Strawberry Cheesecake Cinnabon Rolls

This strawberry cheesecake cinnabon rolls recipe combines the iconic cinnamon swirl with creamy cheesecake filling and fresh strawberries for a truly decadent breakfast treat. The soft, pillowy dough wrapped around tangy cream cheese and sweet cinnamon creates an irresistible combination that's perfect for special occasions or weekend baking projects.

I first created these for my daughter's birthday brunch when she requested something "extra special" that wasn't a traditional cake. The moment everyone took their first bite, eyes closed in delight, I knew these would become our new celebration tradition.

Ingredients

• Active dry yeast: Ensures proper dough rise and texture; look for bubbling when proofing to confirm it's fresh
• Whole milk: Adds richness to the dough that water simply cannot match
• Cream cheese: Forms the foundation of both the filling and icing, providing tanginess to balance the sweetness
• Fresh strawberries: Bring brightness and acidity that cuts through the richness; use in-season berries for best flavor
• Cinnamon: Creates the signature flavor profile; choose high-quality Ceylon cinnamon for a more complex taste

Step-by-Step Instructions

Activate the Yeast:

Combine lukewarm milk with yeast and let sit for 5-10 minutes until frothy. The milk should feel like warm bathwater about 110°F. Too hot will kill the yeast, while too cold won't activate it properly. Look for a foamy surface that indicates active yeast.

Mix the Dough:

Create a well in the center of your dry ingredients and add the yeast mixture along with butter, egg, and vanilla. The butter should be soft enough to leave an indent when pressed but not melty. Mix until a shaggy dough forms, feeling slightly tacky but not sticking heavily to your fingers.

Knead the Dough:

Work the dough on a lightly floured surface using the heel of your hand to push forward, then fold back for 8-10 minutes. The finished dough should feel smooth, elastic, and spring back when poked. You can test by stretching a small piece—it should stretch thin enough to see light through without tearing.

First Rise:

Place the dough in a greased bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled. The ideal temperature is around 75-80°F; a slightly warm oven with the light on works perfectly. The dough is ready when an indentation from your finger remains visible.

Prepare Cheesecake Filling:

Beat room temperature cream cheese until completely smooth with no lumps. Add remaining ingredients and blend until the mixture has a spreadable consistency similar to thick frosting. Avoid overmixing, which can make the filling too runny.

Assemble the Rolls:

Roll dough into a 16x12-inch rectangle of even thickness, about ¼-inch thick. Spread butter evenly across the surface, then add cheesecake filling and sprinkle with cinnamon sugar. Roll tightly from the long edge, applying gentle pressure as you go to prevent air pockets. Cut into 12 even pieces using unflavored dental floss or a sharp serrated knife.

Second Rise and Bake:

Place rolls in a greased baking dish and allow to rise until puffy and touching, about 30-45 minutes. Bake at 350°F for 25-30 minutes until golden brown. The internal temperature should reach 190°F on an instant-read thermometer, and the centers should feel set when gently pressed.

Finish and Serve:

Cool slightly before adding cream cheese icing and fresh strawberries. The warm rolls will slightly melt the icing, creating a luscious glaze that seeps into the swirls. Arrange sliced strawberries decoratively on top for a beautiful presentation.

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The cheesecake filling was inspired by my grandmother's famous strawberry cheesecake recipe that graced our holiday table for decades. She always said the secret was using room temperature ingredients and beating the cream cheese until absolutely smooth before adding anything else. That small detail makes all the difference between a silky filling and one with unpleasant lumps.

Make-Ahead Options

These rolls are perfect for holiday mornings or special brunches, but the prep time can be daunting first thing in the morning. Fortunately, you can prepare them up to the point of the second rise, then cover tightly and refrigerate overnight. The cold temperature slows the yeast activity without stopping it completely. The next morning, remove the rolls from the refrigerator and let them sit at room temperature for 30-45 minutes before baking. This allows them to complete their rise and ensures proper texture. The cold dough will likely need a few extra minutes in the oven, so watch for golden brown color rather than strictly following the time.

Troubleshooting Common Issues

If your dough seems too sticky during kneading, resist the urge to add large amounts of flour. Instead, use a light dusting and allow the gluten to develop through kneading, which naturally reduces stickiness. For filling that leaks out during baking, try chilling the cheesecake mixture for 20 minutes before spreading it on the dough. This firms it up enough to stay put during rolling and baking. When cutting the rolls, dental floss produces the cleanest cuts without compressing the layers. Simply slide unflavored floss under the roll, cross the ends over the top, and pull to slice through neatly.

Serving Suggestions

These strawberry cheesecake rolls make a stunning centerpiece for a brunch spread. Serve them alongside savory options like a simple egg frittata or breakfast casserole to balance the sweetness. For beverages, coffee with cream provides a traditional pairing, but champagne mimosas made with fresh orange juice create a festive atmosphere for special occasions. These rolls are best enjoyed warm from the oven, but can be gently reheated in a 300°F oven for 5-7 minutes if made ahead. For an extra decadent serving option, provide additional cream cheese icing on the side for guests who prefer extra frosting.

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These luscious rolls are a celebration-worthy treat that will define your mornings with delightful memories.

Frequently Asked Questions

→ Can I prepare these rolls the night before?

Yes! You can prepare the rolls up to the point of the second rise, then cover them and refrigerate overnight. In the morning, let them sit at room temperature for about 30-45 minutes before baking. This actually improves flavor development overnight.

→ Can I use frozen strawberries instead of fresh?

Fresh strawberries work best for the topping, but if using frozen, thaw them completely and drain excess liquid. Pat them dry before using to prevent soggy rolls. Consider adding them after baking to prevent excess moisture during the baking process.

→ How do I store leftover rolls?

Store leftover rolls in an airtight container in the refrigerator for up to 3 days due to the cream cheese filling. Reheat individual rolls in the microwave for 20-30 seconds before serving. For longer storage, freeze unfrosted rolls for up to 1 month.

→ Can I make these without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can mix and knead the dough by hand. Mix ingredients with a wooden spoon until combined, then knead on a floured surface for 8-10 minutes until smooth and elastic.

→ What's the best way to cut the rolls evenly?

For perfectly even rolls, use unflavored dental floss instead of a knife. Slide the floss under the roll, cross it at the top and pull - this prevents squishing. Alternatively, use a very sharp knife and make quick, decisive cuts with minimal pressure.

→ Can I use a different fruit instead of strawberries?

Yes, this versatile recipe works wonderfully with other berries or fruits. Try blueberries, raspberries, peaches, or apples. Just ensure they're fresh and not too juicy to prevent soggy rolls. Adjust sugar levels depending on the natural sweetness of your chosen fruit.