Strawberry Cheesecake Cinnabon Rolls (Print-Friendly Format)

Soft rolls with cheesecake filling, cinnamon, and fresh strawberries. Rich, sweet, and perfect for any occasion.

# Required Ingredients:

→ Dough

01 - 240g all-purpose flour
02 - 120ml whole milk, lukewarm
03 - 7g active dry yeast
04 - 50g granulated sugar
05 - 60g unsalted butter, softened
06 - 1 large egg
07 - 0.5 teaspoon vanilla extract
08 - 0.5 teaspoon salt

→ Cheesecake Filling

09 - 225g cream cheese, softened
10 - 50g granulated sugar
11 - 1 teaspoon vanilla extract
12 - 1 tablespoon all-purpose flour
13 - 120ml sour cream or Greek yogurt

→ Cinnamon Sugar Filling

14 - 100g packed brown sugar
15 - 2 tablespoons ground cinnamon
16 - 0.25 teaspoon salt
17 - 60g unsalted butter, softened

→ Strawberry Topping

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

→ Cream Cheese Icing

20 - 115g cream cheese, softened
21 - 60g powdered sugar
22 - 0.25 teaspoon vanilla extract
23 - 15–30ml whole milk, as needed
24 - Pinch of salt

# How to Make It:

01 - In a small bowl, combine lukewarm milk and active dry yeast. Stir to dissolve and let stand for 5–10 minutes until frothy, indicating activation.
02 - In a large mixing bowl, add flour, granulated sugar, and salt. Make a well in the center, then add the activated yeast mixture, softened butter, egg, and vanilla. Mix until a shaggy dough forms.
03 - Transfer dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Avoid adding too much flour to keep the dough tender.
04 - Form dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm, draft-free place for 60–90 minutes until doubled in size.
05 - While dough rises, beat softened cream cheese until smooth. Add granulated sugar, vanilla extract, flour, and sour cream or Greek yogurt. Mix until completely smooth. Set aside.
06 - In a bowl, mix together packed brown sugar, ground cinnamon, and salt. Soften butter until spreadable, reserving it separately.
07 - Punch down the risen dough and roll it out on a floured surface to a 40 x 30 cm rectangle. Evenly spread softened butter over dough, leaving a small border.
08 - Gently spread the cheesecake mixture over buttered dough, avoiding the edges. Sprinkle cinnamon sugar mixture evenly on top of cheesecake layer.
09 - Starting from the long edge, tightly roll dough into a log. Pinch seam to seal. Cut into 12 equal rolls using a sharp knife or dental floss.
10 - Place rolls in a lightly greased 23 x 33 cm baking dish, spaced closely but not touching. Cover and let rise for 30–45 minutes, until puffed and touching.
11 - Preheat oven to 175°C. Bake risen rolls uncovered for 25–30 minutes until golden brown and set. If browning too quickly, cover loosely with aluminum foil.
12 - Remove baking dish from oven and allow rolls to cool in pan for 10 minutes before icing and topping.
13 - Beat softened cream cheese with powdered sugar, vanilla, and salt. Thin with milk as needed to reach a smooth, spreadable consistency.
14 - While rolls are still warm, spread or drizzle cream cheese icing evenly over the surface, letting it melt slightly into the rolls.
15 - Thinly slice fresh strawberries and, if desired, toss with 1 tablespoon sugar for additional sweetness.
16 - Arrange sliced strawberries generously on top of the iced rolls. Serve warm for optimal flavor and texture.

# Additional Information:

01 - Allow the dough to rise in a warm, draft-free location for best results and a fluffy texture.
02 - Ensure yeast is fresh and active; without frothing during activation, the dough will not rise properly.
03 - Softened cream cheese and butter are essential to achieve a lump-free filling and icing.
04 - Freeze unbaked rolls for future baking by assembling, freezing, then thawing overnight before baking and rising.
05 - Experiment with alternative fruit toppings such as blueberries or raspberries for variety.
06 - Adjust the icing consistency by adding milk in small increments for desired thickness.
07 - The second dough rise ensures a light and airy crumb in the final baked rolls; do not skip this step.

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