Strawberry Cheesecake Cinnamon Rolls
Soft cinnamon rolls layered with cheesecake filling and strawberry jam make a special brunch or dessert. Cream cheese icing and graham cracker crumbs finish every swirl.
Servings: 8
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 30 minutes
Total: 3 hours
Ingredients
Ingredients
- 6 to 6 1/2 cups all-purpose flour plus more as needed
- 2 1/4 teaspoons instant quick-rise yeast 1 packet
- 1 cup whole milk
- 1/2 cup buttermilk
- 1/3 cup granulated sugar for dough
- 1 1/2 teaspoons salt divided as needed
- 6 tablespoons salted butter melted, plus 1/4 cup softened for icing
- 2 large eggs eggs at room temperature
- 1 egg yolk at room temperature
- 3 1/2 teaspoons vanilla extract divided
- 20 ounces full-fat cream cheese 12 ounces for filling and 8 ounces for icing, softened
- 6 tablespoons granulated sugar for filling
- 1/4 cup heavy cream to pour over rolls before baking
- 1 1/2 cups strawberries fresh or frozen
- 3 tablespoons granulated sugar for jam
- 1 teaspoon lemon juice for jam
- 1 teaspoon cornstarch mixed with 1 teaspoon water
- 1 cup powdered sugar for icing, adjust to taste
- 2 tablespoons heavy cream for icing, adjust consistency
- crushed graham crackers for topping
Instructions
Instructions
- Make the jam first. Cook the strawberries, sugar, and lemon juice for 5 to 7 minutes, gently mashing as they soften. Stir in the cornstarch-and-water slurry and cook for 1 to 2 minutes, until thick and glossy. Cool completely.
- Build the dough. Mix flour, yeast, sugar, and salt. Warm the milk and buttermilk to about 110°F. Add the dairy, melted butter, eggs, yolk, and vanilla to the dry ingredients and mix until a soft dough forms.
- Knead for 5 to 10 minutes by hand or with a mixer. Add flour gradually, stopping when the dough is smooth, elastic, and slightly tacky. Place it in a greased bowl, cover, and let it rise in a warm place for 1 to 1 1/2 hours, until doubled.
- Prepare the cheesecake filling by beating 12 ounces cream cheese smooth, then adding sugar, vanilla, and a pinch of salt. Beat until fluffy.
- Roll the dough into an 18-by-12-inch rectangle. Spoon or pipe the cheesecake filling across it, then swirl the cooled jam over the top. Leave visible streaks instead of blending the two fillings together.
- Roll tightly from the long edge, trim the ends, and cut the log into eight even rolls. Set them in a greased 9-by-13-inch pan with room between them. Cover and let rise for 30 to 45 minutes.
- Heat the oven to 350°F (160°C). Pour the 1/4 cup heavy cream over the rolls and bake for 25 to 35 minutes. They are ready when the tops are golden and the centers look set rather than wet.
- For the icing, beat the remaining cream cheese and softened butter smooth. Add powdered sugar, vanilla, and enough heavy cream to make a spreadable glaze. Spread it over the warm rolls and finish with graham cracker crumbs.