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Strawberry Cheesecake Cinnabon Rolls

Decadent Strawberry Cheesecake Cinnabon Rolls for Brunch Bliss

Indulge in these Strawberry Cheesecake Cinnabon Rolls, featuring a creamy filling and juicy strawberries, perfect for brunch.
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Prep Time 1 hour
Cook Time 28 minutes
Rising Time 1 hour
Total Time 2 hours 28 minutes
Servings: 12 rolls
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 4 cups all-purpose flour Bread flour can add chewiness.
  • 1/3 cup granulated sugar Coconut sugar is a healthier alternative.
  • 2 1/4 tsp instant yeast Active dry yeast works but requires proofing.
  • 1/2 cup whole milk Essential for hydrating the dough.
  • 1/4 cup warm water Just a touch of moisture.
  • 1/3 cup unsalted butter Adds rich flavor.
  • 2 large eggs Use room temperature for better mixing.
  • 1/2 tsp salt Enhances flavor.
For the Cheesecake Filling
  • 8 oz cream cheese Opt for dairy-free for vegan rolls.
  • 1/2 cup granulated sugar Sweetens the filling.
  • 1 tsp vanilla extract Enhancer for flavor.
  • 1 1/2 cups fresh strawberries Frozen can be used if thawed.
  • 1/4 cup granulated sugar Additional sweetness for filling.
  • 1 tbsp cornstarch Thickens strawberry compote.
  • 1 tsp lemon juice Balances sweetness.
For the Roll Filling
  • 1/3 cup light brown sugar Adds caramelized flavor.
  • 2 tsp ground cinnamon Infuses warmth and spice.
For the Vanilla Glaze
  • 1 cup powdered sugar Base for the glaze.
  • 2 tbsp cream cheese Dairy-free works too.
  • 2 tbsp milk To thin out glaze.
  • 1/2 tsp vanilla extract Extra layer of flavor.

Equipment

  • mixing bowl
  • baking dish
  • Saucepan
  • Rolling Pin
  • Kitchen Towel

Method
 

Make the Dough
  1. Combine flour, sugar, and yeast. Add warm milk, warm water, melted butter, eggs, and salt. Knead for 5-7 minutes until smooth.
First Rise
  1. Transfer dough to a greased bowl, cover, and let rise in a warm area for about 1 hour.
Prepare Filling
  1. Mix softened cream cheese, sugar, and vanilla in a bowl until smooth. For compote, combine strawberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat; stir until thickened.
Assemble Rolls
  1. Roll the dough out, spread cheesecake filling, top with cooled strawberry mixture, and roll tightly. Slice into 12 rolls.
Second Rise
  1. Place rolls in greased baking dish, cover and refrigerate overnight. On baking day, allow to rise for 45-60 minutes.
Bake
  1. Preheat oven to 350°F. Bake for 25-28 minutes until golden brown.
Glaze
  1. Whisk together powdered sugar, cream cheese, milk, and vanilla until smooth. Drizzle over warm rolls.

Nutrition

Serving: 1rollCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 50mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 15gVitamin A: 300IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

Use room temperature ingredients for easy blending. Refrigerating overnight allows flavors to meld. Ensure strawberries are well-drained to prevent sogginess. Use a toothpick to check for doneness. Freeze unglazed, baked rolls wrapped tightly for up to one month.

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