There’s something magical about the combination of warm, gooey cinnamon rolls and the creamy, tangy sweetness of strawberry cheesecake. Imagine pulling apart a soft, pillowy roll, its swirls packed with cinnamon sugar, oozing with rich cream cheese filling and bursts of fresh strawberries. It’s like your favorite bakery treat and a decadent dessert all in one.
These Strawberry Cheesecake Cinnabon Rolls are the ultimate indulgence—perfect for a weekend brunch, special occasion, or simply when you want to treat yourself to something extra special. The best part? They’re easier to make than you might think! You don’t need to be a master baker to whip up these rolls, just a little patience and a love for sweet, comforting flavors.
Why You’ll Love This Recipe
- Perfectly Soft & Fluffy – The dough is tender and buttery, making every bite melt in your mouth.
- Rich Cream Cheese Filling – The cheesecake-like filling adds a velvety richness that pairs beautifully with the cinnamon and strawberries.
- Fresh Strawberry Flavor – Juicy strawberries add a bright, fruity contrast to the sweet and spiced layers.
- Easy to Make Ahead – You can prep the rolls in advance and bake them fresh in the morning for a no-stress treat.
- Great for Any Occasion – Whether for a holiday breakfast, a cozy weekend treat, or a fun baking project, these rolls will be a hit!
Ingredients You’ll Need
For the Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2 ¼ teaspoons) active dry yeast
- ½ teaspoon salt
- ¾ cup warm milk
- ¼ cup unsalted butter, melted
- 1 egg
For the Filling:
- 4 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup fresh strawberries, diced
- ¼ cup unsalted butter, softened
- ⅓ cup brown sugar
- 1 tablespoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons cream cheese, softened
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
How to Make Strawberry Cheesecake Cinnabon Rolls
Step 1: Prepare the Dough
Start by warming your milk until it’s just warm to the touch—not too hot, or it will kill the yeast. In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes foamy. This step activates the yeast and ensures your rolls will rise beautifully.
Next, add the melted butter, egg, and salt to the yeast mixture. Gradually mix in the flour, one cup at a time, until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes, or until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise for about an hour, or until it doubles in size.
Step 2: Prepare the Filling
While the dough is rising, make the filling. In a small bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth. In another bowl, stir together the brown sugar and cinnamon. Dice the fresh strawberries and set everything aside.
Step 3: Roll and Fill
Once the dough has doubled in size, roll it out into a large rectangle, about ¼ inch thick. Spread the softened butter over the dough, followed by the cream cheese mixture. Sprinkle the brown sugar and cinnamon evenly over the top, then scatter the diced strawberries across the surface.
Starting from the long edge, roll the dough tightly into a log. Using a sharp knife or dental floss (a secret trick for clean cuts!), slice the log into 12 equal rolls.
Step 4: Second Rise and Bake
Place the rolls in a greased baking dish, leaving a little space between each one. Cover and let them rise again for 30 minutes. Meanwhile, preheat your oven to 350°F (175°C).
Once the rolls have puffed up, bake them for 20-25 minutes, or until they are golden brown and the filling is bubbling slightly.
Step 5: Make the Glaze & Serve
While the rolls are baking, whisk together the powdered sugar, cream cheese, vanilla, and milk until smooth. Adjust the consistency by adding more milk if needed.
Once the rolls are out of the oven, let them cool slightly before drizzling the glaze over the top. Serve warm and enjoy!
Helpful Tips
- Use Room Temperature Ingredients – This helps the dough and filling mix smoothly for the best texture.
- Don’t Rush the Rise – Allowing the dough to rise fully will give you soft, fluffy rolls.
- Fresh vs. Frozen Strawberries – Fresh strawberries work best since frozen ones release too much moisture. If using frozen, thaw and drain them first.
- Make Ahead Option – You can prepare the rolls the night before, store them in the fridge, and bake them fresh in the morning.
Recipe Details
- Prep Time: 20 minutes
- Rise Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- If you prefer an extra gooey center, bake the rolls for the shorter end of the time range.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- You can reheat the rolls in the microwave for about 15-20 seconds to enjoy them warm again.
Nutritional Information (Per Serving)
- Calories: 290
- Carbohydrates: 42g
- Protein: 5g
- Fat: 11g
- Sugar: 22g
- Fiber: 1g
Frequently Asked Questions
Can I Use Store-Bought Dough?
Yes! If you’re short on time, you can use pre-made dough, but making it from scratch gives the best flavor and texture.
How Do I Keep the Rolls Soft?
Cover them loosely with foil while baking if you notice them browning too quickly. Also, storing them in an airtight container helps retain moisture.
Can I Freeze These Rolls?
Absolutely! After baking and cooling, wrap them individually and freeze. To reheat, thaw at room temperature and warm in the microwave or oven.
Storage Instructions
- At Room Temperature: Store in an airtight container for up to 2 days.
- In the Fridge: Keep in an airtight container for up to 5 days.
- In the Freezer: Freeze baked and cooled rolls for up to 3 months. Reheat before serving.
Related Recipes
If you loved these Strawberry Cheesecake Cinnabon Rolls, you’ll definitely enjoy these other sweet treats:
Conclusion
There’s nothing quite like the aroma of freshly baked cinnamon rolls filling your kitchen, especially when they’re swirled with cheesecake goodness and sweet strawberries. These Strawberry Cheesecake Cinnabon Rolls are a treat worth making, whether for a special occasion or just because. Soft, gooey, and bursting with flavor, they’re sure to be a new favorite in your home.
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Strawberry Cheesecake Cinnabon Rolls
Description
There’s something magical about the combination of warm, gooey cinnamon rolls and the creamy, tangy sweetness of strawberry cheesecake. Imagine pulling apart a soft, pillowy roll, its swirls packed with cinnamon sugar, oozing with rich cream cheese filling and bursts of fresh strawberries. It’s like your favorite bakery treat and a decadent dessert all in one.
These Strawberry Cheesecake Cinnabon Rolls are the ultimate indulgence—perfect for a weekend brunch, special occasion, or simply when you want to treat yourself to something extra special. The best part? They’re easier to make than you might think! You don’t need to be a master baker to whip up these rolls, just a little patience and a love for sweet, comforting flavors.
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2 ¼ teaspoons) active dry yeast
- ½ teaspoon salt
- ¾ cup warm milk
- ¼ cup unsalted butter, melted
- 1 egg
For the Filling:
- 4 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup fresh strawberries, diced
- ¼ cup unsalted butter, softened
- ⅓ cup brown sugar
- 1 tablespoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons cream cheese, softened
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
Start by warming your milk until it’s just warm to the touch—not too hot, or it will kill the yeast. In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes foamy. This step activates the yeast and ensures your rolls will rise beautifully.
Next, add the melted butter, egg, and salt to the yeast mixture. Gradually mix in the flour, one cup at a time, until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes, or until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise for about an hour, or until it doubles in size.
While the dough is rising, make the filling. In a small bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth. In another bowl, stir together the brown sugar and cinnamon. Dice the fresh strawberries and set everything aside.
Once the dough has doubled in size, roll it out into a large rectangle, about ¼ inch thick. Spread the softened butter over the dough, followed by the cream cheese mixture. Sprinkle the brown sugar and cinnamon evenly over the top, then scatter the diced strawberries across the surface.
Starting from the long edge, roll the dough tightly into a log. Using a sharp knife or dental floss (a secret trick for clean cuts!), slice the log into 12 equal rolls.
Place the rolls in a greased baking dish, leaving a little space between each one. Cover and let them rise again for 30 minutes. Meanwhile, preheat your oven to 350°F (175°C).
Once the rolls have puffed up, bake them for 20-25 minutes, or until they are golden brown and the filling is bubbling slightly.
While the rolls are baking, whisk together the powdered sugar, cream cheese, vanilla, and milk until smooth. Adjust the consistency by adding more milk if needed.
Once the rolls are out of the oven, let them cool slightly before drizzling the glaze over the top. Serve warm and enjoy!
Notes
- If you prefer an extra gooey center, bake the rolls for the shorter end of the time range.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- You can reheat the rolls in the microwave for about 15-20 seconds to enjoy them warm again.