Strawberry Cheesecake Cinnamon Rolls: A Sweet Brunch Sensation 🍓🧀🥐

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Imagine the perfect brunch treat: soft, fluffy cinnamon rolls filled with a creamy cheesecake layer and bursts of sweet, juicy strawberries, all topped with a luscious vanilla glaze. These Strawberry Cheesecake Cinnamon Rolls are a heavenly fusion of flavors that will steal the spotlight at any gathering—or simply make your Saturday afternoon extra special. On this beautiful day, May 24, 2025, at 1:13 PM +01, there’s no better way to indulge your taste buds than by baking these gooey, delightful rolls. They’re a labor of love that’s well worth the effort, combining the comforting warmth of freshly baked dough with the bright, summery taste of strawberries. Let’s roll up our sleeves and create a brunch masterpiece that’ll have everyone asking for seconds!

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Ingredients (Makes 12 Rolls)

For the Dough:

• 3¾ cups (450 g) all-purpose flour, plus extra for dusting
• ¼ cup (50 g) granulated sugar
• 2¼ teaspoons (1 packet or 7 g) instant yeast (or active dry yeast, proofed)
• 1 teaspoon kosher salt
• ½ cup (120 ml) whole milk, warmed to 110°F (43°C)
• ¼ cup (60 ml) warm water (also 110°F/43°C)
• 1 large egg, at room temperature
• ¼ cup (½ stick or 55 g) unsalted butter, softened

For the Cheesecake Filling:

• 8 ounces (225 g) cream cheese, softened
• ⅓ cup (65 g) granulated sugar
• 1 teaspoon pure vanilla extract

For the Strawberry Filling:

• 1 cup (150 g) diced fresh strawberries (or thawed frozen strawberries, drained)
• ¼ cup (50 g) granulated sugar
• 2 teaspoons cornstarch
• 1 tablespoon water

For the Vanilla Glaze:

• 1 cup (120 g) powdered sugar, sifted
• 2–3 tablespoons (30–45 ml) whole milk (adjust for desired consistency)
• ½ teaspoon pure vanilla extract

For Garnish (Optional):

• Fresh strawberry slices
• A sprinkle of powdered sugar
• Lemon zest, for a citrusy touch

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Equipment Needed

• Large mixing bowl
• Stand mixer with dough hook (optional, for easier kneading)
• Small saucepan
• Rolling pin
• 9×13-inch baking dish
• Parchment paper or non-stick spray
• Clean kitchen towel or plastic wrap
• Sharp knife or dental floss (for cutting rolls)
• Measuring cups and spoons
• Whisk
• Cooling rack

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Instructions

Step 1: Prepare the Dough

In a large mixing bowl (or the bowl of a stand mixer), whisk together the flour, ¼ cup granulated sugar, instant yeast, and salt. If using active dry yeast, proof it first by dissolving it in the warm milk with a teaspoon of the sugar, letting it sit for 5–10 minutes until foamy. Add the warm milk, warm water, egg, and softened butter to the dry ingredients. Mix with a wooden spoon or the dough hook attachment on low speed until a shaggy dough forms. Knead by hand on a lightly floured surface for 8–10 minutes, or with the mixer on medium-low for 5 minutes, until the dough is smooth, soft, and slightly tacky. Shape the dough into a ball, place it in a greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot for 1 hour, or until doubled in size. On this pleasant Saturday afternoon, May 24, 2025, at 1:13 PM +01, your kitchen might be the perfect cozy spot for rising dough!

Step 2: Make the Cheesecake Filling

While the dough rises, prepare the cheesecake filling. In a medium bowl, beat the softened cream cheese, ⅓ cup granulated sugar, and vanilla extract with a hand mixer or whisk until creamy and smooth, about 2 minutes. The mixture should be spreadable and free of lumps. Set aside at room temperature to make spreading easier later.

Step 3: Prepare the Strawberry Filling

In a small saucepan over medium heat, combine the diced strawberries and ¼ cup granulated sugar. Cook, stirring occasionally, for 5–7 minutes, or until the strawberries release their juices and become soft. In a small bowl, mix the cornstarch and water to create a slurry, then stir it into the strawberry mixture. Cook for an additional 1–2 minutes, stirring constantly, until the filling thickens to a jam-like consistency. Remove from heat and let it cool to room temperature. The strawberry filling will add a burst of fruity sweetness to every bite.

Step 4: Assemble the Rolls

Once the dough has doubled in size, punch it down gently to release the air. Transfer it to a lightly floured surface and roll it out into a 12×18-inch rectangle, ensuring even thickness. Spread the cheesecake filling evenly over the dough, reaching all the way to the edges. Next, spoon the cooled strawberry filling over the cheesecake layer, spreading it as evenly as possible. Starting from the long side (18-inch edge), tightly roll the dough into a log, keeping the filling inside. Using a sharp knife or unflavored dental floss, slice the log into 12 equal pieces, about 1½ inches thick each. Arrange the rolls in a greased 9×13-inch baking dish, placing them close but not touching to allow for expansion.

Step 5: Second Rise

Cover the rolls loosely with a kitchen towel or plastic wrap and let them rise again for 30–45 minutes, or until puffy and nearly doubled in size. They should look soft and slightly touching each other. While the rolls rise, preheat your oven to 350°F (175°C) to ensure it’s ready for baking.

Step 6: Bake the Rolls

Bake the rolls in the preheated oven for 25–30 minutes, or until golden brown on top and cooked through. If they brown too quickly, tent with foil during the last 5 minutes. The rolls should be soft and fluffy, with the filling slightly bubbling at the edges. Let them cool in the pan for 10 minutes while you prepare the glaze.

Step 7: Prepare the Vanilla Glaze

In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Adjust the consistency by adding more milk, 1 teaspoon at a time, until it’s pourable but not too runny. The glaze should coat the rolls beautifully, adding a sweet, creamy finish.

Step 8: Glaze and Serve

Drizzle the vanilla glaze generously over the warm rolls, letting it seep into the crevices for maximum sweetness. For an extra touch, garnish with fresh strawberry slices, a dusting of powdered sugar, or a sprinkle of lemon zest. Serve warm and enjoy the gooey, fruity, and creamy goodness of these Strawberry Cheesecake Cinnamon Rolls on this lovely Saturday afternoon, May 24, 2025, at 1:13 PM +01!

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Serving Suggestions

These Strawberry Cheesecake Cinnamon Rolls are the star of any brunch table on May 24, 2025, at 1:13 PM +01. Serve them warm with a cup of coffee, tea, or a glass of freshly squeezed orange juice for a delightful morning treat. Pair with a side of yogurt and fresh fruit for a balanced brunch, or enjoy them as a decadent dessert after a light lunch. They’re also perfect for sharing at a spring gathering, bringing a taste of summer to your table with their strawberry goodness.

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Nutritional Information (Per Roll, Based on 12 Rolls)

• Calories: Approximately 300 kcal
• Protein: 6 grams
• Fat: 12 grams
• Carbohydrates: 42 grams
• Sugar: 20 grams
  Note: Nutritional values are approximate and may vary based on ingredient brands and portion sizes.

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Time Breakdown

• Preparation and First Rise: 1 hour 15 minutes
• Second Rise: 30–45 minutes
• Baking: 25–30 minutes
• Total Time: Approximately 2 hours 10 minutes to 2 hours 30 minutes

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Tips for Success

1. Warm Liquids for Yeast: Ensure the milk and water are between 100–110°F (38–43°C) to activate the yeast without killing it.
2. Room-Temperature Ingredients: Use softened cream cheese and butter for a smooth filling and dough that comes together easily.
3. Even Slicing: Use unflavored dental floss to cut the rolls for clean, even slices—slide it under the log, cross the ends, and pull to slice.
4. Make Ahead: Prepare the rolls the night before, let them rise in the fridge overnight, then bake in the morning for fresh rolls with less morning prep.
5. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 15–20 seconds or in a 300°F oven for 5 minutes.

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Variations to Try

• Mixed Berry Rolls: Use a mix of strawberries, blueberries, and raspberries for a vibrant, multi-berry filling.
• Lemon Cheesecake Twist: Add 1 teaspoon of lemon zest to the cheesecake filling for a citrusy kick that complements the strawberries.
• Nutty Crunch: Sprinkle ¼ cup of chopped pecans or almonds over the filling before rolling for added texture.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend designed for yeast baking, and ensure all other ingredients are gluten-free.
• Mini Rolls: Roll the dough into a smaller log and cut into 24 pieces for bite-sized treats, reducing baking time to 20–25 minutes.

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Why You’ll Love This Recipe

These Strawberry Cheesecake Cinnamon Rolls are a delightful twist on a classic, blending the comforting warmth of cinnamon rolls with the creamy richness of cheesecake and the bright, fruity sweetness of strawberries. They’re perfect for a special brunch or a cozy afternoon treat on this Saturday, May 24, 2025, at 1:13 PM +01, filling your home with the irresistible aroma of freshly baked goods. The recipe is approachable yet impressive, making it ideal for bakers of all levels. Whether you’re hosting friends or indulging in a solo treat, these rolls will bring joy and sweetness to your day.

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Share Your Strawberry Cheesecake Rolls!

We’d love to see your Strawberry Cheesecake Cinnamon Rolls! Snap a photo of your gooey, glazed creations and share them on social media with our tag. Have a creative twist, like a different fruit or glaze? Drop it in the comments below—we’re excited to hear how you make this recipe your own on this beautiful Saturday afternoon!

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