Description
Delight in these homemade Strawberry Cheesecake Cinnamon Rolls featuring a soft, yeast-raised dough swirled with a luscious strawberry and cinnamon filling, topped with a creamy homemade cream cheese glaze. Perfect for brunch or a sweet treat, these rolls combine the comforting warmth of cinnamon rolls with the fresh flavor of strawberries and the richness of cheesecake frosting.
Ingredients
Scale
Dough
- 1 cup whole milk, warm
- 1/4 cup sugar
- 3/4 ounce active dry yeast
- 3-1/2 cups all-purpose flour
- 1 large egg, room temperature
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Filling
- 3/4 cup seedless strawberry jam
- 3/4 cup chopped fresh strawberries
- 1/2 teaspoon ground cinnamon
- 1/4 cup all-purpose flour (for dusting)
Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1-1/4 cups confectioners’ sugar
- 1 tablespoon whole milk
- 1/2 teaspoon vanilla extract
Instructions
- Activate the Yeast: In the bowl of a stand mixer fitted with a dough hook, stir together the warm milk and sugar. Sprinkle the yeast on top and let it sit until foamy, about 5-10 minutes, ensuring the yeast is activated and bubbly.
- Prepare the Dough: With the mixer on medium speed, gradually add 3-1/2 cups flour, the egg, softened butter, vanilla extract, and salt. Mix until the dough comes together and pulls away from the sides of the bowl, forming a soft, cohesive ball.
- First Rise: Transfer the dough to a greased bowl, cover with a towel, and let rise at room temperature for 1-1/2 to 2 hours, or until the dough has doubled in size.
- Roll Out Dough: Sprinkle a cutting board or clean work surface with the remaining 1/4 cup flour. Place the dough on the floured surface and use a rolling pin to roll it into a 1/4-inch-thick rectangle.
- Fill and Shape Rolls: In a small bowl, mix together the strawberry jam, chopped strawberries, and ground cinnamon. Spread the strawberry mixture evenly over the rolled-out dough. Using a knife, cut the dough into 8 even strips lengthwise. Starting from the long edge, roll each strip tightly to form cinnamon rolls.
- Second Rise: Transfer the rolls to a greased 13×9-inch baking dish. Cover with a towel and let rise for an additional 30 minutes until slightly puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 35-38 minutes, or until the edges are lightly golden brown and the centers are cooked through.
- Prepare the Cream Cheese Glaze: Meanwhile, in a large mixing bowl, beat together the cream cheese and softened butter on medium speed until smooth, about 2-3 minutes. Gradually add in the confectioners’ sugar, milk, and vanilla extract, beating for another 1-2 minutes until creamy and spreadable.
- Glaze and Serve: Spread the cream cheese glaze over the warm cinnamon rolls immediately after baking. Serve warm for best flavor and texture.
Notes
- Make sure the milk is warm, not hot, to properly activate the yeast.
- The first rise is crucial for soft, fluffy rolls; do not skip or shorten this time.
- Use fresh strawberries for best flavor and texture in the filling.
- The cream cheese glaze should be spread on warm rolls for easy spreading and best taste.
- Store leftovers covered at room temperature for up to 2 days or refrigerate and reheat before serving.
