Strawberry Cheesecake Cinnabon Rolls

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Alright — let’s make these Strawberry Cheesecake Cinnabon Rolls into a full, rich recipe write-up for you, with all the extras you asked for: history, formation, conclusion, and even a bit for the “lovers” section.

🍓 Strawberry Cheesecake Cinnabon Rolls – Soft, Sweet, and Irresistible

Introduction

Imagine the warm aroma of cinnamon rolls drifting through your kitchen, but instead of the classic cinnamon sugar filling, they’re swirled with creamy cheesecake and sweet strawberry filling. These Strawberry Cheesecake Cinnabon Rolls are the love child of a bakery classic and a decadent dessert, bringing together the best of both worlds: pillowy soft dough, tangy cream cheese, and fresh fruit sweetness. Perfect for brunch, celebrations, or whenever you want to spoil someone special.

Ingredients

For the Dough

  • 1 cup warm milk (about 43°C / 110°F)
  • 2¼ tsp (1 packet) active dry yeast
  • ¼ cup granulated sugar
  • 1 large egg + 1 egg yolk, room temperature
  • ¼ cup unsalted butter, melted
  • 3 cups all-purpose flour (plus more for dusting)
  • ½ tsp salt

For the Cheesecake Filling

  • 8 oz (225g) cream cheese, softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract

For the Strawberry Layer

  • 1½ cups fresh strawberries, diced
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

For the Glaze

  • 1 cup powdered sugar
  • 2–3 tbsp milk or cream
  • ½ tsp vanilla extract

Instructions & Method

1. Prepare the Dough

  1. In a large mixing bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let it sit for 5–10 minutes until foamy.
  2. Add remaining sugar, egg, egg yolk, melted butter, flour, and salt. Mix until dough comes together.
  3. Knead for 8–10 minutes by hand (or 5–6 minutes with a dough hook) until smooth and elastic.
  4. Place in a greased bowl, cover, and let rise for 1–1½ hours, or until doubled in size.

2. Make the Strawberry Filling

  1. In a saucepan, combine strawberries, sugar, and lemon juice over medium heat.
  2. Once bubbling, stir in the cornstarch slurry and cook until thickened.
  3. Let cool completely before using.

3. Make the Cheesecake Filling

  1. Beat cream cheese until smooth.
  2. Add powdered sugar and vanilla; mix until creamy.

4. Assemble the Rolls

  1. Punch down risen dough and roll into a rectangle (about 12×16 inches).
  2. Spread cheesecake filling evenly over the dough, then layer with cooled strawberry mixture.
  3. Roll up tightly from the long edge and slice into 12 even rolls.
  4. Place in a greased 9×13-inch baking dish, cover, and let rise for 30–45 minutes.

5. Bake

  • Preheat oven to 175°C (350°F) and bake for 25–30 minutes, until golden brown.

6. Glaze

  • Whisk together powdered sugar, milk, and vanilla, then drizzle over warm rolls.

History & Formation

The Cinnabon roll was first created in Seattle in 1985, famous for its massive swirls and signature cream cheese frosting. Over time, creative bakers began experimenting—adding chocolate, fruit, and cheesecake layers. This strawberry cheesecake version was inspired by combining two indulgent desserts into one luxurious morning treat, creating a dessert that’s both nostalgic and innovative.

Lovers’ Corner 💕

These rolls are perfect for sharing with someone special—nothing says “I adore you” like waking up to warm, gooey, freshly baked rolls. Serve with coffee for a lazy weekend breakfast in bed, or surprise your partner with them on Valentine’s morning.

Conclusion

These Strawberry Cheesecake Cinnabon Rolls are a testament to the beauty of dessert fusion—soft, fluffy dough meets tangy cream cheese and juicy strawberries for a decadent treat that’s impossible to resist. Whether for family gatherings, brunch with friends, or a sweet gesture for a loved one, they’re a guaranteed hit.

If you want, I can also give you a make-ahead overnight version so you can prep them the night before and bake fresh in the morning without the hassle.

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