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The Ultimate Decadent Delight: Strawberry Cheesecake Cinnamon Rolls with a Pecan Crumble Topping
Indulge in the ultimate sweet experience with these rich and luscious strawberry cheesecake cinnamon rolls. A delectable blend of creamy cheesecake filling, juicy strawberries, and crunchy pecans, all enveloped in a soft and fluffy cinnamon roll dough, and topped with a mouthwatering crumble. Whether for breakfast or dessert, these rolls are guaranteed to satisfy your sweet cravings.
- 1 can (8 oz) refrigerated crescent rolls
- 4 oz cream cheese, at room temperature
- 2 tbsp granulated sugar
- 1/4 tsp pure vanilla extract
- 1 cup freshly diced strawberries
- 1/2 cup finely chopped pecans
- 2 tbsp unsalted butter, melted
- 1/4 cup light brown sugar
- 1 tsp cinnamon powder
- Preheat your oven to 375°F (190°C).
- Unroll the crescent roll dough, carefully pressing the seams together to create a large rectangle.
- In a mixing bowl, whip together the cream cheese, sugar, and vanilla extract until light and fluffy.
- Generously spread the cream cheese mixture over the crescent roll dough, covering it completely.
- Sprinkle the diced strawberries and chopped pecans evenly over the cream cheese layer.
- Start rolling the dough from the longer end, ensuring a tight and compact roll.
- Slice the roll into 8 equal portions, each about 1 inch thick.
- Arrange the cinnamon rolls in a greased 9-inch round cake pan, leaving enough space between each roll for proper expansion.
- In another bowl, mix together the melted butter, brown sugar, and cinnamon powder until well combined.
- Pour the mixture over the cinnamon rolls, allowing it to sink into the crevices and coat the tops.
- Bake the rolls for 15-20 minutes or until they are golden brown and the filling is bubbly.
- Serve the cinnamon rolls warm, straight from the oven, and sprinkle with icing or powdered sugar for added sweetness. A truly irresistible treat, perfect for any special occasion or simply to satisfy your sweet tooth. Enjoy!