Strawberry Cheesecake Cinnabon Rolls

The way these rolls fill the kitchen with that cinnamon-sugar aroma while baking is absolutely intoxicating. I created them on a rainy Sunday afternoon when I was craving something more than my usual cinnamon roll routine, and honestly, my kitchen hasn't smelled the same since.

My roommate walked in while I was assembling these and literally hovered over the baking dish until they came out of the oven. Now she requests them for every birthday and brunch gathering we host.

Ingredients

• 3 ½ cups all-purpose flour: This creates the perfect sturdy yet tender base that holds up all those luscious fillings without getting soggy
• ¼ cup granulated sugar: Just enough to feed the yeast and add subtle sweetness to the dough itself
• 2 ¼ tsp instant yeast: I prefer instant yeast because it dissolves beautifully and gives consistent rise every time
• ½ tsp salt: Essential for balancing all that sweetness and bringing out the wheat flavor
• ¾ cup warm milk: Warm it to about 110°F, anything hotter will kill your yeast and anything cooler slows things down
• ¼ cup unsalted butter, melted: Use real butter here, the flavor difference is worth every penny
• 2 large eggs, room temperature: Room temperature eggs incorporate better into the dough for uniform texture
• 8 oz cream cheese, softened: Softened to room temperature so it spreads smoothly without tearing the dough
• ⅓ cup granulated sugar: Sweetens the cheesecake filling just enough to complement but not overpower
• 1 tsp vanilla extract: Pure vanilla makes all the difference in that classic cheesecake flavor
• 1 ½ cups fresh strawberries, diced: Fresh strawberries give the best flavor, though frozen work in a pinch
• 2 tbsp granulated sugar: Helps the strawberries release their juices and thicken into a jam
• 1 tbsp unsalted butter: Adds richness and helps the strawberry filling achieve that glossy jam consistency
• ¼ cup brown sugar: Brown sugar brings a deeper molasses flavor that pairs beautifully with cinnamon
• 1 tbsp ground cinnamon: Do not skimp here, this is what gives you that classic Cinnabon swirl we all love
• 1 cup powdered sugar: Creates that smooth, pourable glaze that drapes perfectly over warm rolls
• 2 tbsp strawberry puree: Blend a few extra strawberries for natural pink color and concentrated berry flavor
• 1–2 tsp milk, as needed: Adjust this to get your glaze to that perfect pourable consistency

Instructions

Prepare the dough:

In a large bowl, combine flour, sugar, yeast, and salt until evenly distributed. Mix in warm milk, melted butter, and eggs until a shaggy dough forms. Knead by hand or stand mixer for 8 to 10 minutes until smooth and elastic. Cover with plastic and let rise in a warm place for about 1 hour until doubled.

Prepare the cheesecake filling:

Beat softened cream cheese, sugar, and vanilla in a bowl until completely smooth. Set aside at room temperature so it spreads easily later.

Prepare the strawberry filling:

Cook diced strawberries, sugar, and butter in a saucepan over medium heat for 4 to 5 minutes. Stir frequently until the strawberries break down and thicken into a jammy consistency. Let cool completely before using.

Prepare the cinnamon sugar:

Mix brown sugar and cinnamon in a small bowl until well combined. Set aside until you are ready to assemble the rolls.

Assemble the rolls:

Roll the risen dough into a 16 by 12 inch rectangle on a lightly floured surface. Spread the cheesecake filling evenly over the dough leaving a small border. Top with the cooled strawberry filling and sprinkle with cinnamon sugar mixture.

Roll and slice:

Roll the dough tightly from the long edge into a log. Use dental floss or a sharp knife to slice into 12 even rolls. Place in a greased 9 by 13 inch baking dish and cover. Let rise for 30 to 40 minutes until puffy.

Bake the rolls:

Preheat your oven to 350°F. Bake the risen rolls for 22 to 25 minutes until golden brown on top. They should feel set and springy when lightly touched.

Make the glaze:

Whisk powdered sugar and strawberry puree together until smooth. Add milk one teaspoon at a time until you reach a pourable consistency.

Finish and serve:

Drizzle the glaze generously over the warm rolls. Serve immediately while still warm for that gooey, melty perfection.

Pin This

These have become my go-to whenever I need to bring something to a brunch or potluck because they disappear within minutes and everyone always asks for the recipe.

Getting The Perfect Rise

I have learned that finding that warm, draft free spot for dough rising makes all the difference. Sometimes I turn my oven light on and place the dough inside with the door cracked, creating just enough gentle warmth.

Slicing Like A Pro

After years of squished rolls using a knife, I discovered the dental floss trick and it changed everything. Slide a piece of unflavored floss under the dough log, cross the ends over the top, and pull through for perfectly clean slices.

Make Ahead Magic

These rolls actually taste even better when prepared the night before and baked fresh in the morning. The overnight rest in the refrigerator lets the flavors meld together beautifully.

• Assemble the rolls completely, cover tightly, and refrigerate overnight
• Let them sit at room temperature for 30 minutes before baking
• Add 5 to 10 minutes to the baking time if baking from cold

Pin This

There is something incredibly satisfying about pulling that pan of golden, swirled rolls out of the oven and watching everyone is face light up.

Recipe FAQs

→ Can I prepare these rolls the night before?

Yes, you can assemble the rolls the night before, place them in the baking dish, cover tightly, and refrigerate overnight. Let them come to room temperature and rise for 30-40 minutes before baking the next morning.

→ How do I store leftover rolls?

Store cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat in the microwave for 20-30 seconds or in a 350°F oven for 5-10 minutes to restore softness.

→ Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well for the filling. Thaw them completely and drain excess liquid before cooking. You may need to cook them slightly longer to achieve the jammy consistency since they release more water than fresh berries.

→ What's the best way to slice the rolls evenly?

Use unflavored dental floss or a very sharp knife. Slide the floss or knife under the log, bring it up and cross the ends to cut through cleanly. This technique prevents the rolls from squishing down and maintains their round shape.

→ Can I make the dough in a stand mixer?

Absolutely. Use the dough hook attachment and mix on low speed for 3-4 minutes until the dough comes together, then increase to medium-low and knead for 5-6 minutes until smooth and elastic. The dough should pull away from the sides of the bowl.

→ How do I know when the rolls are fully baked?

The rolls are done when they're golden brown on top and a toothpick inserted into the center roll comes out clean or with a few moist crumbs. The internal temperature should reach 190-200°F. If they're browning too quickly, tent with foil after 15 minutes.