Description
A decadent fusion of classic cinnamon rolls with creamy cheesecake filling, fresh strawberries, and crunchy pecans for an irresistible breakfast or dessert treat.
Ingredients
Scale
- For the Cinnamon Rolls:
- 4 cups all-purpose flour
- 2¼ teaspoons active dry yeast
- 1 cup warm milk
- ½ cup granulated sugar
- ⅓ cup unsalted butter, softened
- 2 eggs
- 2 tablespoons ground cinnamon
- 1 teaspoon salt
- For the Strawberry Cheesecake Filling:
- 8 oz cream cheese, softened
- 2 cups fresh strawberries, diced
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- For the Pecan Topping:
- 1 cup chopped pecans
- ½ cup brown sugar
- ¼ cup unsalted butter, melted
Instructions
- Prepare the Dough
- Start by activating the yeast in warm milk (about 110°F) with a teaspoon of sugar. Let it sit for 5-10 minutes until foamy. In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the softened butter, eggs, and yeast mixture. Mix until a soft dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-1.5 hours until doubled in size.
- Create the Strawberry Cheesecake Filling
- While the dough rises, prepare your filling. In a medium bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, continuing to beat until well incorporated. Gently fold in the diced fresh strawberries, being careful not to mash them too much. Refrigerate the filling until ready to use.
- Assemble the Rolls
- Once the dough has doubled in size, punch it down and roll it out on a floured surface into a large rectangle approximately 16×24 inches. Spread the strawberry cheesecake filling evenly over the dough, leaving a half-inch border around the edges. Sprinkle the ground cinnamon evenly over the filling. Starting from the long edge, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls.
- Second Rise and Baking
- Place the rolls in a greased 9×13-inch baking dish, spacing them evenly. Cover and let rise again for 30-45 minutes until puffy. Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.
- Add the Pecan Topping
- While the rolls are baking, prepare the pecan topping by thoroughly mixing the chopped pecans, brown sugar, and melted butter. When the rolls are fresh out of the oven, immediately sprinkle the pecan mixture evenly over the top, allowing the heat to slightly melt the topping into the rolls.
Notes
- For best results, ensure all refrigerated ingredients come to room temperature before starting.
- The dough can be prepared the night before and refrigerated for the first rise for a quicker morning preparation.
- You can substitute frozen strawberries (thawed and drained) if fresh aren’t available.
- These rolls freeze well for up to 3 months. Thaw overnight in the refrigerator and warm before serving.
- For a tangier flavor, add a tablespoon of lemon zest to the filling.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 420
- Sugar: 25g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 75mg