Description
Strawberry Cheesecake Cinnamon Rolls are soft, fluffy pastries swirled with sweet strawberry jam, fresh berries, and a hint of cinnamon, then topped with rich cream cheese glaze. They’re perfect for weekend brunches or indulgent desserts.
Ingredients
Dough:
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1 cup (240 ml) warm whole milk
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¼ cup (50 g) sugar
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¾ oz (21 g) active dry yeast
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3½ cups (455 g) + ¼ cup (30 g) all-purpose flour, divided
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1 large egg, room temperature
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4 tbsp (56 g) softened butter
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1 tsp (5 ml) vanilla extract
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1 tsp (5 ml) salt
Filling:
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¾ cup (180 g) seedless strawberry jam
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¾ cup (110 g) chopped fresh strawberries
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½ tsp (1 g) ground cinnamon
Glaze:
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4 oz (113 g) softened cream cheese
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2 tbsp (28 g) softened butter
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1¼ cups (150 g) confectioners’ sugar
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1 tbsp (15 ml) whole milk
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½ tsp (2.5 ml) vanilla extract
Instructions
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Mix warm milk and sugar in a stand mixer. Add yeast and let foam (5–10 mins).
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Add 3½ cups flour, egg, butter, vanilla, and salt. Mix into a smooth dough.
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Let rise in greased bowl, covered, 1½–2 hours until doubled.
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Roll dough on floured surface into a 1/4-inch rectangle. Cut into 8 long strips.
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Mix jam, strawberries, and cinnamon. Spread on strips.
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Roll each strip tightly and place in greased 13×9″ pan. Let rise 30 minutes.
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Bake at 350°F (175°C) for 35–38 minutes.
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Beat cream cheese and butter. Add sugar, milk, and vanilla. Glaze warm rolls and serve.
Notes
Use warm (not hot) milk to activate yeast properly.
Pat strawberries dry to avoid soggy filling.
Place rising dough near a warm area like a preheating oven.
Dough can be kneaded by hand if you don’t have a mixer.
Rolls freeze well—just reheat in the oven for a fresh-baked texture.
- Prep Time: 30 minutes
- Cook Time: 38 minutes
- Category: Breakfast / Brunch / Dessert
- Method: Baked
- Cuisine: American