Introduction

These irresistibly easy Strawberry Cheesecake Cinnabon Rolls combine the warm, gooey delight of classic cinnamon rolls with a luscious strawberry cheesecake filling. Perfect for breakfast or a special treat, they bring a fresh berry twist to a beloved favorite.

The image shows three cinnamon rolls on a white plate, each with a glossy golden-brown base of soft dough spiraled with cinnamon filling. The rolls are topped with a thick layer of white icing that drips slightly down the sides, creating a smooth texture. On top of each roll, there is a bright red sliced strawberry, adding a fresh and juicy contrast. Crushed brown sugar and small pink bits are scattered over the icing and strawberries, adding a crumbly texture and extra color. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons instant yeast
1 teaspoon salt
1 cup whole milk (warmed to about 110°F)
1/4 cup butter (melted)
8 oz cream cheese (softened to room temperature)
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup fresh strawberries (diced small)
2 tablespoons strawberry jam
1/2 cup brown sugar (packed)
2 tablespoons ground cinnamon
1/4 cup butter (softened to room temperature)
4 oz cream cheese (softened to room temperature)
2 tablespoons butter (softened to room temperature)
1 1/2 cups powdered sugar (sifted to avoid lumps)
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
Graham cracker crumbs (for garnish)
Fresh strawberry slices (for garnish)

Instructions

Step 1: In a stand mixer, combine the flour, granulated sugar, instant yeast, and salt. Add the warmed milk and melted butter, mixing until a soft dough forms.
Step 2: Attach the dough hook and knead for 8-10 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm area for 1-2 hours or until doubled in size.
Step 3: In a separate bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until creamy. Gently fold in the diced strawberries and strawberry jam to create the cheesecake filling.
Step 4: Mix the brown sugar and ground cinnamon in another bowl to prepare the cinnamon swirl mixture.
Step 5: On a floured surface, roll out the dough into a 16×12 inch rectangle. Spread the softened butter evenly, then sprinkle the cinnamon-sugar mixture on top. Follow by spreading the cheesecake filling over the dough.
Step 6: Carefully roll the dough tightly from the long side. Use unflavored dental floss to slice the roll into 12 even pieces. Place these rolls into a greased 9×13 inch baking pan, cover, and let rise for 30-45 minutes until puffy.
Step 7: Preheat your oven to 350°F while the rolls rise. Before baking, pour a splash of heavy cream over the rolls for extra gooeyness.
Step 8: Bake the rolls for 25-30 minutes or until they are golden brown and fragrant.
Step 9: While baking, prepare the frosting by beating together the softened cream cheese and softened butter until fluffy. Gradually blend in the sifted powdered sugar, heavy cream, and vanilla extract until smooth.
Step 10: Let the rolls cool for 10 minutes before generously frosting them. Sprinkle graham cracker crumbs on top and garnish with fresh strawberry slices before serving.

Tips & Variations

For a tangier cheesecake flavor, add a teaspoon of lemon zest to the cream cheese filling.
Substitute fresh strawberries with frozen or dried berries if fresh ones are out of season.
Use a sharp serrated knife instead of dental floss if you don’t have floss available.
For extra crunch, sprinkle chopped nuts like pecans or walnuts over the filling before rolling.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze for up to 2 months. Reheat gently in the microwave or oven until warm before serving to restore softness and creaminess.

How to Serve

The image shows a close-up of four round pastries arranged on a white plate, each with three layers. The bottom layer is a soft, golden-brown dough that looks fluffy and thick. The middle layer is a shiny, syrupy glaze covering the dough. The top layer is a white icing glaze that drips slightly down the sides. Each pastry is decorated with a bright red, whole strawberry placed in the center, surrounded by slices of strawberry pressed into the icing, and sprinkled with small pieces of brown sugar crystals. The white plate is set on a white marbled textured surface with a blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and refrigerate it after kneading. Let it come to room temperature and rise before proceeding with rolling and filling.

What if I don’t have fresh strawberries?

You can use frozen strawberries (thawed and drained) or substitute with other berries like raspberries or blueberries for a different but delicious flavor.