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Heavenly Strawberry Cheesecake Cinnabon Bliss in 12 Steps

Heavenly Strawberry Cheesecake Cinnabon
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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!

Ingredients

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  • 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

  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.
  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.
  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.
  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.
  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.
  6. In another small bowl, whisk together the brown sugar and ground cinnamon. Set aside.
  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.
  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.
  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.
  10. Using a sharp knife or unflavored dental floss, cut the log into 12 even slices, about 1.5 inches thick.
  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.
  12. Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown on top.
  13. 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.
  14. 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

    Find it online: https://keepityummy.com/heavenly-strawberry-cheesecake-cinnabon/

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