Description
A delightful combination of soft cinnamon rolls filled with creamy cheesecake and fresh strawberries, perfect for brunch or breakfast.
Ingredients
Scale
- 1 cup whole milk, warmed
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 4 cups all-purpose flour
- 1 teaspoon salt
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 1 teaspoon vanilla extract (for filling)
- 1 cup fresh strawberries, hulled and diced
- 1/2 cup butter, softened (for cinnamon sugar mixture)
- 1/2 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 4 ounces cream cheese (for glaze)
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract (for glaze)
Instructions
- Activate the yeast by combining warmed milk, granulated sugar, and active dry yeast. Let it sit until frothy.
- Add melted butter and eggs to the yeast mixture and mix well.
- In another bowl, whisk together flour and salt, then gradually mix into the wet ingredients to form a sticky dough.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a towel, and let it rise for about 1 hour until doubled in size.
- Prepare the filling by beating softened cream cheese with sugar and vanilla, then fold in diced strawberries.
- In a small bowl, combine softened butter, brown sugar, and cinnamon to create the cinnamon sugar mixture.
- Roll out the dough into a 16×24 inch rectangle on a floured surface.
- Spread the cinnamon sugar mixture and cheesecake filling over the dough, then roll it tightly from one edge.
- Slice the rolled dough into 12 pieces and place in a greased baking dish. Let rise for 30 minutes.
- Bake in a preheated oven at 350°F for 25-30 minutes until golden brown.
- Prepare the glaze by beating cream cheese and gradually adding powdered sugar, milk, and vanilla.
- Once baked, let cool for 10 minutes, then drizzle with glaze before serving.
Notes
Store in an airtight container at room temperature for up to 2 days, or refrigerate for 3-4 days. Use foil or plastic wrap to freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 400
- Sugar: 15g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Keywords: cinnamon rolls, cheesecake, strawberries, dessert, brunch