Description
Delicious cinnamon rolls filled with creamy cheesecake and topped with fresh strawberries, a perfect treat for any occasion.
Ingredients
- 2 cups (240g) all-purpose flour
- 1/2 cup (120ml) whole milk, lukewarm
- 2 1/4 teaspoons (7g) active dry yeast
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60g) unsalted butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar (for filling)
- 1 teaspoon vanilla extract (for filling)
- 1 tablespoon all-purpose flour (for filling)
- 1/2 cup (120ml) sour cream or Greek yogurt
- 1/2 cup (100g) packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon salt (for filling)
- 1/4 cup (60g) unsalted butter, softened (for filling)
- 1 cup (150g) fresh strawberries, hulled and sliced
- 1 tablespoon sugar (optional, for strawberries)
- 4 oz (115g) cream cheese (for icing)
- 1/2 cup (60g) powdered sugar
- 1/4 teaspoon vanilla extract (for icing)
- 1-2 tablespoons whole milk (for icing)
- Pinch of salt (for icing)
Instructions
- In a small bowl, combine the lukewarm milk and the yeast. Stir to dissolve, then let sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine flour, sugar, and salt. Make a well in the center, then add yeast mixture, softened butter, egg, and vanilla extract. Mix until a dough starts to form.
- Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- Form the dough into a ball, place in a greased bowl, cover with a towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough rises, prepare the cheesecake filling by beating softened cream cheese until smooth in a bowl.
- Add granulated sugar, vanilla extract, flour, and sour cream (or Greek yogurt) to the cream cheese, and mix until fully combined.
- In a small bowl, mix brown sugar, cinnamon, and salt for the cinnamon sugar mixture. Set aside.
- Punch the risen dough down and turn it onto a floured surface. Roll it into a rectangle about 16 inches by 12 inches.
- Spread softened butter evenly over the dough, leaving a small border.
- Spoon the cheesecake mixture over the buttered dough, spreading evenly while avoiding the edges.
- Sprinkle the cinnamon-sugar mixture evenly over the cheesecake layer.
- Starting from the long edge, roll the dough tightly into a log and pinch the seam to seal.
- Cut the log into 12 equal rolls and place in a greased baking dish.
- Cover the rolls loosely and let them rise for 30-45 minutes.
- Preheat the oven to 350°F (175°C).
- Bake the rolls for 25-30 minutes or until golden brown.
- Remove from the oven and cool for 10 minutes.
- For the icing, beat together cream cheese, powdered sugar, vanilla extract, and salt. Gradually add milk until smooth.
- Drizzle or spread icing over the warm rolls.
- Slice fresh strawberries and toss with sugar if desired.
- Top the rolls with sliced strawberries for a delicious finish.
Notes
These rolls are best served warm and can be stored in an airtight container at room temperature for up to 2 days.