Description
Sweet strawberry magic meets classic cheesecake in these mouthwatering cinnamon rolls. Creamy filling and fresh berries create a heavenly breakfast treat that will make mornings delightful for everyone who craves something special.
Ingredients
Scale
Main Ingredients:
- 2 3/4 cups (345 grams) all-purpose flour
- 1 cup (150 grams) fresh strawberries, diced
- 1/2 cup (113 grams) cream cheese, softened
Dough Components:
- 3/4 cup (177 milliliters) warm milk
- 1/4 cup (50 grams) granulated sugar
- 2 1/2 teaspoons active dry yeast
- 2 tablespoons (28 grams) unsalted butter, melted
- 1 large egg
- 1 teaspoon salt
Filling and Topping Ingredients:
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (50 grams) crushed graham crackers
- 1/2 cup (113 grams) cream cheese, softened
- 1/4 cup (56 grams) unsalted butter, softened
- 1 cup (120 grams) powdered sugar
- 1/4 cup (37 grams) fresh strawberries, pureed
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Craft the foundational dough by whisking warm milk and sugar, then sprinkle yeast across the surface. Allow the mixture to bloom and become frothy for approximately 10 minutes.
- Incorporate melted butter, egg, and salt into the activated yeast mixture. Gradually introduce flour, mixing until a cohesive, tender dough emerges.
- Transfer the dough onto a lightly dusted work surface and knead methodically for 5 minutes, developing a smooth, elastic texture.
- Nestle the dough into a greased container, drape with a protective cover, and position in a warm environment. Allow the dough to expand and double in volume over roughly 60 minutes.
- Meanwhile, whip cream cheese with sugar and vanilla until silky and uniform. Gently fold diced strawberries and crushed graham crackers into the creamy mixture.
- Roll the risen dough into a rectangular shape measuring 9×16 inches on a flour-scattered surface.
- Distribute the strawberry-cream cheese filling evenly across the dough, maintaining a slight border around the edges.
- Carefully roll the dough from the elongated side, creating a tightly wound log.
- Slice the log into 12 uniform sections and arrange them in a prepared baking dish.
- Drape a clean kitchen towel over the rolls and permit a secondary rise for 25 minutes.
- Heat the oven to 375°F and bake the rolls until they achieve a delicate golden hue, approximately 15-18 minutes.
- While the rolls bake, craft the glaze by blending cream cheese and butter until creamy.
- Integrate powdered sugar, strawberry puree, lemon juice, and vanilla. Whisk until smooth and well combined.
- After removing rolls from the oven, allow brief cooling before lavishing with the vibrant strawberry cream cheese glaze.
Notes
- Let the yeast mixture sit until it becomes foamy, indicating active and healthy yeast for a perfect rise.
- Add flour gradually to control dough consistency, preventing a sticky or dry texture.
- Knead the dough until smooth and elastic, which develops gluten for a soft, tender roll.
- Rise the dough in a warm, draft-free area to ensure proper fermentation and volume.
- Fold strawberries gently into the filling to prevent breaking and maintain fruit integrity.
- Use room temperature ingredients for smoother mixing and better incorporation.
- Allow rolls to rise a second time for lighter, more airy texture.
- Cool rolls slightly before glazing to prevent runny, absorbed topping.
- Substitute graham crackers with gluten-free alternatives for dietary restrictions.
- Store leftovers in an airtight container to maintain freshness and prevent drying.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 21 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg