Strawberry Cheesecake Cinnabon Rolls Recipe

If you’re searching for a show-stopping treat that’s both decadent and bursting with flavor, these Strawberry Cheesecake Cinnabon Rolls will sweep you off your feet. Imagine the pillowy softness of classic cinnamon rolls, swirled with creamy cheesecake filling, jewel-like bursts of fresh strawberries, and a glossy cream cheese glaze that seeps into every nook. This is the brunch centerpiece or dessert that will spark “oohs” and “aahs,” but secretly, it’s delightfully simple to make. If your sweet tooth has ever craved a mashup of your favorite bakery treats, this is the ultimate indulgence you need to try.

Ingredients You’ll Need

Gathering your ingredients for these Strawberry Cheesecake Cinnabon Rolls is half the fun. Each component, from the rich cream cheese to the sweet berries and the golden, buttery dough, adds a layer of texture and flavor that’s instantly crave-worthy. Don’t skip a thing—every ingredient plays its delicious part.

• All-purpose flour: The backbone of a tender, fluffy dough that rises perfectly around your luscious filling.
• Granulated sugar: Adds just enough sweetness to the dough and filling, balancing the tartness of the strawberries and tang of the cream cheese.
• Instant yeast: This is your secret to a fast, stress-free rise—no proofing necessary if you use fresh yeast!
• Salt: Never skip this; it brings all the sweet flavors to life by adding depth.
• Warm milk (about 110°F): Helps activate the yeast and gives your dough a soft, rich texture.
• Unsalted butter (melted and softened): Butter is used at two points—for the dough and for the filling—to add flavor and create that irresistible, gooey swirl.
• Large egg: Gives the dough richness and structure for that classic, bakery-style roll.
• Cream cheese (softened): This is why your rolls taste like cheesecake—don’t use low fat here if you want true creaminess.
• Vanilla extract: Brings warmth and that “can’t put your finger on it” comfort-laced aroma to both the filling and glaze.
• Fresh strawberries (finely chopped): Sweet and tart, they become juicy gems in every bite—use ripe berries for best flavor.
• Strawberry jam: Boosts the fruitiness, adds a pop of color, and keeps the filling extra luscious.
• Brown sugar: Rich, almost caramel-like, for a truly indulgent cinnamon swirl.
• Ground cinnamon: The unmistakable spice that makes every whiff and bite of Strawberry Cheesecake Cinnabon Rolls so cozy and inviting.
• Powdered sugar: Essential for a silky-sweet cream cheese glaze that melts over warm rolls.
• Milk (for glaze): Just a splash helps you achieve glaze perfection—smooth, pourable, and dreamy.

How to Make Strawberry Cheesecake Cinnabon Rolls

Step 1: Make the Dough

Start by whisking your flour, sugar, instant yeast, and salt together in a big mixing bowl. Separately, combine the warm milk, melted butter, and egg—then pour this rich mixture over your dry ingredients. Stir until everything’s just coming together, then knead on a floured surface. This is your moment to channel your inner baker: knead for about 5-7 minutes until the dough is smooth and elastic. Pop it into a greased bowl, cover it with a clean towel, and let it rise until doubled—about 1 hour. Patience is a virtue here, and you’ll be rewarded with the perfect, pillowy base for your Strawberry Cheesecake Cinnabon Rolls.

Step 2: Prepare the Strawberry Cheesecake Filling

In a medium bowl, blend your softened cream cheese, sugar, and vanilla extract until the mixture is luxuriously smooth. Gently fold in the fresh chopped strawberries and strawberry jam, creating a mixture that looks and tastes like a dream. This creamy filling is at the heart of what makes these rolls so unique, combining tangy, sweet, and fruity notes all in one swirl.

Step 3: Prepare the Cinnamon Sugar Mixture

Mix together your softened butter, brown sugar, and cinnamon in a small bowl. You want this mixture to be thick and spreadable—the kind of filling that guarantees every bite of your Strawberry Cheesecake Cinnabon Rolls has the ideal balance of gooeyness and flavor.

Step 4: Assemble the Rolls

Once your dough has finished rising, gently punch it down and roll it out into a large rectangle (roughly 12 by 18 inches). Think of this as your blank canvas. First, spread on the dreamy cinnamon sugar mixture, making sure to cover every corner. Then dollop and gently spread the strawberry cheesecake filling across the top. Roll it all up tightly from the long edge, slice into 12 even rolls, and nestle them into a greased 9 by 13-inch baking dish. Cover and let the rolls rise for 30 minutes—this final proofing ensures they’ll bake up sky-high.

Step 5: Bake the Rolls

While the rolls enjoy their final rise, preheat your oven to 350°F (175°C). Bake for 20-25 minutes, or until they’re kissed with golden brown and the kitchen smells absolutely heavenly. You’ll know they’re ready when they’re puffed, golden, and a bit of the filling bubbles at the edges.

Step 6: Make the Cream Cheese Glaze

As the rolls bake, whip up the glaze: blend your softened cream cheese and butter until smooth, then add in the powdered sugar, vanilla, and just enough milk for a pourable consistency. The glaze should be luscious and smooth, ready to melt into those hot rolls.

Step 7: Glaze and Serve

As soon as the rolls are baked and have cooled slightly (just enough to not melt your glaze instantly), generously drizzle the cream cheese glaze all over the top. It will seep into the cracks, creating sticky, creamy pockets in every roll. Serve warm, and watch eyes light up as everyone takes that first bite!

How to Serve Strawberry Cheesecake Cinnabon Rolls

Garnishes

With something as special as Strawberry Cheesecake Cinnabon Rolls, a little something extra on top can make them feel even fancier. Try sprinkling diced fresh strawberries or a handful of freeze-dried strawberry pieces across the glazed rolls, or finish with a light dusting of powdered sugar right before serving. If you’re feeling whimsical, add some white chocolate shavings or even a few mint leaves for a pop of color.

Side Dishes

Serve your Strawberry Cheesecake Cinnabon Rolls alongside fresh fruit, like a simple berry salad, to complement the flavors and provide a bit of brightness. If you’re enjoying these for breakfast or brunch, a rich, creamy coffee or a cold glass of milk pairs beautifully. For extra indulgence, consider offering them next to scrambled eggs or crispy bacon for a sweet-and-savory balance.

Creative Ways to Present

If you’re preparing Strawberry Cheesecake Cinnabon Rolls for a special occasion, try arranging them on a cake stand and topping each with a swirl of extra glaze and a strawberry slice. For parties, slice them smaller and serve as bite-sized roll-ups with cocktail picks. You can also layer two rolls together with a dollop of extra cheesecake filling in between for a dramatic, bakery-worthy dessert stack!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any Strawberry Cheesecake Cinnabon Rolls left over, store them in an airtight container in the refrigerator. The rolls will stay tender and flavorful for up to three days—just be sure to let them come to room temperature or reheat gently, so the centers stay soft and gooey.

Freezing

To freeze, allow the baked and fully cooled rolls (preferably without glaze) to sit on a baking sheet and place in the freezer until solid. Transfer to a freezer-safe bag or container, and keep for up to 2 months. Thaw overnight in the refrigerator, then warm and glaze just before serving for bakery-fresh taste.

Reheating

For best results, reheat Strawberry Cheesecake Cinnabon Rolls in the microwave for 20-30 seconds per roll, or in a 300°F (150°C) oven for about 10 minutes. If reheating from frozen, let them thaw in the fridge first. Warm rolls before adding any extra glaze so everything gets deliciously melty.

FAQs

Can I use frozen strawberries in the filling?

Yes, you can use frozen strawberries if fresh aren’t available. Be sure to thaw and drain them well first to avoid excess moisture in your Strawberry Cheesecake Cinnabon Rolls, which could make them soggy.

Do I have to use instant yeast?

Instant yeast is the easiest and most foolproof option for this recipe, but you can substitute with active dry yeast. Just dissolve it in the warm milk and let it sit for about 5 minutes before mixing with the other ingredients.

Can I prep these rolls the night before?

Absolutely! Assemble the Strawberry Cheesecake Cinnabon Rolls through step 4, cover tightly, and refrigerate overnight. In the morning, let them come to room temperature for 30-45 minutes before baking as directed.

How do I prevent the filling from leaking out?

Spread the filling evenly, leaving a small border around the edges, and roll the dough tightly. Chilling the filled log for 10 minutes before slicing can also help keep everything inside while baking.

What should I do if my glaze is too thick or thin?

If your glaze seems too thick, add milk a teaspoon at a time until pourable. If it’s too thin, blend in more powdered sugar. The perfect glaze should slowly drip from a spoon, coating the rolls generously.

Final Thoughts

These Strawberry Cheesecake Cinnabon Rolls are pure happiness swirled into every bite. Whether you’re impressing guests or treating yourself, they’re guaranteed to sweeten anyone’s day. Give them a try—you might just discover a new family favorite that gets requested over and over!

Print