Strawberry Cheesecake Cinnamon Rolls
These strawberry cheesecake cinnamon rolls combine the convenience of cinnamon rolls with the flavor of strawberry cheesecake, thanks to the addition of cream cheese in both the frosting and the dough. A homemade strawberry jam and a sprinkling of graham crackers give them the perfect cheesecake touch!
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Equipment
- 1 stand mixer
- 1 9 x 13-inch pan metal
- 1 sheet of parchment paper
- 1 spool of unwaxed dental floss
Ingredients
- 44 grams butter, unsalted 3 TBSP
- 60 grams cream cheese 2 ounces
- 55 grams granulated sugar
- 49 g egg 1 large egg
- 2 g lemon zest 1 tsp, from one medium lemon
- 243 grams buttermilk 1 cup
- 440 grams all-purpose flour 3-1/ cups
- 4 grams yeast instant, 1 teaspoon
- 4 grams salt kosher, 1 teaspoon
Filling
- 12 ounces strawberry jam store bought or homemade
Frosting
- 180 grams cream cheese 6 ounces
- 180 grams powdered sugar 1 1/2 cups
- ½ tsp lemon juice optional, for extra tang
- ¼ tsp kosher salt small pinch
Instructions
make the dough
- Cream butter, cream cheese, and sugar. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, cream cheese, and granulated sugar.44 grams butter, unsalted, 60 grams cream cheese, 55 grams granulated sugar
- Add egg and lemon zest. Mix in 1 large egg and 1 teaspoon of lemon zest until incorporated.49 g egg, 2 g lemon zest
- Add the rest of dough ingredients + knead. Switch to the dough hook, and add buttermilk, all-purpose flour), yeast, and kosher salt. Mix until everything comes together to form a ball. The mixture should be soft but not sticky. It should bounce back when you push gently on it.243 grams buttermilk, 440 grams all-purpose flour, 4 grams yeast, 4 grams salt
- Allow to rise. Place the dough in a lightly greased bowl and cover it with plastic wrap. Place it in a warm location for 60-90 minutes or until doubled in size.
assemble rolls + allow to rise
- Prep baking pan. Line a 9 x 13-inch pan with a sheet of parchment paper, leaving at least 1.5 inches of overhang to lift the rolls out of the pan.
- Roll out dough. When the dough has risen, lightly flour your work surface and roll the dough out into a rectangle roughly 15 x 18-inches in size. If you need help eyeballing the size, use your baking pan!
- Add jam. Spread 12 ounces of strawberry jam over the dough, making sure to get it from edge to edge, while leaving a 1 - 2 inch boarder on a long end to use as a seam.12 ounces strawberry jam
- Roll. Roll the dough up into a spiral, making sure to roll towards the long edge you left jam-less.
- Measure + mark for cutting. Using a piece of unwaxed dental floss (or a serrated knife), mark your dough by placing a gentle indent to serve as a cutting guide. Aim to get 10 - 12 rolls from the dough.
- Slice. To cut the rolls, wiggle the floss underneath the dough and bring the ends of the floss together as if you're tying a knot. Place the rolls in your prepared pan, leaving at least 2 inches between the rolls to allow them to rise.
proof + bake rolls
- Proof. Cover the rolls with plastic wrap and place them back in a warm location. Allow them to rise for 45-60 minutes, or until doubled in size.
- Preheat oven. About 30 minutes before the rolls have risen, preheat the oven to 350ºF.
- Bake. Bake the rolls for 25-30 minutes, or until they are golden brown on the tops.
- Cool. Allow the rolls to cool completely before icing with the cream cheese frosting. Top with diced strawberries and crushed graham cracker crumbs before serving.
make the cream cheese frosting
- Whip cream cheese to fluff. Place room temperature cream cheese in the bowl of a stand mixer fitted with a whisk attachment. Whip the cream cheese for 1 - 2 minutes until light, fluffy, and free of lumps.180 grams cream cheese
- Combine the rest of the ingredients. Add powdered sugar, lemon juice, and kosher salt to the cream cheese. Whip until combined.180 grams powdered sugar, 1/2 tsp lemon juice, 1/4 tsp kosher salt
- Frost + store. Frost the cooled strawberry cheesecake rolls before serving. Refrigerate any unused frosting for up to one week. Store unfrosted rolls + frosting separately, then heat for 30 second intervals in the microwave and frost after reheating!
Nutrition
Serving: 1rollCalories: 485kcalCarbohydrates: 83gProtein: 8gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 55mgSodium: 334mgPotassium: 151mgFiber: 2gSugar: 42gVitamin A: 499IUVitamin C: 3mgCalcium: 69mgIron: 2mg
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Keyword: cheesecake, cinnamon rolls, strawberry, The Feels, The Intrigue, The Wow, Mom!