why make this recipe

These Strawberry Cheesecake Cinnabon Rolls combine the best of both worlds—sweet, sticky cinnamon rolls and creamy cheesecake. They are perfect for breakfast, brunch, or a sweet dessert. With fresh strawberries on top, each bite is a delightful mix of flavors that everyone will love. Plus, making them at home means you can savor their freshness right out of the oven!

how to make Strawberry Cheesecake Cinnabon Rolls

Ingredients:

For the Dough:

The dough is the base of your rolls and needs to be soft, fluffy, and slightly sweet. For this, you’ll need:

• 2 cups (240g) all-purpose flour
• 1/2 cup (120ml) whole milk, lukewarm
• 2 1/4 teaspoons (7g) active dry yeast
• 1/4 cup (50g) granulated sugar
• 1/4 cup (60g) unsalted butter, softened
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt

For the Cheesecake Filling:

This will add the creamy, tangy element to your rolls, making them irresistibly indulgent:

• 8 oz (225g) cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 1/2 cup (120ml) sour cream or Greek yogurt

For the Cinnamon Sugar Filling:

The classic cinnamon sugar filling gives these rolls that familiar Cinnabon flavor, but we’ll enhance it with the cheesecake filling and strawberries:

• 1/2 cup (100g) packed brown sugar
• 2 tablespoons ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup (60g) unsalted butter, softened

For the Strawberry Topping:

Fresh strawberries add a burst of flavor and color to the rolls, creating a lovely contrast with the rich cheesecake filling:

• 1 cup (150g) fresh strawberries, hulled and sliced
• 1 tablespoon sugar (optional, for extra sweetness)

For the Cream Cheese Icing:

A creamy, tangy icing that complements the rich, sweet rolls:

• 4 oz (115g) cream cheese, softened
• 1/2 cup (60g) powdered sugar
• 1/4 teaspoon vanilla extract
• 1-2 tablespoons whole milk, as needed for consistency
• Pinch of salt

Directions:

1. 
   

   Activate the Yeast: In a small bowl, combine the lukewarm milk and the yeast. Stir to dissolve and let it sit for 5-10 minutes until it becomes frothy. This indicates that the yeast is active and ready to use.

   
   
2. 
   

   Mix the Dough: In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture, softened butter, egg, and vanilla extract. Mix until a dough starts to form.

   
   
3. 
   

   Knead the Dough: Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes until it becomes smooth and elastic. Add a little more flour if it’s too sticky but keep it soft.

   
   
4. 
   

   Let the Dough Rise: Form the dough into a ball and place it in a greased bowl. Cover with a towel or plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

   
   
5. 
   

   Blend the Cream Cheese: In a medium bowl, beat the softened cream cheese until smooth.

   
   
6. 
   

   Add Other Ingredients: Combine the cream cheese with granulated sugar, vanilla extract, flour, and sour cream (or Greek yogurt). Beat until smooth.

   
   
7. 
   

   Make the Cinnamon Sugar Mixture: In a small bowl, mix brown sugar, cinnamon, and salt.

   
   
8. 
   

   Prepare the Butter: Soften the butter until it’s spreadable, but not melted.

   
   
9. 
   

   Roll Out the Dough: After the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a large rectangle, about 16 inches by 12 inches.

   
   
10. 
    

    Spread the Butter: Spread the softened butter evenly over the dough, leaving a small border around the edges.

    
    
11. 
    

    Add Cheesecake Filling: Spoon the cheesecake mixture onto the buttered dough and spread it out evenly.

    
    
12. 
    

    Sprinkle Cinnamon Sugar: Evenly sprinkle the cinnamon-sugar mixture over the cheesecake layer.

    
    
13. 
    

    Roll Up the Dough: Starting from the long edge, carefully roll the dough into a tight log and pinch the seam to seal it.

    
    
14. 
    

    Cut the Rolls: Cut the dough into 12 equal rolls. Place them in a greased 9×13-inch baking dish, close but not touching.

    
    
15. 
    

    Let the Rolls Rise: Cover loosely and let rise for about 30-45 minutes until puffy.

    
    
16. 
    

    Preheat the Oven: Preheat your oven to 350°F (175°C) while the rolls rise.

    
    
17. 
    

    Bake: Bake the rolls for 25-30 minutes, or until golden brown. Cover with aluminum foil if they brown too quickly.

    
    
18. 
    

    Cool Slightly: Remove from the oven and let cool for about 10 minutes before adding toppings.

    
    
19. 
    

    Mix the Icing: In a medium bowl, beat cream cheese, powdered sugar, vanilla, and a pinch of salt. Gradually add milk until smooth.

    
    
20. 
    

    Drizzle or Spread: Drizzle or spread the icing over the warm rolls.

    
    
21. 
    

    Slice the Strawberries: Slice fresh strawberries thinly and toss with sugar if desired.

    
    
22. 
    

    Top the Rolls: Arrange the sliced strawberries on top of the rolls.

    
    

how to serve Strawberry Cheesecake Cinnabon Rolls

Serve these delicious rolls warm, straight from the oven. They are perfect for sharing at brunch with family or enjoying on a cozy weekend morning. Pair them with a cup of coffee or tea for a fantastic treat!

how to store Strawberry Cheesecake Cinnabon Rolls

Store any leftover rolls in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate them for about a week. Reheat in the microwave for a few seconds before serving to bring back their softness.

tips to make Strawberry Cheesecake Cinnabon Rolls

• Ensure your milk is lukewarm for activating the yeast properly.
• Knead the dough until it feels smooth for the best texture.
• Don’t skip the resting times as they help develop the flavor and texture of the rolls.
• Experiment with different fruit toppings if strawberries are out of season.

variation

You can use different fruits like raspberries or blueberries instead of strawberries for a change in flavor. Adding chocolate chips to the cheesecake filling can also create a delightful twist.

FAQs

1. Can I use a different type of flour?
You can try using bread flour for a chewier texture, but all-purpose flour works best for soft rolls.

2. Can I make the dough ahead of time?
Yes! You can prepare the dough and let it rise in the fridge overnight. Just let it come back to room temperature before rolling.

3. Can I freeze the rolls?
Absolutely! You can freeze the unbaked rolls after cutting them. Just thaw them in the fridge overnight and allow them to rise before baking.

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Strawberry Cheesecake Cinnabon Rolls

These delightful Strawberry Cheesecake Cinnabon Rolls combine sweet, sticky cinnamon rolls with creamy cheesecake and fresh strawberries, perfect for breakfast, brunch, or dessert.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 12 rolls

Calories 320 kcal

Ingredients

  

For the Dough

• 2 cups 2 cups (240g) all-purpose flour
• 1/2 cup 1/2 cup (120ml) whole milk, lukewarm Ensure milk is lukewarm for yeast activation.
• 2 1/4 teaspoons 2 1/4 teaspoons (7g) active dry yeast
• 1/4 cup 1/4 cup (50g) granulated sugar
• 1/4 cup 1/4 cup (60g) unsalted butter, softened
• 1 large 1 large egg
• 1/2 teaspoon 1/2 teaspoon vanilla extract
• 1/2 teaspoon 1/2 teaspoon salt

For the Cheesecake Filling

• 8 oz 8 oz (225g) cream cheese, softened
• 1/4 cup 1/4 cup (50g) granulated sugar
• 1 teaspoon 1 teaspoon vanilla extract
• 1 tablespoon 1 tablespoon all-purpose flour
• 1/2 cup 1/2 cup (120ml) sour cream or Greek yogurt

For the Cinnamon Sugar Filling

• 1/2 cup 1/2 cup (100g) packed brown sugar
• 2 tablespoons 2 tablespoons ground cinnamon
• 1/4 teaspoon 1/4 teaspoon salt
• 1/4 cup 1/4 cup (60g) unsalted butter, softened

For the Strawberry Topping

• 1 cup 1 cup (150g) fresh strawberries, hulled and sliced
• 1 tablespoon 1 tablespoon sugar (optional, for extra sweetness)

For the Cream Cheese Icing

• 4 oz 4 oz (115g) cream cheese, softened
• 1/2 cup 1/2 cup (60g) powdered sugar
• 1/4 teaspoon 1/4 teaspoon vanilla extract
• 1-2 tablespoons 1-2 tablespoons whole milk, as needed for consistency
• a pinch Pinch of salt

Instructions

 

Preparation

• In a small bowl, combine the lukewarm milk and the yeast. Stir to dissolve and let it sit for 5-10 minutes until it becomes frothy.
• In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture, softened butter, egg, and vanilla extract. Mix until a dough starts to form.
• Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes until it becomes smooth and elastic.
• Form the dough into a ball and place it in a greased bowl. Cover with a towel or plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

Filling Preparation

• In a medium bowl, beat the softened cream cheese until smooth.
• Combine the cream cheese with granulated sugar, vanilla extract, flour, and sour cream (or Greek yogurt). Beat until smooth.
• In a small bowl, mix brown sugar, cinnamon, and salt.
• Soften the butter until it’s spreadable, but not melted.

Assembly

• After the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a large rectangle, about 16 inches by 12 inches.
• Spread the softened butter evenly over the dough, leaving a small border around the edges.
• Spoon the cheesecake mixture onto the buttered dough and spread it out evenly.
• Evenly sprinkle the cinnamon-sugar mixture over the cheesecake layer.
• Starting from the long edge, carefully roll the dough into a tight log and pinch the seam to seal it.
• Cut the dough into 12 equal rolls. Place them in a greased 9x13-inch baking dish, close but not touching.
• Cover loosely and let rise for about 30-45 minutes until puffy.

Baking

• Preheat your oven to 350°F (175°C) while the rolls rise.
• Bake the rolls for 25-30 minutes, or until golden brown. Cover with aluminum foil if they brown too quickly.
• Remove from the oven and let cool for about 10 minutes before adding toppings.

Topping

• In a medium bowl, beat cream cheese, powdered sugar, vanilla, and a pinch of salt. Gradually add milk until smooth.
• Drizzle or spread the icing over the warm rolls.
• Slice fresh strawberries thinly and toss with sugar if desired.
• Arrange the sliced strawberries on top of the rolls.

Notes

Store any leftover rolls in an airtight container at room temperature for up to 2 days. Refrigerate for about a week. Reheat in the microwave if needed. Tips: Knead the dough until it feels smooth for the best texture. Don't skip resting times.

Keyword cheesecake, Cinnabon, Dessert Recipe, Strawberry Rolls, Sweet Rolls