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.

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.

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