Heavenly Strawberry Cheesecake Cinnabon combines the best of classic Cinnabon rolls with rich cheesecake and fresh strawberries. This delightful dessert not only looks stunning but also tastes heavenly! Perfect for brunch or as a sweet treat, each bite promises a burst of flavor that leaves you yearning for more. The creamy strawberry filling and soft, fluffy rolls create an indulgence that you won’t forget. Are you ready to dive into the world of this dreamy dessert?
Why You’ll Love This Heavenly Strawberry Cheesecake Cinnabon
There are countless reasons to fall in love with this dessert. First, the strawberry cheesecake Cinnabon perfectly marries the flavors of sweet strawberries and rich cream cheese, creating a mouthwatering experience. Second, it’s surprisingly easy to make, making it an ideal choice for both novice and experienced bakers. Third, it’s versatile; you can enjoy it warm out of the oven or at room temperature. Fourth, it’s a crowd-pleaser, perfect for gatherings or brunches. Fifth, it can be served with various toppings or sauces, enhancing its flavor. Lastly, it’s a delightful twist on traditional cinnamon rolls that everyone will adore. With its decadent strawberry Cinnabon filling and creamy glaze, this dessert is sure to impress!
Ingredients for Heavenly Strawberry Cheesecake Cinnabon
Gather these items:
- 4 cups All-Purpose Flour
- 2 1/4 teaspoons Active Dry Yeast
- 1/4 cup Granulated Sugar
- 1 teaspoon Salt
- 1 cup Whole Milk
- 1/4 cup Unsalted Butter, melted and cooled
- 1 Large Egg
- 8 oz Cream Cheese, softened
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1/2 cup Strawberry Preserves or Jam
- 1/4 cup Unsalted Butter, softened
- 1/2 cup Light Brown Sugar
- 1 tablespoon Ground Cinnamon
- 8 oz Cream Cheese, softened (for glaze)
- 1/4 cup Unsalted Butter, softened (for glaze)
- 1 cup Powdered Sugar (for glaze)
- 1 teaspoon Vanilla Extract (for glaze)
- Milk or Cream (for glaze, as needed)
How to Make Heavenly Strawberry Cheesecake Cinnabon Step-by-Step
- Step 1: In a large bowl or the bowl of your stand mixer, combine the warm milk, 1 tablespoon of granulated sugar, and the active dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes until it becomes foamy.
- Step 2: To the foamy yeast mixture, add the remaining granulated sugar, melted butter, egg, and salt. Mix briefly. Gradually add the flour, about a cup at a time, mixing with a wooden spoon or the dough hook of your stand mixer until a shaggy dough forms.
- Step 3: If using a stand mixer, knead on medium-low speed for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes.
- Step 4: Lightly grease a clean bowl with a little oil. Place the dough in the bowl, turning once to coat. Cover the bowl and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 5: While the dough is rising, in a small bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. Set aside.
- Step 6: In another small bowl, whisk together the brown sugar and ground cinnamon. Set aside.
- Step 7: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 18×12 inches.
- Step 8: Spread the softened butter over the entire surface of the dough, leaving a small ½-inch border along one of the long edges. Sprinkle the cinnamon sugar mixture over the butter, up to that same border. Spoon dollops of the cream cheese filling over the cinnamon sugar and spread it out. Spoon small dollops of strawberry preserves over the cream cheese layer.
- Step 9: Starting from the long edge opposite the ½-inch border, tightly roll the dough into a log. Pinch the seam gently to seal it.
- Step 10: Using a sharp knife or unflavored dental floss, cut the log into 12 even slices, about 1.5 inches thick.
- Step 11: Arrange the sliced rolls in a lightly greased 9×13-inch baking pan, leaving space between each roll. Cover the pan loosely and let them rise again for another 30-45 minutes.
- Step 12: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown on top.
Pro Tips for the Perfect Heavenly Strawberry Cheesecake Cinnabon
Keep these in mind:
- Ensure your ingredients are at room temperature for better mixing.
- Don’t rush the rising process; it’s key to fluffy rolls.
- Experiment with different fruit preserves for unique flavors.
Best Ways to Serve Heavenly Strawberry Cheesecake Cinnabon
Enjoy these rolls warm, drizzled with extra glaze or accompanied by a scoop of vanilla ice cream. They make a delightful breakfast treat or a sweet ending to dinner. Pair with fresh strawberries on the side for a complete experience.
How to Store and Reheat Heavenly Strawberry Cheesecake Cinnabon
To store, cover the rolls tightly with plastic wrap or place them in an airtight container. They will keep well in the fridge for up to three days. To reheat, pop them in the microwave for a few seconds or warm them in the oven until heated through. This keeps them moist and delicious!
Frequently Asked Questions About Heavenly Strawberry Cheesecake Cinnabon
What’s the secret to perfect Heavenly Strawberry Cheesecake Cinnabon?
The key is to ensure your dough rises adequately and to use fresh ingredients. This will enhance the flavors and texture, making your strawberry cheesecake roll recipe a hit!
Can I make Heavenly Strawberry Cheesecake Cinnabon ahead of time?
Yes! You can prepare the rolls the night before, place them in the fridge after cutting, and bake them fresh in the morning for a delicious treat!
How do I avoid common mistakes with Heavenly Strawberry Cheesecake Cinnabon?
To avoid dry rolls, be careful not to overbake them. Always check for golden brown tops and ensure you measure your ingredients accurately for the best results. A creamy strawberry cheesecake roll always comes from a balanced batter!
Variations of Heavenly Strawberry Cheesecake Cinnabon You Can Try
Consider adding chocolate chips for a decadent twist, or replace strawberry preserves with raspberry for a different flavor profile. You can also use a cream cheese frosting instead of the glaze for a richer taste. These variations make for delicious Cinnabon dessert variations!
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For more information on the benefits of using fresh ingredients in baking, you can read this article on Healthline.
PrintHeavenly Strawberry Cheesecake Cinnabon Bliss in 12 Steps
Indulge in a delightful fusion of classic Cinnabon rolls, rich cheesecake, and fresh strawberries with these Heavenly Strawberry Cheesecake Cinnabon Rolls. Perfect for brunch or a sweet treat, each bite is a heavenly experience!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 rolls 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups All-Purpose Flour
- 2 1/4 teaspoons Active Dry Yeast
- 1/4 cup Granulated Sugar
- 1 teaspoon Salt
- 1 cup Whole Milk
- 1/4 cup Unsalted Butter, melted and cooled
- 1 Large Egg
- 8 oz Cream Cheese, softened
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1/2 cup Strawberry Preserves or Jam
- 1/4 cup Unsalted Butter, softened
- 1/2 cup Light Brown Sugar
- 1 tablespoon Ground Cinnamon
- 8 oz Cream Cheese, softened (for glaze)
- 1/4 cup Unsalted Butter, softened (for glaze)
- 1 cup Powdered Sugar (for glaze)
- 1 teaspoon Vanilla Extract (for glaze)
- Milk or Cream (for glaze, as needed)
Instructions
- In a large bowl or the bowl of your stand mixer, combine the warm milk, 1 tablespoon of granulated sugar, and the active dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes until it becomes foamy.
- To the foamy yeast mixture, add the remaining granulated sugar, melted butter, egg, and salt. Mix briefly. Gradually add the flour, about a cup at a time, mixing with a wooden spoon or the dough hook of your stand mixer until a shaggy dough forms.
- If using a stand mixer, knead on medium-low speed for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes.
- Lightly grease a clean bowl with a little oil. Place the dough in the bowl, turning once to coat. Cover the bowl and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough is rising, in a small bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. Set aside.
- In another small bowl, whisk together the brown sugar and ground cinnamon. Set aside.
- Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 18×12 inches.
- Spread the softened butter over the entire surface of the dough, leaving a small ½-inch border along one of the long edges. Sprinkle the cinnamon sugar mixture over the butter, up to that same border. Spoon dollops of the cream cheese filling over the cinnamon sugar and spread it out. Spoon small dollops of strawberry preserves over the cream cheese layer.
- Starting from the long edge opposite the ½-inch border, tightly roll the dough into a log. Pinch the seam gently to seal it.
- Using a sharp knife or unflavored dental floss, cut the log into 12 even slices, about 1.5 inches thick.
- Arrange the sliced rolls in a lightly greased 9×13-inch baking pan, leaving space between each roll. Cover the pan loosely and let them rise again for another 30-45 minutes.
- Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown on top.
- While the rolls are baking, beat the softened cream cheese and softened butter together in a medium bowl until smooth. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract and add milk or cream until the glaze reaches your desired consistency.
- Once the rolls are out of the oven, let them cool in the pan for about 5-10 minutes. Drizzle or spread the cheesecake glaze generously over the warm rolls. Serve immediately.
Notes
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 15 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
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