Strawberry Cheesecake Cinnabon Rolls: Easy & Delicious!

Introduction

Have you ever found yourself caught between baking a classic, gooey cinnamon roll and a rich, decadent strawberry cheesecake, wondering which one would bring more smiles to the breakfast table? It’s a debate my wife, Emily, and I have had on more than one lazy Saturday morning. The kids are usually split; Adams is team cinnamon roll all the way, while Jana dreams of anything with strawberries. That’s what got me thinking: why choose? What if we could take the two most beloved breakfast treats and unite them into one unforgettable creation? That very question led me to develop these Strawberry Cheesecake Cinnabon Rolls. This isn’t just another breakfast pastry. It’s the answer to creating a truly special morning, a recipe that transforms a simple meal into a celebration. I still remember the first time the scent of these baking filled our kitchen. It was more than just sugar and spice; it smelled like a new family favorite being born. This recipe combines the warm, nostalgic comfort of a Cinnabon roll with the bright, creamy delight of strawberry cheesecake, creating a culinary experience that feels both indulgent and heartwarming. It’s the kind of treat that makes everyone at the table pause, smile, and ask for a second helping before the first is even gone.

Why You’ll Love This Strawberry Cheesecake Cinnabon Rolls

• The Ultimate Flavor Mashup: These rolls are the absolute best of both worlds. Imagine a soft, fluffy cinnamon roll, still warm from the oven, with its signature swirl of sweet cinnamon. Now, picture that same roll generously filled with a tangy, rich cheesecake filling and a vibrant, sweet strawberry sauce. Each bite delivers a perfect harmony of flavors from the warm spice of the cinnamon to the creamy cheesecake and the bright burst of fresh strawberries. It’s a combination so decadent and delicious it feels like it came straight from a high end bakery, yet you made it right in your own kitchen. This isn’t just a breakfast roll; it’s a full fledged dessert experience that’s perfectly acceptable to eat first thing in the morning.
• An Unforgettable Texture Experience: The textures in these rolls are just as important as the flavors. The dough is incredibly soft and pillowy, providing the perfect base that melts in your mouth. Tucked inside is the smooth, velvety cheesecake filling, which offers a rich creaminess that beautifully contrasts with the tender dough. Then you get the juicy, slightly chunky homemade strawberry filling, adding a wonderful layer of moisture and fruitiness. To top it all off, a lavish layer of sweet and tangy cream cheese frosting blankets everything, creating a gooey, luscious finish that ties all the elements together. It’s a symphony of textures that makes every single bite interesting and deeply satisfying.
• A Showstopper for Any Occasion: While these rolls are perfect for a special weekend breakfast, they are truly versatile enough for any celebration. Imagine serving a warm pan of these for a holiday brunch, like Christmas or Easter morning. They would be the star of the show! They are also perfect for birthdays, baby showers, or even just as a thoughtful, homemade gift for a friend. They look incredibly impressive, with their beautiful swirls of red and white, making them a centerpiece dessert that tastes even better than it looks. If you love baking with strawberries, you might also like these Strawberry Cheesecake Cookies for another fun twist on the classic flavor.
• Family Friendly and Fun to Make: This is one of those recipes that’s destined to create memories. Getting the kids involved is half the fun! Adams loves helping roll out the dough, and Jana is the official taste tester for the strawberry filling. Though it has a few components, each step is straightforward and rewarding. The process of making the dough, preparing the fillings, assembling the rolls, and finally watching them bake to golden perfection is a joyful kitchen project. It’s a fantastic way to spend a weekend morning together, and the proud smiles on your family’s faces when they taste the final product are absolutely priceless.

Ingredients for Strawberry Cheesecake Cinnabon Rolls

For the Dough:

• 1 cup whole milk, warm (about 110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ½ cup granulated sugar, divided
• 1 large egg + 1 egg yolk, at room temperature
• ¼ cup salted butter, melted
• 4 cups all purpose flour
• 1 teaspoon salt

For the Cheesecake Filling:

• 8 ounces cream cheese, softened to room temperature
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract

For the Strawberry Filling:

• 2 cups fresh or frozen strawberries, diced
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

For the Cinnamon Swirl:

• ½ cup salted butter, softened
• ¾ cup brown sugar, packed
• 2 tablespoons ground cinnamon

For the Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• ¼ cup salted butter, softened
• 1 ½ cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk, as needed

How to Make Strawberry Cheesecake Cinnabon Rolls

Step by Step Instructions

1. Activate the Yeast: In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, yeast, and one tablespoon of granulated sugar. Gently stir and let it sit for 5 to 10 minutes until the mixture becomes foamy and frothy. This is how you know your yeast is alive and ready to work its magic.
2. Make the Dough: To the yeast mixture, add the remaining granulated sugar, the egg and egg yolk, and the melted butter. Whisk everything together until well combined. Fit your stand mixer with the dough hook attachment. Add the flour and salt to the bowl. Mix on low speed until the dough starts to come together, then increase the speed to medium and let it knead for 6 to 8 minutes. The dough should be soft, smooth, and pull away from the sides of the bowl. If you’re kneading by hand, turn the dough out onto a lightly floured surface and knead for about 10 minutes until you achieve a smooth, elastic soft dough.
3. First Rise: Lightly grease a large bowl with oil or nonstick spray. Form the dough into a ball and place it in the bowl, turning it over to coat it lightly with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft free place for 1 to 1.5 hours, or until it has doubled in size.
4. Prepare the Strawberry Filling: While the dough is rising, you can make the fillings. For the strawberry filling, combine the diced strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture starts to simmer. In a small bowl, whisk the cornstarch with a tablespoon of water to create a slurry, then stir it into the strawberry mixture. Continue to cook for another 1 to 2 minutes until the filling thickens. Remove from the heat and let it cool completely. For a different berry experience, check out these Blueberry Cheesecake Swirl Cookies.
5. Prepare the Cheesecake Filling: In a medium bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Add the sugar and vanilla extract and beat again until everything is fully combined and there are no lumps. Set this aside.
6. Assemble the Rolls: Once the dough has doubled, punch it down gently to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches. In a small bowl, mix the softened butter, brown sugar, and cinnamon for the swirl. Spread this mixture evenly over the dough rectangle, leaving a small border along one of the long edges. Next, carefully spread the cooled cheesecake filling over the cinnamon layer. Finally, spoon the cooled strawberry filling over the cheesecake layer.
7. Roll and Cut: Starting from the long edge, roll the dough up tightly into a log. Use a sharp serrated knife or unflavored dental floss to cut the log into 12 equal sized rolls. Place the rolls cut side up in a greased 9×13 inch baking pan.
8. Second Rise: Cover the pan with plastic wrap and let the rolls rise for another 30 to 45 minutes, until they are puffy and have filled out the pan. While they rise, preheat your oven to 375°F (190°C).
9. Bake the Rolls: Bake for 20 to 25 minutes, or until the rolls are golden brown and the filling is bubbly. If they start to brown too quickly, you can tent the pan with foil.
10. Make the Frosting and Serve: While the rolls are baking, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, mixing on low speed until combined, then increase the speed and beat until fluffy. Add the vanilla and 1 to 2 tablespoons of milk, adding more only if needed to reach your desired consistency. Once the rolls are out of the oven, let them cool for about 10 minutes before spreading the frosting generously over the top. Serve the Strawberry Cheesecake Cinnabon Rolls warm.

Pro Tips & Variations

To help you achieve the most perfect gooey cinnamon rolls imaginable, I’ve gathered a few tips and tricks from my own kitchen experiments. First and foremost, room temperature ingredients are your best friend, especially for the cheesecake filling and frosting. Softened cream cheese and butter are essential for a lump free, silky smooth texture. If you’re short on time, you can cut the cream cheese and butter into small cubes to help them soften faster. Another key tip is to not overheat your milk when activating the yeast. Milk that is too hot will kill the yeast, and your dough won’t rise. The ideal temperature is around 110°F, which should feel like a warm bath. When it comes to slicing your rolls, use unscented dental floss for the cleanest cuts. Simply slide a piece of floss under the log, bring the ends up, cross them over the top, and pull. This prevents squishing the beautiful swirls you worked so hard to create. Finally, don’t be afraid to let the dough rise properly. A warm, humid environment is perfect. If your kitchen is cool, you can place the bowl of dough in an oven that is turned off with the light on to create a cozy proofing box.

Now, let’s talk about variations, because this recipe is a fantastic canvas for creativity! If strawberries aren’t in season, you can easily swap them out for other fruits. A raspberry or blueberry cheesecake roll would be absolutely divine. Just follow the same process for making the fruit filling. For a touch of brightness, consider adding the zest of one lemon to the cheesecake filling; it pairs beautifully with the strawberries. If you love nuts, a sprinkle of chopped pecans or walnuts over the cinnamon sugar layer before adding the cheesecake filling would add a wonderful crunch. For a holiday twist, you could even try a cranberry filling and a bit of orange zest, similar to the flavors in my Cranberry Cream Cheese Crumb Pie. And if you need a quicker version, you could experiment with a no yeast cinnamon rolls recipe as a base, adapting it for this strawberry cheesecake twist. For those who want more inspiration on different fillings, this recipe from The Cooking Duo is another great resource.

Serving Suggestions

Serving these Strawberry Cheesecake Cinnabon Rolls is an event in itself. When I make these for my family, I love to present them warm, right in the baking pan they were baked in, to showcase all that glorious, gooey frosting melting into every nook and cranny. The sweet aroma alone is enough to get everyone excited. For a picture perfect brunch spread, I recommend pairing them with a few items to balance their rich sweetness. A simple bowl of fresh, mixed berries provides a light, healthy contrast and complements the strawberry filling beautifully. On the savory side, a plate of crispy, salty bacon or savory breakfast sausage is the perfect counterpoint to the sweetness of the rolls. The salty and sweet combination is a classic for a reason! Another wonderful pairing is a simple scrambled egg or a fluffy frittata. The protein helps create a more balanced and filling meal, making it feel like a truly complete and special brunch.

Beyond the food pairings, think about the drinks. A freshly brewed pot of strong coffee or a simple Americano is a must for the adults. The slightly bitter notes of the coffee cut through the richness of the rolls, cleansing the palate with each sip. For the kids, and for anyone who prefers a non caffeinated option, a tall glass of cold milk is a classic choice that never fails. You could also serve a pitcher of freshly squeezed orange juice to add a bright, citrusy note to the meal. Setting the scene is half the fun. Use your favorite plates, bring out some cloth napkins, and maybe even a small vase of fresh flowers for the table. It’s these little touches that elevate the experience from just eating breakfast to creating a cherished memory. Whether it’s a lazy Sunday morning or a festive holiday gathering, serving these rolls is a way of showing you’ve put extra love and thought into the meal, making everyone feel special and cared for.

Storage & Reheating for Strawberry Cheesecake Cinnabon Rolls

If you happen to have leftovers (which is rare in my house!), storing them properly is key to enjoying them later. For short term storage, allow the rolls to cool completely, then place them in an airtight container or cover the baking pan tightly with plastic wrap. They can be stored at room temperature for up to 2 days. If you want them to last a bit longer, storing them in the refrigerator is your best bet. In an airtight container, they will keep well for up to 5 days. The cream cheese frosting holds up much better in the cooler temperature.

For reheating, you have a couple of options. The best method to bring back that fresh out of the oven warmth and softness is to use the oven. Preheat your oven to 350°F (175°C), place the rolls in a baking dish, and cover with foil to prevent them from drying out. Heat for about 10 to 15 minutes, or until warmed through. For a quicker option, the microwave works too. Place a single roll on a microwave safe plate and heat it for about 20 to 30 seconds. The texture will be softer, but it will still be delicious. A pro tip: I like to add a small cup of water in the microwave with the roll to create steam, which helps keep it moist.

FAQ about Strawberry Cheesecake Cinnabon Rolls

Can I make these rolls ahead of time?

Absolutely! This is one of my favorite things about this recipe. You can prepare the rolls all the way through the final slicing step. Place them in the greased baking pan, cover them tightly with plastic wrap, and refrigerate them overnight. The next morning, take them out of the fridge and let them sit at room temperature for about 45 minutes to an hour to complete their second rise before baking. It makes for a much quicker and less stressful morning!

Can I use store bought strawberry jam instead of making the filling?

Yes, you can definitely use a high quality store bought strawberry jam or preserves to save some time. Look for one that is thick and has real fruit chunks for the best result. However, I highly recommend making the homemade filling if you have the time. It has a much fresher flavor and you can control the sweetness. It really makes these homemade cinnamon rolls stand out. If you enjoy homemade fruit components, you’ll love my recipe for Easy Strawberry Shortcake Cups.

Why did my cheesecake filling leak out while baking?

A little bit of filling leakage can be normal, but if a lot escaped, there are a few likely culprits. First, make sure you’re rolling the dough log as tightly as you possibly can. A tight roll helps seal everything inside. Second, don’t overfill the rolls. It can be tempting to add extra filling, but this often leads to it oozing out. Finally, ensure your strawberry filling has cooled completely and has thickened properly. A warm or thin filling is more likely to run out during baking.

Can I freeze these Strawberry Cheesecake Cinnabon Rolls?

Yes, these freeze wonderfully. You can freeze them baked or unbaked. To freeze unbaked rolls, prepare them up to the point of the second rise, place them in a freezer safe pan, and wrap them tightly. They can be frozen for up to a month. When ready to bake, let them thaw overnight in the refrigerator, then proceed with the second rise and baking. To freeze baked rolls, let them cool completely and freeze them without the frosting. When you’re ready to serve, thaw them and warm them in the oven before adding fresh frosting. Frosting with cream cheese, like in my Red Velvet Cupcakes, is always best when fresh.

Final Thoughts on Strawberry Cheesecake Cinnabon Rolls

Food, for me, has always been about connection. It’s about creating something with my hands that brings my family together around the table, sparking conversations and creating new memories. These Strawberry Cheesecake Cinnabon Rolls are the epitome of that philosophy. They are more than just a recipe; they are a celebration in a pan, a perfect excuse to slow down and savor the moment. I hope you and your loved ones enjoy making and eating these as much as my family does. Every swirl of cinnamon, every dollop of cheesecake, and every burst of strawberry is a reminder that the best meals are made with love.

If you bake these rolls, I would be thrilled to hear from you! Please leave a comment below and let me know how they turned out. And don’t forget to save this recipe to your favorite Pinterest board so you can find it again. For more family friendly recipes and kitchen stories, be sure to subscribe to our newsletter. Happy baking!