Ingredients
For the Dough:
3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 tsp) instant yeast
1/2 tsp salt
1 cup warm milk (about 110°F/43°C)
1/4 cup unsalted butter, melted
1 large egg
For the Strawberry Cheesecake Filling:
8 oz cream cheese, softened
1/3 cup powdered sugar
1 tsp vanilla extract
1 cup fresh strawberries, diced (or thawed frozen, drained)
For the Cinnamon Layer:
1/2 cup brown sugar
1 tbsp ground cinnamon
1/4 cup unsalted butter, softened
For the Cream Cheese Frosting:
4 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract
1–2 tbsp milk (to thin if needed)
Instructions
1. Make the Dough:
In a large bowl, combine warm milk, melted butter, sugar, and yeast. Let sit for 5 minutes.
Add egg, salt, and 3 cups of flour. Mix until combined, then add remaining 1/2 cup flour as needed to form a soft dough.
Knead for about 5–7 minutes until smooth and elastic (or use a dough hook).
Place dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, until doubled.
2. Prepare the Filling:
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Fold in diced strawberries. Set aside.
In another bowl, mix brown sugar and cinnamon.
3. Assemble the Rolls:
Roll dough out into a large rectangle (about 10×16 inches).
Spread softened butter over the surface.
Sprinkle cinnamon sugar evenly over butter.
Dollop and gently spread the strawberry cheesecake mixture over that.
Carefully roll up from the long side. Slice into 12 rolls.
4. Second Rise:
Place rolls in a greased 9×13-inch baking dish.
Cover and let rise again for 30–45 minutes, until puffy.
5. Bake:
Preheat oven to 350°F (175°C).
Bake rolls for 25–30 minutes, until golden and set in the center.
6. Make the Frosting:
Beat cream cheese and butter until smooth.
Add powdered sugar and vanilla, beat again. Add milk as needed for consistency.
7. Frost and Serve:
Spread frosting over warm rolls.
Optional: Top with extra fresh strawberries!
Leave a Comment