Strawberry Cheesecake Cinnabon Rolls Recipe

If you’ve ever dreamed of combining the classic comfort of gooey cinnamon rolls with the creamy delight of cheesecake and the summery brightness of strawberries, these Strawberry Cheesecake Cinnabon Rolls are here to make those dreams come true! They’re indulgent, pillowy, and packed with flavor in every gorgeous, swirly bite. Whether you’re whipping them up for a special brunch, a holiday treat, or just because you want to spoil yourself, this recipe will have everyone swooning.

Ingredients You’ll Need

The beauty of these Strawberry Cheesecake Cinnabon Rolls is that all the ingredients are simple kitchen staples, but each one brings something essential—making the finished rolls so soft, flavorful, and vibrantly colorful. Here’s a quick rundown of what you’ll need, and why.

• All-purpose flour: The backbone of that irresistible, cloud-like dough.
• Instant yeast: Fast-acting, helps the rolls rise high and fluffy.
• Granulated sugar: Adds just the right touch of sweetness to the dough.
• Salt: A pinch enhances all the other flavors.
• Warm milk: Gives tenderness and scrumptious richness to the dough.
• Eggs: Bind everything together and create that soft, soft crumb.
• Unsalted butter (melted and softened): For richness in both the dough and the filling.
• Cream cheese: The heart of that decadent cheesecake filling.
• Powdered sugar: Sweetens the filling and glaze without any harshness.
• Vanilla extract: A splash rounds out both the filling and the glaze with cozy flavor.
• Fresh strawberries: Chopped up for juicy, tart-sweet flavor and gorgeous bursts of pink.
• Cornstarch (optional): Just in case your berries are extra juicy, to help the filling hold together.
• Brown sugar: Caramelly goodness for the cinnamon-sugar swirl.
• Ground cinnamon: The classic flavor that makes any cinnamon roll sing.
• Milk (for the glaze): Adjusts the consistency of that dreamy glaze drizzle.

How to Make Strawberry Cheesecake Cinnabon Rolls

Step 1: Make the Dough

Start by mixing your warm milk, granulated sugar, and instant yeast in a large bowl. Let it stand for about 5 minutes until it looks a bit frothy on top—that’s your yeast waking up! Next, stir in your eggs, melted butter, and salt. Add the flour gradually and then knead (by hand or with a mixer and dough hook) for 10 minutes; the dough should feel soft and stretchy. Cover the bowl with a kitchen towel and let it rise in a warm spot for an hour or until nearly doubled. This is where you build that ultra-fluffy base every good cinnamon roll needs!

Step 2: Prepare the Strawberry Cheesecake Filling

While your dough is rising, blend the softened cream cheese with powdered sugar and vanilla extract until it’s completely smooth and dreamy. Gently fold in the finely chopped strawberries—these jewels add little pockets of summery flavor throughout each roll. If your berries are quite juicy, sprinkle in the cornstarch to thicken the filling just enough so it stays in place.

Step 3: Spread the Cinnamon Sugar Layer

Roll your dough out into a large rectangle on a floured surface. Spread the softened butter all over—don’t skimp! Sprinkle an even layer of brown sugar and ground cinnamon atop the butter, pressing gently so it clings. That classic cinnamon roll ribbon is the perfect cozy contrast to the tangy-sweet strawberry cheesecake layer.

Step 4: Fill, Shape, and Slice

Gently dollop the cream cheese and strawberry mixture over the cinnamon sugar layer. Using an offset spatula or spoon, spread it out very softly to avoid tearing the dough. Roll the rectangle up tightly from the long side to get that perfect swirl, then use a sharp knife or floss to cut into 12 even rolls. Each roll should already look spectacular with flecks of strawberry peeking out!

Step 5: Second Rise

Place your rolls, cut-side up, into a greased 9×13-inch baking dish. Nestle them close together for the most irresistible pull-apart texture. Cover again and let rise for about 30 minutes. They’ll puff up a bit more, filling the pan and promising excellent softness.

Step 6: Bake

Preheat your oven to 350°F (175°C). Slide your pan into the oven and bake for 25 to 30 minutes, until the Strawberry Cheesecake Cinnabon Rolls are golden brown on top and smell absolutely heavenly. You’re looking for just-set centers—don’t overbake!

Step 7: Glaze

While the rolls are still warm, whisk together powdered sugar, milk, and vanilla extract until smooth. The consistency should be thick enough to coat but still pourable. Drizzle generously over the warm rolls so it oozes into all those nooks and crannies. Now, admire your masterpiece!

How to Serve Strawberry Cheesecake Cinnabon Rolls

Garnishes

Dress up your Strawberry Cheesecake Cinnabon Rolls with extra chopped fresh strawberries, a flourish of lemon zest, or a sprinkle of crushed freeze-dried strawberries. Even a light dusting of powdered sugar can add that irresistible bakery look and just a touch of extra sweetness.

Side Dishes

These rolls pair beautifully with a bright, citrusy fruit salad, creamy scrambled eggs, or a side of salty bacon. For brunch, serve with plenty of coffee or a cold glass of milk—the creamy, tangy flavors are even more delightful alongside simple, fresh sides.

Creative Ways to Present

If you’re serving a crowd, arrange your Strawberry Cheesecake Cinnabon Rolls on a tiered cake stand with extra strawberries trailing around, or serve individually on fancy plates with a scoop of vanilla ice cream for dessert. For a fun twist, tuck a few mint leaves alongside for color and scent.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover the rolls tightly with plastic wrap or place them in an airtight container and refrigerate. They’ll stay soft and flavorful for up to three days—just be sure to bring them to room temperature or rewarm before serving for best texture.

Freezing

Strawberry Cheesecake Cinnabon Rolls freeze beautifully! You can wrap individual rolls or the whole pan tightly in plastic, then foil, and freeze for up to one month. For best results, freeze before glazing, then add the glaze after reheating.

Reheating

To reheat, pop a roll in the microwave for 20 to 30 seconds, or warm an entire pan in a 300°F (150°C) oven, covered with foil, for about 15 minutes. If you’ve added the glaze already, it’ll melt gloriously over the rolls as they warm up!

FAQs

Can I make these rolls the night before and bake in the morning?

Absolutely! After shaping and placing in the baking pan, cover tightly and refrigerate overnight. In the morning, let them come to room temperature and rise for 30–45 minutes before baking as instructed.

My dough isn’t rising—what should I do?

Check that your yeast is fresh (not expired) and that your milk was warm but not hot. A colder kitchen can slow rising, so try placing the bowl near a warm oven or a sunny window.

Can I use frozen strawberries instead of fresh?

Yes, you can! Just thaw, drain well, and chop them finely. Patting them dry with paper towels will help keep the filling from getting too wet.

How can I make a vegan version?

Use plant-based butter, almond or oat milk, and a vegan cream cheese. Replace the eggs with a flax egg substitute. The rolls will still be soft, sweet, and perfectly delicious.

What’s the best way to slice the rolls neatly?

Dental floss is a secret weapon: slide it under the rolled log, cross the ends over the top, and pull to get clean slices without squashing the dough.

Final Thoughts

I can’t wait for you to try these Strawberry Cheesecake Cinnabon Rolls—they truly taste like pure celebration in every bite! Whether you’re making them for family, friends, or your own little treat-yourself moment, they promise to bring joy (and lots of requests for seconds). Go ahead and give them a bake—you’ll be hooked!