I created Strawberry Cheesecake Cinnabon Rolls as a playful Strawberry Sweet Rolls Recipe that layers creamy cheesecake filling and fresh strawberries into classic cinnamon roll dough for a striking brunch or dessert centerpiece.

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I never thought a cinnamon roll could feel like a dessert and breakfast at the same time, but these Strawberry Cheesecake Cinnabon Rolls do just that. I fold creamy cream cheese into a sweet swirl, fold in juicy fresh strawberries that pop with every bite, and the whole thing somehow acts like a Strawberry Sweet Rolls Recipe and a playful take on Cinnamon Rolls With Toppings.

They look fancy, but honestly I messed around in the kitchen, made mistakes, and found a silly shortcut that works. If you like indulgence that surprises you, these will make you curious, maybe even obsessed.

Ingredients

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Whole milk: provides protein and calcium, helps tender dough and mild sweetness
Active dry yeast: creates rise, adds a bready flavor, has B vitamins
Unsalted butter: adds rich fat, helps make flaky texture, carries cinnamon taste
Cream cheese (cheesecake swirl): gives tangy richness, a bit of protein, creamy mouthfeel
Strawberries: fresh fruit with vitamin C and fiber, sweet yet slightly tart pop
All purpose flour: main carbs, gives structure to rolls, some protein from gluten
Brown sugar: moist sweetness with caramel notes, boosts chewiness and golden color
Cinnamon and vanilla: warm spice and aroma, add depth, plus mild antioxidants

Ingredient Quantities

1 cup whole milk warmed to about 110 F

1/4 cup granulated sugar

2 1/4 teaspoons active dry yeast (1 packet)

1/4 cup unsalted butter melted

1 large egg, room temp

3 1/2 to 4 cups all purpose flour

1/2 teaspoon salt

1/2 cup unsalted butter softened (for the cinnamon layer)

1 cup packed light brown sugar

2 tablespoons ground cinnamon

1 teaspoon vanilla extract

8 oz cream cheese softened (for cheesecake swirl)

1/3 cup granulated sugar

1 large egg (for the cheesecake mixture)

1 tablespoon cornstarch

1 1/2 cups fresh strawberries diced

3 tablespoons granulated sugar (for the strawberries)

1 teaspoon lemon juice

1 teaspoon cornstarch

1 tablespoon water

4 oz cream cheese softened (for the frosting)

1/4 cup unsalted butter softened (for the frosting)

1 1/2 cups powdered sugar

1/2 teaspoon vanilla extract

1 to 2 tablespoons whole milk or cream

How to Make this

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1. Warm 1 cup whole milk to about 110 F, stir in 1/4 cup granulated sugar and 2 1/4 tsp active dry yeast, let it sit 5 to 10 minutes till foamy; stir in 1/4 cup melted unsalted butter and 1 large room temp egg, then add 3 1/2 to 4 cups all purpose flour and 1/2 tsp salt until a soft sticky dough forms, knead 5 to 7 minutes adding a little flour if it’s too sticky, place in a greased bowl, cover and let rise until doubled, about 1 to 1 1/2 hours.

2. While dough rises make the cinnamon filling by creaming 1/2 cup softened unsalted butter with 1 cup packed light brown sugar, 2 tbsp ground cinnamon and 1 tsp vanilla extract until smooth and spreadable.

3. Make the cheesecake swirl: beat 8 oz softened cream cheese with 1/3 cup granulated sugar, 1 large egg and 1 tbsp cornstarch until silky; chill 10 to 15 minutes if it’s too loose so it spreads easier and won’t ooze out when rolling.

4. Make a quick strawberry compote: toss 1 1/2 cups diced fresh strawberries with 3 tbsp granulated sugar and 1 tsp lemon juice and let macerate 10 minutes; mix 1 tsp cornstarch with 1 tbsp water and stir into berries, simmer gently until slightly thickened, then cool to room temp.

5. Punch dough down, roll on a floured surface into about a 12 x 18 inch rectangle roughly 1/4 inch thick; spread the cinnamon butter evenly, leaving a 1/2 inch border all the way around.

6. Dollop the cheesecake mixture in small spoonfuls down the length of the dough and gently spread into a thin line or patches (don’t overwork it), then spoon the cooled strawberry compote in a thin line over the cheesecake, keeping fillings from the edges.

7. Roll tightly from the long side into a log, pinch the seam to seal, trim the ends and slice into 9 to 12 rolls using a sharp knife or unflavored dental floss for clean cuts; if the log is squishy chill 10 to 15 minutes for neater slices.

8. Place the rolls in a greased 9 x 13 pan (or two smaller pans) spaced slightly apart, cover loosely and let rise until puffy about 30 to 45 minutes while you preheat the oven to 350 F.

9. Bake at 350 F for 22 to 28 minutes until golden and set in the center, tent with foil if edges brown too fast; while they bake make the frosting by beating 4 oz softened cream cheese with 1/4 cup softened unsalted butter, then add 1 1/2 cups powdered sugar, 1/2 tsp vanilla and 1 to 2 tbsp whole milk or cream until smooth and spreadable.

10. Let rolls cool 10 to 15 minutes then slather with the cream cheese frosting while still warm so it melts into the swirls, top with extra fresh strawberries if you want, serve warm. Store leftovers in the fridge up to 3 days and reheat gently.

Equipment Needed

1. Large mixing bowls (at least 2)
2. Measuring cups and measuring spoons
3. Instant read thermometer to check the milk temp
4. Stand mixer with dough hook or a strong arm for kneading by hand
5. Electric hand mixer for the cheesecake and frosting or a whisk and some elbow grease
6. Silicone spatula and a wooden spoon for spreading and stirring
7. Rolling pin and a floured work surface or pastry mat
8. Sharp knife or unflavored dental floss for neat slices
9. 9 x 13 inch baking pan (or two smaller pans) and a cooling rack

FAQ

How do I know the yeast is active? A: Warm the milk to about 110 F, stir in the 1/4 cup sugar and the yeast, wait 5 to 10 minutes. If it gets foamy and smells yeasty its good, if not toss it and start over, the milk was probably too hot or the yeast is dead.

Can I use frozen strawberries instead of fresh? A: Yes but thaw and drain them first, then cook with the 3 tablespoons sugar, 1 teaspoon cornstarch and the tablespoon water until they thicken a bit. Frozen berries hold more water so do this or your rolls will get soggy.

Why did my rolls come out dense instead of fluffy? A: Usually underproofing, too much flour, or cold dough. Dough should be slightly tacky not dry, let it rise until doubled in a warm spot, and dont overwork it when adding flour.

How do I stop the cheesecake swirl from leaking out while baking? A: Make sure cream cheese is fully softened and well mixed with the egg, sugar and cornstarch so it sets in the oven. Dont overfill the spiral, leave a small border when spreading the fillings so it stays inside the roll.

Can I make these ahead or freeze them? A: Yes. After assembling, either refrigerate overnight for the final proof then bake in morning, or wrap the unbaked rolls tightly and freeze. To bake from frozen thaw in fridge overnight then bring to room temp, let rise about 30 to 60 minutes and bake.

Whats the best way to reheat leftovers so they stay soft? A: Microwave a single roll 15 to 25 seconds to warm quickly, or heat in a 325 F oven for 8 to 12 minutes covered loosely with foil. Add frosting after reheating so it stays creamy.

Strawberry Cheesecake Cinnabon Rolls Recipe Substitutions and Variations

1 cup whole milk warmed to about 110 F: Swap with 1 cup warm buttermilk for a tangier, extra tender roll, it may slow the rise a little; or use 1 cup warm almond or oat milk plus 1 tablespoon melted butter for a dairy free option.
2 1/4 teaspoons active dry yeast: Use 2 teaspoons instant yeast, you usually do not need to proof it and it works about 1 to 1; or use the same amount of rapid rise yeast but expect faster rising so keep an eye on the dough.
8 oz cream cheese softened (for cheesecake swirl): Neufchatel is a direct lower fat 1 to 1 swap, mascarpone gives a richer silkier filling, or blend 3/4 cup ricotta with 2 oz cream cheese for a lighter less tangy version.
1 1/2 cups fresh strawberries diced: Frozen strawberries work fine, thaw and drain well then toss with the sugar and cornstarch before using; or use about 1/2 cup strawberry jam or preserves heated with a tablespoon water and a pinch of cornstarch to thicken so you dont add extra liquid.

Pro Tips

1) Weigh your flour or scoop then level instead of eyeballing, you want a soft tacky dough not a dry brick. Adding too much flour will give dense rolls, so start with 3 1/2 cups and only add a tablespoon at a time. If you can do the windowpane test that helps know when you’ve kneaded enough.

2) Watch the milk temp and proof the yeast properly. Milk should feel warm not hot, about 105 to 115 F, too hot and you kill the yeast. If your kitchen is cold proof the dough in the oven with just the oven light on or on top of a warm pan.

3) Stop soggy fillings and oozing by thickening and cooling the compote well, and chilling the cheesecake mix till it firms slightly. Spoon the fillings in lines or dollops instead of slathering to avoid leaks, and if the log gets squishy pop it in the fridge 10 to 15 minutes before slicing.

4) For cleaner slices and better bake results use unflavored dental floss or a very sharp serrated knife, and don’t overproof before baking — aim for puffy but not collapsing. Bake until the centers are just set, tent with foil if edges brown too fast, and spread the frosting while rolls are warm for that melty swirled look or wait a few minutes if you want neater lines.

Strawberry Cheesecake Cinnabon Rolls Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

591

kcal

Equipment: 1. Large mixing bowls (at least 2)
2. Measuring cups and measuring spoons
3. Instant read thermometer to check the milk temp
4. Stand mixer with dough hook or a strong arm for kneading by hand
5. Electric hand mixer for the cheesecake and frosting or a whisk and some elbow grease
6. Silicone spatula and a wooden spoon for spreading and stirring
7. Rolling pin and a floured work surface or pastry mat
8. Sharp knife or unflavored dental floss for neat slices
9. 9 x 13 inch baking pan (or two smaller pans) and a cooling rack

Ingredients

1 cup whole milk warmed to about 110 F
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup unsalted butter melted
1 large egg, room temp
3 1/2 to 4 cups all purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter softened (for the cinnamon layer)
1 cup packed light brown sugar
2 tablespoons ground cinnamon
1 teaspoon vanilla extract
8 oz cream cheese softened (for cheesecake swirl)
1/3 cup granulated sugar
1 large egg (for the cheesecake mixture)
1 tablespoon cornstarch
1 1/2 cups fresh strawberries diced
3 tablespoons granulated sugar (for the strawberries)
1 teaspoon lemon juice
1 teaspoon cornstarch
1 tablespoon water
4 oz cream cheese softened (for the frosting)
1/4 cup unsalted butter softened (for the frosting)
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons whole milk or cream

Directions

Warm 1 cup whole milk to about 110 F, stir in 1/4 cup granulated sugar and 2 1/4 tsp active dry yeast, let it sit 5 to 10 minutes till foamy; stir in 1/4 cup melted unsalted butter and 1 large room temp egg, then add 3 1/2 to 4 cups all purpose flour and 1/2 tsp salt until a soft sticky dough forms, knead 5 to 7 minutes adding a little flour if it’s too sticky, place in a greased bowl, cover and let rise until doubled, about 1 to 1 1/2 hours.
While dough rises make the cinnamon filling by creaming 1/2 cup softened unsalted butter with 1 cup packed light brown sugar, 2 tbsp ground cinnamon and 1 tsp vanilla extract until smooth and spreadable.
Make the cheesecake swirl: beat 8 oz softened cream cheese with 1/3 cup granulated sugar, 1 large egg and 1 tbsp cornstarch until silky; chill 10 to 15 minutes if it's too loose so it spreads easier and won’t ooze out when rolling.
Make a quick strawberry compote: toss 1 1/2 cups diced fresh strawberries with 3 tbsp granulated sugar and 1 tsp lemon juice and let macerate 10 minutes; mix 1 tsp cornstarch with 1 tbsp water and stir into berries, simmer gently until slightly thickened, then cool to room temp.
Punch dough down, roll on a floured surface into about a 12 x 18 inch rectangle roughly 1/4 inch thick; spread the cinnamon butter evenly, leaving a 1/2 inch border all the way around.
Dollop the cheesecake mixture in small spoonfuls down the length of the dough and gently spread into a thin line or patches (don’t overwork it), then spoon the cooled strawberry compote in a thin line over the cheesecake, keeping fillings from the edges.
Roll tightly from the long side into a log, pinch the seam to seal, trim the ends and slice into 9 to 12 rolls using a sharp knife or unflavored dental floss for clean cuts; if the log is squishy chill 10 to 15 minutes for neater slices.
Place the rolls in a greased 9 x 13 pan (or two smaller pans) spaced slightly apart, cover loosely and let rise until puffy about 30 to 45 minutes while you preheat the oven to 350 F.
Bake at 350 F for 22 to 28 minutes until golden and set in the center, tent with foil if edges brown too fast; while they bake make the frosting by beating 4 oz softened cream cheese with 1/4 cup softened unsalted butter, then add 1 1/2 cups powdered sugar, 1/2 tsp vanilla and 1 to 2 tbsp whole milk or cream until smooth and spreadable.
Let rolls cool 10 to 15 minutes then slather with the cream cheese frosting while still warm so it melts into the swirls, top with extra fresh strawberries if you want, serve warm. Store leftovers in the fridge up to 3 days and reheat gently.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.