Description
This delightful Strawberry Cheesecake Cinnamon Rolls recipe combines the tender, fluffy texture of classic cinnamon rolls with a sweet and tangy strawberry cream cheese glaze. Featuring a homemade yeast dough filled with fresh strawberries, strawberry jam, and cinnamon, these rolls are perfect for a decadent breakfast, brunch, or dessert treat. The cream cheese glaze adds a rich, creamy finish that complements the fruity filling beautifully.
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
Filling
- 3/4 cup seedless strawberry jam
- 3/4 cup chopped fresh strawberries
- 1/2 teaspoon ground cinnamon
- 1/4 cup all-purpose flour (for dusting)
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, stir together the warm milk and sugar. Sprinkle the active dry yeast on top and let it sit for 5 to 10 minutes until foamy and bubbly, ensuring the yeast is properly activated.
- Prepare the Dough: With the mixer on medium speed, gradually add the 3-1/2 cups of all-purpose flour, egg, softened butter, vanilla extract, and salt to the yeast mixture. Mix until the dough pulls away from the sides and forms a soft, cohesive ball.
- First Rise: Transfer the dough to a greased bowl, cover it with a towel, and let it rise at room temperature for 1.5 to 2 hours, until it doubles in size.
- Roll Out Dough: Lightly dust your cutting board or work surface with 1/4 cup of flour. Place the risen dough on the surface and roll it out using a rolling pin into a 1/4-inch-thick rectangle.
- Fill and Shape Rolls: In a small bowl, combine strawberry jam, chopped fresh strawberries, and ground cinnamon. Spread this mixture evenly over the rolled dough. Using a knife, cut the dough into 8 equal strips lengthwise and roll each strip tightly from the long edge to form cinnamon rolls.
- Second Rise: Place the rolls in a greased 13×9-inch baking dish. Cover with a towel and let them rise for 30 minutes until slightly puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 35 to 38 minutes until the edges turn lightly golden and the centers are fully cooked.
- Prepare the Cream Cheese Glaze: While the rolls bake, beat together the softened cream cheese and butter in a large bowl on medium speed until smooth, about 2 to 3 minutes. Gradually add confectioners’ sugar, whole milk, and vanilla extract, beating for another 1 to 2 minutes until creamy and spreadable.
- Glaze and Serve: Spread the cream cheese glaze over the warm cinnamon rolls as soon as they come out of the oven. Serve immediately for the best flavor and texture.
Notes
- Make sure the milk is warm, not hot, to effectively activate the yeast.
- You can substitute fresh strawberries with frozen ones if fresh are not available, just thaw and drain excess moisture before using.
- For a dairy-free version, use vegan cream cheese and butter alternatives, and substitute milk with plant-based milk.
- These cinnamon rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days at room temperature or refrigerated for up to 4 days.
- Reheat the rolls gently before serving to restore softness.
