Strawberry Cheesecake Cinnabon Rolls: Easy and Delicious

Strawberry Cheesecake Cinnabon Rolls are what happens when breakfast meets dessert and your sweet tooth gets a standing ovation. Imagine a fluffy cinnamon roll base, swirled with creamy cheesecake filling, sweet cinnamon sugar, and juicy strawberries—all crowned with a thick cream cheese icing that melts into every crevice.

Whether you’re brunching with friends, bribing your kids to get out of bed, or just trying to treat yourself on a random Tuesday, these rolls are a total game changer. And don’t worry—they sound fancy, but I promise you don’t need a pastry degree to pull them off. The dough is soft, the filling is indulgent, and the strawberries bring that fresh pop that makes you feel a tiny bit virtuous (even if you’re licking icing off your fingers). With the star of the show being that Strawberry Cheesecake Cinnabon Roll, this recipe brings bold flavor and serious comfort—without the need for a trip to the mall.

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What is Strawberry Cheesecake Cinnabon Rolls?

Strawberry Cheesecake Cinnabon Rolls are like the dessert equivalent of a feel-good movie: warm, nostalgic, and always a crowd-pleaser. At their core, these rolls take inspiration from the classic Cinnabon cinnamon rolls we all know and love, but crank up the indulgence by folding in layers of smooth cheesecake filling and sweet strawberries. The cheesecake swirl adds richness and tang that balances the cinnamon sugar beautifully.

Meanwhile, fresh strawberries add that sweet-and-tart bite that keeps things from feeling too heavy. It’s the perfect trio: pillowy dough, creamy filling, and fruity freshness, all wrapped up in a gooey swirl and smothered in icing. They’re ideal for holiday brunches, birthday mornings, baby showers—or anytime you want to impress guests without getting too fancy. They may sound bakery-level, but you can totally make them at home. Think of them as Cinnabon’s sassier, strawberry-loving cousin—and yes, they’re just as delicious as they look.

Reasons to Try Strawberry Cheesecake Cinnabon Rolls

There are about a dozen reasons to fall in love with Strawberry Cheesecake Cinnabon Rolls, but let’s narrow it down to the best ones. First off, they’re a total crowd-pleaser. Kids, spouses, brunch guests—everyone will devour them, possibly without even grabbing a plate. They also double as both a decadent breakfast and a swoon-worthy dessert. Need something for Sunday morning or a baby shower brunch? Nailed it.

Want to bring a homemade treat to a potluck that’ll make people hover around the dish? This is it. Another reason? You can prep them ahead. Make the dough and assemble the rolls the night before, then pop them in the oven the next morning. Oh, and did I mention how customizable they are? Swap in raspberries or blueberries if strawberries aren’t in season. Finally, they’re just plain fun to make. It’s like a grown-up baking project that doesn’t feel too serious, and the end result looks—and tastes—like something straight from a fancy bakery. Basically, it’s happiness in roll form.

Ingredients Needed to Make Strawberry Cheesecake Cinnabon Rolls

For the Dough

• 2 cups (240g) all-purpose flour
• 1/2 cup (120ml) whole milk, lukewarm
• 2 1/4 tsp (7g) active dry yeast
• 1/4 cup (50g) granulated sugar
• 1/4 cup (60g) unsalted butter, softened
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 tsp salt

For the Cheesecake Filling

• 8 oz (225g) cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1 tsp vanilla extract
• 1 tbsp all-purpose flour
• 1/2 cup (120ml) sour cream or Greek yogurt

For the Cinnamon Sugar Filling

• 1/2 cup (100g) brown sugar, packed
• 2 tbsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup (60g) unsalted butter, softened

For the Strawberry Topping

• 1 cup (150g) fresh strawberries, hulled and sliced
• 1 tbsp sugar (optional, for extra sweetness)

For the Cream Cheese Icing

• 4 oz (115g) cream cheese, softened
• 1/2 cup (60g) powdered sugar
• 1/4 tsp vanilla extract
• 1–2 tbsp whole milk (to thin as needed)
• Pinch of salt

Instructions to Make Strawberry Cheesecake Cinnabon Rolls

Step 1: Preparing the Dough

Start by activating the yeast. In a small bowl, stir together warm (not hot!) milk and yeast. Let it sit until frothy—about 5–10 minutes. If it doesn’t foam, your yeast may be expired. In a large bowl, whisk together flour, sugar, and salt. Make a well in the center, then add the yeast mixture, butter, egg, and vanilla. Mix until the dough starts to come together. Transfer to a lightly floured surface and knead for 8–10 minutes until smooth. If it sticks like crazy, add a little flour, but don’t overdo it—soft dough is key. Place the dough ball into a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours or until doubled in size.

Step 2: Making the Cheesecake Filling

While your dough is getting fluffy, let’s whip up the cheesecake magic. In a medium bowl, beat softened cream cheese with a hand mixer until smooth. Add sugar, vanilla, flour, and sour cream (or Greek yogurt). Beat again until the mixture is silky and lump-free. This is the luscious layer that’ll give your rolls that rich cheesecake vibe.

Step 3: Mixing the Cinnamon Sugar Filling

In a small bowl, combine brown sugar, cinnamon, and salt. That’s your flavor-packed cinnamon mix. Then, take your softened butter and get it to that perfect spreadable (not melted!) consistency. If needed, microwave for a few seconds—but don’t let it turn into soup.

Step 4: Assembling the Rolls

Once the dough is puffed up and ready, punch it down gently to deflate. Roll it out on a floured surface into a rectangle roughly 16×12 inches. Spread the butter over the surface, leaving a small border. Now, gently spread the cheesecake mixture across the buttered dough. Use a spatula or the back of a spoon to spread it evenly. Then sprinkle your cinnamon sugar all over that creamy layer. From the long side, roll it up tightly into a log, then slice into 12 even pieces using a serrated knife or dental floss (yep, floss—it’s shockingly effective). Place the rolls in a greased 9×13 baking dish, cover, and let them rise again for 30–45 minutes until puffed and cozy.

Step 5: Baking the Rolls

Preheat your oven to 350°F (175°C). Once your rolls have risen and are snug in the dish, bake them for 25–30 minutes until golden brown on top and cooked through. If the tops are browning too fast, tent them loosely with foil for the last 10 minutes. Once baked, let them cool for about 10 minutes—just enough so the icing won’t completely slide off but still melt into the crevices.

Step 6: Making the Cream Cheese Icing

In a medium bowl, beat the softened cream cheese with powdered sugar, vanilla, and salt. Add milk gradually until it’s your ideal consistency—spoonable but still thick. You can drizzle it, slather it, or do both. No judgment here.

Step 7: Strawberry Topping

Slice the strawberries thinly and toss with a little sugar if you like them extra sweet. Arrange them on top of the warm iced rolls. They’ll soften slightly from the heat and mingle with the icing in the most glorious way.

Need more strawberry goodness? Check out our Strawberry Milkshake Bundt Cake or the wildly addictive Strawberry Crunch Cheesecake!

What to Serve with Strawberry Cheesecake Cinnabon Rolls

These rolls are rich, sweet, and decadent—so when it comes to what to serve with them, balance is key. They’re fantastic as the centerpiece of a brunch spread. Serve them alongside a savory egg dish like a veggie frittata or a steak burrito bowl for contrast. A fresh fruit salad adds brightness, and a strong cup of coffee or cold brew balances the sweetness. If you’re serving them as dessert, try pairing with a scoop of vanilla ice cream or a few spoonfuls of whipped cream and extra sliced strawberries. They’re also great with a mimosa or fresh orange juice for a bit of citrus to cut the richness. And if you’re making breakfast in bed or hosting a baby shower? Add a side of crispy bacon or a charcuterie board for a little salty-to-sweet action that hits every note.

Key Tips for Making Strawberry Cheesecake Cinnabon Rolls

Let’s make sure these rolls are everything they should be—fluffy, gooey, and show-stopping. First, make sure your yeast is alive! If it doesn’t foam, toss it and start fresh. Warm milk is key (not hot), or you’ll accidentally “cook” the yeast. For the dough, don’t over-flour—it should be slightly sticky. Soft dough = soft rolls. Let it rise in a warm, draft-free spot—an oven with the light on works great. When rolling out the dough, be gentle and don’t stretch it too thin. The cheesecake filling should be room temp to spread easily and evenly. Use unflavored dental floss to slice the rolls cleanly without squishing them (it’s a game changer). Don’t skip the second rise—it’s worth every minute for that fluffy texture. For icing, adjust the consistency to your liking with a splash of milk. And feel free to get creative—try raspberries, blueberries, or even Nutella instead of strawberries if you’re feeling adventurous.

Storage and Reheating Tips for Strawberry Cheesecake Cinnabon Rolls

If you somehow end up with leftovers (we’re impressed), here’s how to keep them tasting fresh. Store cooled rolls in an airtight container in the fridge for up to 3–4 days. Because of the cream cheese, they shouldn’t sit out at room temp too long. When you’re ready to reheat, pop one in the microwave for about 15–20 seconds. If you’re warming a whole batch, cover with foil and bake at 300°F (150°C) for about 10–15 minutes. Want to freeze? Assemble the rolls and freeze before the second rise. When you’re ready to bake, let them thaw overnight in the fridge, then let them rise before baking as usual. You can also freeze baked rolls (minus strawberries), then thaw and reheat, adding strawberries fresh. The icing can be made ahead and stored separately in the fridge. Stir or beat it again before using to smooth it out.

FAQs

Can I use frozen strawberries?
Yes, but thaw and drain them well—too much moisture can make your rolls soggy.

Can I make these overnight?
Absolutely. Assemble the rolls, cover, and chill overnight. Let them rise in the morning at room temp before baking.

Do I need a stand mixer?
Nope! Your hands and a wooden spoon will do the job just fine.

What if I don’t have sour cream?
Greek yogurt works perfectly. Just use full-fat for the best texture.

Can I double the recipe?
Yes, just make sure you have a large enough baking dish or use two.

Final Thoughts

There’s something undeniably magical about Strawberry Cheesecake Cinnabon Rolls—they’re nostalgic, indulgent, and just plain fun to make. Whether you’re baking for family brunch, a holiday treat, or simply to satisfy a sugar craving, these rolls deliver. From the creamy cheesecake swirl to the fresh berry topping, every bite is rich, balanced, and joyfully over-the-top. Plus, they’re easier to make than they look, and flexible enough to adapt to whatever fruit or flavor you’re feeling that day. Once you try them, you’ll wonder why you haven’t been stuffing cheesecake into your cinnamon rolls all along. For more strawberry sweets, don’t miss our Strawberry Earthquake Cake or the no-bake favorite, Strawberry Cheesecake Fluff Salad. Now go bake something amazing—and maybe save one roll for yourself before they disappear.

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