Strawberry Cheesecake Cinnabon Rolls (Printable Version)

# What You'll Need:

→ Dough

01 - 240 g all-purpose flour
02 - 120 ml whole milk, lukewarm
03 - 7 g active dry yeast
04 - 50 g granulated sugar
05 - 60 g unsalted butter, softened
06 - 1 large egg
07 - 0.5 teaspoon vanilla extract
08 - 0.5 teaspoon salt

→ Cheesecake Filling

09 - 225 g cream cheese, softened
10 - 50 g granulated sugar
11 - 1 teaspoon vanilla extract
12 - 1 tablespoon all-purpose flour
13 - 120 ml sour cream or Greek yogurt

→ Cinnamon Sugar Filling

14 - 100 g packed brown sugar
15 - 2 tablespoons ground cinnamon
16 - 0.25 teaspoon salt
17 - 60 g unsalted butter, softened

→ Strawberry Topping

18 - 150 g fresh strawberries, hulled and sliced
19 - 1 tablespoon sugar (optional)

→ Cream Cheese Icing

20 - 115 g cream cheese, softened
21 - 60 g powdered sugar
22 - 0.25 teaspoon vanilla extract
23 - 1 to 2 tablespoons whole milk, as needed
24 - Pinch of salt

# Preparation Steps:

01 - In a small bowl, combine the lukewarm milk and active dry yeast. Stir to dissolve, then allow the mixture to stand for 5 to 10 minutes until frothy.
02 - In a large mixing bowl, whisk together flour, granulated sugar, and salt. Make a well in the center and add the yeast mixture, softened butter, egg, and vanilla extract. Mix until a dough forms.
03 - Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. If sticky, incorporate a minimal amount of additional flour. Shape into a ball.
04 - Place the dough ball in a lightly greased bowl. Cover with a towel or plastic wrap and let rise in a warm environment for 60 to 90 minutes, or until doubled in size.
05 - In a medium bowl, beat softened cream cheese with an electric mixer until smooth. Add granulated sugar, vanilla extract, flour, and sour cream or Greek yogurt, and mix until fully combined.
06 - In a small bowl, combine packed brown sugar, ground cinnamon, and salt. Set aside. Soften the butter until spreadable.
07 - Once risen, punch down the dough and transfer to a floured surface. Roll into a 40 x 30 cm rectangle.
08 - Spread softened butter evenly over the dough, leaving a small border at the edges. Distribute the cheesecake filling over the buttered dough and spread gently. Sprinkle cinnamon sugar mixture evenly atop the filling.
09 - Starting from the long edge, roll dough tightly into a log. Pinch the seam to seal.
10 - Slice the log into 12 equal pieces using a sharp knife or unflavored dental floss. Arrange in a greased 23 x 33 cm baking dish, spacing closely but not touching.
11 - Cover loosely and allow rolls to rise for 30 to 45 minutes, or until puffy and touching.
12 - Preheat oven to 175°C. Bake for 25 to 30 minutes or until golden brown and cooked through. Cover loosely with foil if browning too quickly. Allow to cool for 10 minutes after baking.
13 - In a bowl, beat softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Slowly add milk until a smooth, spreadable consistency is reached.
14 - Spread or drizzle cream cheese icing generously over slightly cooled rolls.
15 - Slice strawberries thinly. If desired, toss with sugar for additional sweetness.
16 - Arrange sliced strawberries on top of iced rolls just before serving.

# Additional Tips:

01 - Ensure the milk is lukewarm—not hot—to properly activate the yeast and avoid killing it.
02 - For uniform rolls, use a ruler to measure dough thickness and even sizing when slicing.
03 - If you prefer a lighter icing, add milk gradually for desired texture.

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