Strawberry Cheesecake Cinnabon Rolls: Prepare to have your breakfast dreams redefined! Imagine the warm, comforting embrace of a freshly baked cinnamon roll, but then amplified with the tangy sweetness of strawberries and the creamy decadence of cheesecake. It’s a flavor explosion that will have you reaching for seconds (and maybe thirds!).
While the classic cinnamon roll has a rich history, tracing back to Sweden and other parts of Northern Europe, this particular fusion is a modern marvel. It’s a playful twist on tradition, born from the desire to elevate a beloved treat to new heights. Think of it as a love letter to both the comforting simplicity of a cinnamon roll and the sophisticated indulgence of a strawberry cheesecake.
What makes these Strawberry Cheesecake Cinnabon Rolls so irresistible? It’s the perfect harmony of textures and tastes. The soft, pillowy dough, the gooey cinnamon-sugar filling, the bright burst of strawberries, and the rich, tangy cheesecake frosting all come together in a symphony of deliciousness. Plus, they’re surprisingly easy to make, making them perfect for a weekend brunch or a special occasion treat. Get ready to impress your friends and family with this unforgettable dessert!
Ingredients:
- For the Dough:
- 3 ½ cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup milk, warmed to 110-115°F
- ¼ cup unsalted butter, melted
- 2 large eggs, lightly beaten
- For the Strawberry Cheesecake Filling:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup strawberry jam (high-quality, seedless preferred)
- ½ cup finely diced fresh strawberries
- For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- For the Strawberry Swirl:
- ¼ cup strawberry jam (same as filling)
- 1 tablespoon water
Preparing the Dough:
- In a large bowl, whisk together the flour, sugar, and salt.
- In a separate bowl, dissolve the yeast in the warm milk. Let it stand for 5-10 minutes, or until foamy. This indicates that the yeast is active. If it doesn’t foam, your yeast might be old, and you’ll need to get a new packet.
- Add the melted butter and beaten eggs to the yeast mixture and whisk to combine.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. Be careful not to add too much, or the rolls will be dry.
- Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. I usually put mine in the oven with the light on.
Making the Strawberry Cheesecake Filling:
- While the dough is rising, prepare the filling. In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, beating until well combined.
- Stir in the vanilla extract, strawberry jam, and diced strawberries. Mix until everything is evenly distributed. Set aside.
Assembling the Rolls:
- Once the dough has doubled in size, punch it down to release the air.
- Turn the dough out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
- Spread the strawberry cheesecake filling evenly over the dough, leaving a small border along one of the long edges.
- Starting from the opposite long edge, tightly roll the dough up into a log.
- Pinch the seam to seal it.
- Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal slices. I find that dental floss gives a cleaner cut.
- Grease a 9×13 inch baking dish.
- Place the rolls in the prepared baking dish, cut-side up.
- Cover the dish with plastic wrap or a clean kitchen towel and let the rolls rise for another 30-45 minutes, or until they are puffy.
Baking the Rolls:
- Preheat oven to 350°F (175°C).
- Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through. A toothpick inserted into the center of a roll should come out clean.
- Let the rolls cool in the baking dish for 10-15 minutes before frosting.
Preparing the Cream Cheese Frosting:
- While the rolls are baking, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, beating until well combined.
- Add the milk, one tablespoon at a time, until the frosting reaches your desired consistency.
- Stir in the vanilla extract.
Making the Strawberry Swirl:
- In a small bowl, whisk together the strawberry jam and water until smooth. This will make it easier to drizzle.
Frosting and Finishing Touches:
- Once the rolls have cooled slightly, spread the cream cheese frosting evenly over the top. Don’t be shy!
- Drizzle the strawberry swirl over the frosting.
- Serve warm and enjoy! These are best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave for a few seconds before serving.
Conclusion:
And there you have it! These Strawberry Cheesecake Cinnabon Rolls are truly a must-try for anyone who loves a little indulgence. The combination of warm, fluffy cinnamon rolls, tangy cream cheese filling, and sweet strawberry swirl is simply irresistible. It’s like a party in your mouth, a celebration of flavors and textures that will leave you wanting more. I know, I know, I’m biased, but I genuinely believe this recipe is something special.
Why is it a must-try? Because it’s more than just a dessert; it’s an experience. It’s the joy of biting into something warm and comforting, the satisfaction of creating something beautiful and delicious from scratch, and the delight of sharing it with loved ones. Plus, let’s be honest, who can resist the allure of a perfectly swirled cinnamon roll, especially when it’s bursting with strawberry cheesecake goodness? This recipe elevates the classic cinnamon roll to a whole new level of decadence.
But the fun doesn’t stop there! These Strawberry Cheesecake Cinnabon Rolls are incredibly versatile. For a truly decadent experience, serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of extra strawberry sauce wouldn’t hurt either! If you’re feeling adventurous, try adding a sprinkle of chopped nuts, like pecans or walnuts, for a little extra crunch.
Looking for variations? You could easily adapt this recipe to use other berries, such as blueberries, raspberries, or even blackberries. Imagine Blueberry Cheesecake Cinnabon Rolls – yum! Or, for a more tropical twist, try using mango or pineapple. The possibilities are endless! You could also experiment with different extracts, like almond or lemon, to enhance the flavor of the cream cheese filling.
For a lighter version, you can use reduced-fat cream cheese and milk. You can also substitute some of the sugar with a sugar substitute. While it might slightly alter the texture and flavor, it’s a great way to enjoy these rolls without feeling too guilty.
I’ve poured my heart and soul into perfecting this recipe, and I’m so excited for you to try it. I truly believe that these Strawberry Cheesecake Cinnabon Rolls will become a new favorite in your household. They’re perfect for breakfast, brunch, dessert, or any time you need a little pick-me-up.
So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. Don’t be intimidated by the steps; I’ve made sure the recipe is easy to follow, even for beginner bakers. And remember, baking is all about having fun and experimenting, so don’t be afraid to put your own spin on things.
I can’t wait to hear about your experience! Please, please, please try this recipe and share your creations with me. Tag me in your photos on social media, leave a comment below, or send me an email. I’m genuinely interested in seeing your versions of these Strawberry Cheesecake Cinnabon Rolls and hearing what you think. Did you make any modifications? Did you add any special ingredients? What did your family and friends think? Your feedback is invaluable to me, and it helps me continue to create and share delicious recipes with the world. Happy baking! I hope you enjoy every single bite of these delightful treats. Let me know if you have any questions, and I’ll be happy to help.
Strawberry Cheesecake Cinnabon Rolls: A Deliciously Decadent Recipe
Soft, fluffy sweet rolls filled with a creamy strawberry cheesecake filling, topped with cream cheese frosting and a strawberry swirl. A decadent treat perfect for brunch or dessert!
Ingredients
- 3 ½ cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup milk, warmed to 110-115°F
- ¼ cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup strawberry jam (high-quality, seedless preferred)
- ½ cup finely diced fresh strawberries
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- ¼ cup strawberry jam (same as filling)
- 1 tablespoon water
Instructions
- Preparing the Dough: In a large bowl, whisk together the flour, sugar, and salt.
- In a separate bowl, dissolve the yeast in the warm milk. Let it stand for 5-10 minutes, or until foamy. This indicates that the yeast is active. If it doesn’t foam, your yeast might be old, and you’ll need to get a new packet.
- Add the melted butter and beaten eggs to the yeast mixture and whisk to combine.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. Be careful not to add too much, or the rolls will be dry.
- Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. I usually put mine in the oven with the light on.
- Making the Strawberry Cheesecake Filling: While the dough is rising, prepare the filling. In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, beating until well combined.
- Stir in the vanilla extract, strawberry jam, and diced strawberries. Mix until everything is evenly distributed. Set aside.
- Assembling the Rolls: Once the dough has doubled in size, punch it down to release the air.
- Turn the dough out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
- Spread the strawberry cheesecake filling evenly over the dough, leaving a small border along one of the long edges.
- Starting from the opposite long edge, tightly roll the dough up into a log.
- Pinch the seam to seal it.
- Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal slices. I find that dental floss gives a cleaner cut.
- Grease a 9×13 inch baking dish.
- Place the rolls in the prepared baking dish, cut-side up.
- Cover the dish with plastic wrap or a clean kitchen towel and let the rolls rise for another 30-45 minutes, or until they are puffy.
- Baking the Rolls: Preheat oven to 350°F (175°C).
- Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through. A toothpick inserted into the center of a roll should come out clean.
- Let the rolls cool in the baking dish for 10-15 minutes before frosting.
- Preparing the Cream Cheese Frosting: While the rolls are baking, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, beating until well combined.
- Add the milk, one tablespoon at a time, until the frosting reaches your desired consistency.
- Stir in the vanilla extract.
- Making the Strawberry Swirl: In a small bowl, whisk together the strawberry jam and water until smooth. This will make it easier to drizzle.
- Frosting and Finishing Touches: Once the rolls have cooled slightly, spread the cream cheese frosting evenly over the top. Don’t be shy!
- Drizzle the strawberry swirl over the frosting.
- Serve warm and enjoy! These are best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave for a few seconds before serving.
Notes
- Make sure your milk is at the correct temperature (110-115°F) to activate the yeast. Too hot and it will kill the yeast; too cold and it won’t activate.
- If your dough is too sticky while kneading, add flour one tablespoon at a time. Be careful not to add too much, or the rolls will be dry.
- Using unflavored dental floss to cut the rolls gives a cleaner cut than a knife.
- For best results, use high-quality, seedless strawberry jam.
- These rolls are best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a few seconds before serving.
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