Soft, gooey cinnamon rolls filled with fresh strawberries and rich cream cheese—like a Cinnabon and strawberry cheesecake had a baby.
If there’s one breakfast treat that never disappoints, it’s a warm, freshly baked cinnamon roll. But when you take that comforting swirl of dough, add juicy strawberries, and swirl in a luscious cream cheese filling, you get something more: Strawberry Cheesecake Cinnabon Rolls.
These rolls combine everything you love about cinnamon rolls—the fluffy texture, the sweet cinnamon aroma—with the richness of cheesecake and the brightness of real strawberries. They’re soft, flavorful, and decadent enough to serve as dessert while still passing for an indulgent weekend brunch item.
Whether you’re baking for a holiday morning, a baby shower, or just a slow Sunday, these rolls deliver flavor, texture, and a bit of “wow” with every bite.
Why You’ll Love These Rolls
- Cheesecake-inspired filling: Sweetened cream cheese layered inside and on top
- Fresh strawberry flavor: Not artificial—just ripe, juicy berries
- Cinnamon roll comfort: Soft, pillowy dough with a hint of spice
- Perfect for sharing: Makes 12 big bakery-style rolls
- Make-ahead friendly: Prepare the night before, bake fresh in the morning
Ingredients
For the Dough:
- 1 cup warm milk (about 110°F)
- 2 ¼ tsp instant yeast (1 packet)
- ⅓ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup unsalted butter, melted and cooled
- 4 ½ cups all-purpose flour (plus more as needed)
- 1 tsp salt
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
For the Strawberry Layer:
- 1 ¼ cups finely chopped fresh strawberries
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 2 tbsp sugar
For the Cinnamon Sugar:
- 2 tbsp ground cinnamon
- ⅓ cup brown sugar
- 2 tbsp melted butter
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 3 tbsp unsalted butter, softened
- 1 ½ cups powdered sugar
- 1–2 tbsp milk
- 1 tsp vanilla extract
Equipment Needed
- Stand mixer with dough hook (or mix and knead by hand)
- 9×13 inch baking dish
- Rolling pin
- Serrated knife or unflavored dental floss
- Mixing bowls
- Plastic wrap or clean towel
Step-by-Step Instructions
Step 1: Make the Dough
In a large mixing bowl (or bowl of a stand mixer), combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add melted butter, eggs, salt, and 4 cups of the flour. Mix on low speed (or stir by hand) until combined. Add the remaining flour gradually, kneading for 8–10 minutes until a smooth, soft dough forms. The dough should pull away from the sides but still feel slightly tacky.
Form into a ball and place in a greased bowl. Cover and let rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
Step 2: Prepare the Fillings
In a bowl, beat together the cream cheese, sugar, and vanilla until smooth. Set aside.
For the strawberry layer, toss chopped strawberries with cornstarch, lemon juice, and sugar. Stir gently and set aside.
In a small bowl, mix the cinnamon and brown sugar together.
Step 3: Assemble the Rolls
Once the dough has doubled, punch it down and roll out on a lightly floured surface into a 16×20 inch rectangle.
Spread the cream cheese mixture evenly across the dough. Spoon the strawberries on top, spreading them out in an even layer. Sprinkle the cinnamon-sugar mixture over everything.
Starting from the long side, roll the dough up tightly into a log. Slice into 12 even rolls using a serrated knife or dental floss.
Arrange the rolls in a greased 9×13 baking dish, leaving a little space between them. Cover and let rise again for 30–45 minutes, or until puffy and touching.
Step 4: Bake
Preheat the oven to 350°F (175°C).
Bake the rolls for 25–30 minutes, or until golden brown and the centers are fully set. If they’re browning too quickly, tent with foil for the last 10 minutes.
Let them cool for about 10 minutes before glazing.
Step 5: Make the Glaze
While the rolls bake, beat together the cream cheese, butter, powdered sugar, vanilla, and milk until smooth and spreadable.
Spread glaze generously over warm rolls so it melts slightly into the swirls.
Tips for Success
- Use fresh strawberries: Frozen strawberries release too much liquid during baking.
- Let the dough rise in a warm, draft-free place: Inside a turned-off oven with the light on works well.
- Don’t overstuff: Too much filling makes slicing difficult and can cause leaking during baking.
- Use dental floss for cleaner cuts: It helps prevent the rolls from being squished.
Make-Ahead & Storage
To Make Ahead:
After shaping, cover the rolls tightly and refrigerate overnight. Let them come to room temperature (about 45–60 minutes) before baking.
To Store:
Keep leftover rolls in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 20–30 seconds for a soft, gooey texture.
To Freeze:
Freeze baked, unglazed rolls for up to 2 months. Thaw overnight and reheat before glazing.
Nutritional Info (per roll, approx.)
- Calories: 390
- Fat: 17g
- Carbohydrates: 52g
- Sugar: 25g
- Protein: 6g
- Fiber: 1g
Flavor Variations
- Blueberry Lemon Cheesecake Rolls: Swap strawberries for fresh blueberries and add lemon zest to the filling.
- Raspberry White Chocolate: Add white chocolate chips to the filling and use raspberries in place of strawberries.
- Nutty Twist: Sprinkle chopped pecans or walnuts over the cream cheese layer for added crunch.
- Maple Glaze: Substitute maple syrup for milk in the glaze for a richer flavor.
Frequently Asked Questions
Can I use a bread machine to make the dough?
Yes, you can use the dough setting. Once it’s finished, continue with shaping and filling.
What’s the best way to keep the bottom from getting soggy?
Drain strawberries well if they release too much juice. You can also brush the dough with a bit of flour before adding the fruit to absorb excess moisture.
Can I skip the cream cheese glaze?
Yes, though it adds richness and ties together the cheesecake concept. You could also use a simple powdered sugar glaze instead.
What if I don’t have a stand mixer?
No problem—just mix and knead the dough by hand. It may take a little longer, but it works just as well.
Serving Ideas
- Serve warm for breakfast or brunch with a strong coffee or iced latte
- Great as a weekend treat, Mother’s Day brunch, or baby shower sweet
- Add a side of whipped cream or Greek yogurt to balance sweetness
Final Thoughts
Strawberry Cheesecake Cinnabon Rolls are the kind of treat that feels like something you’d wait in line for at a bakery. But with this recipe, you can bring all that soft dough, juicy berry flavor, and creamy richness right into your own kitchen.
They’re familiar but with a twist, indulgent but balanced, and guaranteed to become a seasonal favorite. Once you try them, you’ll want to make a batch every time strawberries are in season—or maybe even more often.
Would you like this version adapted into mini rolls or turned into a layered dessert bar for a party spread?
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