Few things in life are more comforting than the smell of freshly baked cinnamon rolls drifting through your kitchen. Now, imagine taking that classic Cinnabon-style roll and giving it a luscious upgrade with sweet strawberries and creamy cheesecake filling. That’s exactly what these Strawberry Cheesecake Cinnabon Rolls deliver—a bakery-style masterpiece you can easily create at home.
These rolls combine the best of three worlds: the pillowy texture of cinnamon rolls, the fruity burst of strawberries, and the rich tang of cheesecake. Whether served as a breakfast centerpiece, a weekend brunch treat, or an indulgent dessert, they are guaranteed to leave everyone reaching for seconds.
In this complete guide, you’ll learn not just how to make them step by step, but also pro tips for perfect dough, storage hacks, creative variations, and everything else you need for baking success.
Why You’ll Love This Recipe
- Bakery-Style Quality at Home: You don’t need a professional oven—this recipe creates pillowy rolls that rival Cinnabon.
- Strawberry + Cheesecake Magic: The sweet fruit balances beautifully with creamy tang, giving every bite layers of flavor.
- Customizable: Use fresh or frozen strawberries, swap flavors, or add nuts and chocolate for creative twists.
- Make-Ahead Friendly: Perfect for holiday mornings or gatherings—you can prep them the night before and bake fresh the next day.
- Crowd-Pleasing: Whether you’re baking for family, brunch, or dessert lovers, these rolls will be the star of the table.
What Do Strawberry Cheesecake Cinnabon Rolls Taste Like?
Imagine biting into a warm, buttery roll where soft spirals of dough hug pockets of strawberry cream cheese filling. The strawberries burst with juiciness, the cheesecake layer adds a tangy creaminess, and the cinnamon swirls in the background for that classic comfort flavor. Finally, a silky cheesecake glaze drizzled on top melts into every crevice, making each bite gooey, rich, and absolutely irresistible.
They taste like a fusion of strawberry cheesecake and classic cinnamon rolls—but even better because they’re homemade, fresh, and full of love.
Ingredients You’ll Need
For the Dough
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup warm milk (110°F / 43°C)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- ½ teaspoon salt
For the Strawberry Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup diced fresh strawberries (or thawed frozen strawberries, well-drained)
- ½ teaspoon ground cinnamon
For the Cheesecake Glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk (or cream for richness)
- ½ teaspoon vanilla extract
Kitchen Tools You’ll Need
- Stand mixer (optional, for kneading) or mixing bowl
- Rolling pin
- 9×13-inch baking dish
- Pastry brush
- Sharp knife or dental floss (for cutting rolls neatly)
- Measuring cups and spoons
Ingredient Substitutions & Additions
- No fresh strawberries? Use frozen strawberries (thawed and drained) or even strawberry preserves for a jammy version.
- Gluten-free option: Swap with a 1:1 gluten-free flour blend.
- Flavor twist: Add lemon zest to brighten the filling or sprinkle in mini chocolate chips for a chocolate-strawberry delight.
- Nut lovers: Chopped pecans, almonds, or walnuts make great additions to the filling.
- Dairy-free option: Use dairy-free cream cheese and plant-based milk for a vegan-friendly version.
Step-by-Step Instructions
Step 1: Prepare the Dough
- In a small bowl, mix warm milk, yeast, and 1 teaspoon of sugar. Let sit for 5–10 minutes until foamy.
- In a large bowl, combine flour, remaining sugar, melted butter, egg, and salt.
- Pour in the yeast mixture and stir until dough forms.
- Knead for 5–7 minutes until smooth and elastic (or use a stand mixer with dough hook).
- Place in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
Step 2: Make the Filling
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Gently fold in strawberries and cinnamon.
Step 3: Assemble the Rolls
- Roll dough into a 12×16-inch rectangle on a floured surface.
- Spread filling evenly across the dough.
- Roll tightly into a log, seam side down.
- Cut into 12 equal slices.
- Place slices into a greased baking dish, cover, and let rise for another 30 minutes.
Step 4: Bake
- Preheat oven to 350°F (175°C).
- Bake for 20–25 minutes until golden brown.
Step 5: Make the Cheesecake Glaze
- Beat cream cheese, powdered sugar, milk, and vanilla until smooth.
- Drizzle over warm rolls.
Pro Tips for Perfect Rolls
- Use warm, not hot milk. Too hot will kill yeast; too cold will slow rising.
- Overnight method: Prepare rolls the night before, refrigerate, then bring to room temp before baking.
- Cutting trick: Use unflavored dental floss to cut rolls cleanly without squishing.
- Extra gooey rolls: Pour ½ cup warm heavy cream over rolls just before baking.
- Prevent soggy centers: Drain strawberries well before mixing into filling.
Storage & Reheating Instructions
- Room Temperature: Store covered up to 1 day.
- Refrigerator: Keep in airtight container for 3–4 days.
- Freezer (unbaked): Freeze assembled rolls without glaze for up to 2 months. Thaw overnight, rise, and bake.
- Freezer (baked): Freeze baked rolls up to 2 months. Reheat at 300°F for 8–10 minutes.
- Reheat: Microwave 20–30 seconds or warm in oven for a fresh-baked feel.
Variations to Try
- Chocolate-Strawberry Cheesecake Rolls: Add chocolate chips to filling.
- Lemon-Strawberry Cheesecake Rolls: Add lemon zest and juice to glaze.
- Nutty Strawberry Rolls: Add pecans or almonds for crunch.
- Strawberry Jam Rolls: Swap fresh strawberries for jam for a more jammy, gooey center.
- Mini Rolls: Cut smaller rolls for bite-sized treats, perfect for parties.
What to Serve with Strawberry Cheesecake Cinnabon Rolls
- Fresh fruit salad for a lighter side.
- Scrambled eggs or omelets to balance the sweetness.
- Hot coffee, cappuccino, or iced latte for the perfect pairing.
- Lemon tea or berry smoothies for a refreshing brunch spread.
Frequently Asked Questions
Q1. Can I make these ahead of time?
Yes, assemble the rolls, cover, and refrigerate overnight. Bake fresh the next morning.
Q2. Can I use store-bought dough?
Absolutely! Crescent roll or premade cinnamon roll dough makes this recipe faster.
Q3. Can I add more strawberries?
Yes, but make sure to drain excess juice, or the rolls may become soggy.
Q4. Can I make these vegan?
Yes—use vegan cream cheese, plant milk, and a dairy-free butter substitute.
Q5. How do I prevent dry rolls?
Don’t overbake; remove when just golden and drizzle glaze while warm.
Nutrition Information (per roll, approx.)
- Calories: 320 kcal
- Carbohydrates: 44 g
- Protein: 5 g
- Fat: 13 g
- Saturated Fat: 7 g
- Sugar: 21 g
- Fiber: 2 g
- Sodium: 180 mg
Final Thoughts
These Strawberry Cheesecake Cinnabon Rolls aren’t just a recipe—they’re an experience. Soft, gooey, fruity, and creamy, they bring together the comfort of cinnamon rolls and the indulgence of cheesecake in every bite.
Whether you’re baking them for a holiday breakfast, a weekend brunch, or simply because you deserve a sweet treat, these rolls are guaranteed to impress. With customizable variations, make-ahead options, and easy-to-follow steps, this recipe is designed to help even beginner bakers achieve bakery-quality results.
So roll up your sleeves, dust your counter with flour, and let the magic of homemade baking fill your kitchen. Once you try them, you’ll never look at store-bought cinnamon rolls the same way again.
