Name: Strawberry Cheesecake Cinnabon Rolls
Prep time: 25 min
Cook time: 25 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 4 cups all-purpose flour; 1/3 cup granulated sugar; 2 1/4 tsp instant yeast; 3/4 cup whole milk, warm; 1/4 cup unsalted butter, melted; 1 large egg; 1/2 tsp salt; 1 1/2 cups chopped strawberries (fresh or frozen); 1/4 cup granulated sugar (for filling); 1 tbsp lemon juice; 1 tbsp cornstarch; 6 oz cream cheese, softened; 1 cup powdered sugar; 1 tsp vanilla extract

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These Strawberry Cheesecake Cinnabon Rolls are a mouthwatering twist on the classic cinnamon roll. Soft, pillowy dough swirled with a sweet strawberry filling and topped with a luscious cheesecake glaze makes this a next-level treat for breakfast or dessert. It’s like having a bakery-style dessert straight from my own kitchen.

Why You’ll Love This Recipe

I love how these rolls take everything I enjoy about Cinnabon-style cinnamon rolls and blend it with the fruity, creamy goodness of strawberry cheesecake. The dough is incredibly soft, the strawberry filling adds a burst of flavor, and the cheesecake frosting is rich and smooth. Whether I’m serving these for brunch, a holiday morning, or a weekend indulgence, they always impress. Plus, the aroma while they bake is absolutely irresistible.

Ingredients

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

All-purpose flour
Granulated sugar
Instant yeast
Whole milk
Unsalted butter
Egg
Salt
Strawberries (fresh or frozen)
Cornstarch
Lemon juice
Cream cheese
Powdered sugar
Vanilla extract

Directions

I start by warming the milk and mixing it with yeast and a bit of sugar to activate it.
Then I add melted butter, egg, salt, and flour to form a soft dough. I knead it until smooth and elastic.
I let the dough rise until doubled in size—this usually takes about an hour.
While the dough rises, I prepare the strawberry filling by cooking down chopped strawberries with sugar, lemon juice, and cornstarch until thick and jammy.
Once the dough is ready, I roll it out into a rectangle, spread the strawberry filling evenly, and roll it up tightly.
I cut the roll into individual buns and place them in a greased baking dish.
After a second rise of about 30 minutes, I bake them until golden and fluffy.
While they bake, I make the cheesecake glaze by whipping cream cheese, powdered sugar, and vanilla extract together until smooth.
Once the rolls are slightly cooled, I spread the glaze over the top and let it melt into every swirl.

Servings and timing

This recipe makes 12 generous rolls.
Preparation time: 25 minutes
Rising time: 90 minutes
Baking time: 25 minutes
Total time: about 2 hours and 20 minutes

Variations

I sometimes add a handful of white chocolate chips to the filling for extra decadence.
If I’m short on fresh strawberries, I use strawberry jam as a shortcut.
For a tangier flavor, I mix a little lemon zest into the cheesecake glaze.
Swapping in raspberries or blueberries works great too if I want to change up the fruit.
I’ve even made a chocolate version by adding cocoa to the dough and Nutella to the filling.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop a roll in the microwave for about 20-30 seconds until warm and gooey. If I want to reheat a batch, I cover the baking dish with foil and warm them in a 300°F (150°C) oven for about 10 minutes.

FAQs

How do I know when the dough is kneaded enough?

I look for a smooth and slightly elastic dough that bounces back when pressed with a finger. It shouldn’t be sticky.

Can I make these rolls ahead of time?

Yes, I often prepare the rolls the night before, cover them, and refrigerate. In the morning, I let them come to room temperature and rise before baking.

Do I need fresh strawberries?

Not necessarily. I’ve used frozen strawberries with great success—just make sure to cook them down fully to remove excess moisture.

Can I freeze these?

Absolutely. I freeze baked and cooled rolls without glaze, then thaw and reheat when ready. I add the glaze after reheating.

What if I don’t have instant yeast?

I can use active dry yeast instead, but I make sure to activate it in warm milk with sugar and let it sit for 10 minutes until foamy before mixing.

Conclusion

These Strawberry Cheesecake Cinnabon Rolls are the perfect combination of fruity, creamy, and sweet—all wrapped in soft, fluffy dough. I find them to be a delightful treat whether I’m indulging solo or sharing with friends and family. Once I made them, they quickly became a favorite that I look forward to making again and again.