Strawberry Cheesecake Cinnamon Rolls [Recipe]
If you fancy both cheesecake and cinnamon rolls, this is a recipe for you! Creamy and fruity cheesecake filling wrapped in delicate and spongy dough is a match made in heaven. The velvety filling makes the dough even moister than the regular cinnamon-sugar combo. This is a whole new take on two epitome desserts that almost anyone adores.
Cheesecake cinnamon rolls are trés delicious and by adding a fruit layer, you’ll get a new texture and fresh relish. I like to use berries the most because they give a touch of acidity and accent the sweet base. So here they are: strawberry cheesecake cinnamon rolls!
What Makes These Strawberry Cheesecake Cinnamon Rolls Special?
Cheesecake cinnamon rolls are special because they are actually a fusion of two separate classic desserts. Sugary strawberries and hearty dough pair flawlessly with a tang of cream cheese. Also, I like to add a pinch of mint for a cool aftertaste to smash that sweetness.
There is a wide range of combinations, but this one suits the best to this month of love. Strawberry is the uncrowned queen of romance, so here is the recipe which has love carved all over it!
How to Make Strawberry Cheesecake Cinnamon Rolls?
Ingredients are simple, just dive into your pantry. Strawberry and mint are nothing exotic, but make a great difference in turning ordinary dessert into a first-class delicacy. Here is what you need!
- Flour – All-purpose flour is at the top spot when making airy dough.
- Milk – Milk adds up to overall softness and buttery texture.
- Yeast – Yeast is the key to a light dough, whether you use dry or fresh.
- Sugar – I use granulated white sugar in this recipe, but you won’t go wrong with brown, as well.
- Butter – Butter is the essential ingredient for a homemade scent and sponginess.
- Egg – Egg links all the other ingredients.
- Cinnamon – Add cinnamon for a touch of spiciness.
- Mint sugar – Mint sugar gives a cooling effect to smash the taste.
- Cream cheese – Mild-flavored cream cheese is a great base for accenting other flavors.
- Strawberries – Juicy and sweet, strawberries are superb dessert fruit.
- Cornstarch – Cornstarch works as a thickening substance for a jam-like texture.
- Red food dye – It gives color, but doesn’t change the flavor.
- Heavy cream – Heavy cream gives a silky texture to the frosting.
Assemble the ingredients and get on baking!
Step 1: Making the Dough
The first step in making the dough is starting up the yeast. Just mix dry yeast, a teaspoon of granulated sugar, and tepid water. Water can’t be warmer than 110 °F because it will interrupt the process of activation, which is the most important part.
Let it rise for 15 minutes while you warm up the milk. It should be lukewarm, as well. Melt the sugar in it, and optionally, add some food coloring. In a big dish, mix all the ingredients: flour, a pinch of salt, cinnamon, milk with sugar, yeast, softened butter, and egg.
It’s best to use the mixer with the dough attachments because it will be sticky. That should take about 4 minutes until the dough is satin smooth. You can knead it by hand, too, but keep in mind not to add any more flour.
Keep it at room temperature covered with food wrap for an hour or so until it doubles.
Step 2: Making the strawberry cheesecake filling
Simmer strawberries with sugar and diluted cornstarch till the desired consistency. I like them chunky, but you can press them with a masher. You’re reaching a jam-like texture, so you need about 5 minutes of light simmering.
Let it chill to room temperature.
Make a cheese custard by combining cream cheese, sugar, and mint sugar. Mix it till smooth, but you can also replace granulated sugar with powdered to cut the mixing time in half. On the other note, you can exchange mint for lemon zest.
Step 3: Spreading and filling
Spread out the dough with the help of a rolling pin, but cover the surface lightly with flour for easier handling. Roll it out till ½ inch thick, or as much as you want, whatsoever. Be careful not to spread it too thin because it will tear apart.
Spread some butter first, then cheese cream, and strawberry sauce at the end. Roll it as a roulade, semi-loose to prevent the filling from dripping.
Step 4: Cutting and arranging
3-4-inch-sized rolls are the ideal proportion for them to bake perfectly. Smear baking paper lightly with some butter, and place it on the baking dish. Make at least 1 inch of space between rolls when arranging, because they will double the size again.
Cover them with plastic wrap once more, and wait for a minimum of half an hour.
Step 5: Baking
Oven-bake the rolls for 15 to 20 minutes long at 380 °F (200 °C). When they are golden brown on top, the baking is done.
Step 6: Frosting and serving
Mix heavy cream with some cream cheese, sugar, and mint until silky smooth. Frost the rolls like usual, I like to spread the cream nonchalantly for a rustic look. You will definitely have leftover strawberry sauce, so put it to use. Blend them a bit to act like syrup, and drip it over cinnamon rolls right before serving.
How to Store Strawberry Cheesecake Cinnamon Rolls?
Store cheesecake cinnamon rolls in the fridge for 4 days or a day at room temperature just to be safe, because it’s filled with cheese. Cover them with aluminum foil, so they don’t dry out. You can store them in Tupperware, as well.
Strawberry Cheesecake Cinnamon Rolls
Equipment
- 1 Mixer
- 1 Sheet of baking paper
- 1 Cake pan
Ingredients
Dough
- 3 ¾ cups all-purpose flour (450 grams)
- 0,3 oz dry yeast (≈9 grams That's one small package.)
- 4 tbsp granulated sugar (50 grams + 1 tsp)
- 3,5 tbsp softened butter (50 grams)
- 1 egg
- ¼ tsp salt (a pinch)
- 2 tbsp cinnamon (30 grams)
- ⅚ cup milk (200 mililiters)
- 5 tbsp water (≈60 milliliters)
- a pinch of red food coloring
Additional
- 2 tbsp softened butter (≈30 grams)
Cheese Filling
- 1 cup cream cheese (≈200 grams)
- ¾ cup granulated sugar (100 grams)
- 1 tbsp mint sugar
Strawberry Sauce
- 2 cups strawberries (400 grams)
- ¾ cup granulated sugar (100 grams)
- 3 tbsp cornstarch
Cheese Frosting
- ½ cup heavy cream (≈100 milliliters)
- ½ cup cream cheese (≈100 grams)
- 1 tbsp mint sugar
- 2 tbsp granulated sugar
Instructions
Dough
- Just mix dry yeast, a teaspoon of granulated sugar, and tepid water. Water can't be warmer than 110 °F because it will interrupt the process of activation.
- Let it rise for 15 minutes while you warm up the milk. It should be lukewarm, as well. Melt the sugar in it, and optionally, add some food coloring.
- In a big dish, mix all the ingredients: flour, a pinch of salt, cinnamon, milk with sugar, yeast, softened butter, and egg.
- It's best to use the mixer with the dough attachments because it will be sticky. That should take about 4 minutes until the dough is satin smooth. You can knead it by hand, too, but keep in mind not to add any more flour.
- Keep it at room temperature covered with food wrap for an hour or so until it doubles.
Strawberry cheesecake filling
- Simmer strawberries with sugar and diluted cornstarch till the desired consistency. You're reaching a jam-like texture, so you need about 5 minutes of light simmering.
- Let it chill to room temperature.
- Make a cheese custard by combining cream cheese, sugar, and mint sugar. Mix it till smooth, but you can also replace granulated sugar with powdered to cut the mixing time in half.
Spreading and filling
- Spread out the dough with the help of a rolling pin, but cover the surface lightly with flour for easier handling. Roll it out till ½ inch thick. Be careful not to spread it too thin because it will tear apart
- Spread some butter first, then cheese cream, and strawberry sauce at the end. Wrap it as a roll, semi-loose to prevent the filling from dripping.
- Now cut them. 3-4-inch-sized rolls are the ideal proportion for them to bake perfectly. Smear baking paper lightly with some butter, and place it on the baking dish. Make at least 1 inch of space between rolls when arranging, because they will double the size again.
- Cover them with plastic wrap once more, and wait for a minimum of half an hour.
Baking
- Oven-bake the rolls for 15 to 20 minutes long at 380 °F (200 °C). When they are golden brown on top, the baking is done.
Serving
- Mix heavy cream with some cream cheese, sugar, and mint until silky smooth. Frost the rolls like usual. You will definitely have leftover strawberry sauce, so put it to use. Blend them a bit to act like syrup, and drip it over cinnamon rolls right before serving.
