Strawberry Cheesecake Cinnamon Rolls

Introduction:

Strawberry Cheesecake Cinnamon Rolls are an irresistible fusion of classic cinnamon rolls and creamy strawberry cheesecake, making them the perfect treat for breakfast, brunch, or dessert. These soft, fluffy rolls are filled with a sweet cinnamon-sugar mixture and tangy strawberry cheesecake filling, then topped with a luscious cream cheese frosting. The combination of warm, gooey cinnamon rolls with the fresh taste of strawberries and rich cheesecake is a match made in heaven, offering a delightful twist on two beloved desserts.

The History of Cinnamon Rolls and Cheesecake:

Cinnamon rolls have a long history dating back to ancient times, with variations found in Swedish (kanelbulle) and North American cuisines. The sweet, spiced bread is a staple of comfort food. Cheesecake, on the other hand, is a much older dessert, with origins in ancient Greece and a long evolution across cultures. Combining these two treats—soft, spiced bread with the creamy tang of cheesecake and fresh strawberries—creates a modern, indulgent dessert that pays homage to its classic roots while offering something new and exciting.

Ingredients Breakdown:

• Dough: The base of these cinnamon rolls is a rich, buttery dough made with flour, sugar, yeast, eggs, and milk. This dough is soft and pliable, perfect for rolling up with the fillings.
• Cinnamon-Sugar Filling: A simple mixture of cinnamon and sugar with softened butter creates the classic gooey center of the cinnamon roll.
• Strawberry Cheesecake Filling: Cream cheese, sugar, and fresh strawberries make up the cheesecake layer inside the rolls. The cream cheese adds a tangy richness that pairs beautifully with the sweet strawberries and cinnamon.
• Cream Cheese Frosting: A classic cream cheese frosting made with cream cheese, butter, powdered sugar, and vanilla extract tops the rolls, adding a final touch of sweetness and creaminess.
• Optional Add-Ins: You can enhance the flavor with additional ingredients like lemon zest, vanilla extract in the dough, or even a hint of nutmeg in the cinnamon-sugar mixture.

Step-by-Step Recipe:

For the Dough:

1. Activate the Yeast: In a small bowl, mix 1 packet (2 1/4 teaspoons) of active dry yeast with 1/4 cup of warm water (about 110°F/43°C) and 1 tablespoon of sugar. Let it sit for 5-10 minutes until frothy.
2. Mix the Wet Ingredients: In a large bowl, combine 3/4 cup of warm milk, 1/4 cup of melted butter, 1/4 cup of sugar, 1 teaspoon of salt, and 1 large egg. Stir in the activated yeast mixture.
3. Add the Dry Ingredients: Gradually add 3 1/2 to 4 cups of all-purpose flour, mixing until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.

For the Filling:

1. Prepare the Cinnamon-Sugar Mixture: In a small bowl, combine 1/2 cup of granulated sugar and 1 tablespoon of ground cinnamon. Set aside.
2. Make the Cheesecake Filling: In another bowl, beat 8 oz (225g) of softened cream cheese with 1/4 cup of sugar until smooth. Fold in 1 cup of finely chopped fresh strawberries.

Assembly:

1. Roll Out the Dough: Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 12×18 inches.
2. Spread the Fillings: Spread the softened butter (about 1/4 cup) evenly over the dough. Sprinkle the cinnamon-sugar mixture over the butter. Then, spread the strawberry cheesecake filling over the cinnamon-sugar layer.
3. Roll and Slice: Starting from the long side, roll the dough tightly into a log. Slice the log into 12 equal pieces using a sharp knife or dental floss.
4. Second Rise: Place the rolls in a greased 9×13-inch baking dish, cover, and let them rise for 30-45 minutes, or until puffy.
5. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown and cooked through.

For the Cream Cheese Frosting:

1. Make the Frosting: In a bowl, beat 4 oz (115g) of softened cream cheese, 1/4 cup of softened butter, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
2. Frost the Rolls: Once the rolls have cooled slightly, spread the frosting generously over the top.

Tips for the Perfect Strawberry Cheesecake Cinnamon Rolls:

• Use Room Temperature Ingredients: This ensures the dough and fillings mix more evenly, resulting in a better texture.
• Chill the Dough: If the dough is too soft to work with, chilling it in the refrigerator for 20-30 minutes before rolling can make it easier to handle.
• Don’t Overfill: While it’s tempting to add extra filling, overfilling can cause the rolls to burst and leak during baking. Stick to the recommended amounts for the best results.
• Bake Evenly: If the rolls brown too quickly on top before cooking through, cover them with aluminum foil halfway through baking.

Variations and Customizations:

• Berry Mix: Replace or combine the strawberries with other berries like raspberries or blueberries for a mixed berry cheesecake filling.
• Chocolate Drizzle: After frosting, drizzle melted chocolate over the rolls for an extra indulgent touch.
• Nutty Addition: Add chopped pecans or walnuts to the cinnamon-sugar filling for added crunch and flavor.
• Lemon Twist: Add a tablespoon of lemon zest to the cream cheese frosting or cheesecake filling for a fresh citrus twist.

Health Considerations and Nutritional Value:

Strawberry Cheesecake Cinnamon Rolls are a decadent treat, high in sugar and fat. However, you can make them lighter:

• Use Low-Fat Cream Cheese: Substitute regular cream cheese with a low-fat version to reduce the overall fat content.
• Whole Wheat Flour: Replace half of the all-purpose flour with whole wheat flour for added fiber and nutrients.
• Natural Sweeteners: Use honey or maple syrup in place of sugar for a more natural sweetness.

FAQ:

• Can I Make These Rolls Ahead of Time?
  Yes, you can prepare the rolls up to the second rise, then cover and refrigerate them overnight. In the morning, let them come to room temperature before baking.
• How Should I Store Leftovers?
  Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave for 20-30 seconds before serving.
• Can I Freeze the Rolls?
  Yes, freeze the baked, unfrosted rolls in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then warm in the oven and frost before serving.
• What If I Don’t Have Fresh Strawberries?
  Frozen strawberries can be used, but make sure to thaw and drain them well to avoid adding excess moisture to the filling.
• How Can I Prevent the Rolls from Being Dry?
  Avoid overbaking, as this can dry out the rolls. Bake just until golden and set, and store them covered to maintain moisture.

Strawberry Cheesecake Cinnamon Rolls

Strawberry Shortcake Cheesecake Rolls combine the best of both worlds with layers of fluffy sponge cake, rich cheesecake filling, and fresh strawberries. This decadent dessert is perfect for any occasion, offering a delightful blend of flavors and textures in every bite.

Print Recipe Pin Recipe

Total Time 2 hours hrs

Cuisine American

Servings 12 Rolls

Ingredients

  

For the Dough:

• 1 cup warm milk 110°F
• 2 1/4 teaspoons active dry yeast
• 1/2 cup granulated sugar
• 2 large eggs room temperature
• 1/3 cup unsalted butter melted
• 1 teaspoon salt
• 4 1/2 cups all-purpose flour

For the Filling:

• 1/2 cup unsalted butter softened
• 1 cup brown sugar packed
• 2 tablespoons ground cinnamon
• 1 cup diced fresh strawberries
• For the Cream Cheese Frosting:
• 8 ounces cream cheese softened
• 1/4 cup unsalted butter softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons strawberry jam

For the Topping:

• Fresh strawberries sliced
• Crushed graham crackers optional

Instructions

 

Prepare the Dough:

• In a large mixing bowl, combine warm milk and yeast. Let it sit for 5 minutes until frothy.
• Add sugar, eggs, melted butter, and salt. Mix well.
• Gradually add flour, mixing until the dough comes together.
• Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
• Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Prepare the Filling:

• In a small bowl, mix the softened butter, brown sugar, and cinnamon until well combined.
• Roll out the dough into a large rectangle, approximately 16×12 inches.
• Spread the cinnamon butter mixture evenly over the dough.
• Sprinkle diced fresh strawberries over the filling.

Roll and Cut the Dough:

• Starting from the long edge, tightly roll the dough into a log.
• Cut the log into 12 equal slices.
• Place the slices in a greased baking dish, leaving a little space between each roll.
• Cover with a damp cloth and let rise for another 30 minutes.

Bake the Rolls:

• Preheat your oven to 350°F (175°C).
• Bake the rolls for 25-30 minutes or until golden brown.

Prepare the Cream Cheese Frosting:

• In a medium bowl, beat the softened cream cheese and butter until smooth.
• Add powdered sugar and vanilla extract, and mix until creamy.
• Drizzle the strawberry jam over the frosting and gently swirl it to create a marbled effect.

Frost and Serve:

• Allow the rolls to cool slightly, then generously spread the cream cheese frosting over them.
• Top each roll with a slice of fresh strawberry.
• Sprinkle with crushed graham crackers for added texture, if desired.

Notes

Dough:

Milk Temperature: Ensure the milk is warm (110°F) to activate the yeast effectively. Too hot or too cold milk can affect the yeast’s performance.

Yeast Proofing: Wait until the yeast mixture is frothy before proceeding. This ensures the yeast is active.

Kneading: Knead the dough until smooth and elastic. This can take about 10 minutes by hand or 5-7 minutes using a stand mixer with a dough hook.

 

Rising Time: Allow the dough to rise in a warm place until it doubles in size. This can take about 1 hour.

Filling:

Butter Softening: The butter should be softened to spread easily over the dough.

Even Distribution: Spread the cinnamon-sugar mixture evenly to ensure each bite is flavorful.

Fresh Strawberries: Dice the strawberries finely so they are well-distributed throughout the rolls.

Shaping:

Rolling Dough: Roll the dough into a rectangle (approximately 16×12 inches) to ensure even thickness.

Tight Rolling: Roll the dough tightly to prevent the filling from leaking out during baking.

Cutting Rolls: Use dental floss or a sharp knife to cut the rolls evenly to maintain uniform size and baking.

Baking:

Oven Temperature: Preheat the oven to 350°F (175°C) for even baking.

Baking Time: Bake for 25-30 minutes until golden brown. Check the center rolls for doneness to ensure they are fully baked.

Frosting:

Softened Cream Cheese: Make sure the cream cheese is softened to avoid lumps in the frosting.

Strawberry Jam Swirl: Swirl the strawberry jam into the frosting for a marbled effect, enhancing both flavor and appearance.

 

Frost While Warm: Spread the frosting on the rolls while they are still warm for a melt-in-your-mouth effect.

Toppings:

Fresh Strawberries: Add a slice of fresh strawberry on top of each roll for a fresh and decorative touch.

Optional Crunch: Sprinkle crushed graham crackers on top for added texture and flavor contrast.

General Tips:

Room Temperature Ingredients: Use room temperature ingredients for better mixing and rising.

Uniform Slices: Cut the dough log into even slices to ensure uniform baking.

Storage: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat before serving for the best texture.

Freezing: To freeze unbaked rolls, place them in a baking dish, cover, and freeze. Thaw and let them rise before baking as directed.

By following these notes, you can ensure your Strawberry Cheesecake Cinnamon Rolls turn out perfectly every time, with a delicious blend of flavors and textures.