Strawberry Cheesecake Cinnabon Rolls

Last Sunday morning my kitchen smelled like a bakery and I wasnt even trying that hard. These rolls happened because I had extra cream cheese from a failed bagel experiment and strawberries that were starting to look sad. Two hours later my roommate wandered in with coffee and refused to leave the kitchen until they came out of the oven.

I made these for my moms birthday brunch instead of a cake and she literally said these were better than anything shed had at a bakery. The look on her face when she bit into that warm swirl of strawberries and cream cheese made the entire flour-covered counter worth it.

Ingredients

• 4 cups all-purpose flour: This makes a sturdy but tender dough that holds all those fillings without tearing
• 1/3 cup granulated sugar: Feeds the yeast and adds just enough sweetness to balance the tangy fillings
• 2 1/4 tsp instant yeast: Instant yeast is faster and more forgiving than active dry
• 1/2 cup warm whole milk: Whole milk creates richer dough and the fat helps tenderize
• 1/4 cup warm water: Helps activate the yeast without making the dough too heavy
• 1/3 cup unsalted butter melted: Butter makes the dough soft and gives it that irresistible aroma
• 2 large eggs room temperature: Adds structure and richness while helping the dough rise
• 1/2 tsp salt: Balances sweetness and enhances all flavors
• 8 oz cream cheese softened: Use full fat for the best texture and flavor
• 1/2 cup granulated sugar: Sweetens the cream cheese without making it cloying
• 1 tsp vanilla extract: Pure vanilla makes a noticeable difference
• 1 1/2 cups fresh strawberries diced: Fresh strawberries give better texture than frozen
• 1/4 cup granulated sugar: Draws out moisture and creates a quick jam
• 1 tbsp cornstarch: Thickens the strawberry filling so it doesnt make the dough soggy
• 1 tsp lemon juice: Brightens the strawberry flavor and helps the filling set
• 1/3 cup light brown sugar packed: Brown sugar melts into the dough creating caramel spots
• 2 tsp ground cinnamon: Freshly ground cinnamon is more aromatic
• 1 cup powdered sugar: Creates a smooth thick glaze that drips beautifully
• 2 tbsp cream cheese softened: Adds tang and helps the glaze set
• 2 tbsp milk: Adjust to get your desired glaze consistency
• 1/2 tsp vanilla extract: Ties everything together

Instructions

Wake up the yeast:

Whisk warm milk water melted butter sugar and yeast in a large bowl. Let it sit for 5 minutes until you see a foamy layer on top.

Build the dough:

Beat in the eggs and salt then gradually add the flour mixing until a shaggy dough forms. Knead for 8 minutes by hand or with a dough hook until smooth and elastic.

First rise:

Cover the bowl with plastic wrap or a warm towel and place it in a draft-free spot. Let it rise for 1 hour until its noticeably puffy and doubled in size.

Make cheesecake filling:

Beat softened cream cheese sugar and vanilla until completely smooth with no lumps. Set aside at room temperature for easy spreading.

Cook the strawberry filling:

Combine strawberries sugar cornstarch and lemon juice in a saucepan. Cook over medium heat stirring constantly for 3 to 5 minutes until thickened. Cool completely.

Mix cinnamon sugar:

Stir brown sugar and cinnamon together in a small bowl.

Roll it out:

Punch down the risen dough and roll it on a floured surface into a 16 by 12 inch rectangle. The dough should be evenly thin without any tears.

Layer the fillings:

Spread the cheesecake mixture over the dough leaving a small border. Spoon the cooled strawberry filling on top then sprinkle with cinnamon sugar.

Roll and slice:

Starting from the long side roll the dough tightly into a log. Use a sharp knife to cut it into 12 even rolls about 1 1/2 inches thick.

Second rise:

Place rolls in a greased 9 by 13 inch baking dish. Cover and let rise for 30 to 45 minutes until theyre puffy and touching each other.

Bake golden:

Bake at 350°F for 25 to 28 minutes until theyre golden brown and no longer doughy in the center.

Make the glaze:

Whisk powdered sugar softened cream cheese milk and vanilla until smooth. Add more milk if its too thick.

Finish and serve:

Drizzle the warm rolls generously with glaze. Let them set for 5 minutes then serve while still warm.

Pin It

These have become my go-to whenever I need to bring something impressive to a brunch. People always assume they took forever to make but the hands-on time is actually pretty reasonable.

Making Ahead

You can assemble the rolls the night before and refrigerate them before the second rise. Let them sit at room temperature for 45 minutes in the morning before baking.

Storage Secrets

Keep leftover rolls in an airtight container in the fridge for up to 3 days. The glaze will soften into the rolls making them even more decadent.

Serving Ideas

These are rich enough to stand alone as dessert but pair beautifully with fresh fruit or a crisp salad to balance the sweetness.

• Sprinkle sea salt over the glaze for a sweet salty finish
• Add chopped pecans inside the roll for extra texture
• Serve with extra fresh strawberries on the side

Pin It

Theres something magical about pulling these out of the oven and watching everyone gravitate toward the kitchen. The combination of warm dough creamy cheesecake and sweet strawberries is just impossible to resist.

Recipe Questions & Answers

→ How long do these rolls need to rise?

The dough requires an initial rise of about 1 hour until doubled in size. After shaping and arranging in the baking dish, let them rise another 30-45 minutes before baking. Warm, draft-free spots help dough rise properly.

→ Can I prepare these rolls the night before?

Yes! Assemble the rolls completely and place them in the baking dish, then cover and refrigerate overnight. In the morning, let them sit at room temperature for 30-45 minutes while preheating the oven, then bake as directed. The glaze can be prepared ahead and stored in the refrigerator.

→ What's the best way to slice rolls evenly?

Use unflavored dental floss or a sharp knife sprayed with cooking spray. For the floss method, slide it underneath the rolled dough log, cross ends over the top, and pull firmly through. This creates clean, even slices without compressing the dough.

→ Can I use frozen strawberries instead of fresh?

Frozen strawberries work well but need extra preparation. Thaw completely and drain excess liquid before cooking. You may need to increase the cornstarch slightly to achieve the proper thickened consistency since frozen fruit releases more moisture.

→ How should I store leftover rolls?

Store cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage (up to 5 days), refrigerate them. Reheat gently in the microwave for 15-20 seconds or in a 300°F oven for 5-10 minutes. Rolls can also be frozen for up to 3 months.

→ Why did my cheesecake filling leak out during baking?

This can happen if the filling is too soft or the dough isn't rolled tightly enough. Ensure your cheesecake filling is creamy but not runny, and spread it evenly, leaving a small border around the edges. Roll from the long side firmly but gently, and pinch the seam to seal.