Strawberry Cheesecake Cinnabon Rolls

Why You’ll Love This Recipe

I love how these rolls combine the richness of cheesecake, the brightness of strawberries, and the comforting warmth of cinnamon rolls all in one. They’re made completely from scratch, but the process is simple and absolutely worth it. The cream cheese and strawberry filling bakes into the soft dough beautifully, and the optional glaze adds that bakery-style finish. Whether I’m making them for family, guests, or just to treat myself, they never disappoint.

Ingredients

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

Dough:

• 2 ¼ teaspoons (1 packet) active dry yeast

• ¾ cup warm milk (110°F / 43°C)

• 2 tablespoons granulated sugar

• ¼ cup unsalted butter, melted

• 1 large egg

• 3 cups all-purpose flour

• ¼ teaspoon salt

Filling:

• ½ cup cream cheese, softened

• 2 tablespoons granulated sugar

• 1 cup chopped strawberries (fresh or thawed and well-drained)

• 2 tablespoons strawberry jam (optional)

• 1 tablespoon unsalted butter, softened

• 1 tablespoon ground cinnamon

Glaze (optional):

• ½ cup powdered sugar

• 2–3 tablespoons milk or cream

• ¼ teaspoon vanilla extract

Directions

To start, I mix the warm milk, yeast, and sugar in a bowl and let it sit for 5–10 minutes until it becomes foamy. Then I whisk in the melted butter and egg.

I stir in the flour and salt until a soft dough forms. Then I knead it on a lightly floured surface for about 5–7 minutes, until it’s smooth and elastic. I place the dough in a greased bowl, cover it, and let it rise in a warm place for about an hour until it doubles in size.

While the dough is rising, I make the filling. I beat the cream cheese and sugar until smooth, then fold in the chopped strawberries. I sometimes add strawberry jam for extra sweetness and flavor.

Once the dough has risen, I roll it out into a rectangle, about 12×16 inches. I spread the softened butter over the surface, then evenly spread the cream cheese-strawberry filling. I sprinkle the cinnamon on top.

I roll the dough tightly from the long edge into a log and slice it into 9–12 rolls. Then I arrange them in a greased baking dish and let them rise again for 20–30 minutes until they’re puffy.

While they rise, I preheat the oven to 350°F (175°C). I bake the rolls for 20–25 minutes until they’re golden on top and cooked through.

If I’m making the glaze, I whisk together powdered sugar, milk or cream, and vanilla extract until smooth. Then I drizzle it over the warm rolls before serving.

Servings and timing

This recipe makes 9 rolls and takes about 1 hour and 50 minutes from start to finish—25 minutes for prep, 1 hour of rising time, and 25 minutes of baking. They’re best served warm and fresh, perfect for breakfast, brunch, or a sweet treat after dinner.

Variations

• Berry swap: I’ve made these with raspberries, blueberries, or a berry mix in place of strawberries, and they turn out great every time.

• Nutty addition: Chopped pecans or walnuts sprinkled over the filling give a lovely crunch.

• Chocolate twist: I’ve added mini chocolate chips to the filling for a decadent dessert version.

• Lemon flavor: A little lemon zest in the glaze or filling adds brightness that pairs well with strawberries.

• Cream cheese glaze: I sometimes make a thicker glaze with cream cheese instead of the powdered sugar glaze for a richer finish.

Storage/Reheating

I store any leftover rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, I warm individual rolls in the microwave for about 15–20 seconds. They also reheat beautifully in a low oven (around 300°F) for 10 minutes. If I want to freeze them, I do it before glazing—just thaw and reheat when ready, then add the glaze fresh.

FAQs

Can I make the dough the night before?

Yes, I prepare the dough and assemble the rolls, then refrigerate them overnight before the second rise. In the morning, I let them sit at room temperature for about 30 minutes before baking.

Do I need to use fresh strawberries?

No, I’ve used frozen strawberries that are fully thawed and well-drained. I just make sure to remove excess moisture so the filling doesn’t get soggy.

Can I skip the glaze?

Absolutely. The rolls are sweet and flavorful on their own, but the glaze adds a nice finishing touch if I want something a little extra.

How do I know when the rolls are fully baked?

I look for a golden top and a firm center. If I gently press the middle and it springs back, they’re done. A toothpick can also be used to check for doneness.

Can I use a stand mixer for the dough?

Yes, I often use the dough hook attachment on my stand mixer to mix and knead the dough—it makes the process even easier.

Conclusion

These Strawberry Cheesecake Cinnabon Rolls are a beautiful blend of soft, buttery dough and sweet, creamy filling with just the right hint of cinnamon. Whether I’m baking for brunch, a holiday morning, or just a weekend treat, these rolls always make the occasion feel a little more special. Once I tasted them warm from the oven, I knew they’d become a go-to favorite.