Strawberry Cheesecake Cinnabon Rolls (Print Version)

Soft, sweet rolls with cheesecake filling, cinnamon sugar, fresh strawberries, and creamy icing drizzled on top.

# Ingredients:

→ For the Dough

01 - 2 cups (240g) all-purpose flour
02 - 1/2 cup (120ml) whole milk, lukewarm
03 - 2 1/4 teaspoons (7g) active dry yeast
04 - 1/4 cup (50g) granulated sugar
05 - 1/4 cup (60g) unsalted butter, softened
06 - 1 large egg
07 - 1/2 teaspoon vanilla extract
08 - 1/2 teaspoon salt

→ For the Cheesecake Filling

09 - 8 oz (225g) cream cheese, softened
10 - 1/4 cup (50g) granulated sugar
11 - 1 teaspoon vanilla extract
12 - 1 tablespoon all-purpose flour
13 - 1/2 cup (120ml) sour cream or Greek yogurt

→ For the Cinnamon Sugar Filling

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

→ For the Strawberry Topping

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

→ For the Cream Cheese Icing

20 - 4 oz (115g) cream cheese, softened
21 - 1/2 cup (60g) powdered sugar
22 - 1/4 teaspoon vanilla extract
23 - 1-2 tablespoons whole milk, as needed for consistency
24 - Pinch of salt

# Steps:

01 - Combine the lukewarm milk and yeast in a small bowl. Stir to dissolve and let sit for 5-10 minutes until frothy. In a large bowl, mix flour, sugar, and salt. Create a well in the center and add the yeast mixture, softened butter, egg, and vanilla extract. Mix to form a dough, then transfer to a floured surface and knead for 8-10 minutes until smooth and elastic. Form into a ball, place in a greased bowl, cover, and let rise in a warm area for 1-1.5 hours, until doubled in size.
02 - Beat softened cream cheese with an electric mixer until smooth. Add granulated sugar, vanilla extract, flour, and sour cream, mixing until fully combined and creamy. Set aside.
03 - Mix brown sugar, cinnamon, and salt in a small bowl. Soften butter until spreadable.
04 - Punch down dough on a floured surface and roll into a 16x12 inch (40x30 cm) rectangle. Spread softened butter evenly, then layer with cheesecake filling, keeping edges clean. Sprinkle cinnamon sugar mixture evenly across the filling. Roll tightly from one long end and seal the seam. Cut into 12 rolls and arrange in a greased 9x13 inch baking dish. Cover and let rise for 30-45 minutes until puffed.
05 - Preheat oven to 350°F (175°C). Bake risen rolls for 25-30 minutes, until golden brown. If browning too quickly, loosely cover with foil. Let cool slightly for 10 minutes before icing.
06 - Beat softened cream cheese, powdered sugar, vanilla extract, and salt until smooth. Add milk gradually until a spreadable consistency is achieved. Spread or drizzle over warm rolls.
07 - Slice fresh strawberries thinly and toss with sugar, if desired. Gently arrange on top of iced rolls.

# Helpful Notes:

01 - Ensure the milk is lukewarm to properly activate the yeast for soft and fluffy rolls.

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