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Strawberry Cheesecake Cinnamon Rolls

Strawberry Cheesecake Cinnamon Rolls
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Strawberry Cheesecake Cinnamon Rolls combine the creamy tanginess of cheesecake with warm cinnamon spices, wrapped in a soft, fluffy dough and topped with a fresh strawberry glaze. Perfect for breakfast, brunch, or dessert, these irresistible rolls offer a unique and mouthwatering swirl of flavors that will delight your taste buds.

Ingredients

Scale

Dough Ingredients

  • 3 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 cup warm milk (about 110°F)
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon salt

Cheesecake Filling

  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon

Strawberry Glaze

  • 1 cup fresh strawberries, hulled and chopped
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice (optional for brightness)

Toppings (Optional)

  • Powdered sugar for dusting
  • Fresh strawberry slices
  • Whipped cream

Instructions

  1. Prepare the Dough: Activate the yeast by mixing it with warm milk and a pinch of sugar. In a large bowl, combine the flour, sugar, salt, eggs, and melted butter. Gradually add the yeast mixture and stir until a soft dough forms. Knead on a lightly floured surface for about 8–10 minutes until the dough is smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
  2. Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Set aside, chilling slightly to improve spreadability.
  3. Roll and Fill: Once the dough has risen, roll it out on a floured surface into a large rectangle approximately 16×12 inches. Spread the cream cheese mixture evenly over the dough. Sprinkle the cinnamon and granulated sugar mixture over the cream cheese layer. Starting from one long edge, roll the dough tightly into a log. Slice into 12 even rolls.
  4. Bake the Rolls: Place the sliced rolls into a greased baking pan, leaving a small gap between each. Cover and let them rise again for about 30 minutes until puffed. Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until golden brown and cooked through, filling your kitchen with a delicious aroma.
  5. Prepare the Strawberry Glaze: While the rolls bake, simmer the fresh strawberries with sugar and optional lemon juice over medium heat. Cook until the berries break down and the mixture thickens slightly, about 10 minutes. Strain the glaze if a smooth texture is desired. Let cool slightly.
  6. Finish and Serve: After baking, allow the rolls to cool for 10 minutes. Generously drizzle with the strawberry glaze. Optionally, dust with powdered sugar or spread a light cream cheese icing. Garnish with fresh strawberry slices or whipped cream for an extra special touch.

Notes

  • Use room temperature ingredients for a smoother dough and filling consistency.
  • Do not rush the rising times to ensure light, fluffy rolls.
  • Chill the cheesecake filling slightly to make spreading easier.
  • Roll the dough tightly but avoid squeezing out the filling.
  • Use ripe, fresh strawberries for the best flavor in the glaze.

Nutrition

Keywords: strawberry, cheesecake, cinnamon rolls, breakfast, dessert, sweet rolls, cream cheese, glaze, baking

Find it online: https://marycorner.com/strawberry-cheesecake-cinnamon-rolls/