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:
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1 cup lukewarm milk
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2¼ teaspoons active dry yeast
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3½ cups all-purpose flour
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¼ cup granulated sugar
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½ teaspoon salt
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1 large egg
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¼ cup unsalted butter, softened
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1 teaspoon vanilla extract
For the Cheesecake Filling:
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8 ounces cream cheese, softened
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¼ cup granulated sugar
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1 teaspoon vanilla extract
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2 tablespoons all-purpose flour
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¼ cup sour cream or Greek yogurt
For the Cinnamon Sugar Filling:
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½ cup brown sugar
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1 tablespoon ground cinnamon
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¼ teaspoon salt
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¼ cup unsalted butter, softened
For the Strawberry Topping:
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1 cup fresh strawberries, chopped
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1 tablespoon granulated sugar
For the Cream Cheese Glaze:
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4 ounces cream cheese, softened
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2 tablespoons unsalted butter, softened
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½ cup powdered sugar
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1 teaspoon vanilla extract
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1–2 tablespoons milk
Directions
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In a small bowl, I combine lukewarm milk and yeast. After stirring, I let it sit for 5–10 minutes until frothy.
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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.
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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.
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While the dough rises, I beat cream cheese until smooth. I add sugar, vanilla, flour, and sour cream, mixing until creamy.
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For the cinnamon sugar, I stir together brown sugar, cinnamon, and salt.
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Once the dough has risen, I punch it down and roll it out to a 16×12-inch rectangle.
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I spread softened butter over the dough, then layer on the cheesecake mixture and sprinkle the cinnamon sugar mix.
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I toss chopped strawberries with sugar and scatter them over the filling.
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Rolling tightly from the long edge, I slice the dough into 12 even rolls and place them in a greased 9×13-inch pan.
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I cover the rolls and let them rise again for 30–45 minutes until puffy.
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I preheat the oven to 350°F and bake the rolls for 25–30 minutes until golden.
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While they bake, I beat cream cheese and butter until smooth. I add powdered sugar, vanilla, and milk until it reaches a glaze consistency.
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After baking, I let the rolls cool slightly before drizzling them with glaze.
Servings and Timing
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Servings: 12 rolls
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Prep Time: 30 minutes
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Rise Time: 1.5–2 hours
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Bake Time: 25–30 minutes
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Total Time: About 3 hours
Variations
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Berry Mix: I sometimes use raspberries and blueberries along with strawberries for a mixed berry version.
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Chocolate Chip: Adding mini chocolate chips to the cinnamon sugar layer gives a fun chocolatey surprise.
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Nutty Crunch: I like adding chopped walnuts or pecans for extra texture.
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Citrus Zest: A bit of lemon or orange zest in the cheesecake layer brightens the flavor.
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Maple Glaze: I switch out the vanilla in the glaze with maple syrup for a warm, cozy taste.
Storage/Reheating
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I store leftover rolls in an airtight container in the fridge for up to 5 days.
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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.
Print
- 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
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.
Ingredients
- 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
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.
Notes
- Substitute strawberries with a berry medley for variety.
- Add chocolate chips or nuts to the filling for extra flavor.
- A touch of lemon zest in the filling gives a bright, citrus twist.
- These rolls reheat well—perfect for make-ahead mornings.
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