Strawberry Cheesecake Cinnabon Rolls Recipe

If you ever daydreamed about turning a slice of strawberry cheesecake and a warm, gooey Cinnabon roll into the ultimate brunch treat, let me introduce you to Strawberry Cheesecake Cinnabon Rolls. These bake up pillow-soft and swirl luscious cheesecake and juicy, sweet strawberries through the cinnamon-scented dough, delivering a combo that’s every bit as decadent and irresistible as it sounds. With a crown of creamy glaze to finish, there’s no way just one of these strawberry cheesecake Cinnabon rolls will be enough!

Ingredients You’ll Need

Don’t be daunted by the lineup—each ingredient for Strawberry Cheesecake Cinnabon Rolls plays a key role, from the cloud-like dough all the way to the creamy filling and glistening glaze. Let’s make every part shine so every bite is pure delight!

• All-purpose flour: The sturdy base that gives your rolls their signature pillowy texture.
• Instant yeast: Fast-acting and fuss-free, ensuring a lofty rise in less time.
• Granulated sugar: Adds sweetness and gently feeds the yeast for tender dough.
• Salt: Just a bit to balance all the sweet, creamy flavors.
• Warm milk (about 110°F / 43°C): Activates the yeast and enriches the dough’s crumb.
• Large eggs: Give structure and a rich, bakery-style finish.
• Unsalted butter, melted (for dough): For softness, hint of flavor, and that rich, melt-in-your-mouth feel.
• Cream cheese, softened: The star for the cheesecake filling—ultra creamy and tangy.
• Powdered sugar (for filling and glaze): Blends seamlessly for both luscious filling and dreamy glaze.
• Vanilla extract: Just a splash for warmth and wonderful aroma in both filling and glaze.
• Fresh strawberries, finely chopped: Bursts of real berry flavor in every bite.
• Cornstarch (optional): Helps thicken the strawberry cream cheese filling if your strawberries are extra juicy.
• Unsalted butter, softened (for cinnamon sugar): Spreads easily so every swirl is buttery perfection.
• Brown sugar: Caramelizes into gooey goodness inside the cinnamon roll spiral.
• Ground cinnamon: Brings that iconic, aromatic warmth we crave in a Cinnabon treat.
• Milk (for the glaze): Adjusts the consistency for drizzling the final dreamy touch.

How to Make Strawberry Cheesecake Cinnabon Rolls

Step 1: Prepare the Dough

Start by mixing warm milk, granulated sugar, and instant yeast together in a large bowl. After letting it sit for five minutes (until a little frothy), stir in the eggs, melted butter, and salt. Add flour gradually, kneading the dough until smooth and elastic—give it about 10 minutes to really get pillowy. Cover your bowl and let the dough rise for one hour until it’s doubled in size and ready to roll.

Step 2: Make the Strawberry Cheesecake Filling

For that rich, creamy center, whip softened cream cheese with powdered sugar and a splash of vanilla until velvety smooth. Next, gently fold in the juicy, finely chopped strawberries. If your berries seem extra moist, sprinkle in some cornstarch to help the filling stay thick and luscious instead of runny.

Step 3: The Cinnamon Sugar Layer

Stir together soft butter, brown sugar, and cinnamon in a small bowl until you have a sandy, aromatic mixture. This step gives every roll its irresistible cinnamon punch and gooey caramel swirl.

Step 4: Assembly Time

On a lightly floured surface, roll your risen dough out into a large rectangle. Spread the butter evenly across the dough, then generously sprinkle over your cinnamon sugar mixture. Carefully dollop the cream cheese/strawberry filling over that, gently spreading it for an even distribution without tearing the dough.

Step 5: Shaping and Second Rise

With patience, roll the dough tightly into a log (it’s a little messy, but that’s part of the fun!). Slice the log into 12 even pieces and nestle them, swirl-side up, in a greased 9×13 inch baking pan. Cover and let the Strawberry Cheesecake Cinnabon Rolls rise again for about 30 minutes, until they’re puffy and ready for the oven.

Step 6: Bake

Bake the rolls in a preheated 350°F (175°C) oven for 25-30 minutes, until turned golden brown and gorgeously swirled. Your kitchen will smell absolutely heavenly!

Step 7: Glaze and Serve

While the rolls are still warm, whisk together powdered sugar, milk, and a little vanilla until it’s pourable yet thick. Drizzle the glaze generously over the rolls so it melts into every crevice. Then — dig in!

How to Serve Strawberry Cheesecake Cinnabon Rolls

Garnishes

Want to make them look bakery-beautiful? Try topping your Strawberry Cheesecake Cinnabon Rolls with extra fresh strawberry slices, a dusting of powdered sugar, or even a cloud of whipped cream. A few chopped pistachios add a colorful crunch if you’re feeling fancy!

Side Dishes

Balance out the sweetness with something a little savory like creamy scrambled eggs, crisped bacon, or a fresh fruit salad. For brunch spreads, pair these rolls with your favorite coffee or a big pitcher of tangy orange juice—it’s the perfect feast for a special occasion or just a really great Sunday.

Creative Ways to Present

Set your warm Strawberry Cheesecake Cinnabon Rolls on a tiered cake stand for dramatic brunch vibes, or nestle them into individual ramekins for a personal touch at breakfast gatherings. You can even bake mini versions and serve as dessert sliders at parties (trust me, they vanish fast!).

Make Ahead and Storage

Storing Leftovers

Once cooled, keep leftover Strawberry Cheesecake Cinnabon Rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them to extend freshness—just remember to bring them to room temp or gently rewarm before serving for the softest texture.

Freezing

Planning ahead? You can freeze both baked and unbaked rolls. For baked, let them cool completely, wrap well, and freeze for up to 2 months. If freezing before baking, assemble the rolls, cover the pan tightly, and freeze before the second rise. Let thaw in the fridge overnight, then bring to room temperature and let them rise until puffy before baking fresh.

Reheating

To revive that just-baked magic, warm single rolls in the microwave for 15–20 seconds or cover a batch in foil and reheat in a 300°F (150°C) oven for about 10 minutes. Add a little extra glaze on top for the true Strawberry Cheesecake Cinnabon Rolls experience!

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Just be sure to thaw and drain them well to avoid extra liquid in the filling. You may want to use a touch more cornstarch to help thicken the mixture if needed.

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

You can substitute regular active dry yeast, just be sure to activate it in the warm milk and sugar first, then proceed as usual. Allowing a little extra time for the dough to rise may be necessary.

How do I keep the filling from leaking out?

Try not to overfill, and avoid spreading the filling all the way to the edges of your dough rectangle. The cornstarch helps, and chilling the filled dough for 15 minutes before slicing can make assembly easier too.

Can I prepare the dough the night before?

Yes! After the first rise and shaping, cover the pan tightly and let the Strawberry Cheesecake Cinnabon Rolls rest in the fridge overnight. In the morning, let them come to room temp and finish rising before baking as usual.

What’s the best way to get perfectly even rolls?

Use a sharp, serrated knife or unflavored dental floss to slice the log cleanly. Measure and mark the log into 12 equal pieces for consistent sizing—this helps them bake up evenly every time.

Final Thoughts

I can’t tell you how many times Strawberry Cheesecake Cinnabon Rolls have totally wowed my friends and family—there’s just something about that strawberry cream cheese swirl tucked into a fluffy, cinnamon-kissed roll! I hope you treat yourself (and your favorite people) to a batch soon. Trust me, they’ll be dreamy from the very first bite.