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Easy Strawberry Cheesecake Cinnabon Rolls – The Perfect Homemade Treat

Easy Strawberry Cheesecake Cinnabon Rolls
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This recipe for Grandma’s Strawberry Cheesecake Cinnabon Rolls brings back so many memories. It creates the softest, gooiest rolls, filled with creamy cheesecake and fresh strawberries, just like she used to make. It’s the perfect copycat recipe to make your whole home smell like love.

Ingredients

Scale

For the Dough

  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 cup whole milk, warmed to about 110°F
  • 1/4 cup butter, melted

For the Cheesecake Filling

  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, diced small
  • 2 tablespoons strawberry jam

For the Cinnamon Sugar

  • 1/2 cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 1/4 cup butter, softened to room temperature

For the Cream Cheese Frosting

  • 4 oz cream cheese, softened to room temperature
  • 2 tablespoons butter, softened to room temperature
  • 1 1/2 cups powdered sugar, sifted
  • 2 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract

For Topping

  • Graham cracker crumbs
  • Fresh strawberry slices

Instructions

1. In a stand mixer bowl, combine the flour, sugar, instant yeast, and salt. Add warm milk, melted butter, and eggs. Mix on low until a soft dough forms.

2. Switch to the dough hook and knead for 8–10 minutes until the dough is smooth and elastic. Place in a greased bowl, cover, and let rise for 1–2 hours in a warm spot.

3. While the dough rises, prepare the cheesecake filling: beat cream cheese, sugar, and vanilla until smooth. Fold in diced strawberries and strawberry jam. In another bowl, mix brown sugar and cinnamon.

4. Once dough has doubled, punch down and roll into a 16×12 inch rectangle. Spread softened butter over the dough, sprinkle cinnamon sugar evenly, and spread cheesecake filling on top.

5. Roll the dough tightly from the long edge into a log. Use unflavored dental floss to cut into 12 equal rolls. Place in a greased 9×13 inch pan, cover, and let rise 30–45 minutes.

6. Preheat oven to 350°F. Pour a little heavy cream over the rolls before baking. Bake 25–30 minutes until golden brown.

7. While baking, make the frosting: beat cream cheese and butter until fluffy. Add powdered sugar, heavy cream, and vanilla. Beat until smooth.

8. Let rolls cool for 10 minutes. Spread frosting over warm rolls. Top with graham cracker crumbs and fresh strawberry slices.

Notes

Grandma’s Warm Milk Tip: The milk should feel “like a warm bath on your wrist.” Too hot kills the yeast, too cold won’t activate it.

 

Substitutions: Use thawed and drained frozen strawberries if fresh aren’t available. Mascarpone can replace cream cheese for a richer filling.

 

Storage: Best enjoyed warm the same day. Store leftovers in an airtight container at room temperature for 2 days or refrigerated for 5 days. Reheat briefly in the microwave before serving.

Nutrition

Find it online: https://paulakitchen.com/easy-strawberry-cheesecake-cinnabon-rolls/