Strawberry Cheesecake Cinnabon Rolls (Print)
Fluffy rolls filled with creamy cheesecake and sweet strawberries, glazed with vanilla frosting
# What You Need:
→ Dough
01 - 4 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 1/4 tsp 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 tsp salt
→ Cheesecake Filling
09 - 8 oz cream cheese, softened
10 - 1/2 cup granulated sugar
11 - 1 tsp vanilla extract
→ Strawberry Filling
12 - 1 1/2 cups fresh strawberries, diced
13 - 1/4 cup granulated sugar
14 - 1 tbsp cornstarch
15 - 1 tsp lemon juice
→ Cinnamon Sugar
16 - 1/3 cup light brown sugar, packed
17 - 2 tsp ground cinnamon
→ Vanilla Glaze
18 - 1 cup powdered sugar
19 - 2 tbsp cream cheese, softened
20 - 2 tbsp milk
21 - 1/2 tsp vanilla extract
# How To Make It:
01 - Whisk together warm milk, water, melted butter, sugar, and yeast in a large bowl. Let mixture sit for 5 minutes until foamy and activated.
02 - Add eggs and salt to the yeast mixture. Gradually incorporate flour while mixing. Knead by hand or stand mixer for 8 minutes until smooth and elastic.
03 - Cover dough with plastic wrap or damp towel. Place in warm, draft-free area for 1 hour until doubled in bulk.
04 - Beat softened cream cheese, granulated sugar, and vanilla extract until completely smooth and creamy. Set aside at room temperature.
05 - Combine diced strawberries, sugar, cornstarch, and lemon juice in saucepan. Simmer over medium heat for 3–5 minutes, stirring constantly until thickened. Cool completely before using.
06 - Stir together brown sugar and ground cinnamon in small bowl until evenly blended.
07 - Punch down risen dough and roll out on floured surface into 16x12-inch rectangle. Spread cheesecake filling evenly over surface, layer cooled strawberry mixture, and sprinkle with cinnamon sugar.
08 - Roll dough tightly from long edge into log. Cut into 12 equal slices using sharp knife or dough cutter. Place rolls cut-side up in greased 9x13-inch baking dish.
09 - Cover baking dish loosely with towel. Let rolls rise for 30–45 minutes until puffy and nearly doubled.
10 - Preheat oven to 350°F. Bake rolls for 25–28 minutes until golden brown and centers are fully cooked through.
11 - Whisk powdered sugar, softened cream cheese, milk, and vanilla until smooth and pourable.
12 - Drizzle warm rolls generously with vanilla glaze. Serve immediately while still warm.
# Expert Tips:
01 -
- The way cheesecake filling melts into the dough creates these incredible creamy pockets that surprise you with every bite
- Fresh strawberries cut through all that richness, making each roll feel balanced rather than overwhelming
02 -
- Cool the strawberry filling completely before spreading, or it will melt into the dough and create a gummy texture that never bakes out properly
- Roll the dough tight enough that the layers hold together but not so tight that the filling squirts out the ends during baking
03 -
- Use unflavored dental floss to cut perfect rolls without squishing the dough, slide it under the roll, cross the ends, and pull through
- The glaze should be thick enough to hold its shape but thin enough to pour, adjust with milk a teaspoon at a time