Description

Soft, fluffy cinnamon rolls swirled with cinnamon sugar, juicy strawberries, and a creamy cheesecake filling, finished with a rich glaze. Perfect for Bake Day, brunch, or any sweet occasion.

Ingredients

Scale

2 ¼ teaspoons active dry yeast (1 packet)
¾ cup warm milk (180 ml, around 110°F/43°C)
¼ cup granulated sugar (50 g)
¼ cup unsalted butter, melted (60 g)
1 large egg, room temperature
½ teaspoon salt
3 cups all-purpose flour (375 g), plus more for dusting
½ cup brown sugar, packed (100 g)
2 tablespoons ground cinnamon (16 g)
¼ cup unsalted butter, softened (60 g)
1 cup strawberries, chopped (140 g) (fresh or frozen, thawed and drained)
6 oz cream cheese, softened (170 g)
¼ cup granulated sugar (50 g)
1 tablespoon all-purpose flour (8 g)
1 egg yolk
½ teaspoon vanilla extract
1 cup powdered sugar (120 g)
2–3 tablespoons milk (30–45 ml)
2 oz cream cheese, softened (56 g)
½ teaspoon vanilla extract

Instructions

In a large mixing bowl, combine warm milk and granulated sugar. Sprinkle yeast on top, stir gently, and let sit for 5-10 minutes until foamy.
Add melted butter, egg, and salt to the yeast mixture. Mix well.
Stir in flour, one cup at a time, until a soft dough forms. Knead by hand on a floured surface for 8-10 minutes, or in a mixer for 5-6 minutes until smooth and elastic.
Place dough into a lightly greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
In a medium bowl, beat cream cheese until smooth. Add granulated sugar, flour, egg yolk, and vanilla extract. Mix until creamy and set aside.
Mix together brown sugar and cinnamon. Soften butter and have chopped strawberries ready.
Punch down dough and roll out on a floured surface to about a 12×16-inch rectangle, about ¼ inch thick.
Spread softened butter over dough. Sprinkle cinnamon sugar evenly, then scatter strawberries on top. Spoon cheesecake filling in dollops and gently spread across the surface.
Starting at the long edge, tightly roll the dough into a log. Pinch the seam to seal. Use a sharp knife or dental floss to slice into 12 equal rolls.
Arrange rolls in a greased 9×13-inch pan. Cover and let rise for 30 minutes, or until slightly puffed. Preheat oven to 350°F (175°C).
Bake rolls for 25-30 minutes, until golden brown and cooked through.
Beat together powdered sugar, milk, cream cheese, and vanilla until smooth for the glaze.
While rolls are still warm, drizzle glaze over the top. Let sit 10 minutes, then serve.

Notes

For best results, use full-fat cream cheese and real butter. If using frozen strawberries, thaw and drain well to prevent soggy rolls. Dental floss makes neat slices. Don’t skip the second rise for fluffy rolls. Rolls can be prepped ahead and refrigerated overnight before baking. For gluten-free, use a 1-to-1 baking flour blend.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Breakfast, Brunch, Dessert
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 300
Sugar: 18
Sodium: 220
Fat: 12
Saturated Fat: 7
Carbohydrates: 38
Fiber: 2
Protein: 6

Keywords: strawberry cheesecake cinnamon rolls, bake day, brunch, sweet rolls, homemade cinnamon rolls, cream cheese filling, easy baking, strawberry dessert