Strawberry Cheesecake Cinnabon Rolls Recipe

Introduction

These Strawberry Cheesecake Cinnabon Rolls are a delightful twist on the classic cinnamon roll, combining creamy cheesecake filling with sweet cinnamon sugar and fresh strawberries. Perfect for a special breakfast or brunch, they bring together rich flavors and soft, fluffy dough.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup whole milk, lukewarm
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 1/2 cup sour cream or Greek yogurt
• 1/2 cup packed brown sugar
• 2 tablespoons ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1 cup fresh strawberries, hulled and sliced
• 1 tablespoon sugar (optional)
• 4 ounces cream cheese, softened (for icing)
• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 1 to 2 tablespoons whole milk, as needed
• Pinch of salt

Instructions

1. Step 1: In a small bowl, combine the lukewarm whole milk and active dry yeast. Stir until dissolved and let sit for 5–10 minutes until frothy to activate the yeast.
2. Step 2: In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Create a well in the center and add the yeast mixture, softened butter, egg, and vanilla extract. Mix with a wooden spoon or your hands until a dough forms.
3. Step 3: Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If the dough is sticky, add a small amount of flour to keep it soft but manageable.
4. Step 4: Form the dough into a ball and place it in a lightly greased bowl. Cover with a towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
5. Step 5: Meanwhile, prepare the cheesecake filling. In a medium bowl, beat the softened cream cheese on medium speed until creamy. Add granulated sugar, vanilla extract, flour, and sour cream or Greek yogurt; beat until smooth and fully combined. Set aside.
6. Step 6: In a small bowl, mix the packed brown sugar, ground cinnamon, and salt. Set aside the softened butter, ensuring it’s spreadable but not melted.
7. Step 7: Once the dough has risen, punch it down to remove air. Roll it out on a floured surface into a 16 x 12-inch rectangle.
8. Step 8: Evenly spread the softened butter over the dough, leaving a small border around the edges. Spread the cheesecake filling over the buttered area, then sprinkle the cinnamon sugar mixture evenly on top.
9. Step 9: Roll the dough tightly from the long edge into a log, pinching the seam to seal. Slice into 12 equal pieces using a sharp knife or dental floss and arrange them close together in a greased 9 x 13-inch baking dish.
10. Step 10: Cover the dish loosely with plastic wrap or a towel and allow the rolls to rise for 30–45 minutes, until puffed and touching one another.
11. Step 11: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes until golden brown and cooked through. If they begin to brown too quickly, cover them loosely with foil. Cool in the pan for 10 minutes before icing.
12. Step 12: Prepare the cream cheese icing by beating the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt in a medium bowl. Gradually add whole milk, a tablespoon at a time, until the icing is smooth and spreadable.
13. Step 13: Spread or drizzle the cream cheese icing evenly over the warm rolls so it melts into the surface.
14. Step 14: Thinly slice the fresh strawberries and toss them with sugar if you want extra sweetness.
15. Step 15: Arrange the sliced strawberries gently on top of the iced rolls for a fresh, vibrant finish.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and texture. You can substitute raspberries or blueberries if desired.
• If you prefer a dairy-free version, substitute the cream cheese and sour cream with suitable plant-based alternatives.
• For extra gooey rolls, add a handful of chopped nuts or white chocolate chips to the cinnamon sugar filling.
• Make the dough the night before and let it rise slowly in the refrigerator for a deeper flavor.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. Reheat gently in the microwave or oven before serving. Add fresh strawberries just before serving to keep them fresh and vibrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best as they hold their shape and texture. If using frozen, thaw and drain them well first, but the topping may be softer and juicier.

Can I prepare the rolls ahead of time?

Yes, you can prepare the rolls and let them rise in the refrigerator overnight. Bring them to room temperature before baking. You can also bake them in advance and reheat before serving.

Strawberry Cheesecake Cinnabon Rolls Recipe

Print Recipe

★★★★★

4.5 from 129 reviews

Delight in these decadent Strawberry Cheesecake Cinnabon Rolls, a perfect fusion of classic cinnamon rolls with creamy cheesecake filling and fresh strawberries on top. Soft, fluffy dough is layered with spiced cinnamon sugar and rich cheesecake, baked to golden perfection, and finished with a luscious cream cheese icing and a fresh strawberry topping. Ideal for a special breakfast or brunch treat.

• Author: Anna
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 12 rolls 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 2 cups all-purpose flour
• 1/2 cup whole milk, lukewarm
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt

Cheesecake Filling

• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 1/2 cup sour cream or Greek yogurt

Cinnamon Sugar Filling

• 1/2 cup packed brown sugar
• 2 tablespoons ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened

Strawberry Topping

• 1 cup fresh strawberries, hulled and sliced
• 1 tablespoon sugar (optional)

Cream Cheese Icing

• 4 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 1 to 2 tablespoons whole milk, as needed
• Pinch of salt

Instructions

1. Activate Yeast: In a small bowl, combine lukewarm whole milk and active dry yeast. Stir until dissolved and let sit for 5–10 minutes until frothy to activate the yeast, which is essential for a light and airy dough.
2. Mix Dough: In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Create a well in the center and add the yeast mixture, softened butter, egg, and vanilla extract. Mix with a wooden spoon or hands until a rough dough forms.
3. Knead Dough: Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If sticky, incorporate a small amount of flour to maintain a soft texture, which is critical for tender rolls.
4. First Dough Rise: Form the dough into a ball and place it in a lightly greased bowl. Cover with a towel or plastic wrap and let rise in a warm area for 1 to 1.5 hours, until doubled in volume, ensuring lightness and fluffiness.
5. Prepare Cheesecake Filling: In a medium bowl, beat softened cream cheese on medium speed until creamy. Add granulated sugar, vanilla extract, flour, and sour cream or Greek yogurt; beat until smooth and combined. Set aside for spreading.
6. Prepare Cinnamon Sugar Filling: In a small bowl, mix packed brown sugar, ground cinnamon, and salt. Soften butter until spreadable but not melted to create the cinnamon layer.
7. Roll and Fill Dough: After the first rise, punch down the dough to remove air. Roll out on a floured surface into a 16 x 12-inch rectangle. Evenly spread softened butter over the dough, leaving a border. Spread the cheesecake filling over the buttered area, then sprinkle evenly with the cinnamon sugar mixture to build layers of flavor.
8. Shape and Slice Rolls: Roll the dough tightly from the long edge into a log. Pinch the seam to seal the edges. Slice into 12 equal pieces using a sharp knife or dental floss for clean cuts. Arrange the rolls in a greased 9 x 13-inch baking dish, placing them closely together to rise properly.
9. Second Rise: Cover the dish loosely with plastic wrap or a towel and allow the rolls to rise for 30–45 minutes, until puffed up and touching one another, preparing them for baking.
10. Bake: Preheat the oven to 350°F (175°C). Bake the risen rolls for 25–30 minutes, until golden brown and cooked through. If the tops brown too quickly, cover loosely with foil. Let cool in the pan for 10 minutes before icing to set up slightly.
11. Prepare Cream Cheese Icing: In a medium bowl, beat softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Gradually add whole milk, one tablespoon at a time, until a smooth and spreadable consistency is reached for easy application.
12. Ice Rolls: Spread or drizzle the cream cheese icing evenly across the warm rolls, allowing it to melt slightly into their surface, enhancing richness and sweetness.
13. Prepare Strawberry Topping: Thinly slice fresh strawberries and toss with sugar, if additional sweetness is desired, for a bright and fresh contrast.
14. Finish with Strawberries: Gently arrange the sliced strawberries over the iced rolls, offering a fresh, vibrant finishing touch that balances the richness with fruity brightness.

Notes

• Use lukewarm milk to properly activate the yeast for best rising results.
• Ensure cream cheese and butter are softened to room temperature for smooth mixing.
• Don’t over-flour the dough while kneading to keep rolls soft and fluffy.
• Adjust sugar on strawberries according to their natural sweetness.
• If rolls brown too fast during baking, tent with foil to prevent burning.
• Use dental floss to slice rolls cleanly without squashing their shape.
• Leftover rolls can be refrigerated and reheated gently for freshness.

Keywords: cinnamon rolls, strawberry cheesecake rolls, breakfast rolls, cinnamon sugar, cream cheese icing, strawberry topping, baked rolls