Strawberry Cheesecake Cinnabon Rolls Recipe

Introduction

These Strawberry Cheesecake Cinnabon Rolls combine the best of fluffy cinnamon rolls with a rich cheesecake filling and fresh strawberry sweetness. Perfect for a special breakfast or brunch, they’re sure to delight anyone craving a decadent treat.

Ingredients

• 4 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 1/4 tsp instant yeast
• 1/2 cup whole milk, warm
• 1/4 cup warm water
• 1/3 cup unsalted butter, melted
• 2 large eggs, room temperature
• 1/2 tsp salt
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 1/2 cups fresh strawberries, diced
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp lemon juice
• 1/3 cup light brown sugar, packed
• 2 tsp ground cinnamon
• 1 cup powdered sugar
• 2 tbsp cream cheese, softened
• 2 tbsp milk
• 1/2 tsp vanilla extract

Instructions

1. Step 1: In a large bowl, whisk together warm milk, warm water, melted butter, granulated sugar, and instant yeast. Let the mixture stand for about 5 minutes until it becomes foamy.
2. Step 2: Add the eggs and salt to the yeast mixture. Gradually incorporate the flour, mixing until a dough forms. Knead the dough for 8 minutes until it is smooth and elastic. Cover and let it rise for 1 hour, or until doubled in size.
3. Step 3: While the dough rises, make the cheesecake filling by beating together the softened cream cheese, 1/2 cup sugar, and 1 teaspoon vanilla extract until smooth and creamy. Set aside at room temperature.
4. Step 4: For the strawberry filling, combine diced strawberries, 1/4 cup sugar, cornstarch, and lemon juice in a saucepan. Simmer over medium heat, stirring frequently, for 3 to 5 minutes until thickened. Remove from heat and let cool completely.
5. Step 5: Mix the cinnamon sugar by blending the brown sugar and ground cinnamon in a small bowl until evenly combined.
6. Step 6: Punch down the risen dough and roll it out on a floured surface into a 16×12-inch rectangle. Spread the cheesecake filling evenly over the dough, then spread the cooled strawberry mixture on top. Sprinkle the cinnamon sugar evenly over the strawberries.
7. Step 7: Roll the dough tightly from the long edge into a log. Slice the log into 12 equal rolls and place them in a greased 9×13-inch baking dish.
8. Step 8: Cover the rolls and let them rise for another 30 to 45 minutes, or until puffy.
9. Step 9: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 28 minutes until they are golden brown and cooked through.
10. Step 10: To make the glaze, whisk together powdered sugar, softened cream cheese, milk, and vanilla extract until smooth.
11. Step 11: Drizzle the glaze generously over the warm rolls and serve immediately for the best flavor and texture.

Tips & Variations

• Use room temperature ingredients to help the dough rise properly and create a tender texture.
• Substitute frozen strawberries if fresh are not available; just thaw and drain excess liquid before cooking.
• For a dairy-free option, use vegan cream cheese and plant-based milk in both dough and glaze.
• Add chopped nuts like pecans or walnuts to the cinnamon sugar for extra crunch.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in a microwave or oven to warm before serving. These rolls are best enjoyed fresh but can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough, shape the rolls, and let them rise in the refrigerator overnight. Allow them to come to room temperature before baking.

What if my rolls aren’t rising?

Make sure your yeast is not expired and the liquids are warm but not too hot, as heat over 120°F can kill the yeast. Also, give the dough enough time in a warm, draft-free spot to rise properly.

Strawberry Cheesecake Cinnabon Rolls Recipe

---

★★★★★

4.8 from 127 reviews

• Author: Ella
• Total Time: 2 hours 45 minutes
• Yield: 12 rolls 1x

Pin Recipe

Print Recipe

Description

These Strawberry Cheesecake Cinnabon Rolls combine the rich creaminess of cheesecake, the sweetness of fresh strawberries, and the warm spice of cinnamon sugar in a soft, fluffy dough. Perfectly baked to golden perfection and topped with a luscious cream cheese glaze, these rolls make a delightful treat for breakfast, brunch, or dessert.

---

Ingredients

Scale 1x2x3x

Dough

• 4 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 1/4 tsp instant yeast
• 1/2 cup whole milk, warm
• 1/4 cup warm water
• 1/3 cup unsalted butter, melted
• 2 large eggs, room temperature
• 1/2 tsp salt

Cheesecake Filling

• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract

Strawberry Filling

• 1 1/2 cups fresh strawberries, diced
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp lemon juice

Cinnamon Sugar

• 1/3 cup light brown sugar, packed
• 2 tsp ground cinnamon

Glaze

• 1 cup powdered sugar
• 2 tbsp cream cheese, softened
• 2 tbsp milk
• 1/2 tsp vanilla extract

---

Instructions

1. Activate Yeast: In a large bowl, whisk together the warm milk, warm water, melted butter, granulated sugar, and instant yeast. Let the mixture stand for 5 minutes until it becomes foamy, indicating the yeast is activated.
2. Prepare Dough: Add the eggs and salt to the yeast mixture. Gradually add the flour, mixing continuously, then knead the dough for 8 minutes until it is smooth and elastic. Cover the dough and let it rise for 1 hour or until doubled in size.
3. Make Cheesecake Filling: In a separate bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Set aside at room temperature.
4. Cook Strawberry Filling: In a saucepan, combine diced strawberries, granulated sugar, cornstarch, and lemon juice. Simmer over medium heat for 3 to 5 minutes, stirring constantly until the mixture thickens. Remove from heat and cool completely.
5. Mix Cinnamon Sugar: In a small bowl, blend together the light brown sugar and ground cinnamon until evenly combined.
6. Assemble Rolls: Punch down the risen dough and roll it out on a floured surface into a 16×12-inch rectangle. Evenly spread the cheesecake filling over the dough, then top with the cooled strawberry filling. Sprinkle the cinnamon sugar mixture evenly over the top. Starting from the long edge, roll the dough tightly into a log. Slice the log into 12 equal rolls and place them into a greased 9×13-inch baking dish.
7. Second Rise: Cover the rolls and let them rise for 30 to 45 minutes, or until they become puffy.
8. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 28 minutes until they are golden brown and cooked through.
9. Prepare Glaze: In a bowl, whisk together powdered sugar, softened cream cheese, milk, and vanilla extract until the glaze is smooth and creamy.
10. Glaze and Serve: Drizzle the glaze generously over the warm rolls and serve immediately for the best flavor and texture.

Notes

• Ensure the milk and water are warm, not hot, to properly activate the yeast without killing it.
• Allow the strawberry filling to cool completely before spreading to prevent soggy dough.
• For an extra fruity touch, you can add more fresh strawberries on top before serving.
• These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days and warmed before serving.
• You can substitute light cream cheese with regular cream cheese if preferred.

• Prep Time: 20 minutes
• Cook Time: 28 minutes
• Category: Sweet Breads and Rolls
• Method: Baking
• Cuisine: American

Keywords: Strawberry rolls, cheesecake cinnamon rolls, sweet breakfast rolls, homemade cinnamon rolls, cream cheese filling, strawberry dessert rolls