Strawberry Cheesecake Cinnabon Rolls (Print Version)

Fluffy rolls with creamy cheesecake filling, cinnamon sugar, fresh strawberries and tangy cream cheese icing.

# Ingredients:

→ Dough Ingredients

01 - 2 cups (240g) all-purpose flour
02 - 1/2 cup (120ml) whole milk, lukewarm
03 - 2 1/4 teaspoons (7g) active dry yeast
04 - 1/4 cup (50g) granulated sugar
05 - 1/4 cup (60g) unsalted butter, softened
06 - 1 large egg
07 - 1/2 teaspoon vanilla extract
08 - 1/2 teaspoon salt

→ Cheesecake Filling

09 - 8 oz (225g) cream cheese, softened
10 - 1/4 cup (50g) granulated sugar
11 - 1 teaspoon vanilla extract
12 - 1 tablespoon all-purpose flour
13 - 1/2 cup (120ml) sour cream or Greek yogurt

→ Cinnamon Sugar Filling

14 - 1/2 cup (100g) packed brown sugar
15 - 2 tablespoons ground cinnamon
16 - 1/4 teaspoon salt
17 - 1/4 cup (60g) unsalted butter, softened

→ Strawberry Topping

18 - 1 cup (150g) fresh strawberries, hulled and sliced
19 - 1 tablespoon sugar (optional)

→ Cream Cheese Icing

20 - 4 oz (115g) cream cheese, softened
21 - 1/2 cup (60g) powdered sugar
22 - 1/4 teaspoon vanilla extract
23 - 1-2 tablespoons whole milk, as needed
24 - Pinch of salt

# Steps to Follow:

01 - In a small bowl, combine lukewarm milk and yeast. Stir to dissolve and let sit for 5-10 minutes until frothy. In a large bowl, combine flour, sugar, and salt. Create a well in the center and add yeast mixture, softened butter, egg, and vanilla extract. Mix to form a dough. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm area for 1-1.5 hours, until doubled in size.
02 - In a medium bowl, beat softened cream cheese until smooth and creamy. Add granulated sugar, vanilla, flour, and sour cream (or Greek yogurt). Mix until fully combined and smooth. Set aside.
03 - In a small bowl, mix brown sugar, cinnamon, and salt. Set aside. Soften butter until spreadable, but not melted.
04 - After the dough has risen, punch it down to release air bubbles. Roll the dough on a floured surface into a rectangle (40 cm by 30 cm). Spread softened butter evenly over the dough, leaving a small border. Spread cheesecake filling over the butter, then sprinkle the cinnamon sugar evenly. Roll the dough tightly from the long side and pinch the seam to seal. Cut into 12 equal rolls and place in a greased 9x13-inch baking dish. Cover the rolls and let them rise for 30-45 minutes until puffed and touching.
05 - Preheat the oven to 175°C (350°F). Once the rolls have risen, bake for 25-30 minutes until golden brown and cooked through. If browning too quickly, cover with foil. Let cool for 10 minutes before icing.
06 - In a medium bowl, beat softened cream cheese, powdered sugar, vanilla, and a pinch of salt. Gradually add milk until smooth and spreadable. Drizzle or spread over warm rolls.
07 - Slice strawberries and toss with sugar, if desired. Arrange sliced strawberries on top of the rolls.

# Additional Notes:

01 - Ensure the yeast foams during activation to confirm freshness.
02 - The dough's rising times depend on ambient temperature—use warm, draft-free spots.
03 - Soften cream cheese, butter, and sour cream for smooth fillings.
04 - Unbaked rolls can be frozen and thawed overnight for next-day baking.
05 - Experiment with alternate fruits like blueberries or raspberries for variety.

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