Strawberry Cheesecake Cinnabon Rolls

This strawberry cheesecake cinnabon rolls recipe combines the comfort of classic cinnamon rolls with creamy cheesecake filling and fresh strawberries for a truly indulgent breakfast treat. The soft, pillowy dough wraps around a luscious cream cheese filling and is topped with sweet strawberries for a dessert-worthy breakfast that will impress everyone at your table.

I first made these rolls for my daughter's birthday brunch and they've become our most requested special occasion breakfast. The combination of tangy cream cheese with sweet strawberries creates a flavor profile that's impossible to resist.

Ingredients

• All purpose flour: Forms the base of our soft, pillowy dough and gives these rolls their perfect texture
• Active dry yeast: Ensures a proper rise for light fluffy rolls every time
• Cream cheese: Creates that signature tangy cheesecake filling that makes these rolls special
• Fresh strawberries: Add bright color and natural sweetness that balances the rich filling
• Brown sugar and cinnamon: Create that classic cinnabon flavor profile we all crave
• Vanilla extract: Enhances both the dough and filling with its warm aromatic notes

Step-by-Step Instructions

Activate the Yeast:

Combine lukewarm milk with yeast and let sit for 5-10 minutes until frothy and bubbly. This step ensures your dough will rise properly and develop that airy texture.

Mix the Dough:

Combine dry ingredients in a large bowl before adding the activated yeast mixture, softened butter, egg, and vanilla. Mix thoroughly until a cohesive dough forms that pulls away from the sides of the bowl.

Knead the Dough:

Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when lightly pressed with your finger but still feel soft to the touch.

First Rise:

Place dough in a greased bowl and cover with a clean towel for 1-1.5 hours until doubled in size. This slow rise develops the flavor and texture of your rolls.

Prepare Fillings:

While the dough rises, make your cheesecake filling by beating cream cheese, sugar, vanilla, flour and sour cream until smooth. Then mix your cinnamon sugar filling in a separate bowl.

Roll and Fill:

Punch down risen dough and roll into a large rectangle. Spread with butter, cheesecake filling, and cinnamon sugar mixture, being careful to leave edges clean.

Form Rolls:

Starting from the long edge, tightly roll the dough into a log and seal the seam. Cut into 12 equal pieces using a sharp knife or unflavored dental floss.

Second Rise:

Place rolls in a greased baking dish, cover, and let rise again for 30-45 minutes until puffy and touching each other in the pan.

Bake:

Bake at 350°F for 25-30 minutes until golden brown, covering with foil if browning too quickly. The rolls should reach an internal temperature of about 190°F.

Finish and Top:

Allow rolls to cool slightly before adding cream cheese icing and fresh strawberry topping for the perfect finishing touch.

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I absolutely love the moment when these rolls come out of the oven and the kitchen fills with the intoxicating aroma of cinnamon and vanilla. My family knows that when they smell these baking, something special is happening in our kitchen.

Make Ahead Options

These strawberry cheesecake cinnabon rolls are perfect for preparing in advance. You can make the dough and assemble the rolls the night before, then cover tightly and refrigerate overnight. In the morning, remove them from the refrigerator and let them come to room temperature for about 30 minutes before baking. This slow, cold rise actually enhances the flavor development in the dough and makes for an even more delicious final product.

Perfect Strawberry Selection

The success of these rolls depends significantly on your strawberries. Look for berries that are fully red with no white shoulders, which indicates they're ripe and at peak sweetness. If making these rolls when strawberries aren't in season, you can substitute frozen strawberries that have been thawed and well-drained. For a more intense strawberry flavor, consider macerating your sliced berries with sugar for 15 minutes before topping your rolls.

Serving Suggestions

These strawberry cheesecake cinnabon rolls make a stunning centerpiece for any brunch spread. Serve them slightly warm alongside savory options like eggs and bacon to create a balanced meal. For an extra special touch, offer additional strawberry sauce on the side. These rolls pair beautifully with coffee, hot chocolate, or even a glass of champagne for celebratory brunches. If serving as dessert, add a scoop of vanilla ice cream for an over the top treat.

Recipe FAQs

→ Can I prepare these rolls the night before?

Yes! You can prepare the rolls up to the point of the second rise, then cover them tightly and refrigerate overnight. In the morning, allow them to come to room temperature and complete their rise (about 30-45 minutes) before baking.

→ Can I use frozen strawberries instead of fresh?

While fresh strawberries provide the best texture and appearance, you can use frozen strawberries in a pinch. Thaw them completely and drain excess liquid before using to prevent soggy rolls.

→ How do I know when the dough has risen enough?

The dough should approximately double in size during the first rise. For the second rise, the rolls should expand until they're touching each other in the baking pan. If you gently press the dough with your finger and the indentation remains, it's ready to bake.

→ Can I make these without the cheesecake filling?

Absolutely! You can omit the cheesecake filling for traditional cinnamon rolls, or replace it with additional cinnamon-sugar mixture for a more classic Cinnabon style roll.

→ What's the best way to store leftover rolls?

Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat individual rolls in the microwave for 15-20 seconds or in a 300°F oven for about 5 minutes until warmed through.

→ Can I freeze these rolls after baking?

Yes, these rolls freeze well after baking. Allow them to cool completely, then wrap individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator and warm before serving.