Strawberry Cheesecake Cinnabon Rolls Recipe

Delightful rolls combining cheesecake flavors with soft cinnamon rolls, perfect for brunch or dessert.

Scale

4 cups All-Purpose Flour

2 packets Active Dry Yeast

1 cup Milk (warmed)

1/4 cup Butter (melted)

1/4 cup Sugar

1 teaspoon Salt

2 large Eggs

1 cup Brown Sugar

2 tablespoons Cinnamon

1 cup Strawberry Jam or Fresh Strawberries

8 oz Cream Cheese (softened)

2 cups Powdered Sugar

1 teaspoon Vanilla Extract

1–2 tablespoons Milk

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In a small bowl, combine warm milk and sugar, then sprinkle yeast on top. Allow it to sit for about 5 minutes until frothy.
In a large mixing bowl, mix together melted butter, eggs, salt, and the yeast mixture until combined.
Gradually incorporate all-purpose flour, stirring until a soft dough forms. Add additional flour until workable if sticky.
Lightly flour a clean surface and knead the dough for about 5-7 minutes until smooth and elastic. Form into a ball and place in a greased bowl, covering with a damp cloth.
Allow the dough to rise in a warm place for 1 hour or until doubled in size.
While the dough rises, mix brown sugar and cinnamon in a bowl. If using fresh strawberries, chop them into small pieces.
Once the dough has risen, punch it down and roll it out into a rectangle about 1/4-inch thick.
Spread strawberry jam or fresh strawberries evenly over the dough.
Sprinkle the cinnamon-sugar mixture over the strawberry layer.
Roll the dough tightly from the shorter side into a log and cut into cinnamon rolls about 1 to 1.5 inches thick.
Preheat the oven to 350°F (175°C) and grease a baking dish.
Place rolls in the dish, allowing space to rise. Cover and let sit for an additional 30 minutes.
Bake for 25-30 minutes until golden brown. Allow to cool for a few minutes before frosting.
In a medium bowl, beat together softened cream cheese, powdered sugar, and vanilla extract. Gradually add milk to achieve desired consistency.
Spread frosting over the still-warm rolls.

For a healthier option, swap all-purpose flour for whole wheat flour, and use Greek yogurt instead of cream cheese.