Description
Get ready to indulge in a heavenly fusion of flavors with these mouthwatering Strawberry Cheesecake Cinnabon Rolls! Imagine soft, pillowy dough wrapped around a rich, creamy strawberry cheesecake filling, then drizzled with a decadent cream cheese glaze.
Ingredients
3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 tsp) instant yeast
1/2 tsp salt
3/4 cup warm milk (about 110°F)
1/4 cup unsalted butter, melted
1 large egg
8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
1 cup fresh strawberries, finely chopped
1/4 cup strawberry jam
1/4 cup unsalted butter, softened
1/2 cup brown sugar
1 1/2 tsp ground cinnamon
4 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract
2 tbsp milk (as needed for consistency)
Instructions
1. In a large bowl, mix together the flour, sugar, yeast, and salt. Add the warm milk, melted butter, and egg, and knead the dough until it becomes smooth and elastic. Cover the dough and let it rise for about 1 hour, or until it has doubled in size.
2. In a medium bowl, beat the cream cheese, sugar, and vanilla until the mixture is smooth and creamy. Gently fold in the chopped strawberries and strawberry jam, being careful not to overmix.
3. Once the dough has risen, roll it out into a 16×12-inch rectangle on a lightly floured surface.
4. Spread the softened butter for the cinnamon sugar mixture evenly over the dough. Sprinkle the brown sugar and cinnamon mixture over the buttered dough, making sure to cover it evenly.
5. Carefully spread the strawberry cheesecake filling over the cinnamon sugar layer, being careful not to let it spill over the edges.
6. Starting from the long side, tightly roll the dough into a log. Using a sharp knife, cut the log into 12 equal-sized rolls.
7. Place the rolls in a greased baking pan, cover, and let them rise for an additional 30-45 minutes, until they become puffy.
8. Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown.
9. In a medium bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, mixing until the glaze reaches the desired consistency. If needed, add a bit of milk to thin out the glaze.
10. Drizzle the warm cream cheese glaze over the freshly baked Strawberry Cheesecake Cinnabon Rolls and enjoy this decadent treat!
Notes
The key to getting light and fluffy Strawberry Cheesecake Cinnabon Rolls is to let the dough rise properly. Make sure to cover the dough during the first rise and allow it to double in size. For the second rise, be patient and let the rolls puff up before baking.
Once baked, these rolls can be stored in an airtight container at room temperature for up to 3 days. To reheat, simply place the rolls in the microwave for 15-20 seconds or in a 350°F oven for 5-7 minutes until warm and the glaze is melted.
- Prep Time: 30
- Cook Time: 30
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 15
- Sodium: 200
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 40