Strawberry Cheesecake Cinnabon Rolls Recipe

Introduction

Imagine pulling a pan of warm, gooey, Irresistible Strawberry Cheesecake Cinnabon Rolls from your oven—the aroma of cinnamon and sweet berries filling your kitchen. This recipe combines the soft, fluffy texture of a classic cinnamon roll with the creamy tang of cheesecake and the bright pop of fresh strawberries. After extensive testing, I’ve perfected the method to ensure these rolls are consistently pillowy and perfectly swirled, making them a show-stopping treat for any brunch or special occasion.

Ingredients

Using high-quality ingredients is key for the best flavor and texture. Full-fat cream cheese and real butter create a rich, decadent filling, while fresh, ripe strawberries provide a natural sweetness that complements the cinnamon sugar beautifully.

• For the Dough:
• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) instant yeast
• 1/2 tsp salt
• 3/4 cup warm milk (about 110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg
• For the Cheesecake Filling:
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup fresh strawberries, finely chopped
• 1/4 cup strawberry jam
• For the Cinnamon Sugar Layer:
• 1/4 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1 1/2 tsp ground cinnamon
• For the Cream Cheese Glaze:
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp milk (as needed for consistency)

Timing

Prep Time	30 minutes
Cook Time	25 minutes
Total Time	2 hours 55 minutes (includes rising)

Context: The active prep time for these Irresistible Strawberry Cheesecake Cinnabon Rolls is quite manageable. The majority of the time is hands-off, allowing the dough to rise, which makes this a great make-ahead option. You can prepare the rolls the night before and bake them fresh in the morning for an impressive, warm breakfast.

Step-by-Step Instructions

Step 1 — Make the Dough

In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, instant yeast, and salt. In a separate jug, whisk together the warm milk, melted butter, and egg. With the mixer on low, gradually pour the wet ingredients into the dry. Knead on medium speed for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. (Pro tip: The milk temperature is crucial; too hot will kill the yeast, too cold will slow activation).

Step 2 — Let the Dough Rise

Place the dough in a lightly greased bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size. In my tests, placing the bowl in a turned-off oven with the light on creates the perfect warm environment for a consistent rise.

Step 3 — Prepare the Fillings

While the dough rises, make your fillings. For the cheesecake layer, beat the softened cream cheese, sugar, and vanilla extract until smooth. In a separate bowl, mix the softened butter, brown sugar, and cinnamon for the cinnamon sugar layer. Finely chop the fresh strawberries and have your strawberry jam ready.

Step 4 — Assemble the Rolls

Once risen, punch down the dough and turn it out onto a lightly floured surface. Roll it into a 16×12-inch rectangle. Spread the cinnamon-sugar butter mixture evenly over the entire surface. Next, dollop and gently spread the cream cheese filling over the cinnamon layer. Evenly scatter the chopped strawberries, then drizzle the strawberry jam over the top.

Step 5 — Roll and Cut

Starting from a long edge, tightly roll the dough into a log. Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal pieces. (Pro tip: The floss method prevents squashing the beautiful swirls). Place the rolls cut-side up in a greased 9×13-inch baking pan. Cover and let them rise again for 30-45 minutes until puffy.

Step 6 — Bake the Rolls

Preheat your oven to 350°F (175°C). Once the rolls have completed their second rise, bake them for 22-27 minutes, or until the tops are golden brown and the centers are set. Unlike underbaking, which leaves a doughy center, baking until golden ensures the bottom layers are fully cooked.

Step 7 — Make the Glaze

While the rolls bake, prepare the cream cheese glaze. Beat the softened cream cheese and butter together until completely smooth. Gradually beat in the powdered sugar and vanilla extract. Add milk, one tablespoon at a time, until you reach a thick but pourable consistency.

Step 8 — Glaze and Serve

Let the baked rolls cool in the pan for about 10 minutes. Drizzle the cream cheese glaze generously over the warm rolls. This method allows the glaze to slightly melt into the nooks and crannies but not completely disappear. Serve warm for the ultimate gooey, irresistible experience.

Nutritional Information

Calories	~420
Protein	7g
Carbohydrates	58g
Fat	18g
Fiber	2g
Sodium	~280mg

Note: Estimates are for one roll based on typical ingredients and serving size. Values may vary. These rolls provide a notable amount of Vitamin C from the fresh strawberries and calcium from the dairy.

Healthier Alternatives

• Whole Wheat Flour — Swap half the all-purpose flour for whole wheat to add fiber and a nutty flavor without sacrificing the soft texture.
• Greek Yogurt Cream Cheese — Use a blend of Greek yogurt and cream cheese for the filling to boost protein and reduce fat while keeping the tang.
• Monk Fruit Sweetener — Replace the granulated and brown sugars with a monk fruit blend for a lower-carb, lower-calorie version that still caramelizes well.
• Dairy-Free Spreads — Use plant-based butter and cream cheese to make these strawberry cheesecake rolls dairy-free; the flavor remains rich and creamy.
• Low-Sodium Option — Omit the added salt in the dough and use unsalted butter to reduce sodium content, ideal for heart-healthy diets.
• Chia Jam — Make a quick chia seed jam with mashed strawberries instead of using store-bought jam to cut added sugars and boost omega-3s.

Serving Suggestions

• Serve these irresistible rolls warm with a side of fresh berries and a dollop of whipped cream for an extra-decadent brunch.
• Pair with a hot cup of black coffee or a cold glass of milk to balance the sweetness of the cream cheese glaze.
• For a special occasion, plate individually on a drizzle of strawberry coulis and garnish with a mint leaf.
• Turn them into a dessert by serving à la mode with a scoop of vanilla bean ice cream.
• Bring them to a potluck or picnic; they travel well and are always a crowd-pleaser.
• For a balanced brunch spread, offer alongside savory items like scrambled eggs or crispy bacon.

These strawberry cheesecake Cinnabon-style rolls are perfect for holiday mornings or as a make-ahead treat. You can prepare the pan the night before, refrigerate, and bake fresh for guests.

Common Mistakes to Avoid

• Mistake: Using cold ingredients for the fillings. Fix: Ensure cream cheese and butter are truly softened to room temperature for easy, even spreading without tearing the dough.
• Mistake: Rolling the dough log too loosely. Fix: Roll tightly from the start to create defined, beautiful swirls that hold their shape during baking.
• Mistake: Overcrowding the baking pan. Fix: Leave about 1/2 inch between rolls in the pan to allow for proper heat circulation and even browning.
• Mistake: Adding the glaze to piping hot rolls. Fix: Let the baked rolls cool for 10 minutes so the glaze melts slightly but doesn’t completely disappear into the rolls.
• Mistake: Using overly wet strawberry pieces. Fix: Pat chopped strawberries dry with a paper towel to prevent excess moisture from making the dough soggy.
• Mistake: Skipping the second rise. Fix: The 30-45 minute second rise is crucial for light, fluffy rolls; rushing this step results in dense baked goods.
• Mistake: Baking at the wrong oven temperature. Fix: Use an oven thermometer to ensure an accurate 350°F. Too hot burns the tops, too low undercooks the center.

Storing Tips

• Fridge: Store cooled rolls in an airtight container for up to 5 days. In my tests, the cream cheese filling stays fresh and safe when refrigerated below 40°F.
• Freezer: Freeze unglazed rolls individually on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating and glazing.
• Reheat: Warm refrigerated or thawed rolls in a 300°F oven for 8-10 minutes or in the microwave for 20-30 seconds. For food safety, reheat to an internal temperature of 165°F.

For the best make-ahead strawberry cheesecake rolls, assemble and refrigerate the pan overnight before the second rise and baking. This method develops flavor and saves you time in the morning.

Conclusion

These Irresistible Strawberry Cheesecake Cinnabon Rolls are the ultimate fusion dessert, delivering a perfect balance of fluffy dough, spiced sugar, and creamy berry filling in every bite. For another fantastic strawberry treat, try this Homemade Strawberry Cake with Strawberry Frosting Recipe. I hope you love making them as much as we do—share your results in the comments!

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?

Yes, but you must thaw and drain them thoroughly. Unlike fresh berries, frozen strawberries release a lot of water. After thawing, pat them completely dry with paper towels and consider chopping them smaller. In my tests, this step is critical to prevent a soggy dough that won’t bake properly.

What can I use if I don’t have instant yeast?

You can substitute active dry yeast. The best approach is to “bloom” it first by dissolving it in the warm milk with a pinch of sugar and waiting 5-10 minutes for it to foam. Then, proceed with the recipe as written, adding the butter and egg to the yeast mixture. This ensures proper activation for a good rise.

Why did my cream cheese filling leak out during baking?

This usually happens because the filling was spread too close to the edges. Leave a 1/2-inch border on all sides when spreading the cream cheese layer. As the dough expands during the final proof and bake, it will seal this border, containing the filling within the beautiful swirls of your rolls.

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Strawberry Cheesecake Cinnabon Rolls

Print Recipe

• Author: Dorothy Miler

Ingredients

Scale 1x2x3x

• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) instant yeast
• 1/2 tsp salt
• 3/4 cup warm milk (about 110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup fresh strawberries, finely chopped
• 1/4 cup strawberry jam
• 1/4 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1 1/2 tsp ground cinnamon
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp milk (as needed for consistency)

Instructions

1. Step 1: Make the Dough
2. Step 2: Prepare the Strawberry Cheesecake Filling
3. Step 3: Prepare the Cinnamon Sugar Mixture
4. Step 4: Assemble the Rolls
5. Step 5: Bake the Rolls
6. Step 6: Make the Cream Cheese Glaze
7. Step 7: Glaze and Serve