Introduction to Strawberry Cheesecake Cinnabon Rolls
There’s something magical about the aroma of freshly baked goods wafting through the house.
Strawberry Cheesecake Cinnabon Rolls are the perfect blend of sweet and creamy, making them an irresistible treat for any occasion.
Whether you’re looking to impress your loved ones or simply want a quick solution for a busy day, these rolls deliver.
They’re not just a dessert; they’re a warm hug on a plate.
With a delightful combination of flavors, they’ll have everyone asking for seconds.
Let’s dive into this delicious adventure together!
Why You’ll Love This Strawberry Cheesecake Cinnabon Rolls
These Strawberry Cheesecake Cinnabon Rolls are a game-changer in the kitchen.
They’re easy to whip up, making them perfect for both novice and seasoned bakers.
In just a couple of hours, you can transform simple ingredients into a mouthwatering treat that tastes like a bakery masterpiece.
The combination of creamy cheesecake and sweet strawberries wrapped in soft, fluffy dough is simply irresistible.
Trust me, your taste buds will thank you!
Ingredients for Strawberry Cheesecake Cinnabon Rolls
To create these delightful Strawberry Cheesecake Cinnabon Rolls, you’ll need a handful of simple ingredients that come together to make magic.
Here’s what you’ll gather:
All-purpose flour: The backbone of your dough, providing structure and fluffiness.
Granulated sugar: Sweetens the dough and filling, enhancing the overall flavor.
Salt: A pinch of salt balances the sweetness and elevates the taste.
Instant yeast: This little powerhouse helps the dough rise quickly, giving you soft rolls.
Whole milk: Warmed to the perfect temperature, it activates the yeast and enriches the dough.
Unsalted butter: Adds richness and flavor, making the rolls tender and delicious.
Large egg: Acts as a binding agent, contributing to the dough’s texture.
Vanilla extract: A splash of vanilla brings warmth and depth to both the dough and filling.
For the filling:
Cream cheese: The star of the filling, providing that creamy cheesecake flavor.
Fresh strawberries: Diced and sweet, they add a burst of fruity goodness.
Cornstarch: Helps thicken the filling, ensuring it doesn’t become too runny.
For the glaze:
Powdered sugar: Sweetens the glaze and gives it that smooth, drizzle-able texture.
Milk: Thins the glaze to the perfect consistency for drizzling.
Vanilla extract: A touch in the glaze ties all the flavors together.
Feel free to get creative! You can swap out strawberries for blueberries or raspberries for a different twist.
For exact measurements, check the bottom of the article where you can find everything you need for printing.
How to Make Strawberry Cheesecake Cinnabon Rolls
Step 1: Prepare the Dough
Start by combining your dry ingredients in a large bowl. Mix the all-purpose flour, granulated sugar, salt, and instant yeast. In a separate bowl, whisk together the warmed milk, melted butter, egg, and vanilla extract. Gradually pour the wet mixture into the dry ingredients. Stir until a dough begins to form. The key here is to achieve a soft, slightly sticky dough. If it feels too dry, add a splash of milk. This dough is the foundation for your Strawberry Cheesecake Cinnabon Rolls, so get it just right!
Step 2: Knead and Rise
Once your dough is formed, it’s time to knead. Dust a clean surface with flour and turn out the dough. Knead it for about five minutes until it’s smooth and elastic. This process develops the gluten, giving your rolls that fluffy texture. After kneading, place the dough in a greased bowl and cover it with a kitchen towel. Let it rise in a warm spot for about an hour, or until it doubles in size. This step is crucial for achieving those soft, pillowy rolls.
Step 3: Make the Filling
While the dough is rising, let’s whip up the filling. In a medium bowl, beat the softened cream cheese until smooth. Add the granulated sugar and vanilla extract, mixing until well combined. Gently fold in the diced strawberries and cornstarch. The cornstarch helps thicken the filling, preventing it from becoming too runny. This creamy, fruity mixture is what makes these rolls a delightful treat. Set it aside until your dough is ready.
Step 4: Roll and Cut
Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a rectangle about ¼ inch thick. Spread the cream cheese and strawberry filling evenly over the dough, leaving a small border around the edges. Starting from one long side, roll the dough tightly into a log. Use a sharp knife to cut the log into 12 equal pieces. This ensures that each roll is filled with that delicious strawberry cheesecake goodness.
Step 5: Second Rise and Bake
Place the cut rolls in a greased 9×13 inch baking dish, leaving a little space between each one. Cover them with a kitchen towel and let them rise for another 30 minutes. This second rise is essential for achieving that perfect fluffiness. While they’re rising, preheat your oven to 350°F. Once the rolls have puffed up, bake them for 25-30 minutes until they’re golden brown. The smell will be heavenly, and you’ll know they’re almost ready!
Step 6: Prepare the Glaze
While the rolls are baking, let’s make the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick but pourable. Once the rolls are out of the oven and have cooled for about 10 minutes, drizzle the glaze generously over the top. This sweet finishing touch enhances the flavor and makes your Strawberry Cheesecake Cinnabon Rolls look irresistible. Enjoy every bite!
Tips for Success
Make sure your milk is warm, not hot, to activate the yeast properly.
Don’t skip the kneading; it’s essential for that fluffy texture.
Use fresh strawberries for the best flavor; frozen can make the filling watery.
Let the rolls rise in a warm place for optimal fluffiness.
Experiment with different fruits for unique flavor combinations!
Equipment Needed
Large mixing bowl: A sturdy bowl for combining ingredients; a glass or metal bowl works well.
Rolling pin: Essential for rolling out the dough; a wine bottle can be a fun alternative!
Sharp knife or dough cutter: For slicing the rolls evenly; kitchen scissors can also do the trick.
9×13 inch baking dish: Perfect for baking the rolls; any oven-safe dish will suffice.
Whisk: Great for mixing the glaze; a fork can work in a pinch.
Variations
Berry Medley: Swap out strawberries for a mix of blueberries and raspberries for a vibrant twist.
Chocolate Chip Delight: Add mini chocolate chips to the filling for a rich, decadent flavor.
Nutty Crunch: Incorporate chopped pecans or walnuts into the filling for added texture and flavor.
Vegan Option: Use plant-based milk, vegan butter, and a flax egg to make these rolls vegan-friendly.
Gluten-Free: Substitute all-purpose flour with a gluten-free blend to accommodate dietary needs.
Serving Suggestions
Pair these rolls with a hot cup of coffee or a refreshing glass of iced tea for a delightful breakfast.
Serve with a dollop of whipped cream on top for an extra indulgent treat.
Garnish with fresh mint leaves for a pop of color and freshness.
Consider a side of fresh fruit to balance the sweetness.
FAQs about Strawberry Cheesecake Cinnabon Rolls
Can I make these Strawberry Cheesecake Cinnabon Rolls ahead of time?
Absolutely! You can prepare the rolls up to the second rise, cover them tightly, and refrigerate overnight. In the morning, let them come to room temperature and rise before baking.
What can I substitute for fresh strawberries?
If strawberries aren’t in season, feel free to use frozen strawberries, blueberries, or raspberries. Just make sure to thaw and drain any excess moisture to avoid a soggy filling.
How do I store leftover rolls?
Store any leftover Strawberry Cheesecake Cinnabon Rolls in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to a week or freeze for up to three months.
Can I freeze the rolls before baking?
Yes! After cutting the rolls, place them in the freezer on a baking sheet until frozen solid. Then transfer them to a freezer bag. When ready to bake, let them thaw and rise before baking as directed.
What’s the best way to reheat these rolls?
The best way to reheat is in the microwave for about 15-20 seconds. You can also warm them in the oven at 350°F for about 10 minutes for a freshly baked taste.
Final Thoughts
Baking Strawberry Cheesecake Cinnabon Rolls is more than just a recipe; it’s an experience that fills your home with warmth and joy.
Each bite is a delightful blend of creamy cheesecake and sweet strawberries, wrapped in soft, fluffy dough.
These rolls are perfect for sharing with family or enjoying on a quiet Sunday morning.
They remind us that simple ingredients can create something truly special.
So, roll up your sleeves, embrace the process, and let the sweet aroma guide you.
Trust me, the smiles and satisfied sighs will be worth every moment spent in the kitchen!
Delicious Strawberry Cheesecake Cinnabon Rolls that combine the flavors of cheesecake and cinnamon rolls, perfect for a sweet treat.
Ingredients
Scale
2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1 tablespoon instant yeast
1/2 cup whole milk, warmed to 110°F
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
For the filling:
1/2 cup cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup fresh strawberries, diced
2 tablespoons cornstarch
For the glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
In a large bowl, combine the flour, sugar, salt, and instant yeast. In a separate bowl, mix the warmed milk, melted butter, egg, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough is rising, prepare the filling. In a medium bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth. Gently fold in the diced strawberries and cornstarch.
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick. Spread the cream cheese and strawberry filling evenly over the dough.
Starting from one long side, roll the dough tightly into a log. Cut the log into 12 equal pieces and place them in a greased 9×13 inch baking dish.
Cover the rolls with a kitchen towel and let them rise for another 30 minutes. Preheat the oven to 350°F.
Bake the rolls for 25-30 minutes, or until golden brown. While the rolls are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
Once the rolls are done, remove them from the oven and let them cool for about 10 minutes before drizzling the glaze on top.
Notes
For a richer flavor, consider adding a pinch of cinnamon to the filling.
You can also substitute blueberries or raspberries for the strawberries for a different fruit twist.
