Strawberry Cheesecake Cinnamon Rolls
Soft homemade cinnamon rolls filled with sweet cream cheese, fresh strawberries, cinnamon sugar, and topped with a smooth strawberry glaze. These rolls combine classic cinnamon roll flavors with a cheesecake-inspired strawberry twist.
Equipment
- large mixing bowl
- small saucepan
- Rolling Pin
- mixing spoon
- baking dish
- blender
Ingredients
- 2 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup milk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ cup strawberries, diced
- 1 tablespoon cinnamon
- ¼ cup brown sugar
- ½ cup strawberries, for glaze
- 1 cup powdered sugar, for glaze
Instructions
- In a large mixing bowl, combine 1 cup of flour, yeast, sugar, and salt.Warm the milk until not hot, then add it with melted butter, egg, and vanilla. Mix until combined and gradually add remaining flour until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm area for 30 minutes.
- While the dough rises, mix softened cream cheese and powdered sugar until smooth. Gently fold in diced strawberries.
- Roll the dough into a 12 x 8 inch rectangle. Spread the cream cheese mixture over the dough.
- Mix cinnamon and brown sugar, then sprinkle over the cream cheese layer. Roll dough tightly into a log, slice into 12 pieces, and place in a greased baking dish. Cover and let rise for another 20 minutes.
- Preheat oven to 350°F (175°C) and bake rolls for 25-30 minutes until golden brown.
- Blend strawberries with powdered sugar until smooth to create the glaze. Drizzle over slightly cooled rolls and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in the microwave for 15-30 seconds or in the oven at 350°F for 10-15 minutes.