Easy Strawberry Cheesecake Cinnabon Rolls

why make this recipe

Easy Strawberry Cheesecake Cinnabon Rolls are a delightful twist on traditional cinnamon rolls. They combine the sweet and tangy taste of strawberries with the rich creaminess of cheesecake. This recipe is perfect for breakfast, brunch, or even dessert. Every bite is soft, fluffy, and bursting with flavor, making it a hit with everyone. Plus, they are simple to make, so you can enjoy a delicious homemade treat without much fuss.

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

1. In a large bowl, combine warm milk, 1 teaspoon sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
2. Add the remaining ¼ cup sugar, egg, melted butter, and salt to the yeast mixture. Whisk until well combined.
3. Gradually add flour, mixing until shaggy. Knead for 8-10 minutes until smooth and elastic. Add more flour if needed.
4. Lightly grease a bowl, transfer dough, cover, and let rise for 1 to 1 ½ hours, until doubled in size.
5. Punch down the risen dough to release gases.
6. In a saucepan, combine strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat for 5-7 minutes until thick. Let cool.
7. Roll dough into a 12×18 inch rectangle. Spread cooled strawberry filling, leaving a border. Roll tightly and slice into pieces.
8. Grease a baking pan, arrange rolls, cover, and let rise for 30-45 minutes until puffy.
9. Preheat oven to 375°F. Bake for 20-25 minutes until golden brown.
10. Let cool for 10-15 minutes.
11. For frosting, cream cream cheese and butter, then gradually add powdered sugar. Stir in vanilla and milk to desired consistency.
12. Spread frosting over warm rolls and serve immediately.

how to serve Easy Strawberry Cheesecake Cinnabon Rolls

Serve these rolls warm, topped with frosting. They are wonderful on their own but can also be paired with a hot cup of coffee or tea. You can add fresh strawberries on the side for extra flavor.

how to store Easy Strawberry Cheesecake Cinnabon Rolls

Store the rolls in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for about a week. To reheat, place them in the microwave for a few seconds.

tips to make Easy Strawberry Cheesecake Cinnabon Rolls

• Make sure your milk is warm, not hot, to activate the yeast properly.
• Allow the dough to rise in a warm place to help it double in size faster.
• You can use frozen strawberries if fresh ones are not available; just make sure to thaw and drain them before using.
• For extra flavor, add a pinch of salt to the strawberry filling.

variation

You can replace strawberries with other berries like blueberries or raspberries. Alternatively, you could add chocolate chips or nuts for variety.

FAQs

Can I make this recipe ahead of time?
Yes, you can prepare the rolls and let them rise in the refrigerator overnight. Bake them in the morning for fresh rolls.

What if I don’t have active dry yeast?
You can use instant yeast instead. Just mix it directly with the flour without needing to dissolve it in warm milk first.

Can I freeze the Cinnabon rolls?
Yes, you can freeze the baked rolls. Wrap them tightly in plastic wrap and then in foil. Thaw and reheat them in the oven when you’re ready to enjoy.

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