Strawberry Cheesecake Cinnamon Rolls
Soft strawberry-pink dough filled with creamy cheesecake, topped with fluffy whipped cream cheese frosting and finished with buttery graham cracker crumbs.
Equipment
Ingredients
Strawberry Dough
- 1 cup whole milk warmed to 110–115°F
- 2½ teaspoons instant dry yeast
- ½ cup granulated sugar
- ½ cup salted butter softened
- 2 large eggs room temperature
- 1 teaspoon salt
- ¾ cup reduced strawberry purée cooled
- 4 cups all-purpose flour
Cheesecake Filling
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Whipped Cream Cheese Frosting
- 6 ounces cream cheese softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ¾ cup cold heavy cream
Graham Cracker Crumble
- ¾ cup graham cracker crumbs
Instructions
Strawberry Dough
- Warm the milk to 110–115°F, then stir in the yeast and 1 tablespoon of the sugar. Let sit for 5 minutes until foamy.
- In a large bowl or stand mixer, combine the remaining sugar, softened butter, eggs, salt, and cooled strawberry purée, mixing until smooth.
- Add the yeast mixture and stir until fully incorporated.
- Add the flour one cup at a time, mixing until a soft, slightly tacky dough forms.
- Knead the dough for 5 minutes with a dough hook or 6–8 minutes by hand until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for 1–1½ hours, or until doubled in size.
Cheesecake Filling
- In a bowl, mix the cream cheese, sugar, vanilla extract, and flour until completely smooth and spreadable. Set aside.
Assemble the Rolls
- Roll the risen dough into a 16×12-inch rectangle on a lightly floured surface.
- Spread the cheesecake filling evenly over the dough, leaving a ½-inch border along one long edge.
- Roll the dough tightly from the long side into a log.
- Slice into 12 even rolls and arrange them in a greased 9×13-inch baking dish.
- Cover and let rise for 30–45 minutes, until puffy.
Bake Cinnamon Rolls
- Preheat the oven to 350°F (175°C).
- Bake the rolls for 22–26 minutes, until lightly golden and set through the center.
- Allow the rolls to cool for 10–15 minutes before frosting.
Whipped Cream Cheese Frosting
- Beat the cream cheese, powdered sugar, and vanilla until smooth.
- Slowly stream in the cold heavy cream while whipping, then continue beating until light, fluffy, and spreadable.
- Spread the frosting generously over the warm (not hot) cinnamon rolls.
Graham Cracker Crumble
- Crush the graham crackers and top on the rolls.
Notes
- Store covered at room temperature for 1 day or refrigerated for up to 4 days.
- Warm gently before serving for the best texture.
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