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Strawberry Cheesecake Cinnamon Rolls: A Delicious Twist on a Classic Treat

  • Author: Melissa
  • 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

  1. In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
  2. Add the melted butter and eggs to the yeast mixture and mix well until combined.
  3. 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.
  4. 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.
  5. 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.
  6. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  7. Add the granulated sugar and vanilla extract, mixing until well combined.
  8. Gently fold in the diced strawberries and set aside.
  9. In a small bowl, combine the softened butter, brown sugar, and ground cinnamon. Mix until it forms a smooth paste.
  10. 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.
  11. Spread the cinnamon sugar mixture evenly over the rolled-out dough, leaving a small border around the edges.
  12. Spread the strawberry cheesecake filling over the cinnamon sugar layer evenly.
  13. Starting from one long edge, carefully roll the dough into a tight log and pinch the seam to seal it.
  14. Slice the log into 12 equal pieces and place them in a greased 9×13 inch baking dish, leaving space between each roll.
  15. Cover the rolls with a kitchen towel and let them rise for another 30 minutes.
  16. Preheat your oven to 350°F (175°C).
  17. Bake the rolls in the preheated oven for 25-30 minutes, or until golden brown.
  18. 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.
  19. Once the rolls are done baking, let them cool in the pan for about 10 minutes.
  20. 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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Find it online: https://melissarecipes.com/strawberry-cheesecake-cinnamon-rolls/