Strawberry Cheesecake Cinnabon Rolls: A Delicious Twist on a Classic Dessert

Strawberry Cheesecake Cinnabon Rolls are a delightful twist on two beloved treats, combining the rich, creamy flavors of cheesecake with the sweet, fluffy goodness of cinnamon rolls. Imagine waking up to the aroma of freshly baked rolls, filled with a luscious strawberry cheesecake filling and topped with a velvety cream cheese glaze. This recipe not only satisfies your sweet tooth but also brings a touch of indulgence to your breakfast or brunch table.

The origins of cinnamon rolls can be traced back to ancient times, but their popularity soared in the United States, especially with the rise of Cinnabon in the 1980s. By merging this classic with the beloved flavors of strawberry cheesecake, we create a dish that resonates with many, evoking memories of family gatherings and special occasions. People love Strawberry Cheesecake Cinnabon Rolls for their perfect balance of sweetness and tanginess, along with a soft, pillowy texture that melts in your mouth. Plus, they are surprisingly easy to make, making them a go-to recipe for both novice and experienced bakers alike. Join me as we dive into this scrumptious recipe that is sure to impress your family and friends!

Ingredients:

• For the Dough:
• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon salt
• 1 cup whole milk, warmed to about 110°F
• 1/4 cup unsalted butter, melted
• 2 large eggs
• For the Strawberry Filling:
• 1 cup fresh strawberries, hulled and diced
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• For the Cream Cheese Filling:
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• For the Topping:
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• Fresh strawberries for garnish (optional)

Preparing the Dough

1. In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy. This means your yeast is active and ready to go!
2. Once the yeast mixture is frothy, add the melted butter and eggs. Mix well until combined.
3. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, stirring until a dough begins to form.
4. Transfer the dough to a floured surface and knead for about 5-7 minutes until it’s smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
5. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.

Preparing the Strawberry Filling

1. While the dough is rising, prepare the strawberry filling. In a medium saucepan over medium heat, combine the diced strawberries, sugar, cornstarch, and vanilla extract.
2. Cook the mixture for about 5-7 minutes, stirring occasionally, until the strawberries have softened and the mixture has thickened slightly. Remove from heat and let it cool.

Preparing the Cream Cheese Filling

1. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Add the powdered sugar and vanilla extract, mixing until well combined. Set aside.

Assembling the Cinnabon Rolls

1. Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a large rectangle, about 16×24 inches.
2. Spread the cream cheese filling evenly over the dough, leaving a small border around the edges.
3. Next, spoon the strawberry filling over the cream cheese layer, spreading it evenly.
4. Starting from the long edge, carefully roll the dough into a tight log. Pinch the seam to seal it.
5. Using a sharp knife or dental floss, cut the log into 12 equal pieces. Place the rolls in a greased 9×13 inch baking dish, leaving some space between each roll.
6. Cover the dish with a kitchen towel and let the rolls rise for another 30 minutes, or until they have puffed up.

Cooking Process

1. Preheat your oven to 350°F (175°C).
2. Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until they are golden brown and cooked through.



Conclusion:

In conclusion, these Strawberry Cheesecake Cinnabon Rolls are an absolute must-try for anyone looking to elevate their dessert game. The combination of fluffy cinnamon rolls, creamy cheesecake filling, and fresh strawberries creates a delightful treat that is perfect for any occasion, whether it’s a weekend brunch, a special celebration, or simply a sweet indulgence after a long day.

I highly recommend serving these rolls warm, drizzled with a luscious cream cheese glaze, and perhaps garnished with a few extra strawberries on top for that extra pop of color and flavor. If you’re feeling adventurous, you can also experiment with variations by adding chocolate chips, nuts, or even a hint of lemon zest to the cheesecake filling for a refreshing twist.

I encourage you to give this recipe a try and experience the joy of baking these delicious Strawberry Cheesecake Cinnabon Rolls in your own kitchen. Once you do, I would love to hear about your experience! Share your thoughts, any modifications you made, or even a photo of your creation. Let’s spread the love for this delightful treat together! Happy baking!

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Strawberry Cheesecake Cinnabon Rolls: A Delicious Twist on a Classic Dessert

Enjoy these Strawberry Cream Cheese Cinnabon Rolls, featuring a soft dough filled with creamy cheese and sweet strawberry goodness. Perfect for any occasion, these rolls are a delightful treat for breakfast or dessert!

Prep Time90 minutes

Cook Time25-30 minutes

Total Time120 minutes

Category: Dessert

Yield: 12 rolls

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Ingredients

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon salt
• 1 cup whole milk, warmed to about 110°F
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 cup fresh strawberries, hulled and diced
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• Fresh strawberries for garnish (optional)

Instructions

1. In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
2. Once frothy, add the melted butter and eggs. Mix well until combined.
3. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, stirring until a dough begins to form.
4. Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Add more flour if the dough is too sticky.
5. Place the kneaded dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. In a medium saucepan over medium heat, combine the diced strawberries, sugar, cornstarch, and vanilla extract.
7. Cook for about 5-7 minutes, stirring occasionally, until the strawberries soften and the mixture thickens slightly. Remove from heat and let cool.
8. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
9. Add the powdered sugar and vanilla extract, mixing until well combined. Set aside.
10. Once the dough has risen, punch it down to release air. Roll it out on a floured surface into a large rectangle, about 16×24 inches.
11. Spread the cream cheese filling evenly over the dough, leaving a small border around the edges.
12. Spoon the strawberry filling over the cream cheese layer, spreading it evenly.
13. Starting from the long edge, carefully roll the dough into a tight log and pinch the seam to seal.
14. Using a sharp knife or dental floss, cut the log into 12 equal pieces. Place the rolls in a greased 9×13 inch baking dish, leaving space between each roll.
15. Cover the dish with a kitchen towel and let the rolls rise for another 30 minutes, or until puffed up.
16. Preheat your oven to 350°F (175°C).
17. Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until golden brown and cooked through.

Notes

• Ensure the milk is warm but not hot to avoid killing the yeast.
• You can substitute other fruits for the filling if desired.
• These rolls are best enjoyed fresh but can be stored in an airtight container for a few days.