Why Make This Recipe

If you love the rich taste of strawberry cheesecake and the warm sweetness of freshly baked cinnamon rolls, then this recipe is for you! Strawberry Cheesecake Cinnabon Rolls bring together the best of both worlds, making for a delightful treat that’s perfect for breakfast, dessert, or any time you need a sweet pick-me-up. The soft, fluffy dough is filled with a creamy cheesecake mixture, a classic cinnamon sugar blend, and topped with fresh strawberries. It’s sure to be a hit at any gathering!

How to Make Strawberry Cheesecake Cinnabon Rolls

Ingredients:

For the Dough:

The dough is the base of your rolls and needs to be soft, fluffy, and slightly sweet. For this, you’ll need:

2 cups (240g) all-purpose flour
1/2 cup (120ml) whole milk, lukewarm
2 1/4 teaspoons (7g) active dry yeast
1/4 cup (50g) granulated sugar
1/4 cup (60g) unsalted butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon salt

For the Cheesecake Filling:

This will add the creamy, tangy element to your rolls, making them irresistibly indulgent:

8 oz (225g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1/2 cup (120ml) sour cream or Greek yogurt

For the Cinnamon Sugar Filling:

The classic cinnamon sugar filling gives these rolls that familiar Cinnabon flavor, but we’ll enhance it with the cheesecake filling and strawberries:

1/2 cup (100g) packed brown sugar
2 tablespoons ground cinnamon
1/4 teaspoon salt
1/4 cup (60g) unsalted butter, softened

For the Strawberry Topping:

Fresh strawberries add a burst of flavor and color to the rolls, creating a lovely contrast with the rich cheesecake filling:

1 cup (150g) fresh strawberries, hulled and sliced
1 tablespoon sugar (optional, for extra sweetness)

For the Cream Cheese Icing:

A creamy, tangy icing that complements the rich, sweet rolls:

4 oz (115g) cream cheese, softened
1/2 cup (60g) powdered sugar
1/4 teaspoon vanilla extract
1-2 tablespoons whole milk, as needed for consistency
Pinch of salt

Directions:

Activate the Yeast
In a small bowl, combine the lukewarm milk and the yeast. Stir to dissolve, then let it sit for 5-10 minutes until it becomes frothy. This shows that the yeast is active.
Mix the Dough
In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center, then add the yeast mixture, softened butter, egg, and vanilla extract. Mix until a dough starts to form.
Knead the Dough
Transfer the dough to a floured surface. Knead it for about 8-10 minutes until smooth and elastic. Add a little more flour if it’s sticky, but avoid making it too dry.
Let the Dough Rise
Form the dough into a ball and place it in a greased bowl. Cover it with a towel and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Blend the Cream Cheese
While the dough is rising, prepare the cheesecake filling. Beat the softened cream cheese until smooth in a medium bowl.
Add the Other Ingredients
Add the granulated sugar, vanilla extract, flour, and sour cream (or Greek yogurt) to the cream cheese. Mix until fully combined.
Make the Cinnamon Sugar Mixture
In a small bowl, mix the brown sugar, cinnamon, and salt. Set aside.
Prepare the Butter
Soften the butter until spreadable.
Roll Out the Dough
Punch the risen dough down and turn it onto a floured surface. Roll it into a rectangle about 16 inches by 12 inches.
Spread the Butter
Spread the softened butter evenly over the dough, leaving a small border.
Add the Cheesecake Filling
Spoon the cheesecake mixture over the buttered dough, spreading evenly while avoiding the edges.
Sprinkle the Cinnamon Sugar
Sprinkle the cinnamon-sugar mixture evenly over the cheesecake layer.
Roll Up the Dough
Starting from the long edge, roll the dough tightly into a log and pinch the seam to seal it.
Cut the Rolls
Cut the log into 12 equal rolls and place in a greased baking dish.
Let the Rolls Rise
Cover the rolls loosely and let them rise for 30-45 minutes.
Preheat the Oven
Preheat your oven to 350°F (175°C).
Bake
Bake the rolls for 25-30 minutes or until golden brown. Cover with foil if they brown too quickly.
Cool Slightly
Remove the rolls from the oven and cool for 10 minutes.
Mix the Icing
Beat the cream cheese, powdered sugar, vanilla extract, and salt. Gradually add milk until smooth.
Drizzle or Spread
Icing can be drizzled or spread over the warm rolls.
Slice the Strawberries
Thinly slice the fresh strawberries and toss with sugar if desired.
Top the Rolls
Arrange the strawberries over the rolls for a delicious finish.

How to Serve Strawberry Cheesecake Cinnabon Rolls

These rolls are best served warm, straight from the oven. You can drizzle additional icing on top or serve them with whipped cream for an extra special treat. They make a perfect centerpiece for brunch or a sweet ending to a family dinner.

How to Store Strawberry Cheesecake Cinnabon Rolls

To store any leftover rolls, place them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to a week. To reheat, simply pop them in the microwave for a few seconds.

Tips to Make Strawberry Cheesecake Cinnabon Rolls

Make Ahead: You can prepare the dough and filling the night before and let it rise in the fridge. Bake them fresh in the morning!
Don’t Skip the Rising Time: Allowing the dough to rise fully gives the rolls their fluffy texture.
Use Fresh Strawberries: For the best flavor and texture, always go for fresh strawberries when topping.

Variations

You can customize your rolls by adding other fruits such as blueberries or raspberries for the topping. Additionally, you can mix some chocolate chips into the cheesecake filling for a delightful twist.

FAQs

Can I freeze these rolls?
Yes, you can freeze unbaked rolls or baked rolls. Wrap them tightly in plastic wrap and foil. Bake them straight from the freezer when you are ready to enjoy.
What can I use instead of cream cheese?
You can substitute Greek yogurt or mascarpone cheese for cream cheese, but the flavor may change slightly.
How can I make these rolls gluten-free?
Use a gluten-free flour blend that measures cup-for-cup like all-purpose flour for a gluten-free version.

Strawberry Cheesecake Cinnabon Rolls