These decadent Strawberry Cheesecake Cinnamon Rolls, featuring soft, pillowy dough swirled with a rich brown sugar-cinnamon filling, topped with a creamy cheesecake layer, and finished with luscious strawberry glaze and crushed graham crackers. These rolls are a delightful twist on a classic breakfast favorite, perfect for special occasions or whenever you crave something sweet and comforting.

Image Credit: The Nomad Plate

Yield: 6 Cinnamon Rolls

Equipment:
9×11 inch Baking Pan
Hand Mixer
Rolling Pin

Prep Time: 30 minutes
Idle Time: 2 hours 45 minutes
Bake Time: 25-30 minutes

Ingredients:


Dough

2 tablespoons yeast
1 tablespoon white sugar
3 cups all purpose flour
⅓ cup sugar
1 egg + 1 egg yolk
4 tablespoons unsalted butter, melted
1 teaspoon salt

Filling

1 cup brown sugar
2 tablespoons cinnamon
⅛ teaspoon nutmeg
⅓ cup softened butter

Cheesecake Topping

1 ounce cream cheese
¼ cup sugar
2 tablespoons sour cream
1 egg
1 tablespoon heavy cream

Frosting
4 ounces cream cheese
3 tablespoons unsalted butter
½ teaspoon vanilla extract
½ teaspoon strawberry extract

Toppings:
Crushed Graham Crackers
Strawberry Glaze (~5 blended strawberries + 1 tablespoon sugar)

Directions:

  • In a bowl, add the yeast and tablespoon of white sugar to the lukewarm water. Let the yeast activate for 15 minutes.
  • In a bowl, add all the dough’s dry ingredients, the flour, sugar and salt. Whisk this together.
  • Add in the yeast mixture, egg and egg yolk and melted butter. Mix this together until a dough forms.
  • On a clean surface, knead the dough for 8-10 minutes until you have a smooth ball of dough.
  • Place in a floured bowl and cover with a damp towel. Let rest for an hour and 20 minutes to 2 hours at room temperature. The dough will have doubled in size
  • While that rests, prepare the cheesecake mixture and brown sugar filling mixture.
  • In a bowl, combine the cream cheese, sour cream, and sugar together. Then add the egg and tablespoon of heavy whipping cream and finish whisking for a thin cheesecake mixture.
  • In a separate bowl combine the brown sugar and cinnamon. Then add the softened ⅓ cup of butter into the brown sugar mixture to form a paste.
  • After the dough is finished resting, punch down the center. Take the dough to a clean surface and roll out a slab of dough about 9×11 inches big and ¼ to ½ inch thick.
  • Cover the surface with the brown sugar and cinnamon paste by spreading evenly across the dough.

  • Tightly roll the dough into a log. Cut out rolls about 2 ½ inches thick, creating 6 full cinnamon rolls.
  • Place in a deep 9×11 inch pan that is covered in parchment paper.
  • Let these rest again for another 30 minutes covered with a damp towel.
  • Preheat the oven to 350 degrees fahrenheit.
  • Before placing in the oven pour a heaping tablespoon of the cheesecake mixture over each cinnamon roll.
  • Bake for 25-30 minutes, you want to be only very lightly tan, for a soft and gooey cinnamon roll.
  • While those are in the oven making the cream cheese frosting.
  • In a bowl, blend together the 4 ounces of cream cheese, 3 tablespoons butter, vanilla and strawberry extracts, as well as the powdered sugar.
  • As soon as you remove the cinnamon rolls from the oven, coat them all in the cream cheese frosting so it can melt over the rolls.
  • Create a quick strawberry glaze topping if you would like by blending a few strawberries, straining the mixture of the seeds and adding a tablespoon of white sugar to it.
  • Crumble some graham crackers on top for the last bit of garnish and voila!
  • Enjoy the cinnamon rolls while still warm.
Image Credit: The Nomad Plate

Notes:
● You may cook the cinnamon rolls longer if you prefer a more browned and less gooey cinnamon roll

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *