Description
These Strawberry Cheesecake Cinnamon Rolls combine strawberries and cream cheese in a delightful treat.
Ingredients
Scale
- 3 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1/4 cup unsalted butter (melted)
- 1 large egg
- 8 ounces cream cheese (softened)
- 1/3 cup granulated sugar (for the filling)
- 1 teaspoon vanilla extract
- 3/4 cup strawberry preserves
- 1/2 cup fresh strawberries (optional, chopped)
- 1/4 cup unsalted butter (for the filling)
- 1/2 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 cup powdered sugar (for the glaze)
- 2 tablespoons cream cheese (for the glaze)
- 1/2 teaspoon vanilla extract (for the glaze)
- 2–3 tablespoons milk (for the glaze)
Instructions
- Start by combining the warm milk, sugar, and active dry yeast in the bowl of a stand mixer. Allow this mixture to sit for about 5–10 minutes until it becomes foamy, which indicates that the yeast is activating and ready to work its magic in your dough.
- Once the yeast is foamy, add in the melted butter, salt, and the egg. Gradually incorporate 3 cups of flour, mixing well with the dough hook attachment. If the dough is sticky, continue to add flour a little at a time until it reaches a smooth consistency. Knead the dough for about 5–8 minutes until it is elastic and pliable.
- Transfer the kneaded dough to a lightly greased bowl and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm environment for 1 to 1.5 hours, or until it has doubled in size. This rising phase is essential for creating soft and airy rolls.
- While the dough is rising, prepare the cheesecake layer by beating the softened cream cheese, granulated sugar, and vanilla extract together in a separate bowl until smooth and creamy.
- In another bowl, combine softened butter, brown sugar, and ground cinnamon. Mix well until it forms a smooth paste.
- Once the dough has risen adequately, flour your countertop and roll the dough out into a rectangle, approximately 14 inches by 18 inches. Spread the cinnamon mixture evenly over the dough, followed by the cheesecake filling. Finally, dollop the strawberry preserves over everything.
- Roll the dough tightly from the longer side, ensuring that the filling is well sealed inside. Slice the rolled dough into 12 equal pieces and place them cut side up in a greased 9×13-inch baking dish.
- Cover the rolls and let them rise again for about 30–45 minutes until they have puffed up a bit more.
- Preheat the oven to 350°F (175°C). Bake the rolls for 22–28 minutes, or until they are golden brown and the centers feel set.
- Once baked, remove the rolls from the oven and let them cool slightly. In a bowl, mix the powdered sugar, softened cream cheese, vanilla, and enough milk to achieve a drizzling consistency. Drizzle this sweet glaze generously over the warm rolls before serving.
Notes
For a richer flavor, you can substitute half of the milk with buttermilk. Ensure your cream cheese is at room temperature to guarantee a smooth mixture without lumps. Let the rolls cool for a few minutes before applying the glaze to prevent it from melting off. Store any leftovers in an airtight container to maintain freshness; they can also be reheated in the oven or microwave.
- Prep Time: 1 hour
- Cook Time: 28 minutes
- Category: Breakfast
Nutrition
- Calories: 250 kcal
- Sodium: 180 mg
- Protein: 4 g