Strawberry Cheesecake Cinnabon Rolls

Strawberry Cheesecake Cinnabon Rolls are a sweet, rich, and indulgent twist on classic cinnamon rolls. Each fluffy roll is swirled with a creamy cheesecake filling and pockets of juicy strawberries, then topped with a luscious strawberry glaze or cream cheese frosting. It’s like three desserts in one—cinnamon roll, cheesecake, and strawberry shortcake—all rolled up into an irresistible breakfast or dessert treat.

Why You’ll Love This Recipe

I love how these rolls feel bakery-level special but are actually easy to make at home. The dough is soft and buttery, the cheesecake layer adds richness, and the strawberries bring just the right amount of brightness and sweetness. Whether I’m making them for a brunch, a holiday morning, or just to treat myself, they always come out beautifully gooey and full of flavor. Plus, they make the whole kitchen smell amazing while baking.

Ingredients

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

For the dough:
all-purpose flour
instant yeast
warm milk
granulated sugar
unsalted butter (softened)
eggs
salt

For the cheesecake filling:
cream cheese (softened)
powdered sugar
vanilla extract

For the strawberry filling:
fresh or frozen strawberries (diced)
granulated sugar
cornstarch (optional, for thickening)

For the topping:
cream cheese
powdered sugar
milk or heavy cream
vanilla extract
(optional: strawberry jam or puree for added strawberry glaze)

Directions

1. I begin by activating the yeast in warm milk if using active dry yeast, or skip this step if using instant yeast.

2. In a large bowl or mixer, I combine flour, sugar, salt, eggs, butter, and milk with the yeast, kneading into a soft, smooth dough.

3. I let the dough rise in a warm place for about 1 hour, or until doubled in size.

4. While the dough rises, I prepare the cheesecake filling by mixing cream cheese, powdered sugar, and vanilla until smooth.

5. I also make the strawberry filling by cooking diced strawberries with sugar over medium heat until slightly thickened, then let it cool.

6. Once the dough has risen, I roll it out into a large rectangle on a floured surface.

7. I spread the cheesecake filling evenly over the dough, then spoon the strawberry mixture over the top.

8. Starting from the long edge, I roll the dough tightly into a log and slice it into even rolls.

9. I place the rolls in a greased baking dish, cover, and let them rise again for 30 minutes.

10. I bake at 350°F (175°C) for 25–30 minutes, or until golden and cooked through.

11. While still warm, I top the rolls with cream cheese frosting or a strawberry glaze for a delicious finish.

Servings and timing

This recipe makes about 12 rolls.
Prep time: 30 minutes
Rise time: 1.5 hours
Bake time: 25–30 minutes
Total time: About 2.5 hours

Variations

• I sometimes swirl in strawberry jam instead of fresh berries for a shortcut.

• For more texture, I sprinkle white chocolate chips or graham cracker crumbs inside the roll before baking.

• I switch out strawberries for raspberries or blueberries depending on the season.

• For an extra decadent glaze, I mix strawberry puree directly into the cream cheese frosting.

storage/reheating

I store leftovers in an airtight container at room temperature for 1 day, or in the fridge for up to 4 days. To reheat, I microwave individual rolls for 20–30 seconds until warm and gooey. If I’m reheating a whole batch, I cover the dish with foil and warm it in the oven at 300°F for 10–15 minutes.

FAQs

Can I make these rolls ahead of time?

Yes, I often prepare the rolls and place them in the pan, cover, and refrigerate overnight. In the morning, I let them come to room temperature for 30–45 minutes before baking.

Can I use store-bought dough?

If I’m short on time, I sometimes use store-bought cinnamon roll dough and just add the cheesecake and strawberry layers. It’s a great shortcut.

What’s the best type of strawberries to use?

I prefer fresh strawberries when they’re in season, but frozen work well too. I just make sure to cook them down slightly so the filling isn’t too watery.

How do I keep the rolls from getting soggy?

I let the strawberry filling cool before spreading it on the dough, and I don’t overload the rolls with too much moisture. A little cornstarch in the filling also helps thicken it up.

Can I freeze them?

Yes, I freeze baked rolls (without frosting) in an airtight container for up to 2 months. I reheat and frost them fresh when I’m ready to serve.

Conclusion

Strawberry Cheesecake Cinnabon Rolls are one of the most delicious ways I’ve found to elevate a classic treat. With creamy layers, fruity filling, and that perfect cinnamon roll texture, they’re a true crowd-pleaser. Whether I’m baking for a holiday brunch or just craving something special, these rolls always steal the show.

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