Description
Elegant cinnamon rolls filled with creamy cheesecake and topped with a vibrant strawberry compote.
Ingredients
Scale
- 3 1/2 cups (420 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 1 cup (240 ml) warm milk (100–110°F / 38–43°C)
- 1/4 cup (60 g) unsalted butter, melted and cooled
- 1 large egg, room temperature
- 1 tsp fine salt
- 8 oz (225 g) cream cheese, softened to room temperature
- 1/3 cup (67 g) granulated sugar
- 1 tsp vanilla extract
- 1 cup diced fresh strawberries (about 150 g)
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp cold water (slurry)
- 4 oz (115 g) cream cheese, softened
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tbsp heavy cream to reach spreading consistency
- Fresh sliced strawberries and mint leaves for garnish
Instructions
- Activate the yeast: Whisk warm milk, a pinch of sugar, and the yeast in a bowl. Let sit 5–8 minutes until foamy and fragrant.
- Make the dough: Combine flour, sugar, and salt in the mixer bowl. Add the foamed yeast, melted butter, and egg. Mix with a dough hook on low until ingredients come together, then increase speed to medium and knead 6–8 minutes until the dough is smooth and slightly tacky.
- Transfer dough to a lightly oiled bowl, cover with plastic wrap, and proof in a warm place until doubled, about 60–75 minutes.
- Beat softened cream cheese, sugar, and vanilla until silky and lump-free for the cheesecake filling.
- Cook diced strawberries, sugar, and lemon juice in a saucepan over medium heat until softened, about 4–6 minutes. Stir in cornstarch slurry and simmer 1 minute. Cool to room temperature.
- Roll the dough into a 12×18-inch rectangle, spread cheesecake filling, and spoon cooled strawberry compote over it. Roll tightly into a log and chill 15 minutes for cleaner slicing.
- Slice into twelve 1 1/2-inch rounds. Place in a greased pan, cover, and let rise until puffy, about 30–45 minutes.
- Bake at 375°F (190°C) for 20–25 minutes until golden brown.
- Beat remaining cream cheese with powdered sugar and heavy cream until smooth.
- Spread cream cheese frosting over warm rolls and garnish with fresh strawberries and mint.
Notes
Let rolls cool slightly before frosting to prevent the glaze from becoming too thin. Store leftovers in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 400
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg