Strawberry Cheesecake Cinnabon Rolls Recipe

Introduction

Indulge in these Strawberry Cheesecake Cinnabon Rolls, a delightful twist on a classic favorite. Soft, fluffy rolls filled with creamy cheesecake and cinnamon sugar, topped with fresh strawberries and tangy cream cheese icing. Perfect for breakfast or a special treat.

Ingredients

• 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
• 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
• 1/2 cup (100g) packed brown sugar
• 2 tablespoons ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup (60g) unsalted butter, softened
• 1 cup (150g) fresh strawberries, hulled and sliced
• 1 tablespoon sugar (optional, for extra sweetness)
• 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

Instructions

1. Step 1: In a small bowl, combine lukewarm milk and yeast. Stir to dissolve and let sit for 5-10 minutes until frothy.
2. Step 2: In a large bowl, mix flour, sugar, and salt. Make a well and add yeast mixture, softened butter, egg, and vanilla. Stir to form dough.
3. Step 3: Transfer dough to a floured surface. Knead for 8-10 minutes until smooth and elastic, adding flour if too sticky.
4. Step 4: Place dough ball in greased bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled.
5. Step 5: Meanwhile, beat cream cheese in a bowl until smooth using an electric mixer.
6. Step 6: Add sugar, vanilla, flour, and sour cream or yogurt to cream cheese. Mix until combined and smooth. Set aside.
7. Step 7: Mix brown sugar, cinnamon, and salt in a small bowl. Set aside for filling.
8. Step 8: Soften butter until spreadable but not melted.
9. Step 9: Punch down risen dough, roll onto a floured surface into a 16×12 inch rectangle.
10. Step 10: Spread softened butter evenly over dough, leaving a border around the edges.
11. Step 11: Spread cheesecake filling evenly over the buttered dough, avoiding edges.
12. Step 12: Sprinkle cinnamon sugar mixture evenly over the cheesecake layer.
13. Step 13: Roll dough tightly from the long edge into a log. Pinch seam to seal.
14. Step 14: Cut log into 12 equal rolls and arrange in a greased 9×13-inch baking dish, close but not touching.
15. Step 15: Cover rolls loosely and let rise for 30-45 minutes until puffed and touching.
16. Step 16: Preheat oven to 350°F (175°C) while rolls rise.
17. Step 17: Bake rolls 25-30 minutes until golden brown, covering with foil if browning too fast.
18. Step 18: Remove rolls from oven and let cool 10 minutes before icing and topping.
19. Step 19: Beat cream cheese, powdered sugar, vanilla, and salt for icing. Add milk gradually to reach spreadable consistency.
20. Step 20: Drizzle or spread icing over warm rolls to melt slightly.
21. Step 21: Slice fresh strawberries thinly and toss with sugar if desired.
22. Step 22: Arrange sliced strawberries over rolls to finish.

Tips & Variations

• Use full-fat cream cheese and whole milk for the richest flavor and creamiest texture.
• Swap fresh strawberries for blueberries or raspberries for another fruity twist.
• If you don’t have sour cream, Greek yogurt works just as well in the cheesecake filling.
• For extra fluffiness, let the dough rise a second time after shaping the rolls.
• Make ahead option: assemble rolls and refrigerate overnight before baking in the morning.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave for 15-20 seconds or warm in an oven at 300°F (150°C) for 5-7 minutes. Add fresh strawberry topping just before serving to keep it fresh and vibrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the topping?

Frozen strawberries can be used but should be thawed and drained well to avoid excess moisture that may make the rolls soggy.

Can I make the dough in a bread machine?

Yes, you can use a bread machine to mix and knead the dough. Use the dough cycle and continue with the recipe from shaping.

Strawberry Cheesecake Cinnabon Rolls Recipe

Print Recipe

★★★★★

4.7 from 69 reviews

These Strawberry Cheesecake Cinnabon Rolls combine soft, fluffy cinnamon rolls with a rich and creamy cheesecake filling, topped with fresh strawberries and a tangy cream cheese icing for a decadent, irresistible treat perfect for breakfast, brunch, or dessert.

• Author: Logan
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 rolls 1x
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Dough:

• 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:

• 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:

• 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:

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

For the Cream Cheese Icing:

• 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

Instructions

1. 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 frothy, indicating the yeast is active and ready to use.
2. Mix the Dough: In a large mixing bowl, combine the flour, sugar, and salt. Create a well in the center and add the yeast mixture, softened butter, egg, and vanilla extract. Mix until dough begins to form, using a wooden spoon or hands.
3. Knead the Dough: Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Add flour sparingly if sticky, aiming to keep the dough soft and tender.
4. Let the Dough Rise: Shape the dough into a ball and place it in a greased bowl. Cover with a towel or plastic wrap and let rise in a warm place for 1 to 1.5 hours until doubled in size.
5. Blend the Cream Cheese: While the dough rises, beat softened cream cheese with an electric mixer until smooth and creamy.
6. Add the Other Ingredients: Add sugar, vanilla, flour, and sour cream or Greek yogurt to the cream cheese. Beat until fully combined and smooth, then set aside.
7. Make the Cinnamon Sugar Mixture: In a small bowl, mix brown sugar, cinnamon, and salt; set aside for assembly.
8. Prepare the Butter: Soften butter until spreadable but not melted, either by microwaving briefly or letting sit at room temperature.
9. Roll Out the Dough: After rising, punch down dough and roll it into a 16×12 inch (40×30 cm) rectangle on a floured surface.
10. Spread the Butter: Evenly spread softened butter over the rolled dough, leaving a small border at the edges.
11. Add the Cheesecake Filling: Spoon and spread the cheesecake filling over the buttered dough, keeping edges clear to avoid spillage during baking.
12. Sprinkle the Cinnamon Sugar: Evenly sprinkle the cinnamon sugar mixture on top of the cheesecake layer.
13. Roll Up the Dough: Starting from the long edge, carefully roll the dough into a tight log. Pinch the seam to seal.
14. Cut the Rolls: Using a sharp knife or dental floss, cut the roll into 12 equal pieces. Place them close (but not touching) in a greased 9×13-inch baking dish.
15. Let the Rolls Rise: Cover loosely and let rise for 30-45 minutes until puffed and touching each other.
16. Preheat the Oven: Preheat oven to 350°F (175°C) while rolls rise.
17. Bake: Bake rolls for 25-30 minutes until golden brown and fully cooked. Cover loosely with foil if they brown too quickly.
18. Cool Slightly: Remove rolls from oven and allow to cool for about 10 minutes before icing.
19. Mix the Icing: Beat cream cheese, powdered sugar, vanilla extract, and pinch of salt. Gradually add milk until smooth and spreadable.
20. Drizzle or Spread Icing: Spread or drizzle icing over warm rolls, allowing it to melt slightly into the rolls.
21. Slice the Strawberries: Thinly slice fresh strawberries and toss with optional sugar for extra sweetness.
22. Top the Rolls: Gently arrange strawberries on top of the iced rolls, balancing the richness with fresh fruit.

Notes

• Ensure milk is lukewarm (about 105-110°F) to activate yeast properly without killing it.
• Do not over-flour the dough when kneading to keep rolls tender.
• You can substitute Greek yogurt for sour cream to lighten the cheesecake filling.
• If you prefer less tang in the filling, reduce the sour cream amount slightly.
• Rosemary fresh strawberries to avoid excess liquid on the rolls while baking.
• Cover rolls with foil during baking if they brown too fast to prevent burning.
• Use dental floss to cut rolls cleanly without squishing them.
• Serve immediately for best texture but rolls can be stored covered at room temperature for 1 day or refrigerated up to 3 days.

Keywords: Cinnabon rolls, strawberry cheesecake rolls, cinnamon rolls, cream cheese filling, breakfast rolls, dessert rolls, sweet rolls, strawberry topping, cream cheese icing