Description

Strawberry Cheesecake Cinnamon Rolls combine classic fluffy cinnamon rolls with a luscious cheesecake glaze and bursts of fresh strawberry flavor. These rolls feature a pillowy, homemade dough filled with a sweet strawberry-cinnamon mixture and finished with a creamy, tangy cream cheese glaze for a decadent breakfast or dessert treat.

Ingredients

Units Scale

Cinnamon Roll Dough

1 cup whole milk, warm
1/4 cup sugar
3/4 ounce active dry yeast
3–1/2 cups all-purpose flour
1 large egg, room temperature
4 tablespoons butter, softened
1 teaspoon vanilla extract
1 teaspoon salt

Filling

3/4 cup seedless strawberry jam
3/4 cup chopped fresh strawberries
1/2 teaspoon ground cinnamon
1/4 cup all-purpose flour (for dusting)

Glaze

4 ounces cream cheese, softened
2 tablespoons butter, softened
1–1/4 cups confectioners’ sugar
1 tablespoon whole milk
1/2 teaspoon vanilla extract

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Instructions

Activate the Yeast: In the bowl of a stand mixer fitted with a dough hook, stir together the warm milk and sugar. Sprinkle the yeast on top and let it sit until foamy, about 5-10 minutes, ensuring the yeast is activated and bubbly.
Prepare the Dough: With the mixer on medium speed, gradually add 3-1/2 cups flour, the egg, softened butter, vanilla extract, and salt. Mix until the dough comes together and pulls away from the sides of the bowl, forming a soft, cohesive ball.
First Rise: Transfer the dough to a greased bowl, cover with a towel, and let rise at room temperature for 1-1/2 to 2 hours, or until the dough has doubled in size.
Roll Out Dough: Sprinkle a cutting board or clean work surface with the remaining 1/4 cup flour. Place the dough on the floured surface and use a rolling pin to roll it into a 1/4-inch-thick rectangle.
Fill and Shape Rolls: In a small bowl, mix together the strawberry jam, chopped strawberries, and ground cinnamon. Spread the strawberry mixture evenly over the rolled-out dough. Using a knife, cut the dough into 8 even strips lengthwise. Starting from the long edge, roll each strip tightly to form cinnamon rolls.
Second Rise: Transfer the rolls to a greased 13×9-inch baking dish. Cover with a towel and let rise for an additional 30 minutes until slightly puffy.
Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 35-38 minutes, or until the edges are lightly golden brown and the centers are cooked through.
Prepare the Cream Cheese Glaze: Meanwhile, in a large mixing bowl, beat together the cream cheese and softened butter on medium speed until smooth, about 2-3 minutes. Gradually add in the confectioners’ sugar, milk, and vanilla extract, beating for another 1-2 minutes until creamy and spreadable.
Glaze and Serve: Spread the cream cheese glaze over the warm cinnamon rolls immediately after baking. Serve warm for best flavor and texture.

Notes

Warm rolls absorb the glaze best, so frost just after baking.
You can prepare the rolls ahead and refrigerate overnight before the second rise for fresh morning baking.
Ensure yeast is fresh for the dough to rise properly.
Use room temperature egg and softened butter for best dough texture.
Chopped strawberries can release extra juice; blot with a paper towel if excessively wet.

Nutrition

Serving Size: 1 roll
Calories: 360
Sugar: 25g
Sodium: 290mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 2g
Protein: 6g
Cholesterol: 52mg