Introduction

Soft, pillowy cinnamon rolls filled with creamy cheesecake, fresh strawberries, and cinnamon sugar make for an irresistible treat. Topped with a luscious vanilla cream cheese glaze, these Strawberry Cheesecake Cinnabon Rolls are perfect for special breakfasts or dessert. Their rich flavor combination will impress anyone lucky enough to have a bite.

A close-up of a single cinnamon roll on a white plate, showing three visible spiral layers of golden-brown dough with a thick spread of white icing carefully drizzled over the top layer and some flowing slightly down the sides. Bright red sprinkles are scattered generously on the icing and some parts of the dough, adding a pop of color. The cinnamon roll's texture is soft and fluffy, with visible swirls of cinnamon and red filling inside the layers. The plate rests on a white marbled surface near soft natural light coming through a window. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Whisk together warm milk, warm water, melted butter, granulated sugar, and instant yeast in a large bowl. Let the mixture stand for 5 minutes until it becomes foamy.
Step 2: Whisk in the eggs and salt. Gradually add the flour, mixing until a shaggy dough forms. Knead the dough for 8 minutes by hand or with a dough hook until smooth and elastic.
Step 3: Cover the bowl and let the dough rise in a warm, draft-free place for 1 hour until doubled in size.
Step 4: Meanwhile, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Set aside at room temperature.
Step 5: Combine diced strawberries, granulated sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring constantly for 3 to 5 minutes, until thickened. Remove from heat and cool completely.
Step 6: Mix together the brown sugar and ground cinnamon in a small bowl until evenly combined.
Step 7: Punch down the risen dough and roll it out on a lightly floured surface into a 16 by 12-inch rectangle.
Step 8: Spread the cheesecake filling evenly over the dough, leaving a small border. Spoon the cooled strawberry filling on top, then sprinkle the cinnamon sugar mixture evenly.
Step 9: Starting from the long side, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to slice the log into 12 even rolls, about 1 1/2 inches thick.
Step 10: Place the rolls in a greased 9×13-inch baking dish. Cover and let rise for 30 to 45 minutes until puffy and touching each other.
Step 11: Preheat the oven to 350°F. Bake the rolls for 25 to 28 minutes until golden brown and fully cooked.
Step 12: Whisk together powdered sugar, softened cream cheese, milk, and vanilla extract until smooth with a drizzling consistency. Add more milk if needed.
Step 13: Drizzle the vanilla glaze generously over the warm rolls. Let set for 5 minutes, then serve immediately while still warm.

Tips & Variations

Make sure the strawberry filling is completely cool before spreading to prevent melting the butter in the dough.
Use unflavored dental floss to slice the rolls cleanly without squishing them.
For extra texture, add chopped pecans inside the rolls along with the fillings.
Sprinkle a little sea salt over the glaze for a sweet and salty contrast.
Frozen strawberries can be used but thaw and drain well, increasing cornstarch slightly to thicken properly.

Storage

Keep leftover rolls in an airtight container in the refrigerator for up to 3 days. The glaze will soften and soak into the rolls, making them even more decadent. Reheat gently in the microwave for 15-20 seconds or warm in a 300°F oven for 5-10 minutes. You can also freeze the rolls for up to 3 months; thaw and reheat before serving.

How to Serve

A single cinnamon roll sits on a white plate, layered with soft golden-brown dough that spirals inward revealing a thin swirl of red filling. The top and sides are covered with thick white icing that drips down alongside the rolls' curves, accented with small pieces of bright red sprinkles scattered evenly over the icing and dough. The texture shows a fluffy interior with a slightly crisp outer edge, and the whole setup rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these rolls ahead of time?

Yes, you can assemble the rolls the night before and refrigerate them before the second rise. Before baking, let them sit at room temperature for 45 minutes to rise, then bake as directed. The glaze can also be made ahead and stored in the fridge.

How do I get perfect rolls without squishing them when slicing?

Use unflavored dental floss or fishing line to cut through the rolled dough smoothly. Slide the floss underneath, cross the ends over the top, and pull firmly to create clean slices without compressing the rolls.