Strawberry Cheesecake Cinnamon Rolls

Strawberry Cheesecake Cinnamon Rolls – Sweet & Creamy Morning Bliss!

Get ready to elevate your breakfast or brunch game to an entirely new level of indulgence with these incredible Strawberry Cheesecake Cinnamon Rolls! Imagine biting into a soft, fluffy roll, discovering a luscious, tangy cheesecake filling, interwoven with warm cinnamon swirls, and bursts of sweet, juicy fresh strawberries. Each glorious roll is then crowned with a delicate, sweet glaze, making every mouthful pure morning bliss!

This isn’t just a cinnamon roll; it’s a gourmet experience that combines the comforting warmth of a classic roll with the irresistible richness of cheesecake and the vibrant freshness of strawberries. They’re perfect for special occasions, lazy weekend mornings, or simply when you want to treat yourself and your loved ones to something truly extraordinary. Prepare for your kitchen to fill with the most inviting aromas and for rave reviews from everyone who tastes these delightful rolls!

Ingredients:

For the Dough:

1 cup warm milk (about 110°F / 43°C – warm to the touch, not hot)
2¼ tsp active dry yeast (1 standard packet)
¼ cup granulated sugar
½ cup unsalted butter, melted and cooled
1 large egg
½ teaspoon salt
4 cups all-purpose flour, plus more for dusting

For the Cheesecake Filling:

8 oz cream cheese, softened
½ cup powdered sugar, sifted
1 teaspoon vanilla extract
2 tablespoons unsalted butter, softened

For the Cinnamon-Sugar Swirl:

½ cup unsalted butter, softened
1 cup packed light brown sugar
2 tablespoons ground cinnamon

For the Strawberry Filling:

1½ cups fresh strawberries, hulled and finely diced

For the Sweet Glaze:

1½ cups powdered sugar, sifted
3-4 tablespoons milk or cream
½ teaspoon vanilla extract

Equipment:

Large mixing bowl (or stand mixer with dough hook)
Small bowls for mixing yeast and fillings
Whisk
Rolling pin
9×13 inch baking pan
Sharp knife or unflavored dental floss
Plastic wrap
Wire cooling rack

Instructions:

1. Prepare the Dough:

In a large mixing bowl (or the bowl of a stand mixer), combine the warm milk, active dry yeast, and ¼ cup granulated sugar. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
Add the melted and cooled unsalted butter, large egg, and ½ teaspoon salt to the yeast mixture. Whisk to combine.
Gradually add the all-purpose flour, 1 cup at a time, mixing with a wooden spoon or dough hook until a shaggy dough forms.
Knead the dough on a lightly floured surface (or with a dough hook) for 5-7 minutes, until it’s smooth and elastic.
Lightly grease the mixing bowl, place the dough in it, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1-1½ hours, or until doubled in size.

2. Make the Cheesecake Filling:

In a medium bowl, combine the softened cream cheese, ½ cup powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons softened unsalted butter.
Beat with an electric mixer until completely smooth, creamy, and lump-free. Set aside.

3. Make the Cinnamon-Sugar Swirl:

In a small bowl, combine the ½ cup softened unsalted butter, 1 cup packed light brown sugar, and 2 tablespoons ground cinnamon. Mix until well combined and paste-like. Set aside.

4. Assemble the Rolls:

Once the dough has doubled, gently punch it down. Turn the dough out onto a lightly floured surface.
Using a rolling pin, roll the dough into a large rectangle, approximately 18×12 inches.
Evenly spread the cheesecake filling over the entire surface of the dough rectangle, leaving a small border (about ½ inch) along one of the long edges.
Next, evenly spread the cinnamon-sugar swirl mixture over the cheesecake layer.
Sprinkle the finely diced fresh strawberries evenly over the cinnamon-sugar layer.
Starting from the long edge opposite the ½-inch border, carefully and tightly roll the dough into a log. Pinch the seam closed to seal.
Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices (about 1½ inches thick).

5. Second Rise & Bake:

Lightly grease a 9×13 inch baking pan. Arrange the sliced cinnamon rolls in the prepared pan.
Cover the pan loosely with plastic wrap and let the rolls rise in a warm place for another 30-45 minutes, or until puffy and almost doubled in size.
While rolls are rising, preheat your oven to 375°F (190°C).
Bake the rolls for 20-25 minutes, or until golden brown on top and cooked through.

6. Prepare the Sweet Glaze:

While the rolls are baking, whisk together the sifted powdered sugar, milk or cream (start with 3 tablespoons and add more if needed for desired consistency), and ½ teaspoon vanilla extract in a small bowl until smooth and pourable.

7. Glaze and Serve:

Remove the cinnamon rolls from the oven. Let them cool in the pan for about 5-10 minutes.
Generously drizzle the sweet glaze over the warm rolls.
Serve warm for the ultimate sweet and creamy morning bliss!

Tips & Variations:

Room Temperature Ingredients: Ensure all dairy and eggs are at room temperature for optimal mixing and dough development.
Don’t Overbake: These rolls should be soft and tender, not dry. Watch them closely and remove when lightly golden.
Frozen Strawberries: If using frozen strawberries, do not thaw them. Finely dice them frozen and mix them in. They might release a little more moisture, but it generally works fine.
Make Ahead: You can prepare the rolls the night before! After arranging them in the pan (Step 5), cover tightly with plastic wrap and refrigerate overnight. In the morning, let them sit at room temperature for 30-45 minutes while the oven preheats before baking.
Cream Cheese Frosting: For an even richer topping, transform the glaze into a cream cheese frosting by adding 2 oz (¼ block) softened cream cheese to the powdered sugar, milk, and vanilla, then beating until fluffy.

These Strawberry Cheesecake Cinnamon Rolls are truly a taste of sweet & creamy morning bliss – soft, fluffy rolls with a luscious cheesecake filling, warm cinnamon swirls, and the fresh burst of strawberries, all topped with a delightful sweet glaze!