Name: Strawberry Cheesecake Cinnabon Rolls
Prep time: 30 min
Cook time: PT-489846H39M56S
Total time: 2 h 30 min
Ingredients: 3 1/4 cups all-purpose flour (plus more for kneading); 1 packet (2 1/4 tsp) instant yeast; 1/4 cup granulated sugar; 1/2 tsp salt; 1/2 cup whole milk, warmed; 1/4 cup water, warm; 1/4 cup unsalted butter, melted; 1 large egg; 1/2 cup brown sugar, packed; 2 tsp ground cinnamon; 1/4 cup unsalted butter, softened; 8 oz cream cheese, softened; 1/4 cup powdered sugar; 1/2 tsp vanilla extract; Pinch of salt; 1 cup chopped fresh strawberries (or thawed frozen); 2 tbsp granulated sugar; 1 tsp lemon juice; 1 tsp cornstarch; 4 oz cream cheese, softened; 1/2 cup powdered sugar; 2 tbsp strawberry puree (use leftover filling or blend fresh); 1–2 tbsp milk (as needed for consistency); 1/2 tsp vanilla extract

Let’s just be honest: there’s regular cinnamon rolls, and then there’s Strawberry Cheesecake Cinnabon Rolls. These are not your average rolls. Imagine the iconic Cinnabon-style roll—soft, fluffy dough with that signature cinnamon swirl—but now add a luscious layer of cheesecake filling and pockets of sweet-tart strawberries tucked inside. Oh, and let’s not forget the dreamy strawberry cream cheese glaze drizzled all over the top. Yeah, it’s that serious.

Whether you’re making brunch for a crowd, need a show-stopping holiday breakfast, or just want to turn a cozy weekend into something epic, these rolls are it. They combine the comfort of warm cinnamon rolls with the rich, tangy decadence of strawberry cheesecake. The result? A pull-apart pastry that’s gooey, fruity, creamy, and totally unforgettable.

And the best part? You can prep them the night before and bake them fresh in the morning. That means less stress and more “oooohs” and “aaahs” when these babies hit the table. So if you’ve ever wished your cinnamon roll had a cheesecake upgrade and a berry-bright twist, consider this your dream come true.

Why You’ll Love This Strawberry Cheesecake Cinnabon Rolls

The dough is soft, buttery, and bakery-level fluffy—we’re talking pull-apart perfection.
Combines the best of both worlds: a cinnamon roll + a cheesecake + strawberry jam all in one.
Makes your whole kitchen smell like a Cinnabon shop with a fruity, tangy upgrade.
Strawberries add a fresh pop that balances the rich cream cheese and cinnamon sugar swirl.
Great for brunch, dessert, or holiday mornings—a real crowd-pleaser.
You can make them ahead, refrigerate overnight, and bake them fresh the next day.
The homemade glaze is insanely good, with real strawberries and a hint of vanilla.
Works perfectly with fresh or frozen strawberries, so you can make it year-round.
Easily adapted to include raspberries, blueberries, or even chocolate chips if you want to switch it up.
Totally halal-friendly, made with no alcohol, no gelatin, and all real dairy ingredients.

Preparation Time and Yield

Prep Time: 30 minutes (plus rise time)
Cook Time: 25–30 minutes
Total Time: 2 hours 30 minutes (or overnight option)
Yield: 12 rolls

Nutritional Information (Per Roll)

Calories: 360
Carbohydrates: 48g
Protein: 5g
Fat: 16g
Fiber: 1g
Sugar: 25g

Ingredients for Strawberry Cheesecake Cinnabon Rolls

For the Dough:

3 1/4 cups all-purpose flour (plus more for kneading)
1 packet (2 1/4 tsp) instant yeast
1/4 cup granulated sugar
1/2 tsp salt
1/2 cup whole milk, warmed
1/4 cup water, warm
1/4 cup unsalted butter, melted
1 large egg

For the Cinnamon Filling:

1/2 cup brown sugar, packed
2 tsp ground cinnamon
1/4 cup unsalted butter, softened

For the Cheesecake Filling:

8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
Pinch of salt

For the Strawberry Layer:

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

For the Strawberry Cream Cheese Glaze:

4 oz cream cheese, softened
1/2 cup powdered sugar
2 tbsp strawberry puree (use leftover filling or blend fresh)
1–2 tbsp milk (as needed for consistency)
1/2 tsp vanilla extract

Step-by-Step Instructions for Strawberry Cheesecake Cinnabon Rolls

Step 1: Make the dough
In a large bowl, whisk together flour, sugar, salt, and yeast. In a separate bowl, mix warm milk, warm water, melted butter, and the egg. Pour wet ingredients into the dry and stir until a shaggy dough forms. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

Step 2: Prepare the strawberry filling
While the dough rises, combine strawberries, sugar, lemon juice, and cornstarch in a small saucepan. Cook over medium heat until the mixture thickens and becomes jam-like, about 6–8 minutes. Let cool completely before using.

Step 3: Make the cheesecake filling
In a bowl, beat cream cheese with powdered sugar, vanilla, and a pinch of salt until smooth. Set aside.

Step 4: Roll out the dough
Once the dough has doubled, punch it down and roll it into a 16×12-inch rectangle on a lightly floured surface.

Step 5: Add the fillings
Spread the softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon. Drop spoonfuls of the cheesecake mixture over the cinnamon sugar layer and gently spread. Then, spoon the cooled strawberry mixture evenly over the top.

Step 6: Roll and cut
Starting from the long edge, roll the dough up tightly into a log. Slice into 12 even rolls and place them in a greased 9×13-inch baking dish. Cover and let rise again for 30 minutes (or refrigerate overnight).

Step 7: Bake the rolls
Preheat your oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden and the centers are cooked through. Tent with foil if they’re browning too quickly.

Step 8: Make the glaze
Beat the softened cream cheese with powdered sugar, strawberry puree, vanilla, and milk until smooth. Adjust consistency to your liking.

Step 9: Glaze and serve
Spread the glaze over warm rolls and let it melt into every swirl. Serve immediately and bask in the sweet, creamy, berry-swirled glory.

Ingredient Background

This recipe isn’t just about sugar and spice—it’s about intention. Each ingredient brings something vital to the table, transforming these rolls into a strawberry cheesecake lover’s dream.

Let’s start with the yeast-based dough. It’s the foundation of any cinnamon roll and relies on a perfect balance of flour, liquid, fat, and sugar. Instant yeast is used here to speed up the rising process without compromising texture. The milk and butter create a rich, tender dough, while the egg adds structure and softness. When kneaded and allowed to rise properly, the dough becomes pillowy and elastic—exactly what you want in a bakery-style roll.

Now, enter the cheesecake filling. Classic cheesecake relies on cream cheese, sugar, vanilla, and sometimes eggs. Here, we’re skipping the egg and going for a quick no-bake-style filling that’s smooth, sweet, and just tangy enough to cut through the cinnamon sugar. Cream cheese not only adds richness, it balances the sugary swirl with its natural tang.

Then there’s the strawberries, which are the heart of the twist. Strawberries pair beautifully with both cinnamon and cream cheese—sweet, slightly tart, and totally juicy. When cooked down into a quick jam with a hint of lemon, they create the perfect fruity layer that melts into the swirl during baking. It’s a match made in dessert heaven.

Technique Tips for Strawberry Cheesecake Cinnabon Rolls

These rolls are beginner-friendly, but there are a few pro-level tips that’ll help you achieve next-level results every single time.

First, when making your yeast dough, temperature matters. Your milk and water should be warm, not hot—think bathwater temp (around 110°F/43°C). Too hot and it’ll kill the yeast; too cold and the dough won’t rise. Knead until the dough is smooth and slightly springy—under-kneading leads to dense rolls, while over-kneading can make the dough tough.

When spreading the fillings, resist the urge to overload. It’s tempting, but too much moisture (especially from the strawberry layer) can cause the rolls to bake unevenly or leak out the sides. That’s why it’s important to cook the strawberry mixture down until it’s thick, almost jammy. Let it cool before layering—it’ll stay in place and swirl better when rolled.

Last but not least: don’t rush the second rise. Those 30 minutes of proofing before baking help the rolls get fluffy and airy. If you’re doing an overnight version, let them sit at room temp for 20–30 minutes before baking to take the chill off the dough.

Alternative Presentation Ideas

These rolls are stunning right out of the pan, but you can totally dress them up for any mood or occasion.

Hosting brunch? Bake the rolls in a cast-iron skillet or round cake pan for that rustic, café-style presentation. Once baked, drizzle the glaze generously and top with fresh sliced strawberries and a dusting of powdered sugar for a showstopping finish.

For a more elegant dessert twist, serve individual rolls in ramekins. It’s like personal cheesecake-cinnamon roll hybrids—perfect for dinner parties or fancy tea-time. Garnish with mint leaves and strawberry halves to make them look as good as they taste.

Want something grab-and-go? Make a mini version! Roll the dough tightly, slice into 24 small rolls, and bake them in a muffin tin. Mini Strawberry Cheesecake Cinnabon Bites are ideal for baby showers, holiday dessert tables, or sweet breakfast spreads. Drizzle with glaze and watch them disappear in seconds.

Freezing and Storing Strawberry Cheesecake Cinnabon Rolls

These rolls are surprisingly freezer-friendly, and there are two ways to go about it depending on your baking schedule.

Option 1: Freeze Before Baking.
Once you’ve assembled and cut the rolls, place them in a baking dish lined with parchment, cover tightly with plastic wrap and foil, and freeze. When you’re ready to bake, thaw overnight in the fridge, let rise at room temp for 30 minutes, then bake as usual. This is perfect for prepping in advance for brunches or holidays.

Option 2: Freeze After Baking.
Bake the rolls completely, let them cool, then freeze individually or in groups wrapped in foil and sealed in freezer bags. Reheat in the microwave or oven until warm, then glaze fresh for best texture. They’ll keep for up to 2 months in the freezer.

For storing leftovers, keep them in an airtight container at room temp for 2 days, or refrigerate for up to 5 days. Warm them slightly before serving to revive their soft texture, and always glaze just before serving if storing unglazed.

Healthier Twist Ideas

Let’s be real—these rolls are meant to be indulgent. But if you’re looking to lighten things up just a touch, there are ways to enjoy them with a little less guilt.

First, swap in whole wheat pastry flour for half of the all-purpose flour. It adds fiber without making the dough too dense. You can also cut back slightly on the sugar in the filling and use light cream cheese or Greek yogurt cream cheese to reduce fat.

For the strawberry layer, consider using fresh chopped strawberries tossed with a little honey and lemon zest instead of the cooked jam-like mixture. It’ll be a little lighter and more refreshing, especially during summer when strawberries are in peak season.

Finally, the glaze can be made with a base of Greek yogurt or coconut cream instead of full cream cheese. Blend with strawberry puree and a touch of honey for a fruity, lighter topping that still brings that creamy finish.

Serving Suggestions for Events

Strawberry Cheesecake Cinnabon Rolls are the ultimate crowd-pleaser—and they shine at so many different gatherings.

For Mother’s Day, Easter, or weekend brunch, serve these rolls warm with fresh fruit, whipped cream, and coffee or tea. Pair with a light egg frittata or yogurt parfait bar to balance out the richness and round out the meal.

Throwing a baby shower, bridal brunch, or birthday breakfast? Set up a “Roll Bar” where guests can top their own rolls with whipped cream, extra glaze, chopped strawberries, mini chocolate chips, or nuts. It’s fun, interactive, and makes the dish even more personalized.

Hosting a holiday dessert spread? Serve these rolls slightly chilled, topped with a thicker cream cheese frosting instead of glaze, and garnish with sugared strawberries or edible flowers. They’ll look like something straight out of a bakery window—and taste even better.

Frequently Asked Questions (FAQs)

1. Can I use store-bought dough?
Yes! You can use pizza dough or pre-made cinnamon roll dough to save time. Just roll it out, fill, and bake as directed.

2. Can I use frozen strawberries?
Absolutely. Thaw and drain first, then cook down as instructed to make sure the filling isn’t watery.

3. How long should I knead the dough?
About 6–8 minutes by hand or 4–5 minutes with a dough hook. It should be smooth and stretchy.

4. Can I make these rolls dairy-free?
Yes! Use plant-based butter and cream cheese, and a non-dairy milk like almond or oat milk in the dough.

5. Do these need to rise twice?
Yes—once after mixing, and again after shaping. That’s what gives them that soft, fluffy texture.

6. What’s the difference between cream cheese glaze and frosting?
Glaze is thinner and pours easily over warm rolls. Frosting is thicker and more like what you’d see on a cake.

7. Can I make the strawberry filling ahead of time?
Totally! Make it up to 3 days in advance and store in the fridge.

8. What if I don’t have instant yeast?
Use active dry yeast instead—just proof it in the warm water and milk with sugar for 5 minutes before adding to the dough.

9. Can I skip the cinnamon?
You can, but it won’t be the same flavor profile. A little cinnamon adds warmth that plays beautifully with the berries and cream.

10. How do I make them extra gooey?
Bake them just until golden on the edges and still soft in the center. Cover with foil if needed to prevent over-browning while keeping the insides soft.

Conclusion

Strawberry Cheesecake Cinnabon Rolls are what happens when two iconic desserts collide in the best way possible. They’re rich, creamy, fruity, warm, and completely addictive—from the very first bite of that golden swirl to the last smear of strawberry glaze on your plate. Whether you’re baking for brunch, dessert, or just because you deserve something amazing, these rolls are guaranteed to make people pause, close their eyes, and say “whoa.”

They’re everything a good baked treat should be: comforting, indulgent, nostalgic, and a little surprising. And best of all, they’re totally doable in your own kitchen. So grab that mixing bowl, preheat your oven, and get ready to wow yourself—and anyone lucky enough to share—with the ultimate mashup of cinnamon roll and cheesecake magic.

Strawberry Cheesecake Cinnabon Rolls