These Strawberry Cheesecake Cinnabon Rolls combine two dessert favorites — creamy cheesecake and fluffy cinnamon rolls — for one irresistible baked treat. With a swirl of sweet strawberry filling, a rich cream cheese center, and silky frosting, every bite melts in your mouth like a bakery dream.
Perfect for brunch, holidays, or anytime you want to impress with minimal effort, this recipe delivers that Cinnabon-style texture and flavor at home. They’re soft, gooey, and bursting with strawberry sweetness — the perfect mix of comfort and indulgence.
Why You’ll Love These Rolls
- Soft, buttery, melt-in-your-mouth texture
- Creamy cheesecake filling inside every swirl
- Sweet strawberry flavor that feels like spring
- Easy to make — perfect for breakfast or dessert
Recipe Overview
Prep Time: 30 minutes
Rise Time: 1 hour 30 minutes
Bake Time: 25 minutes
Total Time: 2 hours 25 minutes
Servings: 12 rolls
Ingredients
For the Dough:
¾ cup warm milk (110°F)
2 ¼ teaspoons instant yeast
¼ cup granulated sugar
¼ cup unsalted butter, melted
2 large eggs
4 cups all-purpose flour
1 teaspoon salt
For the Cheesecake Filling:
8 ounces cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
For the Strawberry Filling:
1 ½ cups chopped strawberries (fresh or frozen)
2 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
For the Frosting:
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk (adjust for consistency)
Step-by-Step Instructions
1. Make the dough
In a large bowl, combine warm milk, yeast, and sugar. Let sit 5–10 minutes until foamy. Add melted butter, eggs, and salt. Gradually mix in flour until a soft dough forms. Knead for 8–10 minutes until smooth. Cover and let rise for 1 hour or until doubled in size.
2. Make the strawberry filling
In a saucepan, combine strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat for 5–6 minutes until thickened. Let cool completely.
3. Make the cheesecake filling
Beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
4. Shape the rolls
Roll the dough into a 14×18-inch rectangle. Spread the cheesecake mixture evenly, then spoon the cooled strawberry filling on top. Roll tightly from the long edge and slice into 12 rolls.
5. Second rise
Arrange rolls in a greased 9×13-inch pan. Cover and let rise for 30 minutes until puffy.
6. Bake
Preheat oven to 350°F (175°C) and bake for 22–25 minutes until golden brown.
7. Make the frosting
Beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Spread over warm rolls.
8. Serve
Top with extra strawberry slices or drizzle with strawberry syrup for a beautiful finish.
Pro Tips & FAQs
Can I use store-bought strawberry jam?
Yes! It’s a great shortcut — just warm slightly to make it easier to spread.
Can I make these ahead?
Absolutely — assemble the rolls, cover tightly, and refrigerate overnight. Bake fresh in the morning.
How do I store leftovers?
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat before serving.
Flavor Variations
Lemon Cheesecake Rolls: Add lemon zest to the cream cheese filling.
Chocolate Strawberry Rolls: Add mini chocolate chips before rolling.
Berry Medley Rolls: Replace strawberries with a mix of raspberries and blueberries.
Nutrition Summary
Soft, fluffy, and bursting with creamy cheesecake and sweet strawberries — these rolls are pure bakery-style bliss.
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 roll | 340 | 6g | 45g | 15g | 1g | 22g |
Disclaimer: Nutrition facts are estimates and may vary depending on ingredients used.
