Strawberry Cheesecake Cinnabon Rolls

This strawberry cheesecake cinnabon roll recipe combines the beloved flavors of classic cinnamon rolls with creamy cheesecake and fresh strawberries for an irresistible breakfast or dessert treat. The soft, fluffy dough wraps around layers of tangy cream cheese and warm cinnamon sugar, topped with sweet strawberries and a rich cream cheese glaze.

I first made these for my sister's birthday brunch and now they've become our special occasion tradition. Even my nephew, who typically refuses anything with fruit, devours these without hesitation.

Ingredients

For the Dough

• All purpose flour: forms the foundation for a tender but sturdy dough
• Whole milk: creates richness in the dough while activating the yeast
• Active dry yeast: provides the perfect rise without overpowering flavor
• Granulated sugar: feeds the yeast and adds subtle sweetness
• Unsalted butter: enriches the dough for that melt in your mouth texture
• Egg: provides structure and richness
• Vanilla extract: enhances the sweet flavor profile
• Salt: balances the sweetness and strengthens the dough structure

For the Cheesecake Filling

• Cream cheese: use full-fat Philadelphia for the creamiest results
• Granulated sugar: sweetens without overwhelming the tangy cream cheese
• Vanilla extract: adds warmth and depth to the filling
• Flour: stabilizes the filling so it doesn't melt completely during baking
• Sour cream or Greek yogurt: adds moisture and tanginess

For the Cinnamon Sugar Filling

• Brown sugar: provides deep caramel notes that complement the cinnamon
• Ground cinnamon: use fresh Saigon cinnamon for the most vibrant flavor
• Salt: enhances the sweetness and spice
• Unsalted butter: creates the rich base that holds everything together

For the Toppings

• Fresh strawberries: look for bright red berries with no white shoulders
• Cream cheese: forms the base of the luscious icing
• Powdered sugar: dissolves completely for a smooth glaze
• Vanilla extract: ties the flavors together with the other components
• Whole milk: adjusts the consistency for perfect drizzling

Step-by-Step Instructions

Activate the Yeast:

Warm milk to 110°F use a thermometer for accuracy as too hot will kill the yeast while too cool won't activate it properly. Sprinkle yeast over the surface and let it sit undisturbed for a full 10 minutes until foamy and fragrant. This step ensures your dough will rise properly.

Create the Dough Base:

Whisk dry ingredients in a large bowl to ensure even distribution. Add the activated yeast mixture, softened butter, egg, and vanilla. Mix with a wooden spoon until a shaggy dough forms. The mixture will look rough at first but will come together with kneading.

Develop the Dough:

Transfer the dough to a floured surface and knead for 8 10 minutes until smooth, elastic, and slightly tacky but not sticky. The dough should spring back when gently pressed with your finger. Place in an oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1.5 hours until doubled in volume.

Prepare the Cheesecake Filling:

Beat cream cheese with an electric mixer on medium speed for 2 minutes until completely smooth with no lumps. Add sugar and vanilla, beating for another minute. Mix in flour followed by sour cream until just combined. The filling should be spreadable but not runny.

Make the Cinnamon Sugar Mixture:

Combine brown sugar, cinnamon and salt in a bowl, breaking up any lumps with your fingers. This mixture creates those characteristic sweet spiced swirls throughout your rolls.

Roll and Fill the Dough:

Punch down the risen dough and roll into a 16×12 inch rectangle on a lightly floured surface. Spread softened butter in an even layer across the dough, leaving a 1 inch border at the far edge. Spread the cheesecake filling gently over the butter, then sprinkle evenly with the cinnamon sugar mixture.

Shape the Rolls:

Starting at the long edge closest to you, roll the dough into a tight log, pinching the seam to seal. Use unflavored dental floss to cut into 12 even pieces by sliding under the log and crossing over the top. Place rolls in a greased 9×13 baking dish with slight spacing between them.

Second Rise and Baking:

Cover rolls loosely with plastic wrap and let rise in a warm place for 30 45 minutes until puffy and touching. Preheat oven to 350°F and bake for 25 30 minutes until golden brown. The internal temperature should reach 190°F when fully baked.

Create the Cream Cheese Icing:

Beat cream cheese until smooth, then add powdered sugar, vanilla and salt. Add milk one tablespoon at a time until you reach a thick but pourable consistency. The icing should coat the back of a spoon but still flow smoothly.

Finish with Strawberries:

Toss sliced strawberries with sugar if using and let macerate for 10 minutes to draw out juices. Drizzle warm rolls with icing and top with strawberries just before serving for the freshest presentation.

I find myself always doubling the icing recipe because that creamy layer between the warm roll and fresh strawberries is simply irresistible. My grandmother taught me to add just a pinch of salt to the icing, and it makes all the difference in bringing out the flavors.

Make-Ahead Options

These cinnamon rolls work beautifully as an overnight recipe. Prepare everything through the shaping step, then cover tightly and refrigerate overnight. In the morning, allow them to come to room temperature for about 45 minutes before baking. This actually improves the flavor as the dough develops more complexity during the slow rise.

Perfecting Your Strawberry Topping

For the most flavorful strawberry topping, consider your berries' natural sweetness. If using perfectly ripe summer berries, you can often skip the added sugar entirely. For off-season strawberries, macerate them with the sugar for at least 30 minutes to draw out natural juices and enhance their flavor. For a special touch, add a teaspoon of balsamic vinegar or a splash of Grand Marnier to the strawberries for depth.

Serving Suggestions

While these rolls are magnificent on their own, they transform into an elegant dessert when served warm with a scoop of vanilla ice cream. For a brunch spread, pair them with savory egg dishes and a light fruit salad to balance the richness. I like to serve them alongside a pot of strong coffee with notes of chocolate or caramel to complement the cinnamon and strawberry flavors.

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Recipe FAQs

→ Can I make these rolls ahead of time?

Yes! You can prepare the rolls through the slicing and placing in the baking dish step, then cover and refrigerate overnight. In the morning, let them sit at room temperature for 30-45 minutes before baking. Alternatively, you can fully bake them, cool completely, and store in an airtight container for 2-3 days, reheating in the microwave before serving.

→ Can I freeze these cinnamon rolls?

Absolutely. You can freeze them either before or after baking. To freeze unbaked rolls, prepare through the slicing step, place on a baking sheet to freeze individually, then transfer to a freezer bag. Thaw overnight in the refrigerator before the final rise and baking. For baked rolls, freeze without icing, then thaw, warm, and add fresh icing before serving.

→ Can I substitute the fresh strawberries?

Yes, you can use other fresh berries like raspberries or blueberries, or even sliced peaches or apples depending on the season. If using frozen berries, thaw and drain them well before using to prevent excess moisture.

→ Why did my dough not rise properly?

This could be due to a few factors: your yeast might be old or inactive (always check the expiration date), the milk might have been too hot and killed the yeast (it should be warm, not hot), or the environment might have been too cold (place the dough in a warm, draft-free area). Make sure to give it enough time—sometimes it takes longer than expected depending on kitchen conditions.

→ How do I know when the rolls are properly baked?

The rolls should be golden brown on top and when you gently press the center of a roll, it should spring back. If you have an instant-read thermometer, the internal temperature should reach about 190°F (88°C). If the tops are browning too quickly but the centers aren't done, cover loosely with aluminum foil for the remainder of the baking time.

→ Can I make these without the cheesecake filling?

Yes, you can omit the cheesecake filling and just use the cinnamon sugar filling for more traditional cinnamon rolls. The strawberry topping and cream cheese icing will still complement them beautifully.