STRAWBERRY CHEESECAKE CINNAMON ROLLS

INGREDIENTS

3/4 cup milk

1/3 cup margarine or butter; softened

3 1/4 cups all-purpose flour

2 tsps instant yeast or 1 packet

1/4 cup sugar

1/2 tsp salt

1 egg

1/4 cup water

Filling

1 cup strawberry jam or can of strawberry pie filling

1/2 teaspoon cinnamon

INSTRUCTIONS

Heat the milk in a small saucepan until warm. Mix in the butter until melted. Let cool to lukewarm.

In a large bowl combine 2 1/4 cup flour, yeast, sugar, and salt. Mix well.

Stir in egg and 1/4 cup of water. Mix well. Now stir in the milk mixture until dough forms.

Stir in another cup of flour. When dough comes together, flip it onto a lightly floured surface and knead until smooth.

Return the dough ball to the bowl, cover with a damp towel, and let rest for 10 minutes.

Roll out dough into a 15×10 inch rectangle. Spread the strawberry filling all over the dough. Sprinkle with cinnamon.

Roll up the dough and pinch the seam to seal. Cut into 12 equal size rolls.

Place rolls cut side up in a greased 11×13 baking dish. Cover and let rise until doubled (30 mins). While waiting, Preheat oven to 375 degrees F.

Bake in the preheated oven for 30 minutes or until golden brown.

Icing

1 cup salted butter softened

4 cups confectioners powdered sugar

2 tsp of cheesecake extract

2 tbsp heavy cream

Add butter into a large bowl and cream with electric mixer for 1 minute. Add powdered sugar into the bowl, one cup at a time, and mix until fully combined. Add cheesecake extract and heavy cream and continue to mix until very fluffy, about 2-3 more minutes.

Put dollop of icing on each roll right when they come out of the oven. Spread icing over top. Once cool, take strawberry filling and drizzle over top. I also took a zip loc and put in the icing and cut the bottom to drizzle more icing over top.