Strawberry Cheesecake Cinnabon Rolls Recipe

Why You’ll Love This Recipe

What I love about these Strawberry Cheesecake Cinnabon Rolls is how they combine the best of several beloved desserts into one. The soft, pillowy texture of cinnamon rolls is enhanced by a rich cheesecake filling, while the fresh strawberries add a burst of sweetness and color. The cinnamon sugar filling brings a familiar, comforting flavor, but with the added indulgence of the cheesecake. The cream cheese icing ties everything together with a luscious, creamy finish. These rolls are perfect for a special brunch, holiday morning, or any time I crave something decadent.

Ingredients

For the Dough:

2 cups (240g) all-purpose flour

1/2 cup (120ml) whole milk, lukewarm

2 1/4 teaspoons (7g) active dry yeast

1/4 cup (50g) granulated sugar

1/4 cup (60g) unsalted butter, softened

1 large egg

1/2 teaspoon vanilla extract

1/2 teaspoon salt

For the Cheesecake Filling:

8 oz (225g) cream cheese, softened

1/4 cup (50g) granulated sugar

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

1/2 cup (120ml) sour cream or Greek yogurt

For the Cinnamon Sugar Filling:

1/2 cup (100g) packed brown sugar

2 tablespoons ground cinnamon

1/4 teaspoon salt

1/4 cup (60g) unsalted butter, softened

For the Strawberry Topping:

1 cup (150g) fresh strawberries, hulled and sliced

1 tablespoon sugar (optional, for extra sweetness)

For the Cream Cheese Icing:

4 oz (115g) cream cheese, softened

1/2 cup (60g) powdered sugar

1/4 teaspoon vanilla extract

1-2 tablespoons whole milk (as needed for consistency)

Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Preparing the Dough

Activate the Yeast: In a small bowl, I combine the lukewarm milk and yeast, stirring to dissolve. I let it sit for 5-10 minutes until it becomes frothy.

Mix the Dough: In a large mixing bowl, I combine the flour, sugar, and salt. I create a well in the center and add the yeast mixture, softened butter, egg, and vanilla extract. I mix everything until a dough starts to form.

Knead the Dough: Once the dough comes together, I transfer it to a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If it’s too sticky, I add a little more flour, but I make sure not to add too much to keep the dough soft.

Let the Dough Rise: I form the dough into a ball, place it in a lightly greased bowl, and cover it with a clean towel or plastic wrap. I let it rise in a warm place for 1 to 1.5 hours or until it has doubled in size.

Step 2: Making the Cheesecake Filling

While the dough rises, I beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.

I add the granulated sugar, vanilla extract, flour, and sour cream (or Greek yogurt) and beat everything together until fully combined and smooth. I set it aside for assembly.

Step 3: Preparing the Cinnamon Sugar Filling

In a small bowl, I mix together the brown sugar, cinnamon, and salt for the cinnamon-sugar filling.

I soften the butter (by microwaving it for a few seconds or letting it sit at room temperature) until it’s spreadable but not melted.

Step 4: Assembling the Rolls

Once the dough has risen, I punch it down gently to release any air bubbles. I turn the dough onto a floured surface and roll it into a large rectangle, about 16 inches by 12 inches (40 cm x 30 cm).

I spread the softened butter evenly over the dough using a pastry brush or the back of a spoon, leaving a small border around the edges.

I spoon the cheesecake mixture over the buttered dough and spread it evenly. I make sure not to go all the way to the edges to avoid it spilling out during baking.

I sprinkle the cinnamon-sugar mixture evenly over the cheesecake filling.

Starting from the long edge, I carefully roll the dough into a tight log. Once rolled, I pinch the seam to seal it.

Using a sharp knife or dental floss, I cut the dough into 12 equal rolls and place them in a greased 9×13-inch baking dish, ensuring they’re close but not touching.

I cover the rolls loosely with plastic wrap or a clean towel and let them rise for 30-45 minutes, or until they’ve puffed up and are touching each other.

Step 5: Baking the Rolls

While the rolls are rising, I preheat the oven to 350°F (175°C).

Once the rolls have risen, I bake them in the preheated oven for 25-30 minutes, or until they’re golden brown and cooked through. If they start to brown too quickly, I loosely cover them with aluminum foil.

I remove the rolls from the oven and let them cool for about 10 minutes before adding the icing and strawberry topping.

Step 6: Preparing the Cream Cheese Icing

In a medium-sized bowl, I beat the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Gradually, I add the milk until I reach a smooth, spreadable consistency.

Once the rolls have cooled slightly, I drizzle or spread the icing over them. The warmth of the rolls helps the icing melt slightly, creating a creamy, luscious topping.

Step 7: Preparing the Strawberry Topping

I slice the fresh strawberries thinly and toss them with a tablespoon of sugar if I want them extra sweet.

I arrange the sliced strawberries on top of the rolls, giving them a burst of color and a sweet, juicy contrast to the rich, creamy filling.

Step 8: Serve and Enjoy!

I slice the rolls and enjoy the perfect blend of cinnamon, cheesecake, and fresh strawberries in every bite!

Servings and Timing

Servings: 12 rolls

Dough Preparation & Rising Time: 1 hour

Cook Time: 30 minutes

Filling Preparation Time: 20 minutes

Total Time: 1 hour 50 minutes

Variations

Berry Mix: I can swap the strawberries for other berries like raspberries, blueberries, or a combination of berries for a different twist.

Nutty Cinnamon Rolls: For extra crunch, I can sprinkle chopped nuts (like pecans or walnuts) over the cinnamon-sugar mixture before rolling.

Sugar-Free Option: To make these rolls lower in sugar, I can replace the sugar with a sugar substitute or use a reduced-sugar cream cheese filling.

Storage/Reheating

These rolls are best served fresh, but if I have leftovers, I can store them in an airtight container for up to 2 days at room temperature. To reheat, I warm them in the oven at 350°F (175°C) for 5-7 minutes to restore their softness and warmth.

FAQs

Can I make these rolls ahead of time?

Yes, I can freeze the unbaked rolls after assembling them. Simply freeze them on a baking sheet until firm, then transfer them to a freezer bag. When ready to bake, let them thaw overnight in the fridge and allow for a final rise before baking.

Can I make the dough the night before?

Yes, I can prepare the dough the night before and refrigerate it after the first rise. The next morning, I can roll, fill, and bake the rolls.

Can I substitute the cream cheese in the filling?

I can use mascarpone cheese or ricotta cheese as a substitute for the cream cheese, though the flavor and texture will be slightly different.

How can I tell when the rolls are done?

The rolls are done when they are golden brown and cooked through. I can insert a toothpick into the center of one roll to check for doneness—if it comes out clean, the rolls are ready.

Can I use a different frosting?

Yes! I can substitute the cream cheese icing with a simple glaze made from powdered sugar and milk, or a vanilla buttercream frosting for a different flavor profile.

Conclusion

These Strawberry Cheesecake Cinnabon Rolls are the ultimate indulgence, combining the rich, tangy flavor of cheesecake with the sweetness of cinnamon rolls and fresh strawberries. Whether I’m making them for a special occasion or just as a weekend treat, they are always a hit! Perfectly soft, fluffy, and packed with flavor, these rolls are guaranteed to satisfy anyone’s sweet tooth!

Print