Introduction

Imagine the warm, gooey swirl of a cinnamon roll meeting the creamy, tangy bliss of cheesecake and the sweet pop of fresh strawberries. This recipe for Irresistible Strawberry Cheesecake Cinnabon Rolls delivers exactly that dreamy combination. After extensive testing, I’ve perfected a method that yields soft, fluffy rolls every time, making this a show-stopping treat that’s surprisingly approachable to bake at home.

Ingredients

Quality ingredients are the secret to these decadent rolls. Using real butter, fresh strawberries, and full-fat cream cheese ensures a rich flavor and perfect texture that you simply can’t replicate with substitutes.

• For the Dough:
• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) instant yeast
• 1/2 tsp salt
• 3/4 cup warm milk (about 110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg
• For the Cheesecake Filling:
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup fresh strawberries, finely chopped
• 1/4 cup strawberry jam
• For the Cinnamon Sugar Swirl:
• 1/4 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1 1/2 tsp ground cinnamon
• For the Cream Cheese Glaze:
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp milk (as needed for consistency)

Timing

Prep Time	30 minutes
Cook Time	25 minutes
Total Time	3 hours 25 minutes (includes rising)

Context: While the total time includes essential dough rising, the active hands-on work is under an hour. This makes these Irresistible Strawberry Cheesecake Cinnabon Rolls a fantastic weekend baking project or a special make-ahead breakfast—simply prepare the night before and bake in the morning.

Step-by-Step Instructions

Step 1 — Make the Dough

In a large bowl, whisk together 2 cups of the flour, sugar, instant yeast, and salt. In a separate jug, combine the warm milk, melted butter, and egg. (Pro tip: The milk should be warm to the touch, around 110°F, to properly activate the yeast without killing it.) Pour the wet ingredients into the dry and mix until a shaggy dough forms.

Step 2 — Knead and First Rise

Turn the dough onto a lightly floured surface and knead for about 5-7 minutes, gradually adding the remaining 1 1/2 cups of flour until the dough is smooth, elastic, and only slightly tacky. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Step 3 — Prepare the Fillings

While the dough rises, make your fillings. For the cheesecake layer, beat the softened cream cheese, 1/4 cup sugar, and vanilla until smooth. In another bowl, mix the softened butter, brown sugar, and cinnamon for the cinnamon swirl. Finely chop your fresh strawberries.

Step 4 — Assemble the Rolls

Once risen, punch down the dough and roll it out on a floured surface into a 16×12-inch rectangle. Spread the cinnamon-sugar butter mixture evenly over the entire surface. Then, carefully dollop and spread the cheesecake filling over the cinnamon layer. Sprinkle the chopped strawberries evenly on top and dot with small spoonfuls of strawberry jam.

Step 5 — Roll, Cut, and Second Rise

Starting from a long edge, tightly roll the dough into a log. Using unflavored dental floss or a sharp serrated knife, cut the log into 12 equal pieces. Place the rolls cut-side up in a greased 9×13-inch baking pan. Cover and let rise again for 30-45 minutes until puffy. During this final proof, preheat your oven to 350°F (175°C).

Step 6 — Bake to Golden Perfection

Bake the risen rolls for 22-27 minutes, or until the tops are golden brown and the centers are set. In my tests, the perfect indicator is when the internal temperature reaches 190°F and the filling is bubbly around the edges. Let the pan cool on a wire rack for at least 15 minutes before glazing.

Step 7 — Make the Glaze and Serve

While the rolls cool slightly, prepare the cream cheese glaze. Beat the softened cream cheese and butter until creamy. Gradually beat in the powdered sugar and vanilla. Add milk, one tablespoon at a time, until you reach a thick but pourable consistency. Drizzle the glaze generously over the warm rolls and serve immediately.

Nutritional Information

Calories	Approx. 420 kcal
Protein	8g
Carbohydrates	58g
Fat	18g
Fiber	2g
Sodium	220mg

Each roll provides a notable amount of Vitamin C from the fresh strawberries and a good source of calcium from the dairy. These are estimates based on typical ingredients and serving size. Values may vary with specific brands or ingredient swaps.

Healthier Alternatives

• Whole Wheat Flour — Swap half the all-purpose flour for whole wheat to add 4g more fiber per roll, creating a heartier texture that still stays soft.
• Greek Yogurt Cream Cheese — Use a blend of Greek yogurt and reduced-fat cream cheese for higher protein and lower fat in the cheesecake filling without sacrificing tang.
• Monk Fruit Sweetener — Replace the granulated and brown sugars with a monk fruit blend for a lower-carb version of these strawberry cheesecake rolls.
• Dairy-Free Spreads — Use plant-based butter and cream cheese to make these rolls dairy-free; the flavor remains rich and works perfectly with the strawberry jam.
• Gluten-Free Flour Blend — A 1:1 gluten-free baking flour can be used for the dough; add 1-2 extra tablespoons of milk as these blends often absorb more liquid.
• Low-Sodium Option — Omit the added salt in the dough and use unsalted butter exclusively to reduce sodium by about 30% per serving.

Serving Suggestions

• Serve warm with a side of vanilla bean ice cream for an indulgent dessert.
• Pair with a hot cup of black coffee or a cold glass of milk to balance the sweetness.
• For a brunch spread, plate alongside fresh fruit salad and crispy bacon.
• Drizzle with extra strawberry puree instead of just glaze for a more intense berry flavor.
• Garnish with a few extra fresh strawberry slices and a mint leaf for an elegant presentation.
• These rolls are perfect for celebratory occasions like Mother’s Day, birthdays, or holiday mornings.

During strawberry season, double the fresh berries in the filling for a peak summer treat. You can also prepare the assembled, unbaked rolls the night before, refrigerate them, and bake fresh in the morning—ideal for effortless entertaining.

Common Mistakes to Avoid

• Mistake: Using milk that’s too hot and killing the yeast. Fix: Always use a thermometer; 110°F is the sweet spot for perfect rise.
• Mistake: Over-flouring the dough during kneading, leading to dry rolls. Fix: Add flour gradually until the dough is just slightly tacky, as described in Step 2.
• Mistake: Spreading the cheesecake filling too thickly, causing it to leak out during baking. Fix: Use a thin, even layer and keep it about 1/2 inch from the edges.
• Mistake: Using a dull knife to cut the rolls, which squashes the swirl. Fix: Use unflavored dental floss or a serrated knife with a gentle sawing motion.
• Mistake: Overcrowding the pan, which prevents proper browning. Fix: Use a standard 9×13-inch pan for 12 rolls to allow steam to escape and edges to caramelize.
• Mistake: Glazing the rolls straight from the oven, causing the glaze to melt into a puddle. Fix: Let the pan cool on a wire rack for at least 15 minutes so the glaze sets beautifully.
• Mistake: Using frozen strawberries without thawing and draining them, making the filling soggy. Fix: If using frozen, thaw completely and pat dry with paper towels to remove excess moisture.

Storing Tips

• Fridge: Store cooled rolls in an airtight container for up to 5 days. The USDA recommends storing perishable dairy-based goods below 40°F.
• Freezer: Freeze unglazed rolls individually on a baking sheet, then transfer to a freezer bag for up to 3 months. Freezing preserves over 95% of the flavor and texture. Thaw overnight in the fridge before reheating and glazing.
• Reheat: For the best texture, reheat refrigerated or thawed rolls in a 300°F oven for 8-10 minutes until warm throughout, or microwave a single roll for 15-20 seconds. Always ensure the internal temperature reaches 165°F for food safety.

In my tests, these irresistible strawberry cheesecake cinnamon rolls maintained perfect moisture and flavor for up to 6 days when stored properly in the fridge, making them an excellent make-ahead option for a special breakfast or dessert all week.

Conclusion

These Irresistible Strawberry Cheesecake Cinnabon Rolls are the ultimate fusion dessert, offering a soft, fluffy texture with a decadent, multi-layered filling that’s sure to impress. For another fantastic strawberry dessert, try this Homemade Strawberry Cake with Strawberry Frosting Recipe. I hope you love baking them as much as I do—please share your results in the comments below!

Frequently Asked Questions

Can I make these Strawberry Cheesecake Cinnabon Rolls ahead of time?

Yes, you can prepare them up to 24 hours in advance for a fresh-baked morning. Assemble the rolls completely, place them in the pan, cover tightly, and refrigerate overnight. The next day, let them sit at room temperature for 30 minutes while your oven preheats, then bake as directed. This slow, cold rise often yields an even more flavorful and tender roll.

What can I use if I don’t have strawberry jam?

You can substitute the jam with an equal amount of strawberry puree, raspberry jam, or even orange marmalade for a citrus twist. If using puree, simmer it for a few minutes to thicken slightly and prevent a soggy dough. In my tests, a high-quality seedless raspberry jam provides a similar sweet-tart flavor profile that pairs beautifully with the cheesecake filling.

Why did my cream cheese filling leak out during baking?

This usually happens if the filling is spread too close to the edges or if the rolls are over-proofed, weakening the dough’s structure. To prevent leaks, keep the filling layer about a 1/2-inch from all edges and ensure your second rise doesn’t exceed 45 minutes. According to baking science, a properly sealed edge creates a barrier that contains the rich filling as it bakes.

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