Strawberry Cheesecake Cinnabon Rolls

Strawberry cheesecake Cinnabon rolls are pure comfort with every bite, fluffy dough, creamy cheesecake, sweet cinnamon, and juicy strawberries all together make for the ultimate breakfast treat or special dessert. I love making these for brunch when friends visit because the whole house fills with the smell of cinnamon and butter, and the sight of those glossy strawberries always brings a smile.

The first time I baked these, it was for my sister's birthday brunch. She still texts me to ask for the recipe every strawberry season. My family always fights for the corner rolls with the extra filling oozing onto the pan.

Ingredients

• All purpose flour: creates the structure and softness in the dough Always choose unbleached for a more natural flavor
• Whole milk: gives the dough richness Lukewarm milk helps activate the yeast
• Active dry yeast: makes the dough rise and ensures fluffiness Look for a brand with a fresh expiration date
• Granulated sugar: sweetens both the dough and the cheesecake filling Use organic for the cleanest taste
• Unsalted butter: adds flavor and tenderness to both dough and fillings Room temperature butter combines best
• Large egg: binds the dough and adds richness Grade A eggs give the best result
• Vanilla extract: brings flavor depth and aroma Use pure extract for the most fragrant outcome
• Salt: balances sweetness and strengthens structure
• Cream cheese: is the star of the cheesecake filling Full fat for creaminess
• Sour cream or Greek yogurt: blends smoothly and adds a subtle tang Full fat varieties work best for a silky texture
• Brown sugar: brings a caramel warmth to the cinnamon filling Use tightly packed fresh brown sugar for moisture
• Ground cinnamon: delivers that classic flavor Look for fresh and fragrant cinnamon
• Fresh strawberries: provide juicy sweetness Choose berries that are deeply red and fragrant
• Powdered sugar: creates a creamy icing Sift before using for a smoother result
• Cream cheese in the icing: keeps things tangy and luscious Softened to blend easily
• Milk: thins the icing just enough Start with less and add more as needed for the perfect drizzling consistency

Step-by-Step Instructions

Activate the Yeast:

In a small bowl, stir yeast into lukewarm milk until dissolved. Wait for five to ten minutes until the mixture looks foamy and bubbly, which proves your yeast is alive and ready for baking.

Mix the Dough:

In a large bowl, combine flour, sugar, and salt. Make a well in the center and pour in the yeast mixture along with softened butter, egg, and vanilla. Mix everything together with a sturdy spoon or your hands until a shaggy dough forms. It will look messy but should start coming together.

Knead the Dough:

Move the dough onto a lightly floured surface. Knead it by hand for eight to ten minutes, pushing and folding, until the dough becomes smooth, elastic, and just slightly tacky.

Let the Dough Rise:

Shape the dough into a ball and set it in a greased bowl. Lay a clean towel on top or cover loosely with plastic wrap. Leave it someplace warm until doubled in size—this usually takes one to one and a half hours. A slow rise means more flavor and fluffier rolls.

Blend the Cream Cheese Filling:

While dough rises, use an electric mixer on medium to beat softened cream cheese until smooth. Add sugar, vanilla, flour, and sour cream or Greek yogurt. Beat until completely blended and creamy. Set aside.

Create the Cinnamon Sugar Mixture:

In a small bowl, stir together brown sugar, cinnamon, and salt. Make sure to break up any lumps so you have a uniform mix.

Soften the Butter:

Bring your butter to room temperature so it easily spreads on the dough. If it needs a nudge, microwave it for just a few seconds but keep it spreadable and not melted.

Roll Out the Dough:

Place risen dough onto a lightly floured surface and gently punch it down to remove air bubbles. Roll it out into a large rectangle about sixteen by twelve inches, keeping the thickness even. The thinner you roll, the more swirls you'll see in your final rolls.

Spread the Butter:

Using a pastry brush or the back of a spoon, gently spread softened butter over the entire surface, leaving a small border to make rolling easier.

Add the Cheesecake Filling:

Spread the creamy cheesecake mixture evenly over the buttered dough. Use a spatula to smooth into an even layer, not quite to the edges, to help keep the filling from leaking out while rolling.

Sprinkle the Cinnamon Sugar:

Distribute your cinnamon sugar evenly on top of the cheesecake layer. The scent here is incredible and will flavor every bite.

Roll Up the Dough:

Starting with the long side, gently but tightly roll up the dough to form a log. When you finish, press the seam into the roll to seal it closed.

Cut and Arrange Rolls:

Use unflavored dental floss or a very sharp knife to cut the log into twelve rolls. Set the pieces cut side up in a greased nine by thirteen inch baking dish so they are cozy but not yet touching.

Let the Rolls Rise Again:

Cover your pan loosely and let the rolls rise one last time for about thirty to forty five minutes They should expand and touch each other.

Bake:

Set your oven to three hundred fifty degrees Fahrenheit while the rolls are rising. Once ready bake for twenty five to thirty minutes until golden brown. If the rolls brown too quickly near the end cover them with foil.

Cool Slightly:

Let your rolls cool for about ten minutes so the cream cheese icing does not melt and disappear.

Mix the Icing:

In a clean bowl beat together softened cream cheese with powdered sugar vanilla and a pinch of salt. Slowly add just enough milk to make a glossy smooth icing.

Spread on Icing:

Once rolls are just warm smooth or drizzle the icing over the top. It will melt slightly and soak between the layers.

Prepare and Add Strawberry Topping:

Slice strawberries nice and thin. If you want extra sweetness toss them in a bit of sugar before layering gently over each roll. This balances the creaminess and cinnamon richness underneath.

Save it

Cream cheese is always my favorite ingredient in this recipe because it reminds me of Sunday mornings at my grandmother's house She believed every special breakfast should include something rich and creamy and I agree The best part is sharing these rolls warm from the oven with my family all crowding around the kitchen counter

Storage Tips

Once the rolls are baked and cooled you can store them covered tightly at room temperature for one day or in the refrigerator for up to three days For longer storage freeze them individually and reheat as needed A quick thirty seconds in the microwave brings them back to pillowy perfection If you prefer to bake ahead assemble the rolls completely and cover for an overnight rise in the refrigerator then bake them fresh the next morning

Ingredient Substitutions

You can replace sour cream with Greek yogurt for a tangier filling If you do not have fresh strawberries frozen berries work but drain them well to avoid excess moisture For dairy free rolls swap in almond milk and vegan butter and choose vegan cream cheese and yogurt The result will be just as indulgent

Serving Suggestions

Serve the rolls warm on their own or dust with a little extra powdered sugar if you want to dress them up For a special brunch pair these rolls with a smoky bacon and a big bowl of fruit salad My family loves to eat these right from the pan while the icing is still slightly runny and the strawberries are just starting to seep into the swirls

Cultural Context

These rolls combine American comfort food traditions cinnamon rolls and creamy cheesecake with a fresh springtime touch thanks to strawberries You will find variations of cinnamon rolls all over Europe and North America but the addition of fresh fruit and cheesecake is very much a modern American twist That is what makes this recipe so fun to bake and share

Save it

It is always special to serve these rolls warm at the table with loved ones gathered close. A swirl of strawberry and cheesecake in every bite is simply happiness, whether it is breakfast or dessert.

Common Questions

→ How do I get super soft rolls?

Use room temperature ingredients, don't over-flour the dough, and let it rise fully for fluffy texture.

→ Can I use frozen strawberries?

Yes, thaw and drain them first to avoid excess moisture on top of the rolls.

→ What’s the best way to spread cheesecake filling?

Use a spatula to gently smooth the filling over the dough, staying just inside the edges to prevent spills.

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

They should be golden on top and sound slightly hollow when tapped. A toothpick should come out clean from the center.

→ Can the rolls be made ahead?

Assemble the rolls and refrigerate overnight before the final rise. Bake fresh in the morning for best results.