Strawberry Cheesecake Cinnabon Rolls

Strawberry Cheesecake Cinnabon Rolls combine the pillowy softness of homemade cinnamon rolls with the tang of cheesecake and the burst of fresh strawberries for something truly special. Whether you are looking for an indulgent brunch treat or a creative dessert, these rolls turn an ordinary weekend into an event. The whole kitchen will smell like heaven while they bake and the first bite delivers the perfect mix of fluffy, rich, and fruity.

I was inspired to merge these flavors after tasting strawberry cheesecake at my favorite diner alongside a gooey cinnamon roll. My family devoured the first pan before it even cooled.

Ingredients

• All purpose flour: gives structure and softness look for unbleached flour for best texture
• Whole milk: helps the dough stay tender and rich use whole for best flavor
• Active dry yeast: makes the dough rise always check the date for freshness
• Granulated sugar: sweetens the dough and cheesecake filling stick with cane sugar for the best taste
• Unsalted butter: brings richness to both dough and fillings use high quality for incredible flavor
• Egg: keeps the dough moist and gives a beautiful color opt for farm fresh when you can
• Vanilla extract: adds warmth and aroma real vanilla is always worth it
• Salt: balances sweetness and strengthens the dough use a fine sea salt
• Cream cheese: provides creamy tang in both the filling and icing buy full fat for best results
• Sour cream or Greek yogurt: lightens and enriches the cheesecake layer go for thick and rich style
• Brown sugar: delivers caramel depth in the cinnamon filling choose dark for more molasses flavor
• Ground cinnamon: brings that classic signature roll spice pick a fresh jar for bold aroma
• Fresh strawberries: add bright tartness and color select ripe berries with no bruises
• Powdered sugar: creates a silky icing always sift if you see lumps
• Whole milk: helps loosen the icing use just enough to reach a spreadable texture

Step-by-Step Instructions

Activate the Yeast:

Combine lukewarm milk with yeast in a small bowl stir and let sit for about eight minutes until foamy. If nothing happens the yeast is not fresh.

Mix the Dough:

In a large mixing bowl combine flour sugar and salt. Make a well and add yeast mixture butter egg and vanilla. Stir just until a shaggy dough forms.

Knead the Dough:

Transfer to a floured surface and knead for up to ten minutes until smooth and elastic. If sticky dust with a bit more flour but keep dough soft not dry.

Let the Dough Rise:

Form the dough into a ball and set in a greased bowl. Cover with a towel or plastic wrap and set in a warm spot for about one hour until doubled in size.

Blend the Cheesecake Filling:

In a medium bowl beat softened cream cheese until creamy. Add sugar vanilla flour and sour cream or Greek yogurt and mix until completely smooth.

Prepare the Cinnamon Sugar Filling:

In a small bowl mix brown sugar cinnamon and salt. Soften butter until easily spreadable.

Roll Out the Dough:

After rising gently punch down and roll dough into a rectangle about sixteen by twelve inches for even thickness.

Spread the Butter and Fillings:

Evenly spread softened butter over rolled dough. Top with cheesecake mixture and spread gently leaving a small border. Sprinkle cinnamon sugar evenly over cheesecake layer.

Roll and Slice:

Roll dough tightly from the long side and pinch seam. Use dental floss or a sharp knife to cut into twelve even pieces. Arrange in a greased baking dish with a bit of space between each.

Second Rise:

Cover pan with a towel and let rolls rise thirty to forty five minutes until puffed and touching.

Bake:

Preheat oven to three hundred fifty degrees Fahrenheit. Bake rolls for twenty five to thirty minutes until golden brown and cooked through. If browning quickly cover with foil.

Prepare Icing:

Beat softened cream cheese with powdered sugar vanilla salt and a small amount of milk until smooth and spreadable.

Top with Icing and Strawberries:

Let baked rolls cool ten minutes then spread icing generously over warm rolls. Slice strawberries and scatter across the top.

Save

My favorite part is watching the cream cheese icing melt into every swirl and the way the strawberries glisten on top I have made these for birthday brunches and each time everyone comes back for seconds

Storage Tips

Store leftover rolls in an airtight container at room temperature for up to one day or refrigerate for up to four days. For best results warm individual rolls in the microwave for about fifteen seconds before serving.

Ingredient Substitutions

If fresh strawberries are out of season try using frozen berries but thaw and drain them well first. Greek yogurt in the cheesecake filling works perfectly if you are out of sour cream. You can also swap peaches or raspberries for a new flavor twist.

Serving Suggestions

Serve these rolls slightly warm for the best taste and gooey texture. They make a perfect centerpiece for brunch or a sweet finish to a weekend dinner. Add a light dusting of extra powdered sugar or a drizzle of honey for extra flair.

Kitchen Memories

This recipe always reminds me of summer mornings when my kids helped slice strawberries and sneaked bites of the creamy filling. Making these rolls is a hands on experience that turns baking into a fun family event.

Frequently Asked Questions About Recipes

→ How can I ensure my dough is soft and fluffy?

Use lukewarm milk and fresh active dry yeast, knead the dough well until elastic, and allow enough time for both rises in a warm, draft-free spot.

→ Can I prepare these rolls ahead of time?

Yes, assemble the rolls and freeze them before the second rise. Thaw in the fridge overnight, let rise again, and bake fresh when ready.

→ What fruits work as substitutes for strawberries?

Blueberries, raspberries, or peaches make great alternatives. You can also experiment with other seasonal fruits to suit your taste.

→ How do I achieve smooth cream cheese icing?

Ensure all dairy ingredients are softened to room temperature before mixing, and adjust the milk for your desired consistency.

→ Why is a second dough rise necessary?

The second rise gives the rolls a light, fluffy interior by letting them puff up fully before baking, creating the ideal texture.

→ What’s the best way to cut the rolls cleanly?

Use unflavored dental floss or a sharp knife to slice the dough log, ensuring even and tidy portions.