Strawberry Cheesecake Cinnabon Rolls Recipe

If you’re the kind of person who dreams about dessert-for-breakfast, these Strawberry Cheesecake Cinnabon Rolls are about to become your new obsession. Imagine pillowy-soft cinnamon roll dough, lovingly filled with sweet-tart fresh strawberries, creamy cheesecake, and swirls of cinnamon sugar, all crowned with a silky cream cheese glaze. Whether you serve them for a cozy brunch or as a show-stopping treat at your next get-together, each bite is pure happiness. This is the mash-up you never knew you needed, and I guarantee they’ll steal the spotlight wherever you bring them.

Ingredients You’ll Need

There’s no need for anything fancy—just a handful of pantry basics and a little bit of love to turn out truly special Strawberry Cheesecake Cinnabon Rolls. Each ingredient plays a starring role in building that signature flavor and texture, from fluffy dough to gooey filling and dreamy glaze.

• All-purpose flour: The foundation for soft, tender rolls that rise beautifully every time.
• Granulated sugar: Adds just the right touch of sweetness to the dough and cheesecake filling.
• Instant yeast: Speeds up the rise for a quicker trip from kitchen to table, with no flavor compromise.
• Salt: Balances all the sweet notes and brings the flavors into harmony.
• Warm milk: Keeps the dough rich and soft while encouraging the yeast to work its magic.
• Unsalted butter: Melts into the dough and fillings for luxurious richness—use softened butter for the filling and glaze!
• Egg: Adds structure and an irresistibly tender crumb to the dough.
• Cream cheese: The creamy heart of both the filling and the glaze—make sure it’s nicely softened.
• Vanilla extract: Enhances the cheesecake notes and ties together all the sweet, rich flavors.
• Fresh strawberries: Deliver that juicy, vibrant pop—finely chop for perfectly distributed bites.
• Strawberry jam: Bumps up the berry flavor and keeps the filling gorgeously pink and gooey.
• Brown sugar: Partners with cinnamon for that classic cinnamon roll warmth and a beautiful caramelized swirl.
• Ground cinnamon: The cozy, fragrant spice that brings these rolls to life.
• Powdered sugar: Ensures the glaze is silky-smooth and lightly sweet without being gritty.
• Milk (for glaze): Adjusts the cream cheese glaze to your liking, spoonable or pourable!

How to Make Strawberry Cheesecake Cinnabon Rolls

Step 1: Make the Dough

Start by stirring together the dry ingredients in a big, sturdy bowl: your flour, sugar, yeast, and salt. Separately, combine the warm milk, melted butter, and egg, then pour those into the dry mix. Stir everything until it comes together, then give the dough five to seven minutes of kneading on a floured surface—you’re looking for a smooth, elastic dough. Place it in a greased bowl, cover with a towel, and let it rest somewhere warm for about an hour, until nicely puffed.

Step 2: Prepare the Strawberry Cheesecake Filling

With your dough rising, beat cream cheese, sugar, and vanilla until fluffy and free of lumps. Next, gently fold in the strawberries and jam. This filling is thick, creamy, and bursting with berry flavor—the secret to why Strawberry Cheesecake Cinnabon Rolls taste so indulgent.

Step 3: Prepare the Cinnamon Sugar Mixture

Mix together softened butter, brown sugar, and cinnamon until it forms a sweet, spiced paste. This layer will caramelize as the rolls bake, giving that signature Cinnabon swirl.

Step 4: Assemble the Rolls

Once your dough has doubled in size, punch it down (so satisfying!) and gently roll it out on a floured surface into a rectangle, roughly 12×18 inches. Spread the cinnamon sugar mixture evenly from edge to edge, top with dollops of that strawberry cheesecake filling, and carefully roll everything up into a snug spiral. Slice into 12 equal pieces and nestle them in a greased 9×13-inch dish. Cover them again for a final 30-minute rise.

Step 5: Bake the Rolls

While your oven preheats to 350°F, watch the rolls do their final puff. Bake for 20 to 25 minutes, until they’re golden brown and your kitchen smells like absolute heaven.

Step 6: Make the Cream Cheese Glaze

As the rolls bake, whip up the creamy glaze: beat softened cream cheese and butter together, then blend in powdered sugar, vanilla, and just enough milk for a pourable texture. It should be thick enough to stick to the warm rolls but melt into all those nooks and crannies.

Step 7: Glaze and Serve

Once the Strawberry Cheesecake Cinnabon Rolls have cooled just slightly, spoon or drizzle the glaze over the top. The glaze seeps in and creates that irresistible sticky, creamy finish—grab a fork (or your fingers) and dig in while they’re warm!

How to Serve Strawberry Cheesecake Cinnabon Rolls

Garnishes

Dress up your Strawberry Cheesecake Cinnabon Rolls with an extra sprinkle of fresh diced strawberries, a dusting of powdered sugar, or even a few curls of white chocolate. These finishing touches make every roll look (and taste!) like a bakery masterpiece.

Side Dishes

If you’re serving these for brunch, pair them with something bright—think a tangy fruit salad, crunchy granola yogurt parfaits, or lightly scrambled eggs. Their sweet, creamy nature also plays beautifully with a cup of bold coffee or a refreshing berry-infused iced tea.

Creative Ways to Present

For a fun twist, stack the rolls on a platter drizzled with extra glaze and scatter berries around for color. Serve mini versions at parties for easy grab-and-go treats, or tuck them into a breakfast or dessert spread alongside other pastries for a truly show-stopping centerpiece.

Make Ahead and Storage

Storing Leftovers

Got a few rolls left? Just cover the baking dish tightly with foil or transfer the Strawberry Cheesecake Cinnabon Rolls to an airtight container. Store them in the refrigerator for up to 3 days—pop a roll in the microwave for a quick treat anytime.

Freezing

To freeze, arrange baked and cooled rolls on a baking sheet until firm, then pack into a freezer bag or airtight container. They’ll keep well for about 2 months. You can freeze with or without the glaze; just glaze after reheating for fresh-from-the-oven taste.

Reheating

Reheat individual rolls in the microwave for 20 to 30 seconds, or warm a full tray in the oven at 300°F for about 10 minutes. If your rolls are frozen, thaw overnight in the fridge before reheating for best results.

FAQs

Can I use frozen strawberries for the filling?

Absolutely! Just thaw the strawberries and pat them dry with paper towels to avoid excess moisture in the filling. The rolls will still have vibrant berry flavor and beautiful color.

What can I do if I don’t have instant yeast?

You can use active dry yeast instead—just dissolve it in the warm milk and let it sit for 5 minutes before adding to the dough. You may need an extra 10 minutes or so for the dough to rise.

Can I prep Strawberry Cheesecake Cinnabon Rolls the night before?

Yes, these rolls are perfect for prepping ahead! Assemble them up to the point of the second rise, cover tightly, and refrigerate overnight. Bring them to room temperature while the oven preheats, then bake as directed in the morning.

How can I make the rolls even more decadent?

Try sprinkling a bit more cinnamon sugar over the top before baking, swirling in extra strawberry jam, or topping with a handful of crushed graham crackers after glazing—think of it as a playful nod to classic cheesecake!

Can I make mini rolls instead of full-size?

Definitely! Roll out the dough a bit thinner, fill and roll as directed, then slice each log into 18-24 mini pieces. They’ll bake a little faster—just keep an eye out for that perfect golden color.

Final Thoughts

If you’re ready to wow your friends, family, or just treat yourself to something special, don’t wait to make these Strawberry Cheesecake Cinnabon Rolls. They’re the ultimate comfort treat—luscious, gooey, and bursting with berry cheesecake goodness. Whip up a batch soon and watch them disappear faster than you can say “seconds, please!”.

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