Strawberry Cheesecake Cinnamon Buns by Lakisha Thomas

Cinnamon Roll Dough:

1 cup milk warm (105 degrees F) ½ cup + 1 TBS granulated sugar divided

1 TBS Active dry yeast

2 large eggs room temperature

6 TBS butter melted

1 tsp pure vanilla extract

4 to 4 ½ cups all-purpose flour

1 tsp sea salt

1 tsp ground cinnamon

Cinnamon Sugar Filling:

1 cup brown sugar packed

2 ½ TBS ground cinnamon

6 TBS butter softened.

1/2 cup strawberry in syrup

1 8 oz package cream cheese, softened

1/2 cup butter softened

2 cups powdered sugar

Vanilla glaze:

1 cup confectioners’ sugar

2 tablespoons milk

1/4 teaspoon vanilla extract

Strawberry topping:

1 Tablespoon cornstarch

3 Tablespoons (45ml) warm water

1 lb strawberries, hulled and sliced in half (you can use frozen; don’t thaw)

zest and juice from 1/2 small lemon

1/4 cup (50g) granulated sugar

Directions:

Make the Cinnamon Roll Dough:

Warm milk in the microwave milk for 45-60 seconds. It should be warm but not hot to the touch (about 105 degrees F).

Place milk into the bowl of your standing mixer, then add 1 TBS sugar and 1 TBS yeast to the warm milk. Stir and let it sit (proof) for five minutes or until it becomes foamy.

Add the ½ cup sugar, butter, eggs, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined

Add 4 cups flour, salt and cinnamon and stir the dough hook, starting on low and increasing to high.

Knead dough in the standing mixer until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add more flour 1 TBS at a time until a smooth ball is formed.

Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball.

Grease a large bowl and place the dough inside.

Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise.

Let the dough rise in a warm place about 1 hour or until dough has doubled in size.

Vanilla glaze:

In a small bowl, combine the sugar, milk and vanilla. Stir until smooth. Let stand for 5 minutes to thicken if desired.

Strawberry glaze:

Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix– very easy.)

Place the cornstarch mixture, along with the rest of the ingredients, into a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture as it cooks. Break up some of the strawberries as you stir.

Bring it to a simmer and allow to simmer for 5 minutes, stirring constantly. After 5 minutes, remove pan from the heat and allow to cool. The mixture will thicken as it cools.

•

•

•

•

•

#cinnamonbuns #strawberry #cheesecake #dessert #recipes