Description
Deliciously soft and fluffy cinnamon rolls filled with creamy cheesecake and topped with fresh strawberries, perfect for spring gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup whole milk, lukewarm
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1 teaspoon vanilla extract (for filling)
- 1 tablespoon all-purpose flour (for filling)
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon salt (for filling)
- 1/4 cup unsalted butter, softened (for spreading)
- 1 cup fresh strawberries, hulled and sliced
- 1 tablespoon sugar (optional)
- 4 ounces cream cheese (for icing)
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract (for icing)
- 1 to 2 tablespoons whole milk, as needed
- Pinch of salt (for icing)
Instructions
- In a small bowl, combine lukewarm whole milk and active dry yeast. Stir until dissolved and let sit for 5–10 minutes until frothy.
- In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Create a well in the center and add the yeast mixture, softened butter, egg, and vanilla extract. Mix until a sticky dough forms.
- Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
- Form the dough into a ball and place it in a lightly greased bowl. Cover and let rise for 1 to 1.5 hours until doubled in size.
- In a medium bowl, beat softened cream cheese until creamy. Add the sugar, vanilla extract, flour, and sour cream, and beat until smooth.
- In a small bowl, mix packed brown sugar, ground cinnamon, and salt. Soften butter until spreadable.
- After the first rise, punch down the dough and roll it out into a 16 x 12-inch rectangle. Spread butter over the dough, then add cheesecake filling and sprinkle with cinnamon sugar.
- Roll the dough into a log, pinch the seam, and slice into 12 pieces. Arrange in a greased baking dish.
- Cover and let the rolls rise for 30–45 minutes until puffed.
- Preheat the oven to 350°F (175°C) and bake for 25–30 minutes until golden brown.
- Let cool for 10 minutes, then prepare the icing by beating cream cheese, powdered sugar, vanilla extract, and salt. Gradually add milk until smooth.
- Spread icing over warm rolls and top with sliced strawberries.
Notes
Make-ahead tips include preparing the rolls the night before or freezing leftovers after baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 14g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cinnabon rolls, strawberry cheesecake, dessert rolls, spring baking