Irresistible Strawberry Cheesecake Cinnabon Rolls

Estimated reading time: 4 minutes

Some weekend mornings just call for something extra sweet—something like warm Strawberry Cheesecake Cinnabon Rolls that make your kitchen smell like a bakery and your heart feel full. I still remember the first time I baked these. It was during spring break, strawberries were in season, and I had leftover cream cheese from a cheesecake attempt. The result? A roll so gooey and flavorful, it became an instant family favorite.

These rolls combine the pillowy texture of classic Cinnabon-style buns with rich cream cheese filling and sweet strawberry preserves. Topped with a vanilla glaze and fresh berries, they’re the kind of breakfast or dessert that people remember.

The Perfect Dough for Fluffy Cinnabon Rolls

Using Whole Milk for Richness

Whole milk is a non-negotiable here. It activates the yeast and gives the dough a soft, rich texture. Warm the milk to around 110°F—just warm to the touch—to help the yeast bloom properly and make your rolls rise beautifully.

Why Room Temperature Eggs Matter

Cold eggs can slow down the yeast. For the best dough, use room-temperature eggs. They blend smoothly into the mixture and help the dough develop structure and fluff as it rises.

Strawberry Cheesecake Filling Magic

The Cream Cheese Filling Layer

This filling is what makes these rolls shine. Soften your cream cheese and whip it with powdered sugar and vanilla until smooth. This creamy layer melts into the dough as it bakes, creating gooey cheesecake pockets in every bite.

Sweet Strawberry Swirl

Swirl in strawberry preserves—or better yet, homemade strawberry compote. The key is to not overload the dough. A light spread is enough to flavor each bite while keeping the rolls easy to roll and slice.

Rolling, Baking & Glazing Like a Pro

How to Roll Without Leaks

After layering your fillings, roll the dough tightly from the long side and slice into even rolls using dental floss or a sharp knife. Lightly grease your pan and place the rolls close, but not touching. They’ll expand as they bake.

Simple Vanilla Glaze with a Strawberry Touch

A quick glaze of powdered sugar, vanilla extract, and a splash of milk does the trick. For a strawberry twist, stir in a spoonful of jam. Drizzle it over warm rolls and top with fresh strawberry slices for a bakery-worthy finish.

Irresistible Strawberry Cheesecake Cinnabon Rolls

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• Author: Chloe
• Total Time: 2 hours
• Yield: 12 rolls 1x
• Diet: Vegetarian

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Description

These gooey Strawberry Cheesecake Cinnabon Rolls feature a soft cinnamon roll dough filled with sweet cream cheese and strawberry preserves, topped with vanilla glaze and fresh strawberries.

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Ingredients

Scale 1x2x3x

4 cups all-purpose flour

2 1/4 tsp instant yeast

1 cup warm whole milk

1/2 cup granulated sugar

2 large eggs (room temperature)

1/4 cup unsalted butter, melted

1 tsp salt

3/4 cup strawberry preserves

8 oz cream cheese, softened

1 1/2 cups powdered sugar (divided)

2 tsp vanilla extract (divided)

2–3 tbsp milk

1/2 cup fresh strawberries, sliced (optional topping)

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Instructions

1. Warm milk to 110°F. Add yeast and let sit 5 minutes.

2. In a bowl, mix flour, sugar, and salt. Add eggs, melted butter, and yeast mixture. Knead until smooth.

3. Let dough rise in a greased bowl, covered, for 1 hour or until doubled.

4. Mix cream cheese with 1/2 cup powdered sugar and 1 tsp vanilla until smooth.

5. Roll dough into a 12×18 inch rectangle. Spread cream cheese mixture, then strawberry preserves.

6. Roll tightly and slice into 12 even pieces. Place in greased 9×13 pan.

7. Cover and let rise 30 minutes.

8. Preheat oven to 350°F. Bake 25–30 minutes until golden brown.

9. Mix 1 cup powdered sugar, 1 tsp vanilla, and 2–3 tbsp milk for glaze.

10. Drizzle glaze over warm rolls and top with fresh strawberries.

Notes

For best results, use room-temperature eggs and softened cream cheese.

Make ahead by refrigerating assembled rolls overnight and baking fresh in the morning.

Store leftovers in an airtight container up to 3 days.

• Prep Time: 1 hour 30 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 360
• Sugar: 28g
• Sodium: 210mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 55mg

Keywords: Strawberry Cheesecake, Cinnabon Rolls, Sweet Rolls

Ingredients

Step-by-Step Instructions

1. Warm milk to 110°F. Add yeast and let sit 5 minutes.
2. In a bowl, mix flour, sugar, and salt. Add eggs, melted butter, and milk/yeast mix. Knead until smooth (about 5–7 minutes).
3. Let dough rise in a greased bowl, covered, for 1 hour or until doubled.
4. Prepare filling: blend softened cream cheese, 1/2 cup powdered sugar, and 1 tsp vanilla until smooth.
5. Roll dough into a 12×18 inch rectangle. Spread cream cheese mixture, then strawberry preserves.
6. Roll tightly and slice into 12 even pieces. Place in greased 9×13 pan.
7. Cover and let rise 30 minutes.
8. Preheat oven to 350°F and bake 25–30 minutes or until golden.
9. While baking, mix 1 cup powdered sugar, 1 tsp vanilla, and 2–3 tbsp milk to make glaze.
10. Drizzle glaze over warm rolls and top with fresh strawberries if using. Serve warm!

FAQ About Strawberry Cheesecake Cinnabon Rolls

Can I use fresh strawberries instead of preserves?
Yes, just cook them down with sugar into a compote so they don’t make the dough soggy.

Can I make these ahead?
Yes. Assemble the rolls the night before, cover, and refrigerate. Bring to room temp and bake in the morning.

Can I freeze them?
Freeze unbaked rolls in the pan, then thaw and rise before baking. Or freeze baked rolls without glaze and add it fresh after reheating.

Can I substitute the cream cheese filling?
You can try mascarpone for a lighter flavor, but cream cheese offers the classic cheesecake richness.

How long do leftovers last?
Keep in an airtight container up to 3 days, or refrigerate for 5 days. Warm before eating.