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Strawberry Cheesecake Cinnamon Rolls

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Fluffy cinnamon rolls filled with creamy cheesecake and juicy strawberries, topped with a vanilla glaze. This easy breakfast treat combines classic comfort with a fruity twist for a crowd-pleasing brunch or special morning.

Ingredients

Scale
  • 3 1/2 cups all-purpose flour
  • 2 1/4 teaspoons instant yeast
  • 1 cup whole milk, warmed
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/3 cup powdered sugar (for filling)
  • 1 cup fresh strawberries, diced (or thawed, drained frozen strawberries)
  • 1 teaspoon vanilla extract (for filling)
  • 1/2 teaspoon lemon zest (optional)
  • 1/3 cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 cup powdered sugar (for glaze)
  • 2–3 tablespoons whole milk (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. In a large mixing bowl, combine warm milk and instant yeast. Let sit for about 5 minutes until slightly foamy.
  2. Add granulated sugar, melted butter, egg, and salt. Stir until just combined.
  3. Gradually add flour, mixing until a shaggy dough forms. Knead by hand for 6–8 minutes or with a mixer for about 5 minutes, until smooth and elastic. Add flour as needed if dough is sticky.
  4. Shape dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot for 60–75 minutes, or until doubled in size.
  5. In a medium bowl, beat cream cheese until smooth. Add powdered sugar, vanilla extract, and lemon zest (if using). Mix until creamy. Gently fold in diced strawberries.
  6. In a small bowl, combine light brown sugar and ground cinnamon. Set aside.
  7. Punch down the risen dough and turn out onto a lightly floured surface. Roll into a rectangle about 14 x 9 inches.
  8. Spread cheesecake mixture evenly over the dough, leaving a 1/2-inch border. Sprinkle cinnamon sugar evenly on top.
  9. Starting with the long side, tightly roll up the dough into a log. Pinch the seam to seal.
  10. Slice into 12 equal rolls using dental floss or a sharp knife. Place rolls in a greased 9 x 13-inch baking dish, cut side up.
  11. Cover rolls loosely and let rise for 30–40 minutes, until puffy.
  12. Preheat oven to 350°F. Bake rolls for 25–30 minutes, until golden and set. Cover with foil if tops brown too quickly.
  13. In a bowl, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Adjust milk for desired glaze thickness.
  14. Drizzle glaze over warm rolls. Let set for a minute and serve. If rolls are too soft in the center, let cool for 10 minutes before serving.

Notes

If dough seems dry, add a splash more milk. If filling leaks, it caramelizes at the bottom for extra flavor. Line pan with parchment for easy cleanup. Dental floss makes neat roll slices. Toss juicy strawberries with a teaspoon of cornstarch to thicken filling. For gluten-free or dairy-free, use appropriate substitutes.

Nutrition

Keywords: strawberry cheesecake cinnamon rolls, breakfast, brunch, easy cinnamon rolls, cream cheese filling, vanilla glaze, summer baking, sweet rolls, yeast dough, homemade cinnamon rolls

Find it online: https://blixfood.com/strawberry-cheesecake-cinnamon-rolls-recipe-easy-fluffy-breakfast-treat/