Irresistible Strawberry Cheesecake Cinnabon Rolls (Printer-friendly)
Fluffy cinnamon rolls with creamy cheesecake filling, fresh strawberries, and vanilla glaze.
# What You'll Need:
→ Dough
01 - 4 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 1/4 teaspoons instant yeast
04 - 1/2 cup whole milk, warmed to 110°F
05 - 1/4 cup warm water
06 - 1/3 cup unsalted butter, melted
07 - 2 large eggs, room temperature
08 - 1/2 teaspoon salt
→ Cheesecake Filling
09 - 8 oz cream cheese, softened
10 - 1/2 cup granulated sugar
11 - 1 teaspoon vanilla extract
→ Strawberry Filling
12 - 1 1/2 cups fresh strawberries, diced
13 - 1/4 cup granulated sugar
14 - 1 tablespoon cornstarch
15 - 1 teaspoon lemon juice
→ Cinnamon Sugar
16 - 1/3 cup light brown sugar, packed
17 - 2 teaspoons ground cinnamon
→ Vanilla Glaze
18 - 1 cup powdered sugar
19 - 2 tablespoons cream cheese, softened
20 - 2 tablespoons milk
21 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - In a large bowl, combine warm milk, water, melted butter, sugar, and yeast. Let the mixture stand for 5 minutes until foamy. Whisk in eggs and salt, then gradually incorporate flour. Knead by hand or with a mixer for 8 minutes until smooth and elastic. Cover and place in a warm area for 1 hour until doubled in size.
02 - Beat cream cheese, sugar, and vanilla extract together until creamy and well combined. Set aside at room temperature for easy spreading.
03 - Combine diced strawberries, sugar, cornstarch, and lemon juice in a saucepan. Simmer over medium heat for 3–5 minutes, stirring constantly, until the mixture thickens. Remove from heat and allow to cool completely before using.
04 - Stir together brown sugar and ground cinnamon in a small bowl until evenly blended.
05 - Punch down the risen dough and roll out on a floured surface into a 16x12-inch rectangle. Spread the cheesecake filling evenly over the dough, followed by the cooled strawberry mixture. Sprinkle the cinnamon sugar layer on top. Roll the dough tightly from the long edge and slice into 12 equal rolls. Place rolls in a greased 9x13-inch baking dish, cover, and let rise for 30–45 minutes until puffy.
06 - Preheat oven to 350°F. Bake the risen rolls for 25–28 minutes until golden brown and fully cooked through the center.
07 - Whisk together powdered sugar, cream cheese, milk, and vanilla extract until smooth and drizzling consistency.
08 - Drizzle the warm rolls generously with vanilla glaze. Serve immediately while still warm for the best texture and flavor.
# Expert Hints:
01 -
- The dough creates these impossibly fluffy pillowsoft layers that practically melt in your mouth
- You get that tangy cream cheese richness cutting through sweet strawberries in every single bite
02 -
- Room temperature ingredients are non-negotiable for the cheesecake filling to spread smoothly without tearing the dough
- Cool the strawberry filling completely before adding it or your dough will become a soggy frustrated mess
03 -
- Use unflavored dental floss to slice clean rolls without squishing the dough—slide a piece underneath, cross the ends over the top, and pull tight
- Rotate your baking dish halfway through for the most even golden color across all the rolls