Why Make This Recipe
If you’re looking for a sweet treat that combines the flavors of fresh strawberries and creamy cheesecake in a warm, gooey cinnamon roll, you’ve found the perfect recipe! Easy Strawberry Cheesecake Cinnabon Rolls are fun to make and even better to eat. They make a fantastic breakfast or dessert and are sure to delight anyone who takes a bite.
How to Make Easy Strawberry Cheesecake Cinnabon Rolls
Ingredients:
- 1 cup (240ml) warm milk (105-115°F / 40-46°C)
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup (50g) granulated sugar, plus 1 teaspoon
- 1 large egg, room temperature
- ¼ cup (56g) unsalted butter, melted & cooled
- ½ teaspoon salt
- 3 ½ – 4 cups (420-480g) all-purpose flour, divided
- 2 cups (300g) fresh strawberries, hulled & finely diced
- ½ cup (100g) granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- ¼ teaspoon vanilla extract
- 8 ounces (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or heavy cream (as needed)
Directions:
- In a large bowl, combine warm milk (105-115°F), 1 teaspoon of sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy.
- Add the remaining ¼ cup of sugar, room temperature egg, melted butter, and salt to the yeast mixture. Whisk until everything is well combined.
- Gradually add 3 ½ cups of flour, mixing until the dough is shaggy. Knead for 8-10 minutes (by hand or with a stand mixer) until smooth, elastic, and no longer sticky.
- Lightly grease a large bowl, place the dough inside, turning to coat it. Cover the bowl and let it rise in a warm, draft-free spot for 1 to 1 ½ hours, or until it doubles in size.
- Gently punch down the risen dough to release gases. In a medium saucepan, combine diced strawberries, ½ cup sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, for 5-7 minutes until the mixture thickens like a jam. Remove from heat and stir in ¼ teaspoon vanilla extract. Transfer this filling to a shallow bowl or plate and cool completely (refrigerate for 20-30 minutes to speed cooling).
- Lightly flour a work surface. Roll the dough into a 12×18 inch rectangle, about ¼ inch thick. Evenly spread the cooled strawberry filling over the dough, leaving a ½-inch clean border along one long edge.
- Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam closed. Slice the log into 12-15 pieces, each about 1 to 1 ½ inches thick.
- Lightly grease a 9×13 inch baking pan. Arrange the sliced rolls in the pan, leaving space between them. Cover loosely and let rise in a warm spot for 30-45 minutes, or until puffy and almost doubled in size.
- Preheat the oven to 375°F (190°C). Remove the cover from the pan and bake for 20-25 minutes, until the rolls are golden brown. Remove the rolls from the oven and let them cool in the pan on a wire rack for 10-15 minutes while preparing the frosting.
- In a large bowl, cream softened cream cheese and butter for 2-3 minutes until smooth and fluffy. Gradually add the sifted powdered sugar, mixing at low then medium speed until light and airy. Stir in 1 teaspoon vanilla extract. Add milk or heavy cream, 1 tablespoon at a time, until the desired spreadable consistency is reached.
- Generously spread the cheesecake frosting over the warm Strawberry Cheesecake Cinnabon Rolls. Serve immediately for the best taste.
How to Serve Easy Strawberry Cheesecake Cinnabon Rolls
These rolls are best served warm and fresh. You can enjoy them alone or pair them with a fresh fruit salad or a cup of coffee. They make a delightful dessert or a sweet breakfast treat.
How to Store Easy Strawberry Cheesecake Cinnabon Rolls
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to a week. Reheat in the microwave or oven before serving to restore their warm and gooey texture.
Tips to Make Easy Strawberry Cheesecake Cinnabon Rolls
- Make sure the milk is warm (not hot) to activate the yeast properly.
- Don’t skip the cooling time for the strawberry filling; it prevents the rolls from getting soggy.
- Knead the dough well to get that nice, elastic texture.
Variation
You can easily change the fruit filling to blueberries or raspberries for a different flavor. You could also add chocolate chips to the rolls for an extra sweetness.
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, but make sure to thaw and drain them before using to avoid excess moisture.
2. How long does it take to make these rolls?
Including rising and baking time, it usually takes about 3 hours to make these rolls from start to finish.
3. Can I prepare the dough in advance?
Yes, you can prepare the dough, shape the rolls, and then cover them tightly and refrigerate overnight. Allow them to come to room temperature before baking in the morning.
Easy Strawberry Cheesecake Cinnabon Rolls
- Total Time: 85 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful blend of fresh strawberries and creamy cheesecake wrapped in warm cinnamon rolls, perfect for breakfast or dessert.
Ingredients
- 1 cup (240ml) warm milk (105-115°F / 40-46°C)
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup (50g) granulated sugar, plus 1 teaspoon
- 1 large egg, room temperature
- ¼ cup (56g) unsalted butter, melted & cooled
- ½ teaspoon salt
- 3 ½ – 4 cups (420-480g) all-purpose flour, divided
- 2 cups (300g) fresh strawberries, hulled & finely diced
- ½ cup (100g) granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- ¼ teaspoon vanilla extract
- 8 ounces (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk or heavy cream (as needed)
Instructions
- In a large bowl, combine warm milk, 1 teaspoon of sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
- Add remaining ¼ cup sugar, egg, melted butter, and salt to yeast mixture. Whisk until well combined.
- Gradually add 3 ½ cups flour, mixing until the dough is shaggy. Knead for 8-10 minutes until smooth and elastic.
- Lightly grease a bowl, place the dough inside, cover, and let rise in a warm spot for 1 to 1 ½ hours, until doubles in size.
- Punch down the risen dough. In a saucepan, combine strawberries, ½ cup sugar, cornstarch, and lemon juice. Cook over medium heat for 5-7 minutes until thickened. Cool.
- Roll the dough into a 12×18 inch rectangle. Spread cooled strawberry filling over the dough, leaving a ½-inch border.
- Roll the dough tightly, pinch the seam closed, and slice into 12-15 pieces.
- Grease a baking pan, arrange the slices, cover, and let rise for 30-45 minutes until puffy.
- Preheat the oven to 375°F (190°C). Bake for 20-25 minutes until golden brown. Cool in the pan for 10-15 minutes.
- In a bowl, cream cream cheese and butter, add sifted powdered sugar gradually. Stir in vanilla, and add milk/cream until desired consistency.
- Spread the cheesecake frosting over warm rolls and serve immediately.
Notes
These rolls are best served warm. Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for a week.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 15g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
