Strawberry Cheesecake Cinnamon Rolls

Wake up to the delightful combination of strawberries and cheesecake in these Strawberry Cheesecake Cinnamon Rolls. Soft, fluffy dough is rolled with a rich cheesecake filling and fresh strawberries, creating a breakfast treat that is both indulgent and fruity.

• Warm milk: 1 cup (about 110°F), for activating the yeast
• Active dry yeast: 2 1/4 teaspoons (1 packet), to leaven the dough
• Granulated sugar: 1/4 cup, for sweetening the dough
• Unsalted butter (melted): 1/4 cup, adds richness to the dough
• Salt: 1 teaspoon, to enhance flavor
• Large eggs: 2, for structure and moisture
• All-purpose flour: 4 cups, to form the dough
• Unsalted butter (softened): 1/2 cup, for the cinnamon filling
• Granulated sugar: 1/2 cup, sweetens the cinnamon filling
• Ground cinnamon: 2 teaspoons, for warm, spicy flavor in the filling
• Fresh strawberries: 1 cup, diced, adds a fruity burst
• Cream cheese (softened): 8 oz, for the cheesecake filling
• Powdered sugar: 1/4 cup, for sweetening the cream cheese filling
• Vanilla extract: 1 teaspoon, adds depth of flavor to the cream cheese filling
• Powdered sugar: 1 cup, for the glaze
• Milk: 2-3 tablespoons, to thin the glaze
• Vanilla extract: 1 teaspoon, to flavor the glaze
• Optional strawberry jam: 1/4 cup, for an extra fruity glaze

Step 1:

Activate the yeast in warm milk with 1/4 cup of sugar. Let it sit until frothy.

Step 2:

Add the melted butter, salt, eggs, and 2 cups of flour to the yeast mixture. Mix well.

Step 3:

Gradually add the remaining flour, kneading until the dough is smooth and elastic.

Step 4:

Let the dough rise in a greased bowl, covered, for about 1 hour.

Step 5:

Prepare the filling by mixing softened butter, sugar, and cinnamon. Set aside.

Step 6:

In another bowl, mix softened cream cheese, powdered sugar, and vanilla until smooth.

Step 7:

Roll out the risen dough into a large rectangle (16×12 inches).

Step 8:

Spread the cinnamon butter mixture over the dough, followed by the cream cheese mixture. Sprinkle diced strawberries evenly over the top.

Step 9:

Roll the dough tightly into a log and cut it into 12 slices.

Step 10:

Place the slices in a greased 9×13 inch baking dish. Let them rise for 30 minutes.

Step 11:

Bake at 350°F (175°C) for 25-30 minutes until golden brown.

Step 12:

Mix powdered sugar, milk, and vanilla extract for the glaze. Optionally, add strawberry jam for extra flavor. Drizzle the glaze over warm rolls before serving.

• Serve these rolls warm, fresh out of the oven, with a cup of coffee or tea for a perfect morning treat.
• Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

• To make the rolls ahead of time, assemble them and let them rise overnight in the refrigerator. Bake them in the morning for a fresh treat.
• You can substitute frozen strawberries for fresh ones, just be sure to thaw and drain them well to avoid excess moisture.

Tips from Well-Known Chefs

• Chef's Tip: For an extra rich dough, substitute half of the all-purpose flour with bread flour.
• Baker's Tip: Use a serrated knife to slice the rolled dough into even slices without squashing them.

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