Decadent Strawberry Cheesecake Cinnabon Rolls

Late on a quiet Sunday afternoon, the kitchen hummed softly, coffee brewing, jazz murmuring from the speaker, and sunlight catching the edge of the counter. My brother came home carrying a box of cinnamon rolls from a local bakery.

They were warm and fragrant, but as soon as I took a bite, I started thinking about how they could be more richer, creamier, with a little twist of something bright and unexpected.

That thought sent me straight into recipe-testing mode. I wanted the warmth of cinnamon rolls, the tang of cheesecake, and the sweetness of ripe strawberries all in one bite. After a few experiments and a generous dusting of flour across my countertops, the combination finally came together, soft, buttery dough swirled with cinnamon sugar, a velvety cheesecake layer, and pockets of strawberry filling melting into every roll.

When the tray came out of the oven, the air was thick with sugar and spice. My brother peeked in, drawn by the smell before I could even plate them. The rolls were tender, slightly caramelized at the edges, and glossy with cream cheese glaze that slowly pooled between each swirl. They didn’t need an occasion, just a few forks, a few cups of coffee, and a reason to linger a little longer at the table.

Short Description

Decadent Strawberry Cheesecake Cinnabon Rolls: soft, fluffy rolls filled with creamy cheesecake, cinnamon sugar, and sweet strawberry preserves, finished with a silky cream cheese glaze, a dreamy fusion of a Cinnabon roll and a strawberry cheesecake.

Key Ingredients

For the Dough

• 1 cup warm milk (110°F / 45°C)
• 2 ¼ tsp (1 packet) active dry yeast
• ⅓ cup granulated sugar
• 2 large eggs, room temperature
• ⅓ cup unsalted butter, melted
• 1 tsp salt
• 4 – 4 ½ cups all-purpose flour

For the Cheesecake Filling

• 8 oz (225 g) cream cheese, softened
• ⅓ cup granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract

For the Strawberry Layer

• ½ cup strawberry preserves (or homemade strawberry compote)
• 1 cup fresh strawberries, finely chopped (optional for extra fruitiness)

For the Cinnamon-Sugar Filling

• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 1 ½ tbsp ground cinnamon

For the Cream Cheese Glaze

• 4 oz (115 g) cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract
• 2–3 tbsp milk (to adjust consistency)

Tools Needed

• Stand mixer with dough hook or large mixing bowl
• Rolling pin
• Measuring cups and spoons
• 9×13-inch baking dish
• Whisk and rubber spatula
• Pastry brush or offset spatula

Cooking Instructions

Step 1: Prepare the Dough
Warm the milk until just lukewarm, not hot, or it may kill the yeast. In a large mixing bowl, combine the yeast, warm milk, and 1 tablespoon sugar. Let it sit for 5–10 minutes until foamy.

Add the remaining sugar, eggs, melted butter, and salt. Stir to combine. Gradually add flour, 1 cup at a time, until a soft, slightly tacky dough forms. Knead on a floured surface for 6–8 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for about 1–1.5 hours or until doubled in size.

Step 2: Prepare the Cheesecake Filling
Beat cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. Set aside.

Step 3: Prepare the Cinnamon-Sugar Mixture
Mix brown sugar and cinnamon in a small bowl. Keep the softened butter ready for spreading.

Step 4: Roll and Fill the Dough
Once the dough has risen, punch it down and roll it into a large rectangle (about 16×12 inches). Spread softened butter evenly across the surface. Sprinkle the cinnamon-sugar mixture, then spread the cheesecake filling evenly on top. Add strawberry preserves and sprinkle chopped strawberries if using.

Step 5: Roll into a Log and Slice
Roll the dough tightly from the long side into a log. Slice into 12 even rolls using a sharp knife or unflavored dental floss for clean cuts. Arrange the rolls in a greased 9×13-inch baking dish.

Step 6: Second Rise
Cover the rolls and let them rise again for 30–45 minutes until puffy. Meanwhile, preheat the oven to 350°F (175°C).

Step 7: Bake
Bake for 25–30 minutes until golden brown and cooked through. If the tops brown too quickly, loosely cover with foil for the last 10 minutes.

Step 8: Make the Glaze
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk. Mix until creamy and slightly pourable. Spread over warm rolls before serving.

Why You’ll Love This Recipe

Soft, buttery dough that melts in your mouth

A luscious cheesecake filling that adds creaminess

Perfectly spiced cinnamon swirl balanced by strawberry sweetness

A bakery-style cream cheese glaze that ties everything together

Ideal for brunches, holidays, or weekend indulgence

Freezer-friendly and easy to make ahead

Mistakes to Avoid & Solutions

Dough too dense or dry
This often happens when too much flour is added.
Solution: Add flour gradually and stop once the dough is soft and slightly tacky. A sticky dough makes softer rolls.

Yeast doesn’t activate
Your milk might be too hot or too cold.
Solution: The milk should feel warm like a baby’s bath water (about 110°F). If the yeast doesn’t foam, start over with new yeast.

Rolls unravel while slicing
The dough might be rolled too loosely.
Solution: Roll it tightly, then slice with dental floss for cleaner edges.

Filling leaks out during baking
The rolls may be overfilled or not sealed well.
Solution: Leave a small border around the edges when spreading fillings and roll gently.

Glaze too runny
Too much milk or warm rolls can cause it.
Solution: Let the rolls cool slightly before glazing and adjust with more powdered sugar if needed.

Serving and Pairing Suggestions

Serve warm with extra cream cheese glaze or a scoop of vanilla ice cream for a dessert-style treat.

Pair with a creamy latte or cold brew for a cozy brunch option.

Add to a holiday breakfast spread alongside scrambled eggs, fruit salad, and freshly brewed coffee.

Storage and Reheating Tips

Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Freeze unglazed rolls for up to 2 months for longer storage.

Reheat in the microwave for 20–25 seconds or in a 300°F oven for 10 minutes until warm and gooey.

Add the glaze after reheating to keep the texture soft and fresh.

FAQs

1. Can I make these rolls ahead of time?
Yes! You can assemble them the night before, cover tightly, and refrigerate overnight. Let them come to room temperature and rise before baking.

2. Can I use instant yeast instead of active dry yeast?
Absolutely. Skip the proofing step and mix it directly with dry ingredients. The rise time may shorten slightly.

3. What can I use instead of strawberry preserves?
Raspberry jam, cherry compote, or even a swirl of Nutella work beautifully.

4. Can I use whole wheat flour?
You can replace up to 1½ cups of all-purpose flour with whole wheat flour, though the rolls will be slightly denser.

5. How do I make the glaze thicker or thinner?
Add more powdered sugar for a thicker glaze or more milk for a runnier consistency.

Tips & Tricks

Use room-temperature ingredients for smoother mixing.

If your kitchen is cold, let the dough rise in an oven with just the light on.

Line your baking dish with parchment for easy cleanup.

Use unflavored dental floss to cut rolls cleanly without squishing them.

For an extra glossy finish, brush rolls with melted butter right out of the oven before glazing.

Recipe Variations

Chocolate Raspberry Rolls: Swap strawberry preserves for raspberry jam and add mini chocolate chips before rolling. The tangy-sweet combo tastes like a bakery dessert.

Blueberry Lemon Cheesecake Rolls: Use blueberry compote instead of strawberry and add 1 tsp lemon zest to the cream cheese filling for a bright, tangy twist.

Apple Pie Rolls: Replace the strawberry layer with 1 cup sautéed apples tossed in cinnamon sugar for a cozy, fall-inspired version.

Vegan Strawberry Rolls: Use vegan butter, plant-based milk, and dairy-free cream cheese. Skip the egg yolk in the filling — the texture will stay smooth and creamy.

Final Thoughts

When I first tasted these Strawberry Cheesecake Cinnabon Rolls warm from the oven, I knew they were something special, the kind of bake that turns a regular morning into a full sensory experience. The aroma of cinnamon, the creamy swirl of cheesecake, and the burst of strawberry sweetness make them impossible to resist.

These rolls aren’t just a dessert; they’re a little moment of comfort that invites you to pause, share, and savor. They’re what I’d bake for slow weekends, cozy brunches, or anytime I want to bring a bit of joy to the table. Once you make them, you’ll understand why they never last long; they’re a sweet indulgence worth every step.