Description

Soft, fluffy cinnamon rolls layered with creamy cheesecake filling, fresh homemade strawberry filling, and a fragrant cinnamon sugar mixture, all baked to golden perfection and finished with a luscious vanilla cream cheese glaze. These Strawberry Cheesecake Cinnabon Rolls combine the indulgence of classic cinnamon rolls with the tangy richness of cheesecake and the bright sweetness of fresh strawberries, making them ideal for special breakfasts, brunches, or desserts.

Ingredients

Scale

Dough

4 cups all-purpose flour
1/3 cup granulated sugar
2 1/4 tsp instant yeast
1/2 cup whole milk, warmed to 110°F
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

Vanilla Glaze

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

Instructions

Activate Yeast and Prepare Dough: Whisk together warm milk, water, melted butter, sugar, and yeast in a large bowl. Let stand for 5 minutes until foamy to activate the yeast. Then whisk in the eggs and salt, gradually add the flour, and knead the dough for 8 minutes until it is smooth and elastic. Cover the bowl and let the dough rise in a warm area for 1 hour until doubled in size.
Make Cheesecake Filling: Beat the softened cream cheese with granulated sugar and vanilla extract until the mixture is smooth and creamy. Set it aside at room temperature for easy spreading later.
Prepare Strawberry Filling: Combine the diced strawberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat while stirring constantly for 3 to 5 minutes until the mixture thickens into a jam-like consistency. Remove from heat and allow the filling to cool completely before use.
Prepare Cinnamon Sugar Mixture: Mix the light brown sugar and ground cinnamon together in a small bowl until thoroughly combined.
Assemble Rolls: Punch down the risen dough and roll it out on a lightly floured surface into a 16 by 12-inch rectangle. Evenly spread the cheesecake filling across the dough, leaving a small border. Spoon the cooled strawberry filling over the cheesecake layer, then sprinkle the cinnamon sugar mixture evenly on top.
Roll and Slice: Starting from the long side, roll the dough tightly into a log shape. Use a sharp knife or unflavored dental floss to slice the log into 12 equal rolls approximately 1 1/2 inches thick. Place the rolls into a greased 9×13-inch baking dish, cover, and allow them to rise for 30 to 45 minutes until puffy and touching.
Bake Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 28 minutes, or until they are golden brown and cooked through in the center.
Prepare Vanilla Glaze: Whisk together the powdered sugar, softened cream cheese, milk, and vanilla extract until the glaze is smooth and has a drizzling consistency. Adjust with a little more milk if too thick.
Glaze and Serve: Drizzle the warm rolls generously with the vanilla glaze. Let the glaze set for about 5 minutes, then serve the rolls warm for the best flavor and texture experience.

Notes

The strawberry filling must be completely cooled before spreading to prevent melting the butter in the dough and making it soggy.
Do not skip the second rise after shaping the rolls to ensure they become fluffy rather than dense.
Using unflavored dental floss or lightly greased sharp knives for slicing the rolls helps achieve clean cuts without squishing.
These rolls reheat well and can be stored in the refrigerator for up to 3 days in an airtight container.
Assemble the rolls the night before and refrigerate before the second rise. Allow them to come to room temperature before baking the next day.
Frozen strawberries can be used but should be thawed fully, drained, and the cornstarch increased slightly to achieve proper thickening.
Sprinkle a pinch of sea salt over the glaze for a sweet and salty contrast if desired.
Add chopped pecans inside the rolls for extra texture and crunch.
Store leftovers in an airtight container; glaze will soften and soak in, making the rolls more decadent.

Prep Time: 35 minutes
Cook Time: 25 minutes
Category: Breakfast, Brunch, Dessert, Baked Goods
Method: Baking
Cuisine: American

Keywords: Strawberry cheesecake rolls, cinnamon rolls with strawberry filling, homemade cinnamon rolls, cheesecake cinnamon rolls, breakfast rolls, brunch pastries, sweet rolls with glaze