Strawberry Cheesecake Cinnabon Rolls

These Strawberry Cheesecake Cinnabon Rolls combine two of my favorite indulgences—cinnamon rolls and strawberry cheesecake—into one irresistible treat. With fluffy, buttery dough swirled with cinnamon sugar, layered with fresh strawberries, and finished with a tangy cheesecake glaze, every bite feels like pure dessert heaven.

Why You’ll Love This Recipe

I love this recipe because it takes classic cinnamon rolls to a whole new level. The rich swirl of cinnamon and sugar is perfectly balanced by the brightness of strawberries and the creamy tang of cheesecake frosting. These rolls are soft, gooey, and bursting with flavor. They’re perfect for special brunches, weekend baking, or when I just want to treat myself to something truly decadent.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour

• Instant yeast

• Granulated sugar

• Salt

• Whole milk

• Unsalted butter

• Eggs

For the filling:

• Brown sugar

• Ground cinnamon

• Unsalted butter, softened

• Fresh strawberries, finely chopped

For the cheesecake glaze:

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

• Milk or heavy cream (to thin, if needed)

• Optional: crushed freeze-dried strawberries or extra fresh strawberries for garnish

directions

1. I begin by warming the milk slightly and combining it with sugar and yeast in a mixing bowl. I let it sit for about 5 minutes until foamy.

2. I mix in the eggs and melted butter, then gradually add the flour and salt until a soft dough forms. I knead the dough for about 5–7 minutes until it’s smooth and elastic.

3. I place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.

4. Once risen, I roll the dough into a large rectangle on a floured surface. I spread softened butter over it, sprinkle the cinnamon sugar mixture, and scatter the chopped strawberries evenly.

5. I roll the dough up tightly from the long edge and slice it into 12 rolls.

6. I arrange the rolls in a greased baking dish, cover them, and let them rise again for 30–45 minutes.

7. I preheat the oven to 350°F (175°C) and bake the rolls for 25–30 minutes until golden and cooked through.

8. While they bake, I prepare the cheesecake glaze by beating the cream cheese, powdered sugar, and vanilla until smooth. I add a splash of milk to reach the perfect drizzle consistency.

9. I spread the glaze over the warm rolls and garnish with extra strawberries if I’m feeling fancy.

Servings and timing

This recipe makes 12 large rolls.
Prep time: 25 minutes
Rise time: 2 hours
Bake time: 25–30 minutes
Total time: About 3 hours

Variations

When I want to save time, I use pre-made pizza dough or crescent roll dough, though the flavor and texture are best from scratch. Sometimes I swirl in a bit of strawberry jam with the fresh fruit for extra flavor, or I add a few white chocolate chips to the filling for a richer bite. I’ve even tried making mini rolls for brunch platters.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave one roll for about 15–20 seconds until warm and soft. If I’m serving a full tray again, I cover it with foil and warm it in the oven at 300°F (150°C) for 10–15 minutes. These also freeze well—before or after baking. I just thaw overnight and reheat before frosting.

FAQs

Can I use frozen strawberries?

Yes, but I make sure to thaw and drain them well. Too much moisture can make the filling soggy.

Can I make these rolls the night before?

Definitely. I prepare the rolls and place them in the baking dish, cover tightly, and refrigerate overnight. The next morning, I let them come to room temperature and rise for about 30–45 minutes before baking.

What if I don’t have instant yeast?

I’ve used active dry yeast before. I just bloom it in the warm milk and sugar for about 10 minutes before continuing with the dough.

Can I use a different fruit?

Absolutely! Raspberries, blueberries, or a mix of berries work beautifully in place of strawberries.

How do I get a gooey center?

I try not to overbake the rolls. Pulling them out when the tops are just golden keeps the centers soft and gooey. Also, letting them rise properly helps them bake evenly.

Conclusion

These Strawberry Cheesecake Cinnabon Rolls are the kind of treat I dream about—soft, sweet, a little tangy, and full of flavor in every swirl. Whether I’m making them for brunch, dessert, or just to spoil myself, they always turn out beautifully and disappear fast. If you love strawberries, cheesecake, and cinnamon rolls, this recipe is a must-try.

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