Strawberry Cheesecake Cinnamon Rolls are a delightful twist on two beloved desserts, combining the rich, creamy flavors of cheesecake with the warm, comforting essence of cinnamon rolls. Imagine waking up to the sweet aroma of freshly baked rolls, filled with a luscious strawberry cheesecake mixture that melts in your mouth. This recipe not only satisfies your sweet tooth but also brings a touch of nostalgia, as it reminds many of summer picnics and family gatherings where strawberries take center stage.
People adore Strawberry Cheesecake Cinnamon Rolls for their perfect balance of flavors and textures. The soft, pillowy dough contrasts beautifully with the creamy filling and the burst of fresh strawberries, creating a symphony of taste that is simply irresistible. Plus, they are incredibly convenient to make, allowing you to impress your family and friends without spending hours in the kitchen. Whether enjoyed as a decadent breakfast or a delightful dessert, these rolls are sure to become a favorite in your home!
Ingredients:
- For the Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1 cup whole milk, warmed to about 110°F
- 1/4 cup unsalted butter, melted
- 2 large eggs
- For the Strawberry Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and diced
- For the Cinnamon Sugar Topping:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Preparing the Dough
- In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy. This means the yeast is active and ready to go!
- Once the yeast mixture is frothy, add the melted butter and eggs. Mix well until combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, stirring until a dough begins to form.
- Transfer the dough to a floured surface and knead for about 5-7 minutes until it’s smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Preparing the Strawberry Cheesecake Filling
- While the dough is rising, let’s prepare the filling. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the granulated sugar and vanilla extract to the cream cheese, mixing until well combined.
- Gently fold in the diced strawberries, ensuring they are evenly distributed throughout the mixture. Set aside.
Making the Cinnamon Sugar Topping
- In a small bowl, combine the softened butter, brown sugar, and ground cinnamon. Mix until it forms a smooth paste. This will be the delicious topping for our rolls!
Assembling the Rolls
- Once the dough has risen, punch it down to release the air. Transfer it back to a floured surface and roll it out into a large rectangle, about 16×24 inches.
- Spread the cinnamon sugar mixture evenly over the rolled-out dough, leaving a small border around the edges.
- Next, spread the strawberry cheesecake filling over the cinnamon sugar layer, making sure to cover it evenly.
- Starting from one long edge, carefully roll the dough into a tight log. Pinch the seam to seal it.
- Using a sharp knife or dental floss, slice the log into 12 equal pieces. Place the rolls in a greased 9×13 inch baking dish, leaving a little space between each roll for them to rise.
- Cover the rolls with a kitchen towel and let them rise for another 30 minutes, or until they have puffed up.
Cooking Process
- Preheat your oven to 350°F (175°C).
- Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until they are golden brown and cooked through. Keep an eye on them to avoid over-baking!
- While the rolls are baking, prepare the cream cheese glaze. In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, milk, and vanilla extract, mixing until you achieve a smooth and pourable consistency.
Finishing Touches
- Once the rolls are done baking, remove them from the oven and let them cool in the pan for about 10 minutes.
- Drizzle the cream cheese glaze over the warm rolls, allowing it to soak in a bit for extra flavor.
- Serve the rolls warm, and enjoy the delightful combination of strawberry cheesecake and cinnamon goodness!
Storage Tips
- If you have any leftovers (which is rare!), store them in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to a week.
- To reheat, simply pop them in the microwave for a few seconds or warm them in the oven at 350°F (175°C) for about 5-10 minutes.
Variations and Tips
- Feel free to experiment with different fruits! Blueberries or raspberries can be a great substitute for strawberries in the filling.
- If you want a little extra crunch, consider adding some chopped nuts to the filling or as a topping.
- For a more decadent treat, you can add chocolate chips to the filling for a chocolate-strawberry cheesecake roll!
Conclusion:
In conclusion, these Strawberry Cheesecake Cinnamon Rolls are an absolute must-try for anyone looking to elevate their breakfast or brunch game. The combination of fluffy cinnamon rolls, creamy cheesecake filling, and the sweet burst of fresh strawberries creates a delightful treat that is sure to impress your family and friends. Not only are they delicious, but they also offer a unique twist on traditional cinnamon rolls that will have everyone coming back for seconds. For serving suggestions, consider drizzling a simple glaze made from powdered sugar and milk over the top for an extra touch of sweetness. You can also serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert option. If you’re feeling adventurous, try adding a sprinkle of crushed graham crackers on top to mimic the crust of a classic cheesecake, or swap out the strawberries for your favorite berries like blueberries or raspberries for a different flavor profile. I encourage you to give this recipe a try and experience the joy of baking these Strawberry Cheesecake Cinnamon Rolls in your own kitchen. Don’t forget to share your experience with me! I’d love to hear how they turned out for you and any variations you tried. Happy baking! Print
Strawberry Cheesecake Cinnamon Rolls: A Delicious Twist on a Classic Treat
- Total Time: 120 minutes
- Yield: 12 rolls 1x
Description
Enjoy these Strawberry Cheesecake Cinnamon Rolls, featuring a fluffy dough filled with a creamy strawberry cheesecake mixture and topped with a sweet cinnamon sugar blend. Drizzled with a rich cream cheese glaze, they make a perfect treat for any occasion!
Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1 cup whole milk, warmed to about 110°F
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and diced
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- Add the melted butter and eggs to the yeast mixture and mix well until combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, stirring until a dough begins to form.
- Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Add more flour if the dough is too sticky.
- Place the kneaded dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the granulated sugar and vanilla extract, mixing until well combined.
- Gently fold in the diced strawberries and set aside.
- In a small bowl, combine the softened butter, brown sugar, and ground cinnamon. Mix until it forms a smooth paste.
- Once the dough has risen, punch it down and transfer it back to a floured surface. Roll it out into a large rectangle, about 16×24 inches.
- Spread the cinnamon sugar mixture evenly over the rolled-out dough, leaving a small border around the edges.
- Spread the strawberry cheesecake filling over the cinnamon sugar layer evenly.
- Starting from one long edge, carefully roll the dough into a tight log and pinch the seam to seal it.
- Slice the log into 12 equal pieces and place them in a greased 9×13 inch baking dish, leaving space between each roll.
- Cover the rolls with a kitchen towel and let them rise for another 30 minutes.
- Preheat your oven to 350°F (175°C).
- Bake the rolls in the preheated oven for 25-30 minutes, or until golden brown.
- While the rolls are baking, prepare the cream cheese glaze by beating the softened cream cheese until smooth, then gradually adding the powdered sugar, milk, and vanilla extract.
- Once the rolls are done baking, let them cool in the pan for about 10 minutes.
- Drizzle the cream cheese glaze over the warm rolls and serve.
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat in the microwave or oven.
- Feel free to substitute strawberries with other fruits like blueberries or raspberries for a different flavor.
- Prep Time: 90 minutes
- Cook Time: 30 minutes
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