Strawberry Cheesecake Cinnabon Rolls

In a small saucepan, gently warm the whole milk until it’s just lukewarm (not hot, about 110°F/43°C). Pour the warm milk into a mixing bowl, add the granulated sugar and instant yeast. Stir and let sit for 5–10 minutes, until foamy.

Once the yeast mixture is foamy, add the softened unsalted butter and the egg. Whisk together until well combined.

Add the all-purpose flour and salt to the wet mixture. Stir until a soft dough forms.

Turn the shaggy dough out onto a lightly floured surface. Knead by hand for 5–7 minutes, adding only as much flour as needed until the dough is soft and elastic.

Shape the kneaded dough into a smooth ball and place it in a lightly greased mixing bowl. Cover with plastic wrap or a clean towel and let it rise in a warm place for about 1 hour, or until doubled in size.

In a small mixing bowl, add the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Set aside.

Place the diced fresh strawberries in a small bowl. Sprinkle one tablespoon of granulated sugar over them. Toss to combine, then set aside for at least 10 minutes so they become juicy.

In a small bowl, combine the softened unsalted butter, brown sugar, and ground cinnamon. Mix until you have a soft, spreadable paste.

Once the dough has doubled in size, gently punch it down to release the air. Transfer to a lightly floured surface and use a rolling pin to roll the dough into a rectangle approximately 12 × 8 inches (30 × 20 cm). Keep the dough as even as possible in thickness.

Using an offset spatula or the back of a spoon, evenly spread the cinnamon butter mixture over the rolled-out dough, leaving a small border. Next, gently spread the cream cheese mixture over the cinnamon butter layer. Finally, sprinkle the drained, sugared strawberries evenly over the top.

Starting from the longer edge, carefully roll the dough into a tight log, keeping the filling inside. Once rolled, use a sharp knife or unflavoured dental floss to cut the log into six even rolls. Arrange the rolls cut side up in a greased 8-inch round or square baking dish, leaving a little space between each roll for rising.

Cover the baking dish loosely with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm, draft-free spot for 30–40 minutes, or until puffed up and nearly doubled in size.

Preheat your oven to 350°F (175°C). Remove the plastic wrap and bake for 25–30 minutes, or until golden brown and cooked through. If they start to brown too quickly, cover loosely with foil during the last 10 minutes.

While the rolls are cooling slightly, prepare the glaze. In a small bowl, beat the softened cream cheese, powdered sugar, butter, vanilla extract, and one tablespoon of milk until smooth and pourable. Add more milk, a teaspoon at a time, to reach a drizzling consistency.

While the rolls are still warm (but not hot), generously drizzle or spread the cream cheese glaze over the top, letting it melt into all the swirls. Garnish with a few fresh diced strawberries if desired. Serve and enjoy!