Description
These Strawberry Cheesecake Cinnamon Rolls combine the soft, fluffy texture of classic cinnamon rolls with a luscious cream cheese filling, a tangy strawberry frosting, and a delightful graham cracker crumb topping. Perfect for a special breakfast or dessert, these rolls offer a delicious twist with fresh strawberries and a creamy, sweet glaze.
Ingredients
Dough
- 1 cup warm milk (105℉-110℉)
- 2 1/4 teaspoons active dry yeast (one packet)
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 tablespoons salted butter (room temperature, cut into tablespoon slices)
- 3 1/2 cups all-purpose flour (plus 1-3 tablespoons if needed)
- 1/2 teaspoon salt
Filling
- 4 tablespoons salted butter (room temperature)
- 4 ounces cream cheese (room temperature, half a block of full-fat cream cheese)
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 cup crushed graham crackers (about 6 squares)
- 2 cups chopped strawberries
Frosting
- 4 tablespoons salted butter (room temperature)
- 4 ounces cream cheese (room temperature)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 cup chopped strawberries
Instructions
- Activate Yeast: Microwave milk in 20-second increments until warm (105℉-110℉). In a stand mixer bowl, combine warm milk, yeast, and sugar. Cover with a kitchen towel and let sit for 5-10 minutes until foamy and bubbly, indicating the yeast is active.
- Make Dough: Add eggs, vanilla extract, butter, flour, and salt to the bowl with the milk mixture. Using the dough hook attachment, knead on medium speed for 7-10 minutes. The dough is ready when it’s smooth and not sticky; add 1-3 tablespoons more flour if necessary. Shape dough into a ball, cover with a towel, and let it rise for 2 hours in a warm place until doubled in size.
- Prepare Graham Cracker Crumbs: While dough rises, crush graham crackers into fine crumbs using a food processor or place in a Ziploc bag and crush with a rolling pin. Set aside.
- Make Filling: In a large bowl, cream together butter and cream cheese with an electric mixer for 2 minutes. Add vanilla extract and powdered sugar, mixing until smooth and creamy. Scrape sides of bowl to incorporate all ingredients. Set aside.
- Prepare Dough for Filling: Once risen, punch down dough gently and transfer to a floured surface. Roll dough into a 12×18 inch rectangle.
- Assemble Rolls: Spread the cream cheese filling evenly over the dough rectangle. Sprinkle crushed graham crackers evenly over the filling. Preheat oven to 350℉. Chop strawberries into small pieces and sprinkle them evenly on top of the graham cracker layer.
- Roll and Slice: Carefully roll the dough lengthwise into a tight log. Use a serrated knife or unflavored dental floss to cut the log into 12 equal rolls. Place the rolls into a greased 9×13 inch baking dish.
- Bake Rolls: Bake in the preheated oven for 25-35 minutes until the rolls are golden brown on top and baked through (no longer doughy in the center).
- Make Frosting: Using an electric mixer, beat together the cream cheese and butter until smooth. Add vanilla extract, lemon juice, and powdered sugar, beating until creamy. Fold in chopped strawberries, mixing until partially broken up and incorporated.
- Serve: Spread the strawberry cream cheese frosting over warm rolls immediately after baking. Serve and enjoy the rolls fresh for the best flavor and texture.
Notes
- Ensure milk is warm but not hot to activate yeast properly.
- Adjust flour quantity if dough remains sticky after kneading.
- Use full-fat cream cheese for the creamiest filling and frosting.
- Fresh strawberries add the best flavor, but frozen strawberries can be used if thawed and drained well.
- Serve rolls fresh for optimal taste; they can be reheated gently before serving.
- You can prepare the dough the night before and refrigerate to slow the rise for a convenient morning bake.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
