Strawberry Cheesecake Cinnabon Rolls
Ultra-Soft Cinnamon Rolls with Strawberry Swirl & Creamy Cheesecake Frosting
If you love classic Cinnabon-style cinnamon rolls and can’t resist strawberry cheesecake, this recipe is the perfect marriage of both worlds. These Strawberry Cheesecake Cinnabon Rolls are pillowy soft, generously filled, and finished with a luscious cheesecake frosting that melts into every spiral. They’re perfect for brunch, holidays, special mornings, or whenever you want a show-stopping homemade treat that tastes like it came straight from a bakery.
What makes these rolls special is the balance of textures and flavors: fluffy enriched dough, a buttery cinnamon-strawberry filling, bursts of real strawberries, and a tangy, silky cream cheese topping. They’re sweet without being cloying and indulgent without being overwhelming.
Ingredients (Makes 12 large rolls)
For the Dough:
- 1 cup (240 ml) warm whole milk (about 110°F / 43°C)
- 2¼ teaspoons active dry yeast (1 packet)
- ½ cup (100 g) granulated sugar
- ⅓ cup (75 g) unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon salt
- 4½ to 5 cups (560–625 g) all-purpose flour
For the Strawberry Cinnamon Filling:
- ½ cup (115 g) unsalted butter, very soft
- ¾ cup (150 g) brown sugar
- 1½ tablespoons ground cinnamon
- ½ cup strawberry jam or preserves
- 1 cup fresh strawberries, finely chopped
- 1 teaspoon vanilla extract
For the Cheesecake Frosting:
- 8 oz (225 g) cream cheese, softened
- ¼ cup (60 g) unsalted butter, softened
- 1½ cups (180 g) powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk
- Pinch of salt
Step-by-Step Instructions
1. Activate the Yeast
Begin by pouring the warm milk into a large mixing bowl. Sprinkle the yeast over the milk and add one tablespoon of the sugar. Gently stir and let the mixture sit for 5–10 minutes, until foamy. This step ensures your yeast is alive and will give you beautifully fluffy rolls.
2. Make the Dough
Add the remaining sugar, melted butter, eggs, and salt to the yeast mixture. Stir until well combined. Gradually add the flour, one cup at a time, mixing until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes, until smooth, elastic, and slightly tacky but not sticky. Add small amounts of flour if necessary, but avoid over-flouring to keep the rolls tender.
Place the dough in a greased bowl, turning it once to coat. Cover with a clean kitchen towel and let rise in a warm place for 1½ to 2 hours, or until doubled in size.
3. Prepare the Strawberry Cinnamon Filling
While the dough rises, prepare the filling. In a bowl, combine the softened butter, brown sugar, cinnamon, strawberry jam, and vanilla extract. Mix until smooth and spreadable.
Gently fold in the chopped strawberries. Make sure they’re finely chopped to prevent excess moisture from leaking during baking.
4. Roll and Fill the Dough
Once the dough has doubled, punch it down gently and transfer it to a floured surface. Roll it into a large rectangle, approximately 16 x 12 inches.
Spread the strawberry cinnamon filling evenly over the dough, reaching all the edges. The layer should be generous—this is what creates those gooey, bakery-style swirls.
Starting from the long edge, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls.
5. Second Rise
Place the rolls into a greased 9 x 13-inch baking dish, leaving a little space between each roll. Cover and let them rise again for 30–45 minutes, until puffy and touching.
This second rise is key to achieving ultra-soft, Cinnabon-style rolls.
6. Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, until lightly golden on top and fully baked in the center. If they brown too quickly, loosely tent with foil.
For extra gooey rolls, you can pour ¼ cup of warm heavy cream over the rolls just before baking—this classic bakery trick makes them incredibly soft.
Cheesecake Frosting
7. Make the Frosting
In a bowl, beat the cream cheese and butter until completely smooth and creamy. Add the powdered sugar, vanilla, and salt, beating until fluffy.
Gradually add the cream or milk until the frosting reaches a thick but pourable consistency. It should be silky and rich, just like cheesecake filling.
8. Frost the Rolls
Spread the cheesecake frosting over the rolls while they are still warm. Let it melt into the spirals, pooling into every crevice for maximum indulgence.
For extra flair, drizzle with warmed strawberry jam or garnish with fresh strawberry slices.
Tips for Bakery-Style Success
- Room-temperature ingredients ensure smooth dough and frosting.
- Do not overbake—slightly underbaked rolls stay soft and gooey.
- Use high-quality strawberry jam for the best flavor.
- Chill the dough briefly if it becomes too soft to slice cleanly.
- Make ahead: Assemble the rolls, refrigerate overnight, and bake fresh in the morning.
Variations
- Chocolate Strawberry Cheesecake Rolls: Add mini chocolate chips to the filling.
- Lemon Strawberry Rolls: Add lemon zest to the frosting.
- No-Bake Cheesecake Drizzle: Thin the frosting and drizzle instead of spreading.
- Mini Rolls: Cut into 16 smaller pieces for parties or brunch buffets.
Serving Suggestions
Serve these Strawberry Cheesecake Cinnabon Rolls warm with coffee, tea, or a cold glass of milk. They’re perfect for holidays, Valentine’s Day, Mother’s Day, or weekend brunch gatherings. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Final Thoughts
These Strawberry Cheesecake Cinnabon Rolls are everything a homemade indulgence should be: soft, rich, fruity, creamy, and utterly comforting. They combine the nostalgic joy of cinnamon rolls with the luxurious flavor of strawberry cheesecake, making them unforgettable from the very first bite.