Description
Indulge in the perfect combination of soft, fluffy dough filled with creamy cheesecake, cinnamon sugar, and fresh strawberries, topped with a tangy cream cheese icing.
Ingredients
Units
Scale
For the Dough:
- 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
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/2 cup (120ml) sour cream or Greek yogurt
For the Cinnamon Sugar Filling:
- 1/2 cup (100g) packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup (60g) unsalted butter, softened
For the Strawberry Topping:
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- 1 cup (150g) fresh strawberries, hulled and sliced
- 1 tablespoon sugar (optional, for extra sweetness)
For the Cream Cheese Icing:
-
- 4 oz (115g) cream cheese, softened
- 1/2 cup (60g) powdered sugar
- 1/4 teaspoon vanilla extract
- 1–2 tablespoons whole milk, as needed for consistency
- Pinch of salt
Instructions
- Prepare the Dough: Combine all dough ingredients and knead until smooth. Let rise until doubled in size.
- Make the Filling: Mix cheesecake filling ingredients until smooth.
- Assemble the Rolls: Roll out dough, spread with filling, sprinkle with cinnamon sugar, and add strawberries. Roll up and slice into rolls.
- Bake: Place rolls in a pan, let rise, then bake until golden.
- Ice: Mix cream cheese icing ingredients and drizzle over warm rolls.
Notes
- You can refrigerate the dough overnight for a make-ahead option.
- Feel free to adjust the sweetness of the filling to your taste.
Nutrition
- Serving Size: 1 roll
- Calories: 290 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg