Strawberry Cheesecake Cinnabon Rolls Recipe

Strawberry Cheesecake Cinnabon Rolls are a rich, indulgent twist on the classic cinnamon roll. These soft, gooey rolls are swirled with cinnamon sugar, layered with a creamy cheesecake filling, and topped with a sweet strawberry glaze. I love serving them for brunch, holidays, or anytime I want to treat myself to something extra special.

Why You’ll Love This Recipe

I love this recipe because it takes everything I enjoy about traditional cinnamon rolls and adds the sweet-tart flavor of strawberries along with a luscious cheesecake layer. The rolls are incredibly soft, the filling is decadent, and the strawberry topping brings a fresh and fruity finish. Whether I serve them warm out of the oven or slightly chilled, they’re always a showstopper.

Ingredients

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

• Refrigerated cinnamon roll dough (or homemade, if I have time)

• Cream cheese, softened

• Granulated sugar

• Vanilla extract

• Fresh or frozen strawberries

• Powdered sugar

• Lemon juice

• Butter (for greasing the pan or enhancing the glaze)

Directions

1. I preheat the oven to 350°F and lightly grease a baking dish.

2. I mix the cream cheese, granulated sugar, and vanilla extract until smooth to make the cheesecake filling.

3. I unroll each cinnamon roll (if using refrigerated dough) and spread a thin layer of cheesecake filling over the dough before rolling them back up.

4. I place the rolls in the prepared dish and bake for 20–25 minutes or until golden and cooked through.

5. While they bake, I prepare the strawberry topping by cooking down chopped strawberries with a bit of sugar and lemon juice until they’re syrupy. I let it cool slightly.

6. I also mix powdered sugar with a splash of lemon juice or milk to create a smooth glaze, if I want an extra drizzle.

7. Once the rolls are done, I let them cool slightly before spreading the strawberry topping over each one. I finish with a drizzle of glaze for extra sweetness.

Servings and timing

This recipe makes about 8 rolls, depending on the size of the dough used. It takes around 15 minutes to prep and 25 minutes to bake, so I usually have it ready in about 40 minutes.

Variations

Sometimes I add a layer of chopped strawberries inside the roll before baking for more fruit flavor. I also like mixing in a bit of strawberry jam with the cheesecake filling. If I want a tangier profile, I use Greek yogurt in place of some of the cream cheese. And for special occasions, I top the rolls with crushed graham crackers to drive home that cheesecake vibe.

Storage/reheating

I store leftover rolls in an airtight container in the fridge for up to 3 days. To reheat, I microwave them for 20–30 seconds or warm them in a 300°F oven for about 10 minutes. If I’m making them ahead, I prepare and refrigerate the unbaked rolls, then bake fresh in the morning. They also freeze well—just make sure to cool them completely before wrapping and freezing.

FAQs

Can I use homemade cinnamon roll dough?

Yes, when I have extra time, I make my own dough from scratch, and it adds an even softer, fresher texture.

Can I use frozen strawberries?

Absolutely. I often use frozen strawberries when fresh aren’t in season. I just make sure to cook off any excess moisture.

Do I need to let the dough rise?

If I’m using refrigerated dough, it’s ready to go. Homemade dough will need one or two rises depending on the recipe I follow.

Can I make these the night before?

Yes, I assemble everything the night before, cover tightly, and refrigerate. Then I bake fresh in the morning for the best texture.

What’s the best way to glaze the rolls?

I usually spoon the strawberry mixture over the top, then drizzle a bit of icing made from powdered sugar and lemon juice for a pretty finish and extra flavor.

Conclusion

Strawberry Cheesecake Cinnabon Rolls are the ultimate fusion of dessert and breakfast. From the soft dough to the creamy filling and fruity topping, every bite is packed with flavor. When I want to impress guests or simply treat myself, this recipe never lets me down.