Strawberry Cinnamon Cheesecake (Print)
Fluffy cinnamon rolls filled with cheesecake and strawberries, finished with a creamy frosting and berry topping.
# Ingredients:
→ Dough
01 -
1 large egg
02 -
1/4 cup (50g) white sugar
03 -
1/2 teaspoon vanilla extract
04 -
1/4 cup (60g) room-temperature unsalted butter
05 -
1/2 cup (120ml) warm whole milk
06 -
2 cups (240g) plain flour
07 -
1/2 teaspoon salt
08 -
2 1/4 teaspoons (7g) dry yeast, active
→ Cheesecake Filling
09 -
1/2 cup (120ml) Greek yogurt or sour cream
10 -
1/4 cup (50g) white sugar
11 -
1 tablespoon plain flour
12 -
8 oz (225g) softened cream cheese
13 -
1 teaspoon vanilla extract
→ Cinnamon Sugar Filling
14 -
1/4 cup (60g) room-temperature unsalted butter
15 -
1/4 teaspoon salt
16 -
1/2 cup (100g) packed brown sugar
17 -
2 tablespoons cinnamon powder
→ Strawberry Topping
18 -
1 tablespoon sugar (optional)
19 -
1 cup (150g) fresh strawberries, washed, hulled, and sliced
→ Cream Cheese Icing
20 -
Pinch of salt
21 -
4 oz (115g) softened cream cheese
22 -
1/4 teaspoon vanilla extract
23 -
1/2 cup (60g) powdered sugar
24 -
1-2 tablespoons fresh whole milk
# Steps:
01 -
Sprinkle yeast into warm milk, stir gently to mix, and leave it for 5-10 minutes until it's bubbly and foams up.
02 -
Toss the flour, salt, and sugar into a big bowl and mix. Make a small dent in the middle and add the yeast blend, vanilla, butter, and egg. Stir everything together until dough takes shape, then knead till smooth and stretchy—about 8-10 minutes.
03 -
Shape the dough into a round ball, pop it in an oiled bowl, cover it up, and let it sit somewhere warm until it doubles—about 1 to 1.5 hours.
04 -
For the cheesecake layer: beat cream cheese till it's smooth as silk, then fold in sugar, vanilla, flour, and yogurt. For the cinnamon layer: mix together brown sugar, cinnamon, and salt in a bowl—done!
05 -
Flatten the dough into a big rectangle, roughly 16 inches by 12 inches. Slather on butter, spread the cheesecake blend, then sprinkle the cinnamon mix evenly. Roll up the dough tightly, starting with the longer side, and slice it into 12 pieces.
06 -
Arrange the rolls in a buttery 9x13-inch dish, cover ‘em up again, and let them puff up for another 30-45 minutes. Then bake at 350°F (175°C) for 25-30 minutes, or til they're golden and smell amazing.
07 -
After cooling for 10 minutes, whisk together icing ingredients and spread it over the rolls. Toss strawberries with a bit of sugar (if you want) and scatter them on top.
# Notes:
01 -
The dough's rising time can differ but usually takes about an hour or so depending on how warm your kitchen is.
02 -
Soften all milk-based items for the creamiest texture when mixing fillings or toppings.
03 -
Unbaked rolls freeze well. Allow them to defrost overnight before baking if prepping ahead.
04 -
Switch out the strawberries for your favorite fruits or berries if you like.