Strawberry Cheesecake Cinnamon Rolls
If you want to add a twist to the classic cinnamon rolls, surprise your SO with strawberry cheesecake rolls!
Equipment
- 1 Mixer
- 1 Sheet of baking paper
- 1 Rolling Pin
- 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.
Notes
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.
Nutrition
Serving: 1rollCalories: 415kcalCarbohydrates: 60gProtein: 7gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 59mgSodium: 168mgPotassium: 146mgFiber: 2gSugar: 31gVitamin A: 635IUVitamin C: 12mgCalcium: 71mgIron: 2mg