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Strawberry Cheesecake Cinnamon Rolls on rustic tray with glaze

Strawberry Cheesecake Cinnamon Rolls

These bakery-style cinnamon rolls combine sweet strawberries, tangy cheesecake filling, and soft cinnamon dough the ultimate cozy indulgence for brunch or dessert.
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Prep Time 25 minutes
Cook Time 30 minutes
Rising time 45 minutes
Total Time 55 minutes
Servings: 9 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 ½ cups all-purpose flour
  • 2 ¼ tsp instant yeast
  • ¾ cup whole milk, warm
  • ¼ cup sugar
  • 2 eggs
  • ¼ cup unsalted butter, melted
  • ½ tsp salt
  • 8 oz cream cheese, softened
  • ⅓ cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups fresh or frozen strawberries
  • 2 tbsp sugar (for strawberry sauce)
  • 1 tsp lemon juice
  • 1 tsp cornstarch (optional, for sauce thickness)
  • 1 cup powdered sugar (for glaze)
  • 1–2 tbsp milk or cream (for glaze)
  • ½ tsp vanilla (for glaze)

Equipment

  • mixing bowls
  • electric mixer
  • Rolling Pin
  • Baking dish
  • Saucepan
  • spatula

Method
 

  1. Prepare the dough by mixing warm milk, yeast, sugar, eggs, butter, salt, and flour. Knead until smooth and let it rise until doubled in size.
  2. Beat the cream cheese, powdered sugar, vanilla, and salt together until fluffy. Set aside.
  3. Simmer strawberries, sugar, lemon juice, and cornstarch for 10–15 minutes. Mash and cool to make strawberry sauce.
  4. Roll dough into a 10×16-inch rectangle. Spread cream cheese filling, spoon strawberry sauce over it, then roll up and slice into rolls.
  5. Place rolls in greased pan and let rise for another 30–45 minutes.
  6. Bake rolls at 350°F (175°C) for 25–30 minutes. Tent with foil if browning too fast.
  7. Whisk together glaze ingredients. Drizzle over slightly cooled rolls. Add extra strawberry sauce if desired.

Nutrition

Calories: 340kcalCarbohydrates: 44gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 21gVitamin A: 530IUVitamin C: 18mgCalcium: 80mgIron: 2.1mg

Notes

Store leftovers in an airtight container for 2 days at room temp or 5 days in the fridge. Add chopped nuts or lemon zest for a twist, or use muffin tins for individual portions.

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