Description
These Strawberry Cheesecake Cinnamon Rolls combine classic fluffy cinnamon rolls with a delicious strawberry and cinnamon filling, topped with a creamy and tangy cream cheese glaze. Perfect for a sweet breakfast treat or dessert, these rolls feature fresh strawberries and strawberry jam for a fruity twist that elevates the traditional cinnamon roll experience.
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
- 1/4 cup all-purpose flour (for dusting)
Filling
- 3/4 cup seedless strawberry jam
- 3/4 cup chopped fresh strawberries
- 1/2 teaspoon ground cinnamon
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, combine warm milk and sugar. Sprinkle the active dry yeast on top and let it stand for 5-10 minutes until the mixture becomes foamy and bubbly, confirming the yeast is active.
- Prepare the Dough: With the mixer on medium speed, gradually add 3-1/2 cups all-purpose flour, the room temperature egg, softened butter, vanilla extract, and salt to the yeast mixture. 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 into a greased bowl, cover with a clean towel, and let it rise at room temperature for 1 1/2 to 2 hours, or until it doubles in size.
- Roll Out Dough: Lightly dust a cutting board or clean surface with the reserved 1/4 cup flour. Place the risen dough on the floured surface and roll it out using a rolling pin into a thin rectangle approximately 1/4 inch thick.
- Fill and Shape Rolls: In a small bowl, mix together the seedless strawberry jam, chopped fresh strawberries, and ground cinnamon. Spread this strawberry filling evenly over the rolled dough. Using a knife, cut the dough into 8 even strips lengthwise. Starting at the long edge, roll each strip tightly to form individual cinnamon rolls.
- Second Rise: Arrange the rolls in a greased 13×9-inch baking dish. Cover loosely with a towel and allow them to rise again for about 30 minutes until they become slightly puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 35-38 minutes, until the edges are lightly golden and the centers are fully cooked through.
- Prepare the Cream Cheese Glaze: While the rolls bake, beat the softened cream cheese and butter in a large mixing bowl on medium speed until smooth and creamy, about 2-3 minutes. Gradually add in the confectioners’ sugar, whole milk, and vanilla extract, continuing to beat for another 1-2 minutes until the glaze is spreadable.
- Glaze and Serve: Spread the cream cheese glaze generously over the warm cinnamon rolls immediately after removing them from the oven. Serve warm to enjoy the best flavor and soft texture.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Letting the dough rise properly is key to soft, fluffy rolls.
- Use fresh strawberries for best texture and flavor; frozen strawberries may release too much moisture.
- The rolls can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
- You can substitute cream cheese with a vegan alternative to make the glaze dairy-free, but it may alter the texture slightly.
- Prep Time: 30 minutes
- Cook Time: 38 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
