Strawberry Cheesecake Cinnamon Rolls
Strawberry Cheesecake Cinnamon Rolls
Big Girl Pants Shop
Take everything you love about a soft, gooey cinnamon roll and give it a summery cheesecake twist. They're filled with homemade strawberry compote, topped with strawberry-swirled cream cheese frosting, and finished with a buttery graham cracker crumb topping.
Ingredients
blank
1 batch Signature Cinnamon Roll Dough
blank
6 Tbsp-½ cup / 85-113 g salted butter, very soft
1 cup / 220 g brown sugar
3 Tbsp / 20 g cinnamon
½-¾ cup Strawberry Compote
blank
8 oz / 226 g cream cheese, very soft
½ cup / 113 g unsalted butter softened
3 cups / 360 g powdered sugar
pinch of fine sea salt
½ Cup Strawberry Compote
2 tsp vanilla extract
Whole Milk, as needed.
blank
Directions
Prepare one batch of Signature Cinnamon Roll Dough through the first rise.
Release your risen dough from the bowl on a lightly floured counter, roll it out into a large rectangle, about 16x24 inches.
Spread the softened butter evenly across the dough, leaving a tiny border a the top edge. This will allow you to seal the rolls. Mix the brown sugar and cinnamon in a small bowl and then spread it evenly over the butter. Gently press the sugar into the butter with your hands.
Spread the Strawberry Compote with a rubber spatula over the brown sugar and cinnamon in a thin, even layer. You’re looking for a light layer of blueberry throughout-not a thick, goopy layer. Too much compote will make the dough slippery and hard to roll.
Roll the dough up tightly starting from the bottom on the long edge to create a 24 inch log. Slice into 12 equal rolls using a sharp serrated knife or dental floss. Place them in a 9x13 inch baking dish.
blank
Cover the pan with plastic wrap or a towel and let them rise in a warm place about 45-60 minutes. They are ready when they are big, puffy, and tightly touching each other. If you gently poke the edge of a roll, it should leave a slow-rebounding indentation. If it snaps back instantly, give them 10 more minutes.
If desired, pour a small amount of heavy whipping cream on each roll and brush it evenly across the top. Put them into a preheated 350º F oven for 25-28 minutes until the tops are golden or they reach an internal temperature of 185-190º F. Yes, I use a digital thermometer to test the doneness of my rolls.
blank
While your rolls are baking, beat the cream cheese and butter together until smooth. Add vanilla extract, strawberry compote, pinch of salt, and powdered sugar. Beat on high until fluffy and light. Add whole milk a tablespoon at a time if you want the consistency a bit thinner. Spread the frosting generously over the rolls while they are still warm from the oven so it melts into all the swirls and nooks and crannies. Garnish each roll with lemon zest. Enjoy!