Strawberry Cheesecake Cinnabon Rolls Recipe

Imagine combining the sweet swirl of a Cinnabon roll with the creamy goodness of strawberry cheesecake—pure breakfast bliss, right? These Strawberry Cheesecake Cinnabon Rolls are soft, fluffy, and bursting with fruity flavor. They’re the perfect treat for weekend brunches, holiday mornings, or just when you need a little sweet pick-me-up. With a gooey strawberry filling, tangy cream cheese frosting, and buttery cinnamon dough, every bite is a little piece of dessert heaven. And the best part? They’re easier to make than they look, and totally worth the hype!

Why You’ll Love Strawberry Cheesecake Cinnabon Rolls

These Strawberry Cheesecake Cinnabon Rolls are a total game-changer! Whether you’re a cinnamon roll fan or a cheesecake lover, this recipe brings both worlds together in the most delicious way. The strawberry filling adds a fruity twist, while the cream cheese frosting gives it that rich, tangy finish we all crave. Perfect for beginners and seasoned bakers alike, these rolls are easy to prep and even easier to devour. They look impressive, taste indulgent, and will have your family and friends asking for the recipe—trust me!

Ingredients

Let’s break it down! You don’t need anything fancy—just a few kitchen staples and some sweet strawberry goodness. Here’s everything you’ll need:

For the Dough:

• 2 ¾ cups all-purpose flour
• ¼ cup granulated sugar
• 1 packet (2¼ tsp) instant yeast
• ½ tsp salt
• ¾ cup warm milk
• ¼ cup unsalted butter, melted
• 1 egg

For the Strawberry Filling:

• 1 cup chopped fresh strawberries (or thawed frozen strawberries)
• 2 tbsp sugar
• 1 tsp lemon juice
• 1 tsp cornstarch

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ⅓ cup powdered sugar
• ½ tsp vanilla extract

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 2 tbsp butter, softened
• ¾ cup powdered sugar
• ½ tsp vanilla extract

Instructions

These Strawberry Cheesecake Cinnabon Rolls come together in a few simple steps. Here’s how to make them from scratch:

Step 1: Make the Dough

1. In a large bowl, whisk together flour, sugar, yeast, and salt.
2. Add warm milk, melted butter, and the egg. Mix until a soft dough forms.
3. Knead the dough on a floured surface for 5–7 minutes until smooth.
4. Place in a greased bowl, cover, and let it rise in a warm spot for about 1 hour or until doubled in size.

Step 2: Prepare the Strawberry Filling

1. In a small saucepan, combine chopped strawberries, sugar, and lemon juice.
2. Cook over medium heat until the strawberries break down (5–7 minutes).
3. Stir in cornstarch and simmer until thickened. Let cool completely.

Step 3: Make the Cheesecake Filling

1. In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth and spreadable.

Step 4: Assemble the Rolls

1. Roll out the dough into a rectangle (about 14×9 inches).
2. Spread the cheesecake filling evenly across the dough.
3. Spoon the cooled strawberry filling on top.
4. Roll the dough tightly from the long side and cut into 9–12 slices.

Step 5: Second Rise

1. Place rolls into a greased baking dish.
2. Cover and let them rise again for 30–40 minutes.

Step 6: Bake

1. Preheat oven to 350°F (175°C).
2. Bake the rolls for 20–25 minutes, or until golden and cooked through.

Step 7: Make the Frosting

1. Beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
2. Spread over warm rolls and enjoy!

Servings and Timing

This recipe makes 9–12 fluffy rolls, depending on how thick you slice them. They’re perfect for sharing at brunch, holidays, or even as a sweet weekend breakfast treat!

Here’s a quick timing breakdown:

• Prep Time: 25 minutes
• Rise Time: 1 hour 30 minutes
• Bake Time: 20–25 minutes
• Total Time: About 2 hours 20 minutes

Tips and Variations

Tips for Success:

• Use room-temperature cream cheese so it spreads easily and blends smoothly.
• Don’t overfill the rolls—too much filling can cause them to unroll or get soggy.
• For an extra soft dough, don’t skip the second rise before baking!

Tasty Variations:

• Blueberry or raspberry swap: Try switching strawberries for other berries—just as yummy!
• Lemon zest boost: Add a bit of lemon zest to the cheesecake filling for a citrusy zing.
• Glaze instead of frosting: Prefer a lighter topping? Mix powdered sugar with a splash of milk for a simple glaze.

Storage

If you somehow have leftovers (kudos on the self-control!), here’s how to store them:

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep them in the fridge for up to 5 days. Just warm them slightly before serving for that fresh-out-the-oven feel.
• Freezer: Freeze unfrosted rolls for up to 2 months. Thaw overnight in the fridge and warm in the oven or microwave before frosting and serving.

Tip: Store frosting separately if you’re planning to freeze or refrigerate!

FAQs

There you have it—your new favorite sweet treat! These Strawberry Cheesecake Cinnabon Rolls are everything: soft, creamy, fruity, and totally irresistible. Whether you’re baking for brunch, holidays, or just because, they’re guaranteed to impress. And the best part? You don’t have to be a pro baker to pull them off. So go ahead, preheat that oven and treat yourself—you deserve it.

Craving more tasty recipes? Follow @butteryrecipes on Pinterest and Facebook for daily inspiration!

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Strawberry Cheesecake Cinnabon Rolls Recipe

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Imagine combining the sweet swirl of a Cinnabon roll with the creamy goodness of strawberry cheesecake—pure breakfast bliss! These Strawberry Cheesecake Cinnabon Rolls are soft, fluffy, and bursting with fruity flavor. They’re the perfect treat for weekend brunches, holiday mornings, or just when you need a little sweet pick-me-up.

• Total Time: 2 hours 20 minutes
• Yield: 9–12 rolls 1x

Ingredients

Scale 1x2x3x

• 2 ¾ cups all-purpose flour
• ¼ cup granulated sugar
• 1 packet (2¼ tsp) instant yeast
• ½ tsp salt
• ¾ cup warm milk
• ¼ cup unsalted butter, melted
• 1 egg
• 1 cup chopped fresh strawberries (or thawed frozen strawberries)
• 2 tbsp sugar
• 1 tsp lemon juice
• 1 tsp cornstarch
• 8 oz cream cheese, softened
• ⅓ cup powdered sugar
• ½ tsp vanilla extract
• 4 oz cream cheese, softened
• 2 tbsp butter, softened
• ¾ cup powdered sugar
• ½ tsp vanilla extract

Instructions

1. In a large bowl, whisk together flour, sugar, yeast, and salt.
2. Add warm milk, melted butter, and the egg. Mix until a soft dough forms.
3. Knead the dough on a floured surface for 5–7 minutes until smooth.
4. Place in a greased bowl, cover, and let it rise in a warm spot for about 1 hour or until doubled in size.
5. In a small saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries break down (5–7 minutes). Stir in cornstarch and simmer until thickened. Let cool completely.
6. In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth and spreadable.
7. Roll out the dough into a rectangle (about 14×9 inches). Spread the cheesecake filling evenly across the dough. Spoon the cooled strawberry filling on top. Roll the dough tightly from the long side and cut into 9–12 slices.
8. Place rolls into a greased baking dish. Cover and let them rise again for 30–40 minutes.
9. Preheat oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden and cooked through.
10. Beat together cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over warm rolls and enjoy!

Notes

Use room-temperature cream cheese so it blends smoothly. Don’t skip the second rise for extra fluffy rolls. Swap strawberries with blueberries or raspberries for a twist!

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 320
• Sugar: 18g
• Sodium: 220mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 45mg

Keywords: cinnamon rolls, cheesecake, strawberry, brunch, sweet rolls