The scent of warm, gooey cinnamon rolls swirling through the kitchen, mixed with fresh strawberries and creamy cheesecake filling—honestly, that’s my idea of pure happiness. The first time I made these Strawberry Cheesecake Cinnabon Rolls, I was just trying to use up some leftover berries and cream cheese. Turns out, I stumbled onto a cinnamon roll recipe that’s not just a sweet treat, but a full-on celebration. Imagine a classic Cinnabon roll, but with bursts of strawberry and a tangy cheesecake swirl inside—yep, it’s every bit as dreamy as it sounds.
I’ve baked these rolls for birthday brunches, lazy Sunday mornings, and even as a sweet surprise for friends who needed a pick-me-up. Each time, there’s this moment when someone takes their first bite, and their eyes light up—like, “Wait, what is this magic?” It’s that perfect mix of nostalgia (hello, mall cinnamon rolls!) and something new and exciting. Plus, if you’re a fan of strawberry cheesecake, there’s no way you’ll be able to resist.
Whether you’re a cinnamon roll pro or it’s your first time working with dough, this strawberry cheesecake Cinnabon twist is way more forgiving than you’d think. The dough is plush, the filling is creamy, and the strawberries bring a bright pop of flavor. It’s a recipe I’ve tested, tweaked, and, let’s face it, taste-tested more times than I’d care to admit. If you love a little fun and creativity in your baking—or you just want to impress someone with something truly special—these rolls are for you. Let’s get rolling!
Why You’ll Love This Recipe
There are a million reasons to fall head over heels for these strawberry cheesecake Cinnabon rolls. I’ve made countless cinnamon rolls over the years, but this twist is the one that always disappears first at brunch. Here’s why I think you’ll be obsessed too:
- Quick & Easy: While they look fancy, these rolls come together in just over two hours (including rise time). Perfect for a lazy weekend or when you want to treat yourself without a full-day commitment.
- Simple Ingredients: Nothing wild or hard to find here—just basic pantry staples, fresh strawberries, and cream cheese. You won’t be hunting down anything weird at the grocery store.
- Perfect for Any Occasion: These are a showstopper for brunch, birthday breakfasts, Mother’s Day, or just because you want something sweet and special. I’ve even made them as a birthday “cake” once. Huge hit!
- Crowd-Pleaser: My family, especially the kids, go wild for them. And if you have guests? Get ready for recipe requests and zero leftovers.
- Unbelievably Delicious: The combo of pillowy dough, cinnamon sugar, fresh strawberries, and creamy cheesecake filling is out of this world. Every bite is soft, tangy, and just sweet enough.
What sets these apart from the usual cinnamon roll? For starters, the cheesecake filling is lightly whipped and spread right onto the dough, so you get that classic tang in every swirl. The strawberries aren’t just a topping—they’re tucked inside, so they bake up juicy and bright. And the cinnamon sugar? It ties everything together with that classic warmth you expect from a cinnamon roll, but with a fun, fruity twist. Honestly, it’s my favorite mash-up of all time.
I’ve played around with the filling ratios, the amount of strawberries, and even different types of flour. After a lot of trial (and a couple of sticky kitchen disasters), this version is the one I keep coming back to. It’s nostalgic, comforting, and just a little bit playful—kind of like the best baking memories, all rolled into one. If you want to make something that feels special but isn’t fussy, these strawberry cheesecake Cinnabon rolls are your new go-to.
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients to deliver bold flavor and that melt-in-your-mouth texture without any complicated steps. Most of these are probably sitting in your kitchen right now, and the rest are easy to find. Here’s what you’ll need for your strawberry cheesecake Cinnabon rolls:
- For the Dough:
- All-purpose flour (3 1/2 cups / 440g) – gives structure and softness
- Whole milk (1 cup / 240ml, warm) – helps create a tender, fluffy crumb
- Active dry yeast (2 1/4 tsp / 7g, one packet) – makes these rise beautifully
- Granulated sugar (1/3 cup / 65g) – just enough for a hint of sweetness
- Unsalted butter (1/4 cup / 56g, melted and cooled)
- Large egg (1, room temperature) – adds richness
- Fine sea salt (3/4 tsp / 4g) – balances all the flavors
- For the Cheesecake Filling:
- Cream cheese (6 oz / 170g, softened) – I like Philadelphia for best texture
- Powdered sugar (1/3 cup / 40g) – keeps the filling creamy and smooth
- Vanilla extract (1 tsp / 5ml) – for classic cheesecake flavor
- For the Strawberry Filling:
- Fresh strawberries (1 heaping cup / 150g, finely diced) – choose ripe, red berries for the sweetest flavor (frozen works too, just thaw and drain well)
- Granulated sugar (1 tbsp / 12g) – helps the berries get jammy as they bake
- Lemon zest (optional, 1/2 tsp / 1g) – brightens up the berry flavor
- For the Cinnamon Sugar:
- Light brown sugar (1/2 cup / 100g, packed)
- Ground cinnamon (2 tsp / 5g)
- For the Cream Cheese Frosting:
- Cream cheese (4 oz / 113g, softened)
- Unsalted butter (2 tbsp / 28g, softened)
- Powdered sugar (1 cup / 120g)
- Vanilla extract (1/2 tsp / 2.5ml)
- Pinch of salt
If you’re missing an ingredient, don’t worry. You can swap in bread flour for a chewier roll or use frozen strawberries in a pinch. Looking for a dairy-free option? Use your favorite plant-based cream cheese and milk. Gluten-free all-purpose flour works, too, though the rolls will be a bit more delicate. This recipe is flexible, so don’t stress if you need to make a quick switch!
Equipment Needed
Making strawberry cheesecake Cinnabon rolls doesn’t require a fancy kitchen setup, but having the right tools can make your life so much easier. Here’s what you’ll want to have on hand:
- Stand mixer with dough hook (or a large mixing bowl and sturdy spoon) – Makes kneading a breeze, but I’ve done it by hand plenty of times!
- Measuring cups and spoons – Accuracy matters for baking.
- Kitchen scale (optional, but super helpful for precise measurements)
- Rolling pin – For rolling out that soft dough (a wine bottle works in a pinch, not kidding!)
- Sharp knife or bench scraper – To slice the rolls cleanly.
- 9×13-inch (23x33cm) baking pan – Ceramic or glass is my favorite, but metal works too.
- Mixing bowls – For the dough, filling, and frosting.
- Spatula or offset spatula – Spreading the cheesecake filling is way easier with one of these.
- Clean kitchen towel or plastic wrap – To cover the dough while it rises.
- Oven mitts – These rolls come out piping hot!
Budget tip: Most of these tools are probably already in your kitchen. If you don’t have a stand mixer, don’t sweat it—kneading by hand is good exercise and works just fine. For cleaning up sticky dough, I always keep a plastic bench scraper handy (those things are a lifesaver). And if you use glass pans, just remember they hold heat a bit longer—let your rolls cool a few extra minutes before frosting.
Preparation Method
-
Warm the Milk and Activate the Yeast (5 minutes)
Pour 1 cup (240ml) of whole milk into a microwave-safe cup and warm it to about 100°F (38°C)—just warm to the touch. Sprinkle 2 1/4 tsp (7g) of active dry yeast and 1 tbsp (12g) of the granulated sugar over the milk. Stir and let it sit for 5 minutes, until the top looks foamy. If it doesn’t foam, your yeast might be old—grab a fresh packet for best results. -
Mix the Dough (10 minutes)
In a large bowl (or your stand mixer), combine the yeast mixture with the remaining 1/3 cup (65g) granulated sugar, 1/4 cup (56g) melted butter, 1 egg, and 3 1/2 cups (440g) flour. Add the 3/4 tsp (4g) salt. Mix until a shaggy dough forms. Knead for 6-8 minutes (by hand or mixer) until smooth and slightly tacky but not sticky. If it’s too sticky, add extra flour, 1 tbsp at a time. -
First Rise (60 minutes)
Place the dough in a greased bowl, cover with a towel or plastic wrap, and set in a warm spot. Let it rise until doubled, about 1 hour. The dough should be soft and airy—poke it gently, and it should spring back. -
Prepare the Strawberry and Cheesecake Fillings (10 minutes)
While the dough rises, beat 6 oz (170g) softened cream cheese with 1/3 cup (40g) powdered sugar and 1 tsp (5ml) vanilla until smooth and spreadable. In a separate bowl, toss the diced strawberries with 1 tbsp (12g) sugar and optional 1/2 tsp lemon zest. Let them sit so the juices get syrupy. -
Roll Out the Dough (5 minutes)
Lightly flour your work surface. Punch down the dough and roll it out to a 14×18-inch (35x45cm) rectangle. Try to keep the edges as even as possible for prettier rolls (but honestly, rustic edges taste just as good!). -
Assemble the Filling (5 minutes)
Spread the cream cheese mixture evenly over the dough, leaving a 1/2-inch (1cm) border. Sprinkle the cinnamon sugar (1/2 cup brown sugar + 2 tsp cinnamon) over the cream cheese, then scatter the macerated strawberries (drain off extra juice to avoid soggy rolls). -
Roll and Slice (10 minutes)
Starting on a long edge, roll the dough up tightly. Pinch the seam closed. Slice into 12 even rolls (about 1.5 inches / 4cm each) using a sharp knife or floss for clean cuts. A little mess is normal—some filling may ooze out, and that’s okay. -
Second Rise (30 minutes)
Arrange the rolls in a greased 9×13-inch pan. Cover and let rise until puffy, about 30 minutes. Meanwhile, preheat your oven to 350°F (175°C). -
Bake (25-28 minutes)
Bake the rolls in the center of the oven for 25-28 minutes, until golden brown on top and cooked through. Check them at 22 minutes—if they’re browning too quickly, cover loosely with foil. They should smell like heaven and feel pillowy when you press gently on top. -
Make the Frosting and Finish (5 minutes)
Beat 4 oz (113g) cream cheese with 2 tbsp (28g) butter until fluffy. Mix in 1 cup (120g) powdered sugar, 1/2 tsp vanilla, and a pinch of salt. Spread over warm rolls so it melts into every swirl. (Save a little extra for serving if you like them super gooey!)
Personal tip: If you’re in a rush, you can do the first rise overnight in the fridge. The flavor gets even better! And don’t worry if your rolls aren’t all the same size—mine never are, but nobody seems to mind once they taste them.
Cooking Tips & Techniques
Baking cinnamon rolls can seem intimidating, but with a couple of tricks up your sleeve, you’ll get pro-level results every time. Here’s what I’ve learned (sometimes the hard way!) about making perfect strawberry cheesecake Cinnabon rolls:
- Soft, Not Sticky Dough: Start with less flour than you think—add just enough so the dough pulls away from the bowl but still feels soft. Too much flour = dense, dry rolls. I always check by pressing the dough: it should bounce back and leave only a slight tacky feeling on your fingers.
- Warm Spot for Rising: Dough rises best in a warm, draft-free place. If your kitchen is chilly, I turn my oven to the lowest setting for a minute, then turn it off and let the dough rise inside (just don’t forget it’s in there!).
- Even Rolling and Filling: Roll your dough as evenly as possible—thicker spots can bake up doughy. Spread the cheesecake filling right to the edges, but leave a little border so it doesn’t spill out everywhere (though a little mess is part of the fun).
- Cutting Clean Slices: Floss isn’t just for teeth—it’s perfect for slicing these rolls without squishing them. Just slide dental floss under the roll, cross the ends, and pull tight. Clean, beautiful spirals every time!
- Don’t Overbake: The rolls are done when they’re golden and set, but still soft in the middle. Overbaking will dry them out, so check early if your oven runs hot.
- Let the Frosting Melt In: Frosting the rolls while they’re still warm lets it soak into every swirl—don’t wait until they’re fully cooled, or you’ll miss that gooey magic.
Oh, and if your rolls spread a little and touch in the pan, that’s a good thing—they bake up soft and pull-apart, just like the best bakery buns. If you’re multitasking (like I always am), set a timer for each step. Trust me, it’s way too easy to get distracted and let the dough rise a little too long or forget the strawberries on the counter (guilty as charged!).
Variations & Adaptations
One of the best things about these strawberry cheesecake Cinnabon rolls? You can make them your own in so many ways. Here are a few of my favorite twists:
- Blueberry or Mixed Berry Version: Swap the strawberries with fresh or frozen blueberries, raspberries, or a berry blend. The tangy cheesecake pairs with almost any fruit.
- Gluten-Free Adaptation: Use a cup-for-cup gluten-free all-purpose flour. The rolls will be slightly more delicate, but they’re still delicious. Add 1/2 tsp xanthan gum if your blend doesn’t include it.
- Chocolate Strawberry Rolls: Sprinkle mini chocolate chips over the cheesecake layer before rolling up. Chocolate and strawberries? Always a win.
- Dairy-Free/Vegan Option: Use plant-based butter, vegan cream cheese, and non-dairy milk. I’ve tried this with coconut-based cream cheese, and the flavor was amazing.
- No-Fuss Method: If you’re short on time, use store-bought pizza dough and focus on the filling and frosting. The texture is a little different, but the shortcut works in a pinch.
- Seasonal Swaps: In the fall, try diced apples and a pinch of nutmeg instead of strawberries—it’s like apple pie meets cinnamon roll.
Personally, I love adding a handful of chopped pecans on top for some crunch (my dad always requests this version). If you’re dealing with food allergies, these rolls are easy to adapt—just swap out the dairy or gluten as needed, and skip the nuts if necessary. Have fun experimenting, and don’t be afraid to try something new!
Serving & Storage Suggestions
These strawberry cheesecake Cinnabon rolls are best served warm, when the frosting is just melting into the swirls and the strawberries are jammy. I like to set them out on a pretty platter, dust with a little extra powdered sugar, and maybe add a few fresh berries on top for that Pinterest-perfect look.
Pair them with hot coffee, a glass of cold milk, or even a mimosa for a special brunch. If you’re serving a crowd, I recommend doubling the recipe—these never last long!
To store, cover the rolls tightly with foil or plastic wrap and refrigerate for up to 3 days. You can also freeze them (unfrosted) for up to 2 months; just thaw overnight in the fridge and warm in a low oven before spreading on the frosting. For reheating, 10-15 seconds in the microwave brings them back to that just-baked softness. The flavors actually get even better after a day, as the strawberry and cheesecake meld together—so don’t be shy about making them ahead.
Nutritional Information & Benefits
Each strawberry cheesecake Cinnabon roll is about 330 calories, with 5g protein, 12g fat, and 48g carbohydrates (these are estimates—actual values may vary depending on ingredient brands and any substitutions). Strawberries bring vitamin C and antioxidants, while the cream cheese offers a bit of calcium and protein. If you’re gluten-free or dairy-free, simple swaps keep these rolls in your rotation. Allergens to watch for: wheat, dairy, and eggs (but vegan and gluten-free versions are totally doable).
From a wellness perspective, I love that you get something indulgent but with a little fruit and protein kick. It’s a treat, but not just empty calories. And honestly, sharing a pan of these rolls with people you love is good for the soul—sometimes that’s the best nutrition of all.
Conclusion
If you’re looking for a cinnamon roll that’s anything but ordinary, these strawberry cheesecake Cinnabon rolls are the answer. They’re easy, fun, and totally worth the little bit of extra effort for that gorgeous swirl of fruit and cream cheese. You can make them your own, whether you want to try new fillings, go dairy-free, or just pile on extra frosting (no judgment here!).
This recipe is a favorite in my house, and I hope it becomes one in yours too. If you do give them a whirl, I’d love to hear how you adapt them—leave a comment, share your photos, or tell me what creative twist you tried. Happy baking, and remember: sometimes the messiest rolls turn out the best. Can’t wait for you to enjoy every sticky, sweet, strawberry-filled bite!
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, you can! Just thaw and drain them well before using to avoid extra moisture in the filling. Patting them dry with a paper towel helps keep the rolls from getting soggy.
Do these strawberry cheesecake Cinnabon rolls need to be refrigerated?
Yes, because of the cream cheese filling and frosting, it’s best to store leftovers in the fridge. They’ll stay fresh for up to 3 days—just reheat before serving for that just-baked taste.
Can I make the dough ahead of time?
Absolutely. After the first rise, cover the dough and refrigerate overnight. In the morning, roll out, fill, and bake as directed. The flavor gets even better with the slow rise!
What’s the best way to reheat leftover rolls?
Pop an individual roll in the microwave for 10-15 seconds, or warm several in a low oven (300°F/150°C) loosely covered with foil until heated through. The frosting will melt beautifully again!
Can I use a different fruit or add nuts?
Definitely! Blueberries, raspberries, or even thinly sliced apples work great. Chopped pecans or walnuts add a lovely crunch—feel free to get creative based on your taste or what’s in season.
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Strawberry Cheesecake Cinnabon Rolls
- Total Time: 2 hours 15 minutes
- Yield: 12 rolls 1x
Description
These Strawberry Cheesecake Cinnabon Rolls are a fun twist on classic cinnamon rolls, featuring a creamy cheesecake filling and bursts of fresh strawberries in every swirl. Perfect for brunch, special occasions, or whenever you want a sweet, crowd-pleasing treat.
Ingredients
- 3 1/2 cups all-purpose flour (440g)
- 1 cup whole milk, warm (240ml)
- 2 1/4 tsp active dry yeast (7g, one packet)
- 1/3 cup granulated sugar (65g), plus 1 tbsp for strawberries
- 1/4 cup unsalted butter, melted and cooled (56g)
- 1 large egg, room temperature
- 3/4 tsp fine sea salt (4g)
- 6 oz cream cheese, softened (170g)
- 1/3 cup powdered sugar (40g)
- 1 tsp vanilla extract (5ml), plus 1/2 tsp for frosting
- 1 heaping cup fresh strawberries, finely diced (150g)
- 1/2 tsp lemon zest (optional, 1g)
- 1/2 cup light brown sugar, packed (100g)
- 2 tsp ground cinnamon (5g)
- 4 oz cream cheese, softened (113g) for frosting
- 2 tbsp unsalted butter, softened (28g) for frosting
- 1 cup powdered sugar (120g) for frosting
- Pinch of salt for frosting
Instructions
- Warm the milk to about 100°F (just warm to the touch). Sprinkle yeast and 1 tbsp sugar over the milk, stir, and let sit for 5 minutes until foamy.
- In a large bowl or stand mixer, combine the yeast mixture with remaining sugar, melted butter, egg, flour, and salt. Mix until a shaggy dough forms. Knead for 6-8 minutes until smooth and slightly tacky.
- Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
- While dough rises, beat 6 oz cream cheese with 1/3 cup powdered sugar and 1 tsp vanilla until smooth. In a separate bowl, toss diced strawberries with 1 tbsp sugar and optional lemon zest. Let sit to become syrupy.
- Lightly flour your work surface. Punch down dough and roll out to a 14×18-inch rectangle.
- Spread cream cheese mixture evenly over dough, leaving a 1/2-inch border. Sprinkle cinnamon sugar (mix brown sugar and cinnamon) over cream cheese, then scatter macerated strawberries (drain excess juice).
- Starting on a long edge, roll dough up tightly and pinch seam closed. Slice into 12 even rolls using a sharp knife or dental floss.
- Arrange rolls in a greased 9×13-inch baking pan. Cover and let rise until puffy, about 30 minutes. Preheat oven to 350°F.
- Bake rolls for 25-28 minutes, until golden brown and cooked through. Cover loosely with foil if browning too quickly.
- For frosting, beat 4 oz cream cheese with 2 tbsp butter until fluffy. Mix in 1 cup powdered sugar, 1/2 tsp vanilla, and a pinch of salt. Spread over warm rolls.
Notes
For best results, use ripe, sweet strawberries and full-fat cream cheese. The dough can be made ahead and refrigerated overnight after the first rise. For clean slices, use dental floss to cut the rolls. If using frozen strawberries, thaw and drain well before using. Rolls are best served warm and can be reheated in the microwave for 10-15 seconds. Adapt with other berries, nuts, or make gluten-free or dairy-free with appropriate substitutions.
- Prep Time: 35 minutes
- Cook Time: 28 minutes
- Category: Breakfast, Brunch, Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 330
- Sugar: 20
- Sodium: 220
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 48
- Fiber: 1
- Protein: 5
Keywords: strawberry cheesecake cinnamon rolls, cinnabon rolls, brunch, sweet rolls, cream cheese, strawberry dessert, easy cinnamon rolls, homemade cinnamon rolls, breakfast, baking
