For the Cinnamon Roll Dough:
- 1 cup whole milk – Warm milk helps activate the yeast and makes the dough soft.
- 1/4 cup granulated sugar – Adds sweetness and helps the yeast rise.
- 2 teaspoons active dry yeast – The key to fluffy, airy rolls.
- 1/3 cup unsalted butter – Adds richness and tenderness to the dough.
- 1/2 teaspoon salt – Balances the sweetness and enhances flavor.
- 1 teaspoon vanilla extract – A little vanilla adds a depth of flavor to the dough.
- 3 1/2 cups all-purpose flour – The main dry ingredient for the dough.
- 1 large egg – Adds structure and moisture to the dough.
For the Cheesecake Filling:
- 8 oz cream cheese, softened – The base of the cheesecake filling, providing the creamy, tangy flavor.
- 1/4 cup granulated sugar – Sweetens the filling without overpowering the cheesecake flavor.
- 1 teaspoon vanilla extract – Enhances the flavor of the cheesecake filling.
- 1 large egg – To give the filling structure and help it set when baked.
For the Strawberry Glaze:
- 1 cup fresh strawberries, pureed – Fresh strawberries create a vibrant and fresh glaze.
- 1/4 cup powdered sugar – Sweetens the glaze and helps it thicken.
- 1 tablespoon lemon juice – Adds a bit of acidity to balance the sweetness of the glaze.
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened – For a creamy, tangy frosting.
- 1/4 cup unsalted butter, softened – Adds richness and smoothness to the frosting.
- 1 1/2 cups powdered sugar – Sweetens and thickens the frosting.
- 1 teaspoon vanilla extract – Adds flavor and depth to the frosting.
Step-by-Step Instructions for Strawberry Cheesecake Cinnabon Rolls
Now that we have all the ingredients, let’s jump into making these decadent Strawberry Cheesecake Cinnabon Rolls. The process is relatively easy to follow, but you’ll need a bit of patience while waiting for the dough to rise and bake to perfection.
1. Prepare the Dough:
Start by warming the milk in a small saucepan or microwave until it’s just warm to the touch (about 110°F or 45°C). Be sure it’s not too hot, as this could kill the yeast. Add the sugar to the milk, stirring until dissolved. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until it becomes frothy and bubbly.
While the yeast is activating, in a separate large bowl, combine the flour, salt, and vanilla extract. Once the yeast mixture is ready, pour it into the dry ingredients along with the butter and egg. Mix until a dough begins to form.
Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes, until it’s smooth and elastic. If the dough is too sticky, add a bit more flour as needed. Once kneaded, place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
2. Make the Cheesecake Filling:
While the dough is rising, prepare the cheesecake filling. In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the sugar, vanilla extract, and egg, and mix until fully combined. Set the cheesecake filling aside.
3. Roll Out the Dough:
Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and roll it into a rectangle about 12 inches by 18 inches. Spread the cheesecake filling evenly over the dough, leaving about 1 inch around the edges.
4. Roll and Slice:
Starting from one long edge of the rectangle, carefully roll the dough up into a tight log. Once rolled, cut the dough into 8-10 equal slices using a sharp knife or dental floss (to prevent squishing the rolls).
5. Bake the Rolls:
Place the cinnamon rolls in a greased 9×13-inch baking dish. Cover them with a clean towel and let them rise for another 30-45 minutes, or until they’ve puffed up. Preheat your oven to 350°F (175°C).
Once the rolls have risen, bake them for 20-25 minutes, or until golden brown on top. While the rolls are baking, you can prepare the strawberry glaze and cream cheese frosting.
6. Make the Strawberry Glaze:
In a blender or food processor, puree the fresh strawberries until smooth. In a small bowl, mix the strawberry puree with the powdered sugar and lemon juice. Stir until smooth and set aside.
7. Make the Cream Cheese Frosting:
In a bowl, beat the softened cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla extract, and mix until the frosting is smooth and fluffy. Set aside.
8. Assemble and Serve:
Once the rolls are done baking, remove them from the oven and allow them to cool for about 10 minutes. Drizzle the strawberry glaze over the top of the warm rolls, then pipe or spread the cream cheese frosting over the glaze. For extra strawberry flavor, you can top the rolls with a few fresh strawberry slices.
Tips for Success
- Let the dough rise properly: For the best texture, be sure to give the dough enough time to rise. This is what makes the rolls light and fluffy.
- Use fresh strawberries: For the glaze, fresh strawberries provide the best flavor and color. If you use frozen strawberries, make sure to thaw and drain them thoroughly.
- Adjust the sweetness: If you prefer a sweeter glaze or frosting, feel free to adjust the amount of sugar to your taste.
- Make ahead: You can prepare the dough and cheesecake filling the night before, refrigerate them overnight, and bake the rolls in the morning for a fresh breakfast or brunch.
Conclusion
These Strawberry Cheesecake Cinnabon Rolls are a decadent twist on the traditional cinnamon roll, combining the rich, tangy flavors of cheesecake with the irresistible sweetness of strawberries. The warm, gooey rolls with their creamy filling, sweet strawberry glaze, and tangy cream cheese frosting create a dessert that will wow your family and friends. Whether you’re baking for a special occasion or just want to indulge in a delicious treat, this recipe is sure to become a favorite. Enjoy!