Strawberry Cheesecake Cinnabon Rolls Recipe

Introduction

These Strawberry Cheesecake Cinnabon Rolls combine the rich creaminess of cheesecake with warm cinnamon-spiced dough and fresh strawberries. Perfect for a special breakfast or indulgent dessert, they offer a delightful twist on classic cinnamon rolls.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup whole milk, lukewarm
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 1/2 cup sour cream or Greek yogurt
• 1/2 cup packed brown sugar
• 2 tablespoons ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1 cup fresh strawberries, hulled and sliced
• 1 tablespoon sugar (optional)
• 4 ounces cream cheese, softened (for icing)
• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 1 to 2 tablespoons whole milk, as needed
• Pinch of salt

Instructions

1. Activate Yeast: In a small bowl, combine lukewarm whole milk and active dry yeast. Stir until dissolved and let sit for 5–10 minutes until frothy to activate.
2. Mix Dough: In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Create a well in the center and add the yeast mixture, softened butter, egg, and vanilla extract. Mix with a wooden spoon or hands until a dough forms.
3. Knead Dough: Transfer dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If sticky, incorporate a small amount of flour to maintain a soft texture.
4. First Dough Rise: Form dough into a ball and place in a lightly greased bowl. Cover with a towel or plastic wrap and let rise in a warm area for 1 to 1.5 hours, until doubled in volume.
5. Prepare Cheesecake Filling: In a medium bowl, beat softened cream cheese on medium speed until creamy. Add granulated sugar, vanilla extract, flour, and sour cream or Greek yogurt; beat until smooth and combined. Set aside.
6. Prepare Cinnamon Sugar Filling: In a small bowl, mix packed brown sugar, ground cinnamon, and salt. Soften butter until spreadable but not melted.
7. Roll and Fill Dough: After the first rise, punch down dough to remove air. Roll out on a floured surface into a 16 x 12-inch rectangle. Evenly spread softened butter over dough, leaving a border. Spread cheesecake filling over buttered area, then sprinkle evenly with cinnamon sugar mixture.
8. Shape and Slice Rolls: Roll dough tightly from the long edge into a log. Pinch the seam to seal. Slice into 12 equal pieces using a sharp knife or dental floss. Arrange in a greased 9 x 13-inch baking dish, spacing closely.
9. Second Rise: Cover dish loosely with plastic wrap or a towel and allow rolls to rise for 30–45 minutes, until puffed and touching one another.
10. Bake: Preheat oven to 350°F. Bake risen rolls for 25–30 minutes, until golden and cooked through. If browning too quickly, cover loosely with foil. Cool in pan for 10 minutes before icing.
11. Prepare Cream Cheese Icing: Beat softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt in a medium bowl. Gradually add whole milk, a tablespoon at a time, until a smooth, spreadable consistency is reached.
12. Ice Rolls: Spread or drizzle cream cheese icing evenly across warm rolls to allow it to melt into the surface.
13. Prepare Strawberry Topping: Thinly slice fresh strawberries. Toss with sugar if additional sweetness is desired.
14. Finish with Strawberries: Gently arrange sliced strawberries over iced rolls for a fresh, vibrant topping.

Tips & Variations

• Use full-fat sour cream or Greek yogurt for a richer cheesecake filling.
• For a sweeter strawberry topping, toss slices with a little sugar and let macerate for 10 minutes before adding.
• If you prefer, swap fresh strawberries for frozen berries, thawed and drained.
• Brush the dough with melted butter before adding the cheesecake filling to keep the rolls moist.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individually in the microwave for 15-20 seconds or warm in a 300°F oven for 10 minutes. Add fresh strawberries just before serving to keep them vibrant and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and do the first rise, then refrigerate it overnight. Bring it back to room temperature before rolling and filling.

Can I freeze these rolls?

Absolutely. Freeze the unbaked rolls after slicing and arranging in the pan. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before the second rise and baking.

Strawberry Cheesecake Cinnabon Rolls Recipe

Print Recipe

★★★★★

4.7 from 57 reviews

Delight in these luscious Strawberry Cheesecake Cinnabon Rolls, featuring a soft, fluffy dough layered with creamy cheesecake filling and a classic cinnamon sugar blend. Baked to golden perfection and topped with a smooth cream cheese icing and fresh strawberries, this recipe offers a decadent treat perfect for breakfast or dessert.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 12 rolls 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 2 cups all-purpose flour
• 1/2 cup whole milk, lukewarm
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt

Cheesecake Filling

• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 1/2 cup sour cream or Greek yogurt

Cinnamon Sugar Filling

• 1/2 cup packed brown sugar
• 2 tablespoons ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened

Strawberry Topping

• 1 cup fresh strawberries, hulled and sliced
• 1 tablespoon sugar (optional)

Cream Cheese Icing

• 4 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 1 to 2 tablespoons whole milk, as needed
• Pinch of salt

Instructions

1. Activate Yeast: In a small bowl, combine lukewarm whole milk and active dry yeast. Stir until dissolved and let sit for 5–10 minutes until frothy to activate the yeast.
2. Mix Dough: In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Create a well in the center and add the yeast mixture, softened butter, egg, and vanilla extract. Mix with a wooden spoon or hands until a dough forms.
3. Knead Dough: Transfer dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If sticky, incorporate a small amount of flour to maintain a soft texture.
4. First Dough Rise: Form dough into a ball and place in a lightly greased bowl. Cover with a towel or plastic wrap and let rise in a warm area for 1 to 1.5 hours, until doubled in volume.
5. Prepare Cheesecake Filling: In a medium bowl, beat softened cream cheese on medium speed until creamy. Add granulated sugar, vanilla extract, flour, and sour cream or Greek yogurt; beat until smooth and combined. Set aside.
6. Prepare Cinnamon Sugar Filling: In a small bowl, mix packed brown sugar, ground cinnamon, and salt. Soften butter until spreadable but not melted.
7. Roll and Fill Dough: After the first rise, punch down dough to remove air. Roll out on a floured surface into a 16 x 12-inch rectangle. Evenly spread softened butter over dough, leaving a border. Spread cheesecake filling over buttered area, then sprinkle evenly with cinnamon sugar mixture.
8. Shape and Slice Rolls: Roll dough tightly from the long edge into a log. Pinch the seam to seal. Slice into 12 equal pieces using a sharp knife or dental floss. Arrange in a greased 9 x 13-inch baking dish, spacing closely.
9. Second Rise: Cover dish loosely with plastic wrap or a towel and allow rolls to rise for 30–45 minutes, until puffed and touching one another.
10. Bake: Preheat oven to 350°F. Bake risen rolls for 25–30 minutes, until golden and cooked through. If browning too quickly, cover loosely with foil. Cool in pan for 10 minutes before icing.
11. Prepare Cream Cheese Icing: Beat softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt in a medium bowl. Gradually add whole milk, a tablespoon at a time, until a smooth, spreadable consistency is reached.
12. Ice Rolls: Spread or drizzle cream cheese icing evenly across warm rolls to allow it to melt into the surface.
13. Prepare Strawberry Topping: Thinly slice fresh strawberries. Toss with sugar if additional sweetness is desired.
14. Finish with Strawberries: Gently arrange sliced strawberries over iced rolls for a fresh, vibrant topping.

Notes

• Make sure the milk is lukewarm, around 100-110°F, to properly activate the yeast without killing it.
• For best texture, do not add too much flour while kneading; keep the dough soft and elastic.
• You can substitute sour cream with Greek yogurt for a tangier flavor in the cheesecake filling.
• If you want more strawberry flavor, add chopped strawberries inside the rolls along with the cheesecake filling.
• The optional sugar with strawberries can be omitted or adjusted based on the sweetness of your fruit.
• Use dental floss to slice the rolls cleanly without squishing them.
• Covering the rolls with foil if they brown too quickly ensures even baking without burning.

Keywords: Strawberry cinnamon rolls, cheesecake rolls, cinnamon sugar rolls, cream cheese icing rolls, breakfast rolls, dessert rolls