Strawberry Cheesecake Cinnabon Rolls

Imagine biting into a warm, pillowy roll swirled with cinnamon sugar, then discovering a luscious layer of tangy cheesecake and sweet strawberry filling oozing from the center. These Strawberry Cheesecake Cinnabon Rolls combine the nostalgic comfort of classic cinnamon rolls with the irresistible flavors of strawberry cheesecake for a breakfast treat that’s truly unforgettable. The contrast between the fluffy dough, creamy filling, and fruity sweetness creates a sensory experience that’s impossible to resist. You’ll learn how to create these bakery-worthy Strawberry Cheesecake Cinnabon Rolls at home with step-by-step instructions that guarantee perfect results every time.

Why You’ll Love This Recipe

These Strawberry Cheesecake Cinnabon Rolls are about to become your new favorite breakfast indulgence. First, the texture contrast is absolutely divine—fluffy, tender dough wrapped around velvety cream cheese filling and juicy strawberry pieces, all topped with a silky cream cheese glaze that seeps into every crevice. The strawberry filling provides bursts of fruity brightness that perfectly balances the richness of the cheesecake elements.

Unlike traditional cinnamon rolls, these elevated treats combine two beloved desserts into one showstopping breakfast that’s perfect for special occasions but simple enough for weekend family brunches. The make-ahead options also make these rolls incredibly convenient—prepare them the night before and bake in the morning for that fresh-from-the-bakery experience without the early wake-up call. Even novice bakers can achieve Instagram-worthy results with the straightforward techniques in this recipe.

Ingredients

For the Dough:

• 4 cups (500g) all-purpose flour, plus extra for dusting
• 1/4 cup (50g) granulated sugar
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/2 teaspoon salt
• 1 cup (240ml) whole milk, warmed to 110°F
• 1/3 cup (75g) unsalted butter, melted
• 2 large eggs, room temperature

For the Cinnamon Filling:

• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) light brown sugar, packed
• 2 1/2 tablespoons ground cinnamon

For the Cheesecake Filling:

• 8 oz (225g) cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1 teaspoon vanilla extract

For the Strawberry Filling:

• 2 cups (300g) fresh strawberries, finely diced
• 3 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

For the Cream Cheese Glaze:

• 4 oz (115g) cream cheese, softened
• 1 cup (120g) powdered sugar
• 3-4 tablespoons milk
• 1/2 teaspoon vanilla extract

Pro Tips

Creating perfect Strawberry Cheesecake Cinnabon Rolls requires a few key techniques that make all the difference. First, the dough temperature matters tremendously—your milk should be warm (around 110°F), not hot, when adding the yeast. Too hot will kill the yeast, while too cool won’t activate it properly. Use a thermometer if you’re uncertain, as this step is crucial for achieving that perfectly fluffy texture.

When preparing your strawberry filling, don’t skip the cornstarch step. This thickening agent prevents the strawberry juices from making your rolls soggy. Cook the mixture until it resembles a thick jam consistency, then cool completely before spreading—warm filling will melt your cheesecake layer and create a messy assembly process.

For the perfect spiral effect, take your time rolling the dough. Roll it tightly but gently, applying even pressure throughout. If the dough springs back while rolling, let it rest for 5-10 minutes to relax the gluten before continuing. Once rolled, use unflavored dental floss instead of a knife to cut your rolls—slide it under the log, cross the ends over the top, and pull. This creates clean cuts without compressing the beautiful swirls you’ve created.

Instructions

Step 1: Prepare the Dough

Start by combining the warm milk and yeast in a large bowl, then let it sit for about 5 minutes until foamy. This tells you your yeast is active and ready to work its magic. Next, add the melted butter, eggs, sugar, and salt to the mixture, stirring until well combined. Gradually add the flour, mixing until a soft dough forms. Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Place your dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour or until doubled in size.

Step 2: Make the Fillings

While your dough rises, prepare your three fillings. For the strawberry filling, combine the diced strawberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat. Cook for 5-7 minutes, stirring frequently until the mixture thickens to a jam-like consistency. Remove from heat and cool completely. For the cheesecake filling, beat the cream cheese, sugar, and vanilla until smooth and fluffy. Finally, mix the softened butter, brown sugar, and cinnamon in a separate bowl until well combined and set aside.

Step 3: Assemble the Rolls

Once your dough has doubled, punch it down and roll it out on a floured surface into a large rectangle approximately 18×24 inches. Spread the cinnamon-sugar mixture evenly across the dough, leaving a 1/2-inch border. Next, carefully spread the cheesecake mixture over the cinnamon layer. Then, dollop the cooled strawberry filling evenly across the surface and gently spread, being careful not to mix the layers too much. Starting from the long edge, tightly roll the dough into a log, pinching the seam to seal it.

Step 4: Cut and Second Rise

Using unflavored dental floss or a sharp knife, cut the log into 12 equal pieces, each about 2 inches thick. Arrange the rolls in a greased 9×13-inch baking dish, spacing them slightly apart. Cover with a damp cloth and let rise again for 30-45 minutes until puffy and nearly doubled. During the last 15 minutes of rising, preheat your oven to 350°F (175°C).

Step 5: Bake and Glaze

Bake your Strawberry Cheesecake Cinnabon Rolls for 25-30 minutes until golden brown on top. While they’re baking, prepare the cream cheese glaze by beating together the cream cheese, powdered sugar, milk, and vanilla until smooth and pourable. When the rolls come out of the oven, let them cool for just 5 minutes before drizzling with the glaze—this allows the glaze to partially melt into the warm rolls for that perfect Cinnabon-style finish. Serve warm for the ultimate indulgence!

Variations

Blueberry Lemon Cheesecake Rolls: Swap the strawberry filling for a blueberry version using the same method, but add 1 tablespoon of lemon zest to both the cheesecake filling and the glaze. The bright citrus notes complement the blueberries beautifully, creating a refreshing twist on these Strawberry Cheesecake Cinnabon Rolls. The purple-blue swirls create a visually stunning effect when the rolls are cut.

Chocolate Raspberry Cheesecake Rolls: For chocolate lovers, add 3 tablespoons of cocoa powder to the cinnamon filling mixture, replace strawberries with raspberries in the fruit filling, and fold 1/2 cup mini chocolate chips into the cheesecake layer. Finish with a chocolate cream cheese glaze by adding 2 tablespoons of cocoa powder to the original glaze recipe. This decadent variation transforms the rolls into an even more dessert-like treat.

Vegan Strawberry Cheesecake Rolls: Create a plant-based version by substituting vegan butter, plant-based milk, and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in the dough. For the cheesecake filling, use vegan cream cheese and the strawberry filling remains naturally vegan. This version maintains the same delicious flavor profile while accommodating dietary restrictions.

Storage and Serving

These Strawberry Cheesecake Cinnabon Rolls are best enjoyed fresh and warm from the oven, but they can be stored for later enjoyment. Once completely cooled, store any leftover rolls in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual rolls for 20-30 seconds until warm and soft again, or place several in a 300°F oven for 10 minutes covered with foil.

For make-ahead convenience, you can prepare the rolls up to the second rise, then cover tightly and refrigerate overnight. In the morning, let them sit at room temperature for 30-45 minutes before baking as directed. You can also freeze baked, unglazed rolls for up to 2 months—thaw overnight in the refrigerator, then warm and glaze before serving.

For an extra special breakfast presentation, serve these rolls with fresh strawberry slices and a dusting of powdered sugar. They pair beautifully with a hot cup of coffee or tea, or transform them into a decadent dessert by serving warm with a scoop of vanilla ice cream on the side. For brunch gatherings, arrange them on a tiered platter with other breakfast favorites for an impressive spread.

FAQs

Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Thaw them completely, drain excess liquid, and then proceed with cooking them as directed in the recipe. You might need to increase the cornstarch to 1.5 tablespoons to account for the extra moisture.

Can I make these rolls without a stand mixer?
Absolutely! While a stand mixer makes the process easier, you can mix the dough by hand with a wooden spoon and then knead it on a floured surface for 10-12 minutes until smooth and elastic.

Why didn’t my dough rise properly?
The most common reasons are inactive yeast or improper temperature. Make sure your yeast isn’t expired and that your milk is warm (110°F) but not hot. Also, rising works best in a warm environment around 75-80°F.

Can I substitute the cream cheese in the filling?
Yes, mascarpone cheese makes an excellent substitute for a slightly different flavor profile. For a lighter version, you could use Greek yogurt cream cheese, though the texture will be slightly different.

How do I know when the rolls are fully baked?
The rolls should be golden brown on top, and the internal temperature should reach about 190°F. If you don’t have a thermometer, insert a toothpick into the center roll (not in the filling) – it should come out clean with no dough sticking to it.

Conclusion

These Strawberry Cheesecake Cinnabon Rolls are comfort food at its finest — a perfect marriage of pillowy cinnamon rolls, creamy cheesecake, and bright strawberry flavor that creates an irresistible breakfast treat. It’s the kind of dish that transforms ordinary mornings into special occasions and makes weekend brunches truly memorable. Whether you’re serving them to impressed houseguests or treating your family to a special breakfast, these rolls strike the perfect balance between impressive and achievable. The combination of familiar cinnamon roll comfort with the exciting twist of strawberry cheesecake filling creates something truly special that you’ll want to make again and again.

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