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Strawberry Cheesecake Cinnamon Rolls

Strawberry Cheesecake Cinnamon Rolls
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Strawberry Cheesecake Cinnamon Rolls combine the warm, spiced comfort of classic cinnamon rolls with a rich, creamy cheesecake filling and a fresh, tangy strawberry twist. These soft, fluffy rolls swirled with luscious cream cheese and sweet strawberry filling make an irresistible treat perfect for breakfast, brunch, dessert, or any special occasion.

Ingredients

Scale

Dough Ingredients

  • 2 ½ cups all-purpose flour
  • 2 ¼ tsp active dry yeast (1 packet)
  • ¼ cup granulated sugar
  • 1 tsp cinnamon
  • ½ tsp salt
  • ¾ cup warm milk (about 110°F/43°C)
  • 2 large eggs
  • 4 tbsp unsalted butter, melted

Cream Cheese Filling

  • 8 oz cream cheese, softened
  • ¾ cup powdered sugar
  • 1 tsp lemon zest (optional)
  • 1 tsp vanilla extract

Strawberry Filling

  • 1 cup fresh strawberries, finely chopped
  • 2 tbsp granulated sugar
  • 1 tsp cornstarch

Glaze

  • 4 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1–2 tbsp milk
  • Optional: fresh strawberry slices and powdered sugar for garnish

Instructions

  1. Prepare the Dough: Activate the yeast by stirring it into warm milk mixed with a pinch of sugar. Wait until the mixture is bubbly and foamy, about 5-10 minutes. In a large bowl, combine the flour, sugar, cinnamon, and salt. Add in the eggs and melted butter, then pour in the activated yeast mixture. Mix until a smooth dough forms. Knead the dough on a floured surface until elastic and smooth, about 8-10 minutes. Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
  2. Make the Cream Cheese Filling: In a medium bowl, blend softened cream cheese with powdered sugar, lemon zest (if using), and vanilla extract until smooth and creamy. Chill in the fridge to keep it cool and easy to spread.
  3. Prepare the Strawberry Filling: Finely chop the fresh strawberries and mix them with granulated sugar and cornstarch. Set aside to allow the mixture to thicken slightly during baking.
  4. Assemble the Rolls: Once the dough has doubled, roll it out into a large rectangle on a floured surface. Spread the cream cheese filling evenly over the dough, then distribute the strawberry filling over it. Sprinkle a little cinnamon and sugar on top if desired. Carefully roll the dough tightly into a log from one long side. Slice the roll into 12 even pieces using a sharp knife or dental floss.
  5. Second Rise and Baking: Place the sliced rolls in a greased baking dish, leaving some space between each. Cover with a clean towel and let them rise until puffy, about 30 to 45 minutes. Preheat the oven to 350°F (175°C), then bake the rolls for 25 to 30 minutes, until golden brown and cooked through.
  6. Glaze and Serve: While the rolls cool slightly, prepare the glaze by mixing softened cream cheese, powdered sugar, vanilla extract, and enough milk to reach a drizzle consistency. Drizzle the glaze over the warm rolls. Garnish with fresh strawberry slices and a sprinkle of powdered sugar if desired, and serve warm.

Notes

  • Use warm milk that is warm to the touch but not hot to activate yeast effectively without killing it.
  • Avoid overfilling the rolls to prevent sogginess and ensure they seal properly.
  • For even slicing, use dental floss or a sharp serrated knife for clean cuts.
  • Keep ingredients like butter and cream cheese at room temperature for easier mixing and spreading.
  • Do not skip the second rise to ensure fluffy, tender cinnamon rolls.

Nutrition

Keywords: Strawberry cheesecake cinnamon rolls, cinnamon rolls, cheesecake filling, strawberry dessert, breakfast rolls, brunch recipe

Find it online: https://sophiemelody.com/strawberry-cheesecake-cinnamon-rolls/