Strawberry Cheesecake Cinnabon Rolls (Print Version)

# Ingredients:

→ For the Dough

01 - 240g all-purpose flour
02 - 120ml lukewarm whole milk
03 - 7g active dry yeast
04 - 50g granulated sugar
05 - 60g unsalted butter, softened
06 - 1 large egg
07 - 1/2 teaspoon vanilla extract
08 - 1/2 teaspoon salt

→ For the Cheesecake Filling

09 - 225g cream cheese, softened
10 - 50g granulated sugar
11 - 1 teaspoon vanilla extract
12 - 1 tablespoon all-purpose flour
13 - 120ml sour cream or Greek yogurt

→ For the Cinnamon Sugar Filling

14 - 100g packed brown sugar
15 - 2 tablespoons ground cinnamon
16 - 1/4 teaspoon salt
17 - 60g unsalted butter, softened

→ For the Strawberry Topping

18 - 150g fresh strawberries, hulled and sliced
19 - 1 tablespoon sugar (optional)

→ For the Cream Cheese Icing

20 - 115g cream cheese, softened
21 - 60g powdered sugar
22 - 1/4 teaspoon vanilla extract
23 - 1-2 tablespoons whole milk
24 - Pinch of salt

# Instructions:

01 - In a small bowl, combine the lukewarm milk and yeast. Stir to dissolve, then let sit for 5-10 minutes until frothy, indicating active yeast.
02 - In a large mixing bowl, combine flour, sugar, and salt. Create a well in the center and add the yeast mixture, softened butter, egg, and vanilla extract. Mix until a dough forms.
03 - Transfer dough to a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. Add minimal flour if too sticky to maintain softness.
04 - Form dough into a ball and place in a lightly greased bowl. Cover with a clean towel or plastic wrap and let rise in a warm place for 1-1.5 hours, until doubled in size.
05 - While dough rises, beat softened cream cheese in a medium bowl until smooth. Add sugar, vanilla extract, flour, and sour cream, mixing until fully combined and smooth. Set aside.
06 - In a small bowl, combine brown sugar, cinnamon, and salt. Set aside. Ensure butter is softened to spreadable consistency but not melted.
07 - After rising, gently punch down dough to release air bubbles. On a floured surface, roll into a rectangle approximately 40cm x 30cm (16in x 12in).
08 - Spread softened butter evenly over dough, leaving a small border. Spoon cheesecake mixture over butter layer, spreading evenly. Sprinkle cinnamon-sugar mixture on top.
09 - Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal. Cut into 12 equal portions using a sharp knife or dental floss.
10 - Place rolls in a greased 9x13-inch baking dish, arranged close but not touching. Cover loosely and let rise 30-45 minutes until puffed and touching each other.
11 - Preheat oven to 175°C (350°F). Bake rolls for 25-30 minutes until golden brown. Cover loosely with foil if browning too quickly.
12 - Beat cream cheese, powdered sugar, vanilla extract, and salt together. Add milk gradually until reaching a smooth, spreadable consistency.
13 - After cooling rolls for 10 minutes, drizzle or spread icing over them while still warm so it melts slightly into the rolls.
14 - Toss sliced strawberries with sugar if desired. Arrange strawberry slices on top of the iced rolls before serving.

# Notes:

01 - The warmth of the rolls helps melt the icing, creating a luscious topping.
02 - The sweetness of the strawberries balances the richness of the cheesecake and cinnamon filling.

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