Strawberry Cinnamon Rolls (Printable Recipe Version)
Fluffy rolls filled with cheesecake and strawberries, finished with a rich cream cheese drizzle and fruit topping.
# Ingredients You’ll Need:
→ Dough
01 -
1/4 cup (60g) softened unsalted butter
02 -
1/2 teaspoon vanilla extract
03 -
1/2 teaspoon salt
04 -
2 cups (240g) all-purpose flour
05 -
2 1/4 teaspoons (7g) active dry yeast
06 -
1 large egg
07 -
1/4 cup (50g) granulated sugar
08 -
1/2 cup (120ml) lukewarm whole milk
→ Cheesecake Filling
09 -
1 teaspoon vanilla extract
10 -
8 oz (225g) softened cream cheese
11 -
1 tablespoon all-purpose flour
12 -
1/2 cup (120ml) sour cream or Greek yogurt
13 -
1/4 cup (50g) granulated sugar
→ Cinnamon Sugar Filling
14 -
2 tablespoons ground cinnamon
15 -
1/4 cup (60g) softened unsalted butter
16 -
1/4 teaspoon salt
17 -
1/2 cup (100g) packed brown sugar
→ Strawberry Topping
18 -
1 tablespoon sugar (optional)
19 -
1 cup (150g) fresh strawberries, hulled and sliced
→ Cream Cheese Icing
20 -
Pinch of salt
21 -
1/2 cup (60g) powdered sugar
22 -
1-2 tablespoons whole milk
23 -
4 oz (115g) softened cream cheese
24 -
1/4 teaspoon vanilla extract
# Steps to Make It:
01 -
Mix the yeast into warm milk in a small dish. Stir it up and wait 5-10 minutes until it’s bubbly.
02 -
Put the flour, sugar, and salt in a big bowl. Make a hole in the middle and toss in the yeast milk, egg, butter, and vanilla. Mix until a dough forms, then knead for about 8-10 minutes until it’s stretchy and smooth.
03 -
Shape the dough into a ball. Oil a bowl lightly, drop the dough in, cover it, and let it hang out in a warm spot for around 1 to 1.5 hours until it doubles in size.
04 -
Whip the cream cheese until creamy. Add sugar, vanilla, a scoop of flour, and yogurt or sour cream, blending well for your cheesecake filling. For the cinnamon layer, mix together cinnamon, brown sugar, and a pinch of salt in a different bowl.
05 -
Roll out the dough into a 16x12-inch rectangle. Smear on some butter, dollop on the cheesecake filling, and sprinkle with the cinnamon sugar. Roll it into a tight log, then slice it up into 12 same-sized rolls.
06 -
Put the rolls into a greased 9x13 pan, cover them up, and let them puff up for 30-45 minutes. Bake at 350°F (175°C) for 25-30 minutes until they’re golden and baked through.
07 -
Cool the rolls for about 10 minutes. Stir together all the icing ingredients, then spread it over the slightly warm rolls. Add your fresh strawberries on top, which can be sprinkled with sugar if you like them sweeter.
# Extra Information:
01 -
Kneading time depends on strength but takes about 8-10 minutes.
02 -
Set out all your cold dairy items sooner so they’re soft when it’s time to mix.
03 -
Freeze the rolls before baking if you’d rather bake them later.
04 -
You can switch the strawberries for something like raspberries or blueberries.