Strawberry Cheesecake Cinnabon Rolls (Printable Version)
Soft, fluffy rolls filled with creamy cheesecake and fresh strawberries, finished with sweet vanilla glaze.
# 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 (about 110°F)
05 - 1/4 cup water, warm
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 - In a large bowl, whisk together warm milk, water, melted butter, granulated sugar, and instant yeast. Let sit for 5 minutes until foamy. Add eggs and salt, then gradually mix in flour. Knead for 8 minutes until smooth using a stand mixer or by hand. Cover and let rise in a warm place for 1 hour, or until doubled in size.
02 - Beat softened cream cheese, granulated sugar, and vanilla extract until creamy and smooth. Set aside at room temperature for easy spreading.
03 - In a saucepan over medium heat, combine diced strawberries, granulated sugar, cornstarch, and lemon juice. Simmer for 3–5 minutes, stirring constantly, until mixture thickens. Remove from heat and cool completely before using.
04 - Combine light brown sugar and ground cinnamon in a small bowl until evenly blended.
05 - Punch down risen dough and roll out on a floured surface into a 16x12-inch rectangle. Spread cheesecake filling evenly over dough surface, layer cooled strawberry mixture on top, then sprinkle cinnamon sugar mixture evenly across filling.
06 - Tightly roll dough from the long side into a log. Slice into 12 even rolls and arrange in a greased 9x13-inch baking dish. Cover and let rise for 30–45 minutes until puffy.
07 - Preheat oven to 350°F. Bake rolls for 25–28 minutes until golden brown and cooked through. The center should feel springy when touched.
08 - Whisk together powdered sugar, softened cream cheese, milk, and vanilla extract until smooth and creamy. Adjust consistency with additional milk if needed.
09 - Drizzle warm rolls generously with vanilla glaze. Serve immediately while still warm for best texture and flavor.
# Expert Advice:
01 -
- The combination of creamy cheesecake filling and sweet strawberries creates layers of flavor that make every bite feel like discovering something new
- These rolls strike that perfect balance between impressive showstopper and totally manageable weekend project
02 -
- The strawberry filling must cool completely before spreading, or it will melt your butter layers and create a gummy texture
- Letting the dough rise in a slightly warm oven with just the light on can be a game changer on cold days
03 -
- Use unflavored dental floss to slice your rolls instead of a knife for perfectly clean cuts that don't squish the dough
- Rotate your baking dish halfway through baking if your oven has hot spots for even browning