Soft, pillowy cinnamon rolls infused with rich cream cheese and bursts of juicy strawberries—these Strawberry Cheesecake Cinnabon Rolls are my go-to when I want to serve something indulgent for brunch, dessert, or a sweet weekend breakfast. Every bite is layered with sweet cinnamon warmth and a fruity cheesecake swirl that melts in my mouth.
Why You’ll Love This Recipe
I love this recipe because it brings together the best parts of three classic treats: the gooey texture of a cinnamon roll, the creamy richness of cheesecake, and the fresh brightness of strawberries. These rolls are incredibly soft and fluffy, thanks to the yeast-risen dough, and the filling is a dreamy combination of cream cheese, sugar, and strawberries. Whether I’m entertaining guests or treating myself, these rolls always impress. Plus, the optional glaze adds that perfect final touch of sweetness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
2 ¼ tsp (1 packet) active dry yeast
¾ cup warm milk (110 °F / 43 °C)
2 tbsp granulated sugar
¼ cup unsalted butter, melted
1 large egg
3 cups all‑purpose flour
¼ tsp salt
For the filling:
½ cup cream cheese, softened
2 tbsp granulated sugar
1 cup chopped strawberries (fresh or thawed, well drained)
2 tbsp strawberry jam (optional, for extra sweetness)
1 tbsp unsalted butter, softened
1 tbsp ground cinnamon
For the glaze (optional):
½ cup powdered sugar
2–3 tbsp milk or cream
¼ tsp vanilla extract
Directions
I start by mixing warm milk, yeast, and sugar in a bowl, letting it sit for about 5–10 minutes until it’s foamy.
Then I add the melted butter and egg and whisk everything together.
I stir in the flour and salt to form a soft dough, then knead it on a floured surface for about 5–7 minutes until smooth and elastic.
I place the dough in a greased bowl, cover it, and let it rise for about an hour or until it has doubled in size.
While the dough rises, I prepare the filling by beating cream cheese and sugar until smooth, then folding in the chopped strawberries (and jam if I want it extra sweet).
Once the dough is ready, I roll it into a 12×16-inch rectangle and spread the softened butter over the surface.
I then spread the strawberry-cream cheese mixture evenly and sprinkle the cinnamon over the top.
I roll the dough tightly into a log from the long edge and slice it into 9 to 12 rolls.
The rolls go into a greased baking dish, covered, and I let them rise again for 20–30 minutes until they puff up nicely.
I bake them in a preheated 350 °F (175 °C) oven for 20–25 minutes, or until they’re golden on top and cooked through.
While they bake (or after), I whisk together the glaze ingredients and drizzle over the warm rolls for that glossy, sweet finish.
Servings and timing
This recipe makes 9 rolls.
Prep Time: 25 minutes
Cooking Time: 25 minutes
Rising Time: 1 hour
Total Time: About 1 hour 50 minutes
Calories: Approximately 320 kcal per roll
Variations
I like playing around with the filling depending on what I have on hand. Sometimes I mix in blueberries with the strawberries for a berry medley twist. If I want more richness, I add a layer of chocolate chips before rolling the dough. For a fall-inspired version, I swap strawberries for diced apples and mix a touch of nutmeg into the filling. The glaze can also be flavored with lemon zest or almond extract for a different spin.
Storage/Reheating
Once cooled, I store the rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. When I want to reheat them, I pop one in the microwave for about 15–20 seconds, or warm a whole tray in a 300 °F oven for 10–15 minutes, covered with foil to keep them soft. I add a fresh drizzle of glaze if they’ve absorbed it.
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FAQs
How can I make these ahead of time?
I like to prepare the rolls up to the second rise, then cover and refrigerate them overnight. In the morning, I let them sit at room temperature for about 30 minutes before baking.
Can I freeze the rolls?
Yes, I freeze the baked (but unglazed) rolls in a sealed container for up to 2 months. When ready to eat, I thaw and warm them up, then add the glaze.
Can I use store-bought dough?
If I’m short on time, I use pre-made crescent roll dough or pizza dough, but homemade dough gives the best texture and flavor.
What if I don’t have fresh strawberries?
I use thawed frozen strawberries, just making sure to drain them very well so the filling doesn’t get soggy.
Can I skip the glaze?
Absolutely. The rolls are delicious on their own, especially if I add the optional strawberry jam to the filling.
Conclusion
These Strawberry Cheesecake Cinnabon Rolls are one of my favorite sweet treats to bake and share. The combination of soft dough, creamy filling, and fruity swirls is truly irresistible. Whether I serve them at a brunch table or enjoy one with coffee on a quiet morning, they never disappoint. Try them once, and I bet they’ll become a regular in your baking rotation too.
📖 Recipe:
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Strawberry Cheesecake Cinnabon Rolls
- Total Time: 1 hour 50 minutes
- Yield: 9 rolls
- Diet: Vegetarian
Description
Soft, pillowy cinnamon rolls filled with creamy cheesecake and juicy strawberries, topped with a sweet vanilla glaze. A perfect treat for breakfast, brunch, or dessert that combines the best of cinnamon rolls, cheesecake, and fruit.
Ingredients
2 1/4 tsp (1 packet) active dry yeast
3/4 cup warm milk (110°F / 43°C)
2 tbsp granulated sugar
1/4 cup unsalted butter, melted
1 large egg
3 cups all-purpose flour
1/4 tsp salt
1/2 cup cream cheese, softened
2 tbsp granulated sugar (for filling)
1 cup chopped strawberries (fresh or thawed, well drained)
2 tbsp strawberry jam (optional)
1 tbsp unsalted butter, softened
1 tbsp ground cinnamon
1/2 cup powdered sugar
2–3 tbsp milk or cream
1/4 tsp vanilla extract
Instructions
- In a bowl, combine warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.
- Add melted butter and egg, whisk to combine.
- Stir in flour and salt to form a soft dough. Knead on a floured surface for 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
- In a separate bowl, beat cream cheese and sugar until smooth. Fold in chopped strawberries and optional jam.
- Roll dough into a 12×16-inch rectangle. Spread softened butter over the surface.
- Spread cream cheese mixture evenly, then sprinkle with cinnamon.
- Roll dough tightly from the long edge and slice into 9–12 rolls.
- Place rolls in a greased baking dish. Cover and let rise again for 20–30 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until golden and cooked through.
- While baking or after, whisk together powdered sugar, milk/cream, and vanilla extract to make the glaze.
- Drizzle glaze over warm rolls before serving.
Notes
For a berry twist, substitute or add blueberries.
Add chocolate chips for extra richness.
Use diced apples and a pinch of nutmeg for a fall version.
Glaze can be flavored with lemon zest or almond extract.
Store in an airtight container for 2 days at room temperature or 5 days in the fridge.
Reheat in microwave (15–20 sec) or in 300°F oven for 10–15 min covered with foil.
Prepare up to second rise, refrigerate overnight, and bake the next day after bringing to room temp.
Freeze unglazed baked rolls for up to 2 months. Thaw, reheat, and glaze before serving.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
