:
01 -
- The cheesecake filling keeps every bite incredibly moist even the next day
- Fresh strawberries cut through the richness with bright tart sweetness
- These freeze beautifully before baking so you can have homemade rolls any morning
02 -
- Cold ingredients kill yeast activity so everything should be room temperature before starting
- Overfilling the rolls makes them messy to slice and they may unroll during baking
- The strawberry filling must be completely cool or it will melt the cheesecake layer
03 -
- Use unflavored dental floss to slice rolls perfectly without squishing them
- Place a baking sheet on the rack below to catch any sugary overflow
- Warm your mixing bowl with hot water before adding ingredients for faster rising