Strawberry Cheesecake Cinnamon Rolls
Deliciously soft rolls filled with a creamy cheesecake layer and a classic cinnamon sugar ribbon, topped with fresh strawberries and a tangy cream cheese icing.
Ingredients
For the Dough
- 2 cups 2 cups (240g) all-purpose flour Keep extra flour nearby but add sparingly.
- 1/2 cup 1/2 cup (120ml) whole milk, lukewarm Aim for 100–110°F (38–43°C).
- 2 1/4 teaspoons 2 1/4 teaspoons (7g) active dry yeast Use a standard packet — froth in lukewarm milk.
- 1/4 cup 1/4 cup (50g) granulated sugar
- 1/4 cup 1/4 cup (60g) unsalted butter, softened
- 1 large 1 large egg
- 1/2 teaspoon 1/2 teaspoon alcohol-free vanilla extract
- 1/2 teaspoon 1/2 teaspoon salt
For the Cheesecake Filling
- 8 oz 8 oz (225g) cream cheese, softened Keep refrigerated until assembly.
- 1/4 cup 1/4 cup (50g) granulated sugar
- 1 teaspoon 1 teaspoon alcohol-free vanilla extract
- 1 tablespoon 1 tablespoon all-purpose flour Helps stabilize filling.
- 1/2 cup 1/2 cup (120ml) sour cream or Greek yogurt
For the Cinnamon Sugar Filling
- 1/2 cup 1/2 cup (100g) packed brown sugar
- 2 tablespoons 2 tablespoons ground cinnamon
- 1/4 teaspoon 1/4 teaspoon salt
- 1/4 cup 1/4 cup (60g) unsalted butter, softened
For the Strawberry Topping
- 1 cup 1 cup (150g) fresh strawberries, hulled and sliced Use ripe but firm berries.
- 1 tablespoon 1 tablespoon sugar Optional, for extra sweetness.
For the Cream Cheese Icing
- 4 oz 4 oz (115g) cream cheese, softened
- 1/2 cup 1/2 cup (60g) powdered sugar
- 1/4 teaspoon 1/4 teaspoon alcohol-free vanilla extract
- 1-2 tablespoons 1-2 tablespoons whole milk As needed for consistency.
- Pinch Pinch of salt
Instructions
Preparation
- Activate the yeast: Combine lukewarm milk and yeast in a small bowl; stir and let sit 5–10 minutes until frothy.
- Mix the dough: In a large bowl combine flour, sugar, and salt. Make a well and add the yeast-milk, softened butter, egg, and vanilla. Stir until a shaggy dough forms.
- Knead: Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.
- First rise: Shape into a ball, place in a lightly greased bowl, cover, and let rise in a warm place 1–1.5 hours or until doubled.
- Prepare cheesecake filling: Beat softened cream cheese until smooth. Add sugar, vanilla, flour, and sour cream; mix until fully combined and smooth.
- Make cinnamon sugar: Stir together brown sugar, cinnamon, and salt. Set aside.
Baking
- Roll out dough: After punching down, roll the dough to roughly 16×12 inches (40×30 cm) on a floured surface.
- Spread butter and fillings: Evenly brush softened butter over the dough, leaving a 1/2-inch border. Spoon and spread the cheesecake mixture over the butter, avoiding the edges. Sprinkle the cinnamon sugar evenly on top.
- Roll and cut: From the long edge, roll into a tight log and pinch the seam closed. Use dental floss or a sharp knife to cut 12 equal rolls.
- Second rise: Cover loosely and let rise 30–45 minutes, until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake 25–30 minutes or until golden brown.
- Cool slightly: Remove from oven and cool 8–10 minutes.
- Make icing: Beat cream cheese, powdered sugar, vanilla, and a pinch of salt; thin with milk 1 tsp at a time to reach a drizzleable consistency.
- Finish: Spread or drizzle icing over warm rolls and arrange sliced strawberries on top.
Notes
Serve warm for the best texture and flavor balance. For added enjoyment, pair with a dark-roast coffee or light herbal tea.