The Art of Ultimate Strawberry Cheesecake Cinnabon Rolls with Bakery-Level Technique

Perfect Dough Development Mastery

Master the technique of creating enriched yeast dough with ideal texture and rise.

Cheesecake Filling Excellence

Learn the skill of creating smooth, stable cream cheese filling that won't leak during baking.

Strawberry Compote Perfection

Perfect the method of cooking fresh strawberries to ideal jammy consistency without excess moisture.

Rolling and Shaping Technique

Master the art of rolling filled dough tightly while maintaining even distribution of fillings.

Glaze Application Strategy

Learn optimal timing and technique for applying cream cheese glaze for maximum visual appeal.

Gourmet Cinnamon Roll Mastery Secrets for Perfect Strawberry Cheesecake Fusion Creation

Dough Development: Proper kneading creates the signature soft, pillowy texture of premium cinnamon rolls.

Filling Balance: Don't overfill rolls or they may burst during baking and lose their shape.

Temperature Control: Ensure all dairy ingredients are at room temperature for smooth mixing.

Rising Environment: Create warm, draft-free environment for optimal yeast activity and rise.

Cutting Technique: Use dental floss or sharp knife to cut rolls without compressing the delicate layers.

Glaze Timing: Apply glaze while rolls are still warm but not hot for perfect consistency and absorption.

Decadent Strawberry Cheesecake Cinnabon Rolls with Cream Cheese Swirl and Fresh Berry Glaze

Name: Decadent Strawberry Cheesecake Cinnabon Rolls with Cream Cheese Swirl and Fresh Berry Glaze
Prep time: 45 min
Cook time: 25 min
Total time: 4 h 10 min
Yield: 12 rolls
Cuisine: American
Ingredients: For the Enriched Dough:; 4 cups bread flour; 1/4 cup granulated sugar; 2 1/4 teaspoons active dry yeast; 1 teaspoon salt; 1/2 cup whole milk, warmed; 1/4 cup unsalted butter, melted; 2 large eggs; 1 teaspoon vanilla extract; For the Cheesecake Filling:; 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 large egg yolk; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract; 2 tablespoons cornstarch; For the Strawberry Compote:; 2 cups fresh strawberries, diced; 1/3 cup granulated sugar; 2 tablespoons lemon juice; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; For the Cinnamon Sugar Swirl:; 1/2 cup brown sugar, packed; 2 tablespoons ground cinnamon; 1/4 cup unsalted butter, softened; 1 tablespoon all-purpose flour; For the Cream Cheese Glaze:; 4 oz cream cheese, softened; 1/4 cup unsalted butter, softened

The ultimate strawberry cheesecake Cinnabon rolls featuring soft, pillowy cinnamon roll dough swirled with rich cream cheese filling, fresh strawberry compote, and topped with luxurious cream cheese glaze. This gourmet bakery fusion masterpiece combines the beloved flavors of classic Cinnabon cinnamon rolls with indulgent strawberry cheesecake, creating an unforgettable breakfast pastry experience that elevates the traditional cinnamon roll to extraordinary heights perfect for special brunches, weekend treats, or any time you crave the perfect balance of warm cinnamon spice, creamy cheesecake richness, and fresh strawberry sweetness.

Prep Time

45 Minutes

Cook Time

25 Minutes

Total Time

4H10 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Enriched Dough:

4 cups bread flour

1/4 cup granulated sugar

2 1/4 teaspoons active dry yeast

1 teaspoon salt

1/2 cup whole milk, warmed

1/4 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

For the Cheesecake Filling:

8 oz cream cheese, softened

1/2 cup powdered sugar

1 large egg yolk

1 teaspoon vanilla extract

1/4 teaspoon almond extract

2 tablespoons cornstarch

For the Strawberry Compote:

2 cups fresh strawberries, diced

1/3 cup granulated sugar

2 tablespoons lemon juice

1 tablespoon cornstarch

1 teaspoon vanilla extract

For the Cinnamon Sugar Swirl:

1/2 cup brown sugar, packed

2 tablespoons ground cinnamon

1/4 cup unsalted butter, softened

1 tablespoon all-purpose flour

For the Cream Cheese Glaze:

4 oz cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar, sifted

1/4 cup heavy cream

1 teaspoon vanilla extract

Pinch of salt

For the Assembly Components:

2 tablespoons butter, melted for brushing

1/4 cup freeze-dried strawberries, crushed

1 tablespoon pearl sugar

For the Strawberry Enhancement:

1/4 cup strawberry jam

1 tablespoon fresh lemon zest

2 tablespoons fresh strawberries, sliced

For the Dough Enrichment:

2 tablespoons sour cream

1 tablespoon honey

For Special Equipment:

9x13 inch baking dish

Stand mixer with dough hook

Rolling pin

Sharp knife

Clean kitchen towels

Instructions

Warm milk to 110°F and dissolve yeast with pinch of sugar, let foam for 5 minutes.

In stand mixer bowl, combine bread flour, remaining sugar, and salt, creating well in center.

Add foamy yeast mixture, melted butter, eggs, vanilla, sour cream, and honey to flour well.

Mix with dough hook on low speed until shaggy dough forms, about 2-3 minutes.

Increase speed to medium-low and knead for 8-10 minutes until smooth, elastic dough forms.

Place kneaded dough in greased bowl, cover with damp towel, rise in warm place 1.5 hours.

Meanwhile, prepare strawberry compote by combining diced strawberries, sugar, and lemon juice in saucepan.

Cook strawberry mixture over medium heat for 8-10 minutes until thickened and jammy.

Stir cornstarch with small amount of water, add to strawberries, cook 2 minutes more until thick.

Remove strawberry compote from heat, stir in vanilla extract, and cool completely.

For cheesecake filling, beat cream cheese until smooth and creamy, about 2-3 minutes.

Add powdered sugar, egg yolk, vanilla, almond extract, and cornstarch, beat until combined.

Combine brown sugar, cinnamon, softened butter, and flour for cinnamon swirl mixture.

Once dough has doubled, punch down gently and turn out onto floured work surface.

Roll dough into large rectangle approximately 18x12 inches with even thickness throughout.

Spread cheesecake filling evenly over dough surface, leaving 1-inch border on long sides.

Dollop cooled strawberry compote over cheesecake layer, spreading gently with offset spatula.

Sprinkle cinnamon sugar mixture evenly over strawberry layer for traditional cinnamon roll flavor.

Starting from long side, roll dough tightly into log, pinching seam closed securely.

Using sharp knife or dental floss, cut log into 12 equal pieces for even-sized rolls.

Arrange cut rolls in greased 9x13 inch baking dish, leaving small space between each roll.

Cover with damp towel and let rise for 45-60 minutes until rolls are puffy and touching.

Preheat oven to 375°F during final 15 minutes of second rise time.

Brush tops of risen rolls with melted butter and sprinkle with pearl sugar if using.

Bake for 22-28 minutes until golden brown and internal temperature reaches 190°F.

While rolls bake, prepare glaze by beating cream cheese and butter until smooth.

Gradually add sifted powdered sugar, cream, vanilla, and salt, beat until glossy and spreadable.

Remove baked rolls from oven and cool for 10 minutes before applying generous glaze coating.

Garnish with fresh strawberry slices and crushed freeze-dried strawberries before serving warm.

Decadent Strawberry Cheesecake Cinnabon Rolls with Cream Cheese Swirl and Fresh Berry Glaze

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Strawberry Cheesecake Cinnabon Rolls with Bakery-Level Technique

Decadent Strawberry Cheesecake Cinnabon Rolls with Cream Cheese Swirl and Fresh Berry Glaze

Ingredients

Instructions