Introduction

These Strawberry Cheesecake Cinnabon Rolls are a delightful twist on classic cinnamon rolls. Soft, fluffy dough is layered with creamy cheesecake filling and sweet strawberry compote, then baked to golden perfection and topped with a luscious vanilla glaze. Perfect for brunch or a special treat any time.

A close-up of a single cinnamon roll with a thick spiral shape, showing three distinct layers of golden-brown dough tightly rolled with a swirl of cinnamon inside. The top is covered with small, bright red chopped strawberries scattered unevenly across the surface. A creamy white icing is drizzled generously over the top, pooling slightly in some places and adding a shiny texture that contrasts with the soft dough. The cinnamon roll sits on a white plate with a smooth rim, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour

1/3 cup granulated sugar

2 1/4 tsp instant yeast

1/2 cup whole milk, warm

1/4 cup warm water

1/3 cup unsalted butter, melted

2 large eggs, room temperature

1/2 tsp salt

8 oz cream cheese, softened

1/2 cup granulated sugar

1 tsp vanilla extract

1 1/2 cups fresh strawberries, diced

1/4 cup granulated sugar

1 tbsp cornstarch

1 tsp lemon juice

1/3 cup light brown sugar, packed

2 tsp ground cinnamon

1 cup powdered sugar

2 tbsp cream cheese, softened

2 tbsp milk

1/2 tsp vanilla extract

Instructions

Step 1: Whisk warm milk, warm water, melted butter, granulated sugar, and instant yeast together in a large bowl. Let the mixture stand for 5 minutes until it becomes foamy.

Step 2: Add eggs and salt to the yeast mixture. Gradually add flour while mixing, then knead the dough for about 8 minutes until smooth and elastic. Cover the bowl and let the dough rise for 1 hour or until doubled in size.

Step 3: Meanwhile, beat softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Set aside at room temperature.

Step 4: In a saucepan, combine diced strawberries, granulated sugar, cornstarch, and lemon juice. Simmer over medium heat for 3 to 5 minutes, stirring frequently, until the mixture thickens. Remove from heat and cool completely.

Step 5: Mix light brown sugar and ground cinnamon in a small bowl until well combined.

Step 6: Punch down the risen dough and roll it out on a floured surface into a 16×12-inch rectangle. Spread the cheesecake filling evenly over the dough, then spoon the cooled strawberry filling on top. Sprinkle with cinnamon sugar mixture.

Step 7: Roll the dough tightly from the long edge, then slice into 12 equal rolls. Place them into a greased 9×13-inch baking dish.

Step 8: Cover the rolls and let them rise again for 30 to 45 minutes until puffy.

Step 9: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 28 minutes, or until golden brown and cooked through.

Step 10: While the rolls bake, whisk together powdered sugar, softened cream cheese, milk, and vanilla extract until smooth to prepare the glaze.

Step 11: Drizzle the glaze generously over the warm rolls and serve immediately.

Tips & Variations

Use fresh strawberries instead of frozen for the best texture and flavor, as frozen berries release too much water.

Roll the dough tightly to avoid gaps between layers, which can cause uneven filling distribution.

For perfect slices, use unflavored dental floss instead of a knife to avoid squishing the rolls.

Make ahead by assembling the rolls and refrigerating overnight. Let them come to room temperature and finish the second rise before baking.

To add a bakery-style finish, sprinkle extra chopped strawberries over the glaze before serving.

Storage

Store the rolls in an airtight container in the refrigerator for up to 3 days. Reheat individual rolls in the microwave for 20-30 seconds or warm them in a 350°F oven for 5-10 minutes to restore their soft, fresh-baked texture. Avoid covering the rolls before they have cooled completely to prevent sogginess.

FAQs

Can I prepare these rolls ahead of time?

Yes, you can assemble the rolls the night before and refrigerate them before the second rise. In the morning, allow them to come to room temperature and rise for 45-60 minutes before baking.

What’s the best way to know when the rolls are done baking?

The rolls are done when their tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The internal temperature should be between 190-200°F for perfect doneness.