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Fluffy cinnamon rolls loaded with creamy cheesecake and juicy strawberries are a total treat. The dough comes out soft and cloud-like every time, and the tangy sweetness and berry flavors really pop. Bake a batch for brunch or dessert, and watch as everyone in the house follows that amazing smell to the kitchen. When you bite in, you'll get the perfect blend of bakery softness, tangy cream, and fruity punch.
I came up with this idea after trying cheesecake and a sticky cinnamon bun together at a diner I love. The first time I made them at home, my family polished off the pan so fast it didn’t have time to cool.
Dreamy Ingredients
- Powdered sugar: gives you that smooth, glossy icing if it's clumpy, just sift before using
- All purpose flour: makes up the base and keeps things fluffy use unbleached for best bite
- Egg: adds moisture and a golden hue try to use the fresh kind when possible
- Active dry yeast: helps dough puff up always proof it first to check it’s good
- Sour cream or Greek yogurt: brings creamy richness and a light tang look for thick brands
- Whole milk: makes dough tender and icing smooth whole just tastes better here
- Ground cinnamon: brings that classic cinnamon bun vibe make sure yours is fresh
- Fresh strawberries: add brightness and color go for perfectly ripe ones with no squish spots
- Salt: rounds out flavors and strengthens dough a fine sea salt is best
- Brown sugar: gives the filling that caramel-molasses hit for the richest flavor try dark brown
- Granulated sugar: sweetens the dough and cheesecake layers stick to cane if you can
- Unsalted butter: adds flavor to every layer the tastier your butter, the better your rolls
- Vanilla extract: warms everything up go for the real deal for a yummy smell
- Cream cheese: makes the filling and the icing rich and tangy only use full fat for creamy results
- Whole milk: loosens icing just enough for spreading use a splash at a time
Step-by-Step Guide
- Add Strawberries Up Top:
- Once your rolls are slightly cool, slather with the icing, then top with slices of strawberry for a juicy finish.
- Finish Icing:
- Mix up soft cream cheese with a bit of milk, powdered sugar, vanilla, and a pinch of salt. Beat until dreamy and spreadable.
- Bake Till Golden:
- Set oven to 350 F and bake rolls for 25-30 minutes, until they're puffy and gorgeously browned. If they're getting dark too fast, loosely cover with foil for the last bit.
- Let Rolls Rise Again:
- Lay cut rolls into a buttered dish, leave a smidge of space between. Cover with a towel and rise 30-45 minutes, so they're nice and puffy.
- Slice into Rolls:
- Roll the dough up from the long edge, pinch to seal the seam, then use dental floss or a sharp knife to cut 12 even pieces.
- Fill and Butter:
- Smear softened butter over the rolled dough, then gently spread on the cheesecake filling, keeping a little border. Sprinkle the cinnamon-sugar mixture on top.
- Roll Out Dough:
- Knock back the dough, then roll into a big rectangle, about 16 by 12 inches. Try to keep the thickness even.
- Mix Cinnamon Filling:
- In a little bowl, stir brown sugar, cinnamon, and salt. Soften the butter so it's easy to spread later.
- Mix Up Cheesecake Layer:
- Beat cream cheese until smooth, then blend in sugar, flour, vanilla, and sour cream or Greek yogurt until there are no lumps.
- Let Dough Proof:
- Shape dough into a ball, plop in a greased bowl. Lay a damp towel or wrap on top and let it rise somewhere warm for about an hour, until doubled.
- Get Kneading:
- Turn dough onto a floured counter and knead around 10 minutes, until soft and stretchy. Toss a pinch more flour if needed, but the dough should stay tender, not dry.
- Make Dough:
- Tip flour, sugar, and salt into a mixing bowl. Make a space in the middle, add the yeast mix, plus butter, egg, and vanilla. Blend until you have a sticky dough.
- Wake Up Yeast:
- Stir yeast into lukewarm milk in a small bowl and wait 8 minutes or so. It should foam—if not, time for fresher yeast.
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The best bit? Watching the icing sink into every swirl while the strawberries shine up top. I've made these for birthdays and every single time, the whole batch is gone in a flash.
How to Store
Pop any leftovers in an airtight container. They'll be fine on the counter for one day, or chill them in the fridge for up to four. Zap a roll in the microwave for 15 seconds and you’re back to soft, warm goodness.
Switch It Up
No fresh strawberries around? Thawed frozen ones work great, just drain off extra juice first. If you're out of sour cream, Greek yogurt does the trick. Or try peaches or raspberries for a fun flip.
Ways to Serve
Enjoy warm for the ultimate gooey texture. One of these rolls looks awesome as a brunch showpiece or a sweet way to end the day. Dust on more powdered sugar or swirl on honey for extra style points.
Baking Memories
Every time we make a batch, I'm brought back to summer mornings with the kids sneaking cheesecake filling and helping slice berries. It’s a hands-on bake that just makes time together really special.
Common Recipe Questions
- → What's the trick for super soft dough?
Add active yeast to warm milk, knead until the dough gets smooth and springy, and don't skip out on letting it rise somewhere cozy and draft-free two times.
- → Is it okay to get these ready a day before?
Totally! Set them up, pop 'em in the freezer before rise number two. Defrost overnight in the fridge, let them puff up again, then bake whenever you want fresh buns.
- → Can I swap out the strawberries for something else?
Try raspberries, peaches, or blueberries. You could even toss in whatever fresh fruit you're loving at the moment.
- → How do I make sure my cream cheese icing is lump-free?
Let your cream cheese and butter hang out at room temp before mixing. You can tweak the milk to get just the right texture too.
- → Do I really have to let it rise twice?
Yep, that extra rise before baking makes them extra airy and soft. Can't skip it if you want that perfect bite!
- → How can I slice the rolls so they look neat?
Grab some plain dental floss or a sharp blade to slice the dough log. You'll get clean edges every time.