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These Strawberry Cheesecake Cinnabon Rolls are that perfect fusion bake you break out when you want to make weekend mornings extraordinary. Pillowy soft dough holds a silky strawberry cheesecake filling and gets topped with a thick cream cheese glaze. Forget the box mix—baking these from scratch feels a little indulgent and marks a celebration, whether it is brunch with friends or just a cozy family breakfast.
I love pulling these out of the oven and watching my kids circle the kitchen waiting for that first bite. The smell is so inviting it always brings everyone together without even calling their name.
Ingredients
- All purpose flour: provides structure and helps make the dough light and tender use a quality unbleached flour for best flavor
- Granulated sugar: sweetens both the dough and the filling go for fine white sugar for even mixing
- Instant yeast: gives rise and fluff without a long proofing time look for fresh packets not past the best by date
- Salt: balances sweetness and enhances all the other flavors use fine sea salt if you can
- Warm milk: makes the dough softer and richer whole milk gives the best texture
- Unsalted butter: brings richness and flavor to every element of the rolls use high quality butter for a creamy taste
- Egg: binds and enriches the dough make sure to use a large egg at room temperature
- Cream cheese: is the creamy tangy base for the filling and glaze always start with full fat and soften it well
- Vanilla extract: adds warmth and a little luxury to every part of the recipe pure extract makes a real difference
- Fresh strawberries: give bursts of natural sweetness and pretty pink color choose berries that are deeply red and fragrant
- Strawberry jam: boosts the strawberry flavor and helps hold everything together look for a jam with strawberries as the first ingredient
- Brown sugar: in the cinnamon swirl delivers deep caramel notes go for light brown sugar for gentle sweetness
- Ground cinnamon: brings classic warm flavor use a fresh jar for the most fragrance
- Powdered sugar: makes the glaze smooth and sweet sift it if it looks clumpy
- Milk: to loosen the glaze use whole milk for a silky finish
Step-by-Step Instructions
- Make the Dough:
- In a large mixing bowl combine the all purpose flour granulated sugar instant yeast and salt until well blended. In another bowl whisk together the warm milk melted butter and egg until smooth. Pour the wet ingredients into the dry and mix until a rough dough forms then knead on a lightly floured counter for about seven minutes until elastic and smooth. Place in a greased bowl cover and rise in a warm spot for one hour until doubled in size.
- Prepare the Strawberry Cheesecake Filling:
- Beat softened cream cheese with sugar and vanilla extract in a bowl until no lumps remain. Stir in finely chopped fresh strawberries and strawberry jam until even and smooth.
- Prepare the Cinnamon Sugar Mixture:
- In a small bowl mix together softened butter brown sugar and ground cinnamon until it turns into a thick spreadable paste.
- Assemble the Rolls:
- Punch down the risen dough and roll it out into a large rectangle about twelve inches by eighteen inches. Spread the cinnamon sugar mixture evenly over the dough then gently layer the strawberry cheesecake filling on top. Roll the dough up tightly from the long side then cut into twelve equal pieces using a sharp knife or dental floss. Arrange rolls cut side up in a greased nine by thirteen baking dish. Cover and let rise again for thirty minutes until puffy.
- Bake the Rolls:
- Heat your oven to three hundred fifty degrees Fahrenheit or one seventy five Celsius. Bake the rolls for twenty to twenty five minutes until golden brown and set in the centers.
- Make the Cream Cheese Glaze:
- While the rolls bake beat together softened cream cheese unsalted butter powdered sugar vanilla extract and a splash of milk until you have a creamy pourable glaze. If needed add more milk one spoonful at a time to reach your desired consistency.
- Glaze and Serve:
- Let the baked rolls cool a few minutes before spreading or drizzling the glaze generously all over. Serve while still slightly warm for the best gooey and creamy texture.
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The fresh strawberries in the filling are what make these rolls shine. I remember when I first tried adding chopped berries straight into the filling. The little pops of sweet fresh flavor are just irresistible and make this version feel extra homemade. One summer we picked a whole basket of berries ourselves and it made every bite taste like a sunshine filled morning.
Storage Tips
These rolls keep well in an airtight container at room temperature for one day or in the fridge for up to four days. To freeze wrap individually once cooled and store in a freezer bag. Reheat gently in a low oven or microwave before serving to refresh the softness and glaze.
Ingredient Substitutions
If you do not have fresh berries you can use frozen strawberries thawed and well drained. Strawberry preserves also work well in place of jam and fruit. For a different fruit twist try raspberries or blueberries.
Serving Suggestions
Serve these rolls still warm with fresh sliced strawberries or a little extra dusting of powdered sugar on top. Pair them with a cup of strong coffee or a creamy latte for a bakery style treat at home.
Cultural and Historical Context
Sweet rolls like this have a long tradition as celebratory breakfast bakes in many cultures. The blend of fruity fillings and soft, cinnamon swirled dough draws on classic American and European baking. Turning classic cinnamon rolls into a fruity cheesecake treat makes for a modern twist loved by kids and grown ups alike.
Recipe FAQs
- → Can I use strawberry preserves instead of fresh strawberries?
Yes, strawberry preserves can be substituted for fresh strawberries if needed. This creates a smoother filling with the same berry flavor.
- → How do I store leftover rolls?
Store cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- → Can the dough be made ahead of time?
Yes, the dough can be prepared the night before. Let rise as directed, then refrigerate overnight and bake in the morning.
- → What can I use if I don’t have instant yeast?
You may use active dry yeast. Simply dissolve it in the warm milk and a pinch of sugar before mixing into other ingredients.
- → How do I achieve a fluffy dough?
Knead the dough thoroughly until smooth and elastic, and allow it to fully double in size during the rise for best texture.