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Strawberry Cheesecake Cinnabon Rolls bring together the lush swirl of classic cinnamon rolls with the delicate flair of creamy cheesecake and fresh strawberries. These rolls are pure comfort, filled to the brim with a berry-laced cheesecake core that bakes up dreamy and gooey. Whether you want a showstopper for brunch or just a treat to brighten an ordinary day, this recipe is for those who believe breakfast should feel like a celebration.
I tried whipping these up during my daughter's sleepover one spring morning. The kitchen smelled like a bakery and not a single roll was left by noon. Ever since then, this has been my go-to for birthdays and cozy weekends.
Ingredients
- All purpose flour: Gives the rolls structure and softness Look for unbleached flour for best texture
- Instant yeast: Guarantees a quick and consistent rise Always check the expiration for reliable lift
- Cream cheese: Packs richness and tang into both the filling and glaze Choose full-fat blocks for creamiest results
- Fresh strawberries: Offer tart juiciness Try to pick bright red berries with a sweet smell
- Strawberry jam: Intensifies the berry flavor Opt for real fruit preserves over jelly
- Brown sugar: In the cinnamon mixture deepens caramel notes Use dark or light as you prefer
- Powdered sugar: Smooths out the glaze Always sift for a clump-free finish
- Unsalted butter: Makes the dough rich and the filling creamy Make sure it is truly soft before mixing
- Vanilla extract: Brings warmth and compliments the strawberries Use pure vanilla for best flavor
Instructions
- Make the Dough:
- Mix flour granulated sugar instant yeast and salt in a large bowl Combine warm milk melted butter and egg in another bowl Pour wet mix over dry ingredients Stir until dough starts forming Knead dough on a floured surface for six to seven minutes until soft and elastic Place in a greased bowl cover with a towel and let rise until doubled about one hour
- Prepare Cheesecake Strawberry Filling:
- Beat softened cream cheese granulated sugar and vanilla until silky Smooth in chopped strawberries and strawberry jam Fold together until well mixed and bits of berry are evenly spread
- Mix Cinnamon Sugar:
- Blend softened butter brown sugar and ground cinnamon in a small bowl Mix thoroughly until creamy and no chunks remain
- Shape the Rolls:
- Punch down the dough Roll it out into a wide rectangle on a lightly floured surface Spread an even layer of cinnamon sugar mixture on top Follow with a thick layer of the strawberry cheesecake filling Roll up into a tight log starting with the long edge Slice into twelve even rolls Place them into a greased rectangular baking dish
- Second Rise:
- Cover with a clean towel and let rolls puff up for about thirty minutes This helps keep them light and fluffy
- Bake the Rolls:
- Heat oven to three hundred fifty degrees Put the dish in the oven and bake twenty to twenty five minutes They should be golden brown and set in the center
- Make Cream Cheese Glaze:
- While rolls bake beat together more cream cheese softened butter powdered sugar and vanilla If glaze is too thick add milk a teaspoon at a time until pourable
- Glaze and Serve:
- Let rolls cool just a little Pour glaze generously over each warm roll Serve to delighted friends or family
My favorite part by far is how the chopped strawberries bake into pockets of juicy fruit inside each roll. That burst of berry reminds me of picking strawberries each June with my kids. We eat these rolls together on the porch while they are still warm.
Storage and Leftover Tips
Strawberry Cheesecake Cinnabon Rolls remain soft and satisfying even a day or two later. To store leftovers, keep them in an airtight container in the refrigerator. They reheat beautifully in the microwave for about fifteen seconds until the glaze glistens again. If you want to freeze them, wrap each roll tightly in plastic and place them in a zip bag – they will stay fresh for up to six weeks. Always let them thaw for an hour at room temperature before warming.
Easy Ingredient Swaps
If fresh strawberries are out of season you can substitute frozen chopped strawberries Just be sure to drain them well after thawing For a raspberry twist swap the jam and berries Save a little extra cream cheese for the glaze if you prefer more tang And for a lighter touch try using half whole wheat flour
Perfect Ways to Serve This
Set these rolls out for a wow worthy brunch centerpiece Sprinkle with extra fresh berries for a bright finish They also make a sweet ending to a casual dinner with friends My favorite serving trick layer the warm rolls with scoops of vanilla bean ice cream for an unforgettable dessert
The Story Behind This Recipe
This recipe was my answer to childhood memories of big pan cinnamon rolls and summers filled with berries. I wanted to capture the best parts of both traditions and make a treat that felt nostalgic but also a bit special. My first attempt was on a rainy Saturday with my youngest daughter at my side dusted in flour. We both agreed they tasted like happiness in every bite.
With every batch you make you will get a little more confident with your dough and fillings. Soon you will have your own signature swirl and those sweet berry memories tucked in every pan.
Recipe Q&A
- → How do I ensure my dough rises properly?
Let dough rise in a warm, draft-free place until doubled in size, usually about 1 hour.
- → Can I use frozen strawberries instead of fresh?
Yes, thaw and drain frozen strawberries before chopping to avoid excess liquid in the filling.
- → How do I prevent the rolls from drying out?
Cover rolls while proofing and bake until just golden; avoid overbaking for maximum softness.
- → What consistency should the glaze be?
The glaze should be smooth and pourable; add milk a little at a time to reach desired thickness.
- → Can these be made ahead of time?
Yes, assemble the rolls and refrigerate overnight. Bake and glaze the next morning for freshness.
- → Is there a substitute for cream cheese in the filling?
Mascarpone or a thick Greek yogurt can work, but the flavor and texture may differ slightly.