Strawberry Cheesecake Cinnamon Rolls

Ingredients

• 6 cups All-Purpose Flour (sifted)
• 0.33 cup Granulated Sugar (for dough)
• 1.5 teaspoons Salt (fine sea salt)
• 2.25 teaspoons Quick-Rise Yeast (impatient version)
• 0.5 cup Buttermilk (room temperature)
• 1 cup Whole Milk (room temperature)
• 2 tablespoons Unsalted Butter (melted)
• 2 Large Egg (room temperature)
• 1 Egg Yolk (room temperature)
• 1 teaspoon Vanilla Extract (pure)
• 8 oz Cream Cheese (softened, Philadelphia)
• 1 teaspoon Vanilla Bean Paste (for filling)
• 6 tablespoons Granulated Sugar (for filling)
• 0.5 cup Strawberry Jam (store‑bought or homemade)
• 2 tablespoons Heavy Cream (for brushing before bake)
• 2 tablespoons Graham Crackers (crushed for topping)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together 6 cups flour, 1/3 cup sugar, 1½ teaspoons salt, and 2¼ teaspoons quick‑rise yeast until evenly distributed.

   Time: PT5M

2. Warm Dairy Mixture

   In a microwave‑safe container combine ½ cup buttermilk, 1 cup whole milk, and 2 tbsp melted butter. Microwave in 15‑second bursts until warm to the touch (about 110°F).

   Time: PT2M

3. Add Wet Ingredients

   Create a well in the dry mixture, pour in the warm dairy mixture, add 2 large eggs, 1 egg yolk, and 1 tsp vanilla extract. Stir until a shaggy dough forms.

   Time: PT5M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead by hand for about 8 minutes, pressing, folding, and turning until the dough is smooth and elastic.

   Time: PT8M

5. First Rise

   Place the kneaded dough in a lightly greased bowl, flip to coat, cover with a clean kitchen towel, and let it rise in a warm spot for 1 hour, or until doubled in size.

   Time: PT1H

6. Prepare Cheesecake Filling

   In a separate bowl, beat 8 oz softened cream cheese with 6 Tbsp sugar, 1 tsp vanilla bean paste, and a pinch of salt until thick and smooth.

   Time: PT5M

7. Punch Down and Roll Out

   Punch the risen dough to release air, then roll it on a floured surface into a 12×9‑inch rectangle.

   Time: PT10M

8. Spread Fillings

   Spread the cheesecake mixture evenly over the dough, then dollop and spread ½ cup strawberry jam on top of the cheese layer.

   Time: PT5M

9. Roll and Cut

   Starting from the long side, roll the dough tightly into a log. Cut the log into 12 equal pieces and place them seam‑side up on a parchment‑lined baking sheet.

   Time: PT5M

10. Second Rise

    Cover the rolls loosely with foil or a towel and let them rest for 30 minutes until slightly puffy.

    Time: PT30M

11. Preheat Oven

    While the rolls are resting, preheat the oven to 350°F (175°C).

    Time: PT0M

    Temperature: 350°F

12. Brush and Bake

    Brush the tops of the rolls with 2 Tbsp heavy cream, then bake for 30 minutes at 350°F until golden and the cheese is set.

    Time: PT30M

    Temperature: 350°F

13. Finish and Serve

    Remove from oven, let cool 5 minutes, then drizzle additional strawberry jam and sprinkle crushed graham crackers over each roll.

    Time: PT5M

Nutrition Facts

Calories

280

Protein

5 g

Carbohydrates

35 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
• Instead of Granulated Sugar: Cane Sugar
• Instead of Salt: Kosher Salt
• Instead of Quick-Rise Yeast: Active Dry Yeast
• Instead of Buttermilk: Milk + 1 tsp lemon juice
• Instead of Whole Milk: 2% Milk
• Instead of Unsalted Butter: Margarine
• Instead of Large Egg: Egg substitute
• Instead of Egg Yolk: Extra egg
• Instead of Vanilla Extract: Vanilla Bean Paste
• Instead of Cream Cheese: Neufchatel Cheese
• Instead of Vanilla Bean Paste: Vanilla Extract
• Instead of Granulated Sugar: Cane Sugar
• Instead of Strawberry Jam: Fresh strawberry puree with sugar
• Instead of Heavy Cream: Milk + 1 tbsp melted butter
• Instead of Graham Crackers: Digestive Biscuits

Equipment Needed

• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Microwave‑Safe Container
• Whisk (optional) (optional)
• Rolling Pin
• Baking Sheet
• Parchment Paper
• Knife or Pizza Cutter
• Pastry Brush
• Oven

Critical Steps — Do Not Skip

• Knead the dough until smooth and elastic
• First rise until dough doubles in size
• Punch down the dough to release air
• Second rise before baking
• Bake until golden and cheese is set

Chef Tips from the Video

• Use room‑temperature butter and eggs for a smoother dough.
• Line the baking sheet with parchment for easy release and cleanup.
• Brush with heavy cream for a glossy finish and extra moisture.
• Dust with powdered sugar just before serving for an elegant look.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap individually in plastic wrap and freeze for up to 2 months.

Room temperature: Can sit at room temperature for up to 2 hours after baking.

Make-Ahead Tips

• Prepare the dough a day ahead and refrigerate after the first rise; bring to room temperature before shaping.
• Cheesecake filling can be made 24 hours in advance and kept refrigerated.
• Strawberry jam can be cooked ahead and stored in a sealed jar.

Frequently Asked Questions