Description
Soft, pillowy cinnamon rolls filled with creamy cheesecake and juicy strawberries, topped with a sweet vanilla glaze. A perfect treat for breakfast, brunch, or dessert that combines the best of cinnamon rolls, cheesecake, and fruit.
Ingredients
2 1/4 tsp (1 packet) active dry yeast
3/4 cup warm milk (110°F / 43°C)
2 tbsp granulated sugar
1/4 cup unsalted butter, melted
1 large egg
3 cups all-purpose flour
1/4 tsp salt
1/2 cup cream cheese, softened
2 tbsp granulated sugar (for filling)
1 cup chopped strawberries (fresh or thawed, well drained)
2 tbsp strawberry jam (optional)
1 tbsp unsalted butter, softened
1 tbsp ground cinnamon
1/2 cup powdered sugar
2–3 tbsp milk or cream
1/4 tsp vanilla extract
Instructions
- In a bowl, combine warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.
- Add melted butter and egg, whisk to combine.
- Stir in flour and salt to form a soft dough. Knead on a floured surface for 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
- In a separate bowl, beat cream cheese and sugar until smooth. Fold in chopped strawberries and optional jam.
- Roll dough into a 12×16-inch rectangle. Spread softened butter over the surface.
- Spread cream cheese mixture evenly, then sprinkle with cinnamon.
- Roll dough tightly from the long edge and slice into 9–12 rolls.
- Place rolls in a greased baking dish. Cover and let rise again for 20–30 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until golden and cooked through.
- While baking or after, whisk together powdered sugar, milk/cream, and vanilla extract to make the glaze.
- Drizzle glaze over warm rolls before serving.
Notes
For a berry twist, substitute or add blueberries.
Add chocolate chips for extra richness.
Use diced apples and a pinch of nutmeg for a fall version.
Glaze can be flavored with lemon zest or almond extract.
Store in an airtight container for 2 days at room temperature or 5 days in the fridge.
Reheat in microwave (15–20 sec) or in 300°F oven for 10–15 min covered with foil.
Prepare up to second rise, refrigerate overnight, and bake the next day after bringing to room temp.
Freeze unglazed baked rolls for up to 2 months. Thaw, reheat, and glaze before serving.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
