These Strawberry Cheesecake Cinnabon Rolls combine the soft, fluffy texture of classic cinnamon rolls with a luscious cheesecake filling and sweet strawberries. This is an irresistible treat I like to serve for brunches, special breakfasts, or whenever I want something extra indulgent.

Why You’ll Love This Recipe

I love how this recipe elevates traditional cinnamon rolls with a cheesecake twist. The creaminess of the filling perfectly complements the cinnamon sugar, while the juicy strawberries add a fruity brightness that cuts through the richness. Whether I’m serving guests or treating myself, these rolls never disappoint. They’re comforting, sweet, and just fancy enough to feel special.

Ingredients

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

For the Dough:

1 cup lukewarm milk
2¼ teaspoons active dry yeast
3½ cups all-purpose flour
¼ cup granulated sugar
½ teaspoon salt
1 large egg
¼ cup unsalted butter, softened
1 teaspoon vanilla extract

For the Cheesecake Filling:

8 ounces cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
¼ cup sour cream or Greek yogurt

For the Cinnamon Sugar Filling:

½ cup brown sugar
1 tablespoon ground cinnamon
¼ teaspoon salt
¼ cup unsalted butter, softened

For the Strawberry Topping:

1 cup fresh strawberries, chopped
1 tablespoon granulated sugar

For the Cream Cheese Glaze:

4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk

Directions

In a small bowl, I combine lukewarm milk and yeast. After stirring, I let it sit for 5–10 minutes until frothy.
In a large bowl, I mix flour, sugar, and salt. I create a well in the center and add the yeast mixture, egg, butter, and vanilla. I mix until a dough forms.
On a floured surface, I knead the dough for about 8–10 minutes until smooth and elastic. Then I place it in a greased bowl, cover it, and let it rise for 1 to 1.5 hours.
While the dough rises, I beat cream cheese until smooth. I add sugar, vanilla, flour, and sour cream, mixing until creamy.
For the cinnamon sugar, I stir together brown sugar, cinnamon, and salt.
Once the dough has risen, I punch it down and roll it out to a 16×12-inch rectangle.
I spread softened butter over the dough, then layer on the cheesecake mixture and sprinkle the cinnamon sugar mix.
I toss chopped strawberries with sugar and scatter them over the filling.
Rolling tightly from the long edge, I slice the dough into 12 even rolls and place them in a greased 9×13-inch pan.
I cover the rolls and let them rise again for 30–45 minutes until puffy.
I preheat the oven to 350°F and bake the rolls for 25–30 minutes until golden.
While they bake, I beat cream cheese and butter until smooth. I add powdered sugar, vanilla, and milk until it reaches a glaze consistency.
After baking, I let the rolls cool slightly before drizzling them with glaze.

Servings and Timing

Servings: 12 rolls
Prep Time: 30 minutes
Rise Time: 1.5–2 hours
Bake Time: 25–30 minutes
Total Time: About 3 hours

Variations

Berry Mix: I sometimes use raspberries and blueberries along with strawberries for a mixed berry version.
Chocolate Chip: Adding mini chocolate chips to the cinnamon sugar layer gives a fun chocolatey surprise.
Nutty Crunch: I like adding chopped walnuts or pecans for extra texture.
Citrus Zest: A bit of lemon or orange zest in the cheesecake layer brightens the flavor.
Maple Glaze: I switch out the vanilla in the glaze with maple syrup for a warm, cozy taste.

Storage/Reheating

I store leftover rolls in an airtight container in the fridge for up to 5 days.
To reheat, I microwave each roll for about 20–30 seconds or warm them in a 350°F oven for 10 minutes until soft and gooey again.

FAQs

Can I make these rolls ahead of time?

Yes, I like preparing them the night before and storing them covered in the fridge. In the morning, I let them sit at room temperature for 30 minutes before baking.

Can I use frozen strawberries?

I can use frozen strawberries, but I always thaw and drain them first to avoid extra moisture in the rolls.

What’s the best way to slice the dough into rolls?

I use dental floss or a very sharp knife to get clean slices without squishing the dough.

Can I freeze these rolls?

Yes, after baking, I let them cool completely and freeze them in an airtight container. I just thaw overnight and reheat before serving.

Do I have to use cream cheese in the glaze?

If I want a lighter glaze, I sometimes skip the cream cheese and use a simple powdered sugar and milk mixture instead.

Conclusion

These Strawberry Cheesecake Cinnabon Rolls are one of my favorite ways to turn a classic breakfast into something truly special. With layers of rich filling, cinnamon, and fresh berries, they’re always a crowd-pleaser. Whether I’m treating guests or just myself, these rolls hit the sweet spot every time.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 30 minutes
Rising Time: 1.5–2 hours
Cook Time: 25–30 minutes
Total Time: 2.5–3 hours
Yield: 12 rolls
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Strawberry Cheesecake Cinnabon Rolls are the ultimate sweet indulgence—soft, fluffy cinnamon rolls filled with rich cheesecake and fresh strawberries, topped with a luscious cream cheese glaze. A perfect breakfast, brunch, or dessert that blends decadence with fruity freshness.

Instructions

Activate Yeast: Combine lukewarm milk and yeast. Let sit 5–10 minutes until frothy.
Make Dough: In a large bowl, mix flour, sugar, and salt. Add yeast mixture, egg, butter, and vanilla. Mix into a dough.
Knead & Rise: Knead on a floured surface for 8–10 minutes. Place in greased bowl, cover, and let rise 1–1.5 hours until doubled.
Prepare Cheesecake Filling: Mix cream cheese, sugar, vanilla, flour, and sour cream until smooth.
Make Cinnamon Sugar: Combine brown sugar, cinnamon, and salt.
Roll Dough: Punch down dough, roll into a 16×12-inch rectangle.
Assemble Rolls: Spread softened butter, cheesecake filling, then cinnamon sugar.
Add Strawberries: Toss chopped strawberries with sugar and sprinkle on top.
Roll & Slice: Roll tightly from the long edge, cut into 12 pieces. Place in greased 9×13-inch pan.
Second Rise: Let rise 30–45 minutes until puffy.
Bake: Preheat oven to 350°F (175°C). Bake 25–30 minutes until golden.
Make Glaze: Beat cream cheese and butter. Add powdered sugar, vanilla, and milk until smooth.
Glaze Rolls: Cool slightly and drizzle glaze over rolls.