Strawberry Cheesecake Cinnabon Rolls Recipe

These Strawberry Cheesecake Cinnabon Rolls are my dream combo of fluffy cinnamon rolls, rich cheesecake filling, and sweet strawberries all swirled into one indulgent treat. They come out soft, gooey, and bursting with flavor. I love making them for brunch, holidays, or whenever I want to spoil myself (or someone else) with a bakery-style dessert at home.

Why You’ll Love This Recipe

I’m obsessed with how these rolls combine the best of both worlds—classic cinnamon buns and strawberry cheesecake. The cream cheese filling adds richness, while the juicy strawberries give each bite a bright, fruity twist. They look fancy but are surprisingly easy to make, especially if I prep the dough in advance. They also make the whole house smell amazing while baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Instant yeast

• Warm milk

• Unsalted butter, softened

• Eggs

• Salt

For the cheesecake filling:

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

For the strawberry layer:

• Fresh strawberries, diced

• Sugar

• Cornstarch (optional, for thickening)

For the cinnamon sugar filling:

• Brown sugar

• Ground cinnamon

• Butter, softened

For the glaze or frosting:

• Cream cheese

• Powdered sugar

• Vanilla extract

• Milk (to thin, if needed)

Directions

1. I start by mixing warm milk, sugar, yeast, and let it sit until foamy. Then, I add in eggs, butter, flour, and salt to form a soft dough. After kneading, I let it rise until doubled.

2. While the dough rises, I prepare the cheesecake filling by mixing cream cheese, powdered sugar, and vanilla until smooth.

3. I also cook down the strawberries with a little sugar (and cornstarch if needed) until jammy, then let them cool.

4. Once the dough has risen, I roll it out into a rectangle, spread on the softened butter, then layer the cinnamon sugar mix, cheesecake filling, and cooled strawberries.

5. I roll it up tightly, slice into even rolls, and place them in a greased baking dish. I cover and let them rise again until puffy.

6. I bake the rolls at 350°F (175°C) for about 25–30 minutes until golden.

7. While they cool slightly, I whip up the glaze by mixing cream cheese, powdered sugar, vanilla, and a splash of milk.

8. I drizzle the frosting over the warm rolls and let it melt into all the crevices.

Servings and timing

This recipe makes about 12 large rolls. It takes around 30 minutes to prepare, 1 hour and 30 minutes for rising, and 30 minutes to bake. I usually set aside 2.5 to 3 hours total from start to finish, but it’s worth every minute.

Variations

I sometimes swap strawberries for raspberries or blueberries for a berry twist. When I want extra indulgence, I add white chocolate chips or a drizzle of strawberry glaze on top. I’ve also made a shortcut version using store-bought dough when I’m short on time.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop one in the microwave for about 15–20 seconds or warm a batch in the oven at 300°F (150°C) for 10 minutes. The frosting softens perfectly when warmed.

FAQs

Can I make these ahead of time?

Yes, I often assemble the rolls the night before, cover them, and refrigerate overnight. In the morning, I let them sit at room temperature for about 30 minutes before baking.

Can I use frozen strawberries?

I can, but I always thaw and drain them well first, then cook them down like I would with fresh berries.

Do I need to use instant yeast?

I prefer instant yeast for quicker rising, but active dry yeast works too—I just bloom it in warm milk with sugar before adding other ingredients.

What’s the best way to roll and cut the dough?

I use a sharp knife or dental floss to slice cleanly without squishing the rolls. Rolling tightly helps keep all the fillings in place.

Can I skip the cheesecake filling?

I can, but I don’t recommend it. The cream cheese adds a luscious, tangy balance that makes these rolls taste like dessert and breakfast in one.

Conclusion

These Strawberry Cheesecake Cinnabon Rolls are pure comfort in every bite. I love how they bring together sweet fruit, rich cream cheese, and classic cinnamon roll softness in the most delicious way. Whether I’m making them for a weekend treat or a special occasion, they never fail to impress.