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recipe image of realistic top down mise en place shot showing the fresh ingredients flour yeast milk butter sugar eggs cinnamon cream cheese strawberries brown sugar powdered sugar vanilla extract salt graham cracker crumbs freeze dried strawberries heavy cream nutmeg arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

Strawberry Cheesecake Cinnabon Rolls

Impress your family with these indulgent Strawberry Cheesecake Cinnabon Rolls, combining the soft, pull-apart texture of classic cinnamon rolls with a rich cheesecake filling and vibrant strawberry swirl. Perfect for any occasion, these rolls are a decadent treat that's surprisingly easy to make at home.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 rolls
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Whole milk warmed
  • 2 1/4 teaspoons Active dry yeast (1 packet)
  • 1/2 cup Granulated sugar divided
  • 1 Large egg at room temperature
  • 1 Egg yolk at room temperature
  • 1/4 cup Unsalted butter melted
  • 3 1/2 cups All-purpose flour plus more for dusting
  • 1 teaspoon Salt
For the Strawberry Filling
  • 2 cups Fresh or frozen strawberries hulled
  • 1/4 cup Granulated sugar
  • 1 tablespoon Lemon juice
  • 1 tablespoon Cornstarch
For the Cheesecake Filling
  • 8 ounces Cream cheese softened to room temperature
  • 1/4 cup Granulated sugar
  • 1 teaspoon Vanilla extract
For the Cream Cheese Frosting
  • 4 ounces Cream cheese softened
  • 1/4 cup Unsalted butter softened
  • 1 1/2 cups Powdered sugar
  • 1 teaspoon Vanilla extract
  • 2-3 tablespoons Milk as needed

Equipment

  • Stand mixer with dough hook,
  • large mixing bowl,
  • small saucepan,
  • 9x13 inch baking pan
  • Rolling Pin
  • electric mixer,

Method
 

Activate the Yeast and Make Dough
  1. In a large bowl or the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Gently stir and let it sit for 5 to 10 minutes until the mixture is foamy.
  2. Add the remaining sugar, egg, egg yolk, and melted butter. Whisk until well combined.
  3. Fit your stand mixer with the dough hook and add the flour and salt. Mix on low speed until the dough starts to come together, then increase to medium and knead for 7 to 8 minutes until smooth and elastic. If kneading by hand, turn out onto a floured surface and knead for 10 minutes.
  4. Lightly grease a large bowl with oil or butter. Form the dough into a ball, place in the bowl, and turn to coat. Cover with plastic wrap or a towel and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
Prepare the Fillings
  1. While the dough rises, make the strawberry filling: Combine strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, mashing as they soften.
  2. Whisk cornstarch with 2 tablespoons water to make a slurry, add to the strawberry mixture, and cook, stirring, until thickened (5-7 minutes). Cool completely.
  3. For the cheesecake filling: In a bowl, beat cream cheese, sugar, and vanilla with an electric mixer until smooth.
Assemble and Bake
  1. Punch down the risen dough and roll into a 12x18 inch rectangle on a floured surface.
  2. Spread cheesecake filling evenly over the dough, leaving a small border. Dollop strawberry filling on top.
  3. Roll tightly into a log starting from the long edge and pinch seam to seal. Slice into 12 equal rolls using a sharp knife or dental floss.
  4. Place rolls in a greased 9x13 inch pan. Cover and let rise 30-45 minutes until puffy. Preheat oven to 375°F (190°C).
  5. Bake 25-30 minutes until golden brown. Tent with foil if browning too quickly.
Frost and Serve
  1. While cooling, make frosting: Beat cream cheese and butter until smooth. Add powdered sugar, then vanilla and milk to reach desired consistency.
  2. Spread frosting over warm rolls and serve immediately.

Nutrition

Calories: 360kcalCarbohydrates: 52gProtein: 7gFat: 14g

Notes

Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. Freeze unfrosted rolls for up to 3 months. Reheat in microwave or oven to restore texture. For a clean cut, use dental floss. Experiment with other berries for variation.
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