Chef Mia

Strawberry Cheesecake Cinnabon Rolls Recipe

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Strawberry Cheesecake Cinnabon Rolls Recipe

  • Author: Chef Mia
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Description

Strawberry Cheesecake Cinnabon Rolls combine several beloved treats into one deliciously indulgent dessert or breakfast. By blending the soft, buttery texture of a cinnamon roll with the rich and creamy tang of cheesecake and the freshness of strawberries, this recipe takes traditional cinnamon rolls to a whole new level.

Ingredients

Scale
  • For the Dough:
  • The dough is the base of your rolls and needs to be soft, fluffy, and slightly sweet. For this, youll need:
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (120ml) whole milk, lukewarm
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60g) unsalted butter, softened
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • For the Cheesecake Filling:
  • This will add the creamy, tangy element to your rolls, making them irresistibly indulgent:
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/2 cup (120ml) sour cream or Greek yogurt
  • For the Cinnamon Sugar Filling:
  • The classic cinnamon sugar filling gives these rolls that familiar Cinnabon flavor, but well enhance it with the cheesecake filling and strawberries:
  • 1/2 cup (100g) packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup (60g) unsalted butter, softened
  • For the Strawberry Topping:
  • Fresh strawberries add a burst of flavor and color to the rolls, creating a lovely contrast with the rich cheesecake filling:
  • 1 cup (150g) fresh strawberries, hulled and sliced
  • 1 tablespoon sugar (optional, for extra sweetness)
  • For the Cream Cheese Icing:
  • A creamy, tangy icing that complements the rich, sweet rolls:
  • 4 oz (115g) cream cheese, softened
  • 1/2 cup (60g) powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1–2 tablespoons whole milk, as needed for consistency
  • Pinch of salt

Instructions

  1. Step 1: Preparing the Dough: Activate the YeastIn a small bowl, combine the lukewarm milk and the yeast. Stir to dissolve, then let it sit for 5-10 minutes until it becomes frothy. This indicates that the yeast is active and ready to use.
  2. Step 1: Preparing the Dough: Mix the DoughIn a large mixing bowl, combine the flour, sugar, and salt. Create a well in the center and add the yeast mixture, the softened butter, egg, and vanilla extract. Mix until a dough starts to form. You can use a wooden spoon or your hands at this stage.
  3. Step 1: Preparing the Dough: Knead the DoughOnce the dough comes together, transfer it to a lightly floured surface. Knead the dough for about 8-10 minutes, until it becomes smooth and elastic. If it’s too sticky, you can add a little more flour, but be careful not to add too much as you want a soft, tender dough.
  4. Step 1: Preparing the Dough: Let the Dough RiseForm the dough into a ball and place it in a lightly greased bowl. Cover it with a clean towel or plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
  5. Step 2: Making the Cheesecake Filling: Blend the Cream CheeseWhile the dough is rising, prepare the cheesecake filling. In a medium-sized bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy.
  6. Step 2: Making the Cheesecake Filling: Add the Other IngredientsAdd the granulated sugar, vanilla extract, flour, and sour cream (or Greek yogurt). Beat everything together until fully combined and smooth. Set aside for assembly.
  7. Step 3: Preparing the Cinnamon Sugar Filling: Make the Cinnamon Sugar MixtureIn a small bowl, mix the brown sugar, cinnamon, and salt. Set this aside, ready for the roll assembly.
  8. Step 3: Preparing the Cinnamon Sugar Filling: Prepare the ButterSoften the butter (you can microwave it for a few seconds or let it sit at room temperature) until it’s spreadable, but not melted.
  9. Step 4: Assembling the Rolls: Roll Out the DoughAfter the dough has risen, punch it down gently to release any air bubbles. Turn the dough out onto a floured surface and roll it into a large rectangle, about 16 inches by 12 inches (40 cm x 30 cm).
  10. Step 4: Assembling the Rolls: Spread the ButterUsing a pastry brush or the back of a spoon, spread the softened butter evenly over the dough, leaving a small border around the edges.
  11. Step 4: Assembling the Rolls: Add the Cheesecake FillingSpoon the cheesecake mixture over the buttered dough, spreading it out evenly with a spatula or the back of a spoon. Be careful not to go all the way to the edges to prevent it from spilling out during baking.
  12. Step 4: Assembling the Rolls: Sprinkle the Cinnamon SugarEvenly sprinkle the cinnamon-sugar mixture over the cheesecake layer.
  13. Step 4: Assembling the Rolls: Roll Up the DoughStarting from the long edge, carefully roll the dough into a tight log. Once you have the full roll, pinch the seam to seal it.
  14. Step 4: Assembling the Rolls: Cut the RollsUse a sharp knife or dental floss to cut the dough into 12 equal rolls. Place the rolls in a greased 9×13-inch baking dish or a similar-sized dish, ensuring they’re close but not touching.
  15. Step 4: Assembling the Rolls: Let the Rolls RiseCover the rolls loosely with plastic wrap or a clean towel and let them rise for about 30-45 minutes, or until they’re puffed up and touching each other.
  16. Step 5: Baking the Rolls: Preheat the OvenPreheat your oven to 350°F (175°C) while the rolls are rising.
  17. Step 5: Baking the Rolls: BakeOnce the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until they’re golden brown and cooked through. If they start to brown too quickly, cover them loosely with aluminum foil.
  18. Step 5: Baking the Rolls: Cool SlightlyRemove the rolls from the oven and allow them to cool for about 10 minutes before adding the icing and strawberry topping.
  19. Step 6: Preparing the Cream Cheese Icing: Mix the IcingIn a medium-sized bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Gradually add the milk until you reach a smooth, spreadable consistency.
  20. Step 6: Preparing the Cream Cheese Icing: Drizzle or SpreadOnce the rolls have cooled slightly, drizzle or spread the icing over the warm rolls. The warmth of the rolls will help the icing melt slightly, creating a luscious, creamy topping.
  21. Step 7: Preparing the Strawberry Topping: Slice the StrawberriesSlice the fresh strawberries thinly, then toss them with a tablespoon of sugar if you like them extra sweet.
  22. Step 7: Preparing the Strawberry Topping: Top the RollsGently arrange the sliced strawberries on top of the rolls. The sweetness of the strawberries balances the richness of the cheesecake and cinnamon filling, creating a perfect flavor combination.

Notes

Dough Rising Time: The first rise for the dough typically takes about 1 to 1.5 hours, depending on the temperature of your kitchen. Make sure your dough is kept in a warm, draft-free spot to rise efficiently.
Yeast Activation: Ensure your yeast is fresh. If your yeast doesnt foam after 5-10 minutes when mixed with warm milk, it may be expired and youll need to use fresh yeast for the recipe.
Softening Ingredients: For the best results, make sure the cream cheese, butter, and sour cream are softened before mixing them into the filling or icing. Cold ingredients will lead to lumps in the filling or icing.
Freezing the Rolls: If you’d like to make these ahead of time, you can freeze the unbaked rolls after assembling them. Simply freeze them on a baking sheet until firm, then transfer them to a freezer-safe bag. When youre ready to bake, let them thaw in the refrigerator overnight and then allow for a final rise before baking.
Customization: Feel free to switch out the strawberries for other fruits like blueberries, raspberries, or peaches. You can also experiment with different flavorings, like lemon zest or cinnamon, to make the rolls uniquely yours!
Cinnamon Sugar Variation: If you want an extra kick of cinnamon flavor, you can increase the amount of cinnamon in the filling or sprinkle some on top of the rolls before baking.
Icing Consistency: If your icing is too thick, add milk a teaspoon at a time until it reaches a drizzle-able consistency. If it’s too thin, add a bit more powdered sugar to thicken it up.
Dont Skip the Second Rise: The second rise is important for the rolls to puff up and achieve that light, fluffy texture. Make sure you allow for this step, even if you’re in a rushtrust us, its worth the wait!

Cinnamon Roll Pancakes

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Cinnamon Roll Pancakes

  • Author: Chef Mia
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Description

Cinnamon Roll Pancakes will be the star of the show at breakfast! Swirls of cinnamon through out and topped with cream cheese glaze!

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk (may need to add a little more if batter is too thick)
  • 1 Tablespoon vegetable oil
  • 1 large egg beaten
  • OR use pancake batter from a mix (we like Bisquick)

Instructions

  1. Prepare Cinnamon Filling first:In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. (Set this aside and let it rest for 10 to 15 minutes. You want it just slightly thick.)
  2. Prepare Pancake batter: In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened. (a few small lumps are fine)
  3. OR If using a boxed mix, prepare according to package directions.
  4. Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.
  5. Heat a large skillet or griddle over low heat. Spray with non-stick cooking spray. Pour about 1/2 cup of pancake batter onto the skillet.Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake.When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.
  6. When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!

Notes

This recipe makes about 8 pancakes.

How To Make Oatmeal

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How To Make Oatmeal

  • Author: Chef Mia
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Description

Sick of boring bowls of oatmeal? Me too! This guide on how to make oatmeal shows you step by step how to make the perfect bowl and customize it to your own needs.

Ingredients

Scale
  • 1 cup dry old fashioned oats
  • 1 cup water
  • 1 cup almond milk or milk of choice
  • ¼ teaspoon cinnamon
  • 1 tablespoon maple syrup
  • Pinch of salt

Instructions

  1. Add all ingredients to a pot and bring to a low boil.
  2. Reduce heat to low and let simmer until thick, stirring occasionally. This will take about 5-10 minutes.
  3. Once it has reached your desired consistency, remove from heat and add any toppings of your choice.
  4. I like doing a maple brown sugar style oatmeal, so I add a sprinkle of brown sugar, cinnamon, chopped nuts and banana.

Notes

You may also use all water or all almond milk as your liquid, just be sure to use a total of 2 cups of liquid. I like using half and half to give a creamy consistency, but either one works!
Once prepared, this oatmeal will keep in the fridge for about 3 days. To reheat, add to a pan with a splash of non-dairy milk and let warm over medium heat.
As written, this recipe isn’t super sweet, so feel free to adjust the sweetness as desired!

Nutrition

  • Calories: 201kcal
  • Sugar: 7g
  • Protein: 6g

Easy Chocolate Banana Muffins

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Double Chocolate Banana Muffins Recipe

  • Author: Chef Mia
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Description

These Double Chocolate Banana Muffins are so easy to make, bursting with rich chocolate flavor and loaded with chocolate chips. They are soft and perfectly moist. You’ll forget you’re eating breakfast because these muffins taste like true dessert. Don’t be surprised when they disappear in seconds!

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup semisweet mini chocolate chips
  • 2 large bananas – very ripe (about 1 cup mashed)
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/4 cup grapeseed oil, (or vegetable oil)
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Prep. Line a 12-count standard muffin pan with cupcake liners. Preheat the oven to a 350°F.
  2. Wet ingredients. In a large bowl, mash 2 overripe bananas with a fork or potato masher until chunky applesauce consistency. Scrape mashed bananas to one side of the bowl.
  3. On the other side of the same bowl add 1/2 cup plain Greek yogurt and 1 tsp baking soda. Stir yogurt and baking soda and give 1-2 mins to activate the soda.
  4. To the bowl with wet ingredients add 1/2 tsp fine salt, 1/4 cup oil, 1/2 cup granulated sugar, 1 egg and 1 tsp vanilla extract. Whisk the wet ingredients until just combined.
  5. Dry ingredients. In a medium bowl, sift, combine and whisk 1 cup all-purpose flour, 1/2 cup cocoa powder and 3/4 cup mini chocolate chips.
  6. Combine dry and wet ingredients and stir with a spatula just until combined. Do not overmix to avoid dense muffins.
  7. Bake. Spoon muffin batter equally into muffin pan, filling cups 3/4 to the top. Bake at 350°F for 18-20 minutes, or until toothpick inserted into the center, comes out clean. (some melted chocolate on toothpick is okay, but not batter).
  8. Let baked muffins cool in muffin pan for few minutes and then transfer onto a cooling rack until slightly cooled before enjoying. Muffins taste their best the first 2 days. Store at room temperature (covered) for 3 days, or refrigerate for up to 1 week.

Notes

Notes Freezing Instructions: For longer storage, cool the muffins completely, then wrap each muffin tightly in a plastic wrap, one by one. Place in a freezer bag and remove as much air as possible. They freeze well for up to 3 months. Thaw overnight in the refrigerator or unwrap and place them on the kitchen counter. They need 1-2 hours to come to room temperature. Heat up (if desired) before enjoying. Measuring Flour: To measure flour, spoon flour into a measuring cup and scrape off the top with the back of a knife. Pushing your measuring cup into the flour bin, will result in up to 25% more compacted flour. Sift Dry Ingredients: Sifted dry ingredients provide fluffy texture of the baked goods. More Banana Flavor: The chocolate flavor overpowers the banana, so don’t expect tons of banana flavor. You can add additional banana for slightly more banana flavor, but the texture will be moister and expect to have more than 12 standard muffins. Keep in mind that bananas must be very ripe and resemble applesauce consistency once mashed. Sugar: 1/2 cup of sugar produces wonderfully sweet muffins. If you’re looking for something not quite as sweet, reduce sugar to 1/3 cup or even 1/4 cup. Remember, you still get sweetness from bananas and chocolate chips.

Blueberry Banana Bread

Looking for the ultimate bake? Our Vegan Blueberry Banana Bread nails it. It’s easy, perfect for those after a gluten-free treat, and crafted with healthier swaps like maple syrup and almond flour. Dive into its moist and tender goodness, packed with juicy blueberries. A deliciously thick slice of this bread is the perfect morning boost or afternoon snack! vegan snacks | vegan desserts | fall desserts | fall recipes | fall snacks | gluten-free snacks

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Blueberry Banana Bread

  • Author: Chef Mia
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Description

Looking for the ultimate bake? Our Vegan Blueberry Banana Bread nails it. It’s easy-peasy, perfect for those after a gluten-free treat, and crafted with healthier swaps like maple syrup and almond flour. Dive into its moist and tender goodness, packed with juicy blueberries. A deliciously thick slice of this bread is the morning boost or afternoon pick-me-up you’ve been dreaming of. Make the smart choice; bake fresh, eat better!

Ingredients

Scale
  • 2 overripe mashed bananas
  • 1 cup plain and unsweetened almond or oat milk
  • ¼ cup melted vegan butter
  • ¾ cup maple syrup
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 ½ cup regular or gluten-free all purpose flour
  • 1 cup almond flour or an additional ½ cup or regular or gluten-free all purpose flour
  • 1 cup fresh blueberries (in season) if not in season, ok to use frozen blueberries

Instructions

  1. Begin by preheating the oven to 375. Grease your bread loaf pan with non-stick baking spray or line it with parchment paper.
  2. In a large bowl, mash your ripe bananas with a fork. Add the milk, maple syrup, butter, baking powder, baking soda, and vanilla. Mix with the fork or a whisk. Add the regular flour and the almond flour. Mix until a thick batter is formed. Fold in the blueberries.
  3. Pour the blueberry banana bread batter into your greased pan and bake in the oven for 50 minutes or until the loaf has completely risen and is golden brown on the top. Check the center with a toothpick for doneness. If the blueberry banana bread is becoming too dark on top but is not completely cooked through the center yet, simply cover the top with foil and continue to bake until it's done.
  4. Remove the loaf from the pan. While it cools, option to whip up with vegan cream cheese frosting by mixing the vegan cream cheese, butter, and powdered sugar together with a hand mixer. Drizzle the icing on top of the loaf and serve .
  5. If you're not topping your blueberry banana bread with frosting, we recommend enjoying your warm slice with a pat of vegan butter.

Nutrition

  • Calories: 163kcal
  • Sugar: 16g
  • Protein: 2g

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