Cinnabon Strawberry Butterscotch Cheesecake Rolls are divine!
Cinnabon Strawberry Butterscotch Cheesecake Rolls are soft, sweet, gooey, and outrageously indulgent, combining the flavors of cheesecake, strawberries, and butterscotch in a delightful roll.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2½ hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup warm milk
- 2¼ teaspoons instant yeast
- ½ cup sugar
- ⅓ cup melted unsalted butter
- 1 teaspoon vanilla extract
- 2 large eggs
- 4 cups flour
- ½ teaspoon salt
- 8 oz cream cheese
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1½ cups diced strawberries
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- ½ cup butterscotch chips
- ¼ cup heavy cream
- ¼ cup powdered sugar
Instructions
- In a bowl, mix warm milk and yeast; let sit 5 minutes until foamy. Stir in sugar, butter, vanilla, and eggs. Add flour and salt, then knead into a soft dough. Cover and let rise for 1 hour until doubled.
- Cook strawberries, sugar, and cornstarch in a pan over medium heat until thickened and glossy. Let cool. Beat cream cheese, sugar, and vanilla until smooth and creamy.
- Roll out the dough into a rectangle. Spread cheesecake mixture evenly, followed by strawberry filling. Roll tightly from the long side and slice into 12 even rolls. Place in a greased baking pan, cover, and let rise 30 minutes.
- Preheat oven to 350°F (175°C). Bake for 25–30 minutes until golden brown and fluffy.
- Melt butterscotch chips with cream until smooth. Whisk in powdered sugar. Drizzle generously over warm rolls.
Notes
- Substitute strawberries with raspberries or blueberries for a fun twist.
- Add a sprinkle of crushed pecans for texture.
- Perfect to make ahead — reheat and glaze just before serving.
Nutrition
- Serving Size: 1 roll