Indulgent Strawberry Cheesecake Cinnabon Rolls to Sweeten Mornings
Delight in these delicious Strawberry Cheesecake Cinnabon Rolls, a perfect twist on classic cinnamon rolls.
Equipment
- Mixing bowl
- Floured Surface
- Baking dish
- Dental Floss
Ingredients
For the Dough
- 4 cups All-Purpose Flour Substitute with bread flour for chewier rolls.
- 1/2 cup Granulated Sugar Can be replaced with coconut sugar.
- 2 tablespoons Instant Yeast Active dry yeast can work if dissolved in warm milk first.
- 1 teaspoon Salt
- 1 cup Whole Milk Swap for almond milk for a dairy-free version.
- 1/2 cup Butter Use margarine for a lactose-free alternative.
For the Filling
- 8 oz Cream Cheese Mascarpone can add a richer texture.
- 1/2 cup Brown Sugar Light brown sugar can also be used.
- 2 teaspoons Ground Cinnamon Nutmeg could be used for an alternative flavor.
- 1 cup Fresh Strawberries If using frozen, ensure they are thawed and drained.
For Baking and Topping
- 1/2 cup Heavy Cream Omit for a lighter version or use almond milk for vegan options.
- 1 teaspoon Vanilla Extract Pure vanilla is preferable.
- 1/2 cup Graham Cracker Crumbs Substitute with crushed nuts for a gluten-free option.
Instructions
Directions
- Prepare Dough: In a large mixing bowl, whisk together the flour, granulated sugar, instant yeast, and salt. Gradually pour in the warm milk and melted butter, followed by the beaten eggs. Stir until a soft dough forms, about 3-5 minutes.
- Knead Dough: Transfer the dough to a floured surface. Knead for 8-10 minutes until it's smooth and elastic. Place the dough in a greased bowl, cover it with a towel, and let rise in a warm place until it has doubled in size, roughly 1-2 hours.
- Make Filling: In a medium bowl, blend the cream cheese, brown sugar, and vanilla extract until smooth and creamy. Gently fold in the fresh strawberries and a spoonful of strawberry jam for extra sweetness.
- Roll Out Dough: Once doubled, punch down the dough and roll it out on a lightly floured surface into a rectangle, about 12x18 inches. Spread softened butter over the dough evenly, then sprinkle with cinnamon and sugar before spreading the cheesecake filling over it.
- Shape Rolls: Starting from the longer side, carefully roll the dough into a tight log. Use dental floss to slice the rolled dough into 12 equal pieces.
- Final Rise: Arrange the rolled pieces in a greased baking dish, cover them with a towel, and allow them to rise again until puffy, about 30-45 minutes.
- Bake: Preheat your oven to 350°F (175°C). Pour the heavy cream evenly over the rolls, and bake for 25-30 minutes until they turn golden brown.
- Prepare Frosting: While the rolls bake, beat together the softened cream cheese and butter in a bowl. Gradually add powdered sugar and heavy cream until the mixture is smooth and fluffy.
- Finish & Serve: Once baked, allow the rolls to cool slightly before generously frosting them. For an extra touch, sprinkle with graham cracker crumbs and fresh strawberry slices.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days. Reheat before serving to restore freshness.