Strawberry Cheesecake Cinnabon Rolls

Introduction

What happens when two irresistible desserts—cinnamon rolls and strawberry cheesecake—collide? You get these ultra-decadent Strawberry Cheesecake Cinnabon Rolls, a bakery-style treat that’s gooey, fruity, creamy, and unforgettable. With searches for “cheesecake cinnamon rolls” rising by over 60% on Google Trends this year alone, this recipe is designed to delight dessert lovers craving something unique.

Each roll is swirled with cinnamon sugar, filled with sweetened cream cheese, and topped with strawberry compote. The result? A melt-in-your-mouth experience that rivals any bakery creation.

Ingredients List

Dough:

• 2 1/4 tsp (1 packet) active dry yeast
• 3/4 cup warm milk (110°F)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 egg + 1 egg yolk
• 2 3/4 cups all-purpose flour
• 1/2 tsp salt

Cinnamon Sugar Filling:

• 1/3 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1 1/2 tsp cinnamon

Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract

Strawberry Topping:

• 1 cup strawberries, diced
• 2 tbsp sugar
• 1 tsp lemon juice

Optional Glaze:

• 1 cup powdered sugar
• 1-2 tbsp milk

Substitution Tips:

• Use bread flour for a chewier texture.
• Swap strawberries for raspberries or blueberries.
• Use dairy-free cream cheese and butter if needed.

Timing

• Prep Time: 25 minutes (+ 1 hour rise)
• Cook Time: 25 minutes
• Total Time: 1 hour 50 minutes

30% faster than traditional cheesecake rolls made with baked crusts.

Step-by-Step Instructions

Step 1: Make the Dough

In a large bowl, mix yeast and warm milk. Let sit for 5 minutes. Add sugar, melted butter, egg, and yolk. Mix in flour and salt until dough forms. Knead for 8–10 minutes until smooth. Cover and let rise 1 hour.

Step 2: Prepare Fillings

Mix cream cheese, sugar, and vanilla until smooth. In another bowl, mix brown sugar and cinnamon. Set both aside.

Step 3: Roll and Fill

Roll dough into a 14×9 inch rectangle. Spread cream cheese mix evenly. Sprinkle cinnamon sugar on top. Roll tightly from long side and slice into 9–12 rolls.

Step 4: Second Rise

Place rolls in greased 9×13 pan. Cover and let rise another 30 minutes while oven preheats to 350°F.

Step 5: Bake

Bake for 22–25 minutes or until golden brown.

Step 6: Make Strawberry Topping

Simmer strawberries, sugar, and lemon juice for 8–10 minutes until syrupy.

Step 7: Glaze & Serve

Drizzle glaze and warm strawberry sauce over rolls. Serve fresh.

Nutritional Information (Per Roll – Makes 12)

• Calories: 340 kcal
• Fat: 15g
• Carbohydrates: 45g
• Sugar: 21g
• Protein: 5g
• Sodium: 210mg

Healthier Alternatives for the Recipe

• Low-Sugar: Reduce sugar in filling and use sugar-free glaze.
• Vegan: Use flax eggs, almond milk, and vegan cream cheese.
• Gluten-Free: Use 1:1 gluten-free baking flour and add xanthan gum.
• Protein Boost: Add a scoop of vanilla protein to the dough.

Serving Suggestions

• Serve with hot coffee or vanilla chai.
• Add whipped cream or scoop of vanilla ice cream.
• Great for brunch, birthdays, or Valentine’s Day treats.

Common Mistakes to Avoid

• Overproofing dough: Makes rolls too airy and flat.
• Too much cream cheese: Can leak during baking.
• Not sealing the rolls: Ends may unravel if not pinched.
• Strawberry topping too thin: Simmer long enough to thicken.

Storing Tips for the Recipe

• Room Temp: Store up to 2 days in an airtight container.
• Fridge: Lasts 5 days when refrigerated.
• Freeze: Freeze baked rolls without topping up to 1 month.
• Reheat: Microwave 15–30 seconds or warm in oven at 300°F.

Conclusion

These Strawberry Cheesecake Cinnabon Rolls are a match made in dessert heaven. Gooey, sweet, and creamy—they bring together the best of cinnamon rolls and cheesecake in every bite.

Try baking a batch this weekend! Leave a comment and subscribe for more indulgent bakes and breakfast sweets.

FAQs

Q1: Can I use frozen strawberries?
Yes, thaw and drain well before cooking into compote.

Q2: Can I prep these the night before?
Yes, prep and refrigerate overnight, then bake fresh in the morning.

Q3: Can I add chopped nuts?
Yes! Pecans or walnuts make a delicious addition to the filling.

Q4: What if I don’t have time to rise the dough twice?
Use rapid-rise yeast and let the dough rest only once for 30–40 minutes.

Q5: Can I make mini rolls?
Yes—just cut smaller slices and reduce baking time by 5–7 minutes.