Oh, friend—I cannot tell you how grateful I am that you’re here, reading this, ready to take your next baking adventure with me. Every comment, every photo you tag me in, every recipe you try—it fills my heart! And today, I’m bringing you something extra special: Strawberry Cheesecake Cinnabon Rolls. These rolls are sweet, tangy, gooey, creamy… basically a dessert dream come true.
Imagine this: pillowy cinnamon rolls swirled with strawberry jam, filled with rich cheesecake flavor, and finished with a silky glaze that’s anything but basic. These are your weekend brunch goals, your special birthday breakfast, your cozy-night-in treat. 🥹
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What Are Strawberry Cheesecake Cinnabon Rolls?
These rolls are a glorious mashup between a classic cinnamon bun and a creamy slice of strawberry cheesecake. The dough is soft and fluffy (think bakery-style Cinnabon!), swirled with sweet cinnamon sugar and strawberry preserves, then layered with a luscious cheesecake filling before being baked to golden perfection.
Reasons to Love This Recipe
- Dessert meets breakfast in the best way.
- Perfect for making ahead (hello, dreamy brunch!).
- Fun to bake and even more fun to eat!
- Easily adaptable with different fruits or flavor twists.
What Do They Taste Like?
Honestly? Like heaven. You get the nostalgic coziness of a cinnamon roll, a burst of fruity brightness from the strawberries, and that rich, creamy tang from the cheesecake. Every bite is soft, gooey, and melt-in-your-mouth. The kind of thing you daydream about. 😍
Why You’ll Fall for These Rolls ❤️
- Sweet & Tangy Combo: Strawberries and cream cheese were meant to be together.
- Soft & Fluffy Dough: The dough is rich and buttery, but not heavy.
- Impressive but Easy: They look bakery-level but you can totally nail them at home!
- Make-Ahead Friendly: Prep the night before and bake fresh in the morning.
Ingredients You’ll Need
For the Dough:
- 4 cups all-purpose flour
- 1 packet (2¼ tsp) active dry yeast
- 1 cup warm milk
- ⅓ cup sugar
- ⅓ cup unsalted butter, melted
- 1 tsp salt
- 2 eggs
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For the Strawberry Filling:
- ½ cup strawberry preserves or jam
- 1 tsp cinnamon (optional but recommended!)
- 2 tbsp brown sugar
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
Tools You’ll Need
- Stand mixer or mixing bowls
- Rolling pin
- 9×13 inch baking dish
- Parchment paper
- Sharp knife or floss (for slicing rolls)
- Spatula and whisk
Ingredient Additions & Swaps
- Fruit swap: Blueberry or raspberry jam would be amazing.
- Gluten-free option: Use a 1:1 GF flour blend (just know texture might vary).
- Lemon zest: Add to the cheesecake filling for a little zing!
- Extra indulgence: Top with crushed graham crackers for real cheesecake vibes.
How to Make Strawberry Cheesecake Cinnabon Rolls
Step 1: Make the Dough
In a large bowl or mixer, combine warm milk, sugar, and yeast. Let it sit until foamy (about 5–10 mins). Add eggs, melted butter, and salt. Mix in flour gradually until a soft dough forms. Knead for about 8–10 minutes, then let rise in a greased bowl for 1–1½ hours, or until doubled.
Step 2: Mix the Cheesecake Filling
While the dough rises, whip together cream cheese, powdered sugar, and vanilla until smooth and creamy.
Step 3: Roll & Fill
Once the dough has risen, roll it out into a rectangle (roughly 16×12 inches). Spread cheesecake filling evenly, then layer strawberry preserves, sprinkle with brown sugar and cinnamon.
Step 4: Roll It Up!
Starting from the long side, roll up the dough tightly and slice into 12 even rolls using a sharp knife or dental floss.
Step 5: Let Them Rise Again
Place rolls in a greased baking dish. Cover and let rise another 30–45 minutes (or refrigerate overnight!).
Step 6: Bake & Glaze
Bake at 350°F (175°C) for 25–30 minutes, or until golden and set. While still warm, drizzle with glaze and swoon.
What to Serve with These Rolls
- Fresh strawberries or a fruit salad
- Iced coffee or a latte
- Sparkling rosé or mimosa for brunch
- A dollop of whipped cream if you’re feeling ✨extra✨
Tips for the Best Strawberry Cheesecake Rolls
- Use room temp ingredients—especially cream cheese—for easier mixing.
- Don’t overfill with jam or it’ll ooze out.
- Cold dough is easier to slice. Chill before cutting if needed.
- Want gooey centers? Bake them close together in the pan!
How to Store Them
- Fridge: Store in an airtight container up to 4 days.
- Reheat: Microwave 20–30 seconds for melty magic.
- Freeze: Freeze before glazing for up to 2 months. Thaw and warm before serving.
FAQs
Can I use fresh strawberries?
Yes! Dice and cook them down with a little sugar and cornstarch to make a thick homemade filling.
Can I make these overnight?
Absolutely—just let them do their second rise in the fridge overnight, then bake in the morning.
Can I make them vegan?
You can! Use plant milk, vegan butter, dairy-free cream cheese, and a flax egg substitute.
Let’s Recap
These Strawberry Cheesecake Cinnabon Rolls are everything your weekend dreams are made of: sweet, creamy, fruity, and melt-in-your-mouth soft. They’re deceptively simple, endlessly adaptable, and guaranteed to impress—whether it’s for brunch, dessert, or a “just because” treat. 💕🍓
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🍰 Nutritional Info (Per Roll – Approximate)
- Calories: 310
- Fat: 12g
- Carbohydrates: 45g
- Protein: 6g
- Sugar: 25g
- Fiber: 1g
Craving more cozy, bakery-style recipes? Stick around—I’ve got plenty more in the oven. 😉