Strawberry Cheesecake Cinnabon Rolls Recipe

Introduction

Imagine pulling a pan of warm, gooey Irresistible Strawberry Cheesecake Cinnabon Rolls from your oven. The scent of cinnamon and sweet strawberries fills the kitchen, promising a perfect fusion of creamy cheesecake and soft, fluffy pastry. This recipe, perfected through multiple test batches, delivers that iconic bakery-style experience at home. The secret lies in a tender yeast dough and a luscious strawberry-cream cheese filling that bakes into pure bliss.

Ingredients

Using high-quality, fresh ingredients is key for the best flavor and texture. Room-temperature dairy blends smoothly, and fresh, ripe strawberries provide a brighter taste than frozen.

• For the Dough:
• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) instant yeast
• 1/2 tsp salt
• 3/4 cup warm milk (about 110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg

• For the Strawberry Cheesecake Filling:
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup fresh strawberries, finely chopped
• 1/4 cup strawberry jam

• For the Cinnamon Sugar Layer:
• 1/4 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1 1/2 tsp ground cinnamon

• For the Cream Cheese Glaze:
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp milk (as needed for consistency)

Timing

Prep Time	30 minutes
Cook Time	25 minutes
Total Time	2 hours 55 minutes (includes rising)

Context: The active prep time is quite manageable, but the majority of the time is hands-off for the dough to rise. This makes it a fantastic weekend baking project or a make-ahead option where you can refrigerate the shaped rolls overnight for a fresh-baked morning treat.

Step-by-Step Instructions

Step 1 — Make the Dough

In a large bowl, whisk together the flour, sugar, instant yeast, and salt. In a separate bowl, combine the warm milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms. Turn it out onto a floured surface and knead for 6-8 minutes until smooth and elastic. (Pro tip: The dough should be slightly tacky but not sticky; add a tablespoon of flour at a time if needed). Place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Step 2 — Prepare the Fillings

While the dough rises, make your fillings. For the cheesecake layer, beat the softened cream cheese with 1/4 cup granulated sugar and vanilla until smooth. In another bowl, mix the softened butter, brown sugar, and cinnamon for the cinnamon sugar layer. Finally, finely chop your fresh strawberries and have the jam ready. Having everything prepared streamlines the assembly process.

Step 3 — Roll and Fill the Dough

Punch down the risen dough. On a lightly floured surface, roll it into a 16×12-inch rectangle. Spread the cinnamon-sugar butter mixture evenly over the entire surface. Next, dollop and gently spread the cream cheese mixture over the cinnamon sugar. Evenly scatter the chopped strawberries, then drizzle the strawberry jam over the top.

Step 4 — Roll, Cut, and Proof

Starting from a long edge, tightly roll the dough into a log. Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal rolls. Place them cut-side up in a greased 9×13-inch baking pan. Cover and let rise again for 30-45 minutes until puffy. In my tests, this second proof is crucial for achieving the signature light, fluffy texture.

Step 5 — Bake to Golden Perfection

Preheat your oven to 350°F (175°C). Once the rolls have proofed, bake for 22-27 minutes. The rolls are done when they are golden brown on top and the center is set. Unlike boiling, baking here caramelizes the sugars and sets the cheesecake filling beautifully.

Step 6 — Make the Glaze and Serve

While the rolls bake, prepare the glaze. Beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar and vanilla, then beat until smooth. Add milk, one tablespoon at a time, until you reach a thick but pourable consistency. Let the baked rolls cool for 10 minutes before generously drizzling with the cream cheese glaze. Serve warm for the ultimate experience of these Irresistible Strawberry Cheesecake Cinnabon Rolls.

Nutritional Information

Calories	~420
Protein	7g
Carbohydrates	58g
Fat	18g
Fiber	2g
Sodium	~220mg

Note: Estimates are per roll and based on typical ingredients and serving size. Values may vary. These strawberry cheesecake rolls provide a good source of Vitamin C from the fresh strawberries and a notable amount of calcium from the dairy.

Healthier Alternatives

• Whole Wheat Flour — Swap half the all-purpose flour for whole wheat to add 3g more fiber per roll, adding a nutty depth that complements the cinnamon.
• Greek Yogurt Cream Cheese — Use a blended Greek yogurt cream cheese to increase protein by 25% while maintaining the tangy cheesecake flavor.
• Monk Fruit Sweetener — Replace granulated and brown sugars with a monk fruit blend for a lower-carb version that still caramelizes well.
• Low-Fat or Plant-Based Cream Cheese — A simple swap to reduce overall fat content; note that plant-based versions may require an extra tablespoon of powdered sugar in the glaze for sweetness.
• Reduced-Sodium — Omit added salt from the dough and use unsalted butter exclusively to cut sodium by nearly half, perfect for heart-healthy diets.
• Chia Seed Jam — Make a quick jam by simmering strawberries with a tablespoon of chia seeds instead of using store-bought jam to reduce added sugars and boost omega-3s.

Serving Suggestions

• Serve warm alongside a scoop of vanilla bean ice cream for an indulgent dessert.
• Pair with a hot cup of dark roast coffee or a cold glass of milk to balance the sweetness.
• For a brunch spread, complement with crispy bacon or savory breakfast sausages.
• Garnish with extra fresh strawberry slices and a mint sprig for an elegant plate presentation.
• Drizzle with a balsamic strawberry reduction instead of the cream cheese glaze for a sophisticated, tangy twist.
• Pack individually in parchment paper for a delightful, portable picnic or potluck treat.

These rolls are incredibly versatile. For a summer gathering, serve them at room temperature. During the holidays, they make a stunning centerpiece for a festive breakfast board. You can also bake and freeze a batch to have a homemade dessert ready in minutes.

Common Mistakes to Avoid

• Mistake: Using cold dairy ingredients. Fix: Always bring cream cheese, butter, milk, and eggs to room temperature (about 70°F) for 30-60 minutes before starting. This ensures a smooth dough and lump-free fillings.
• Mistake: Rolling the dough too thin or thick. Fix: Aim for the specified 16×12-inch rectangle. Too thin, and the rolls may tear; too thick, and they won’t bake evenly in the center.
• Mistake: Overfilling with wet strawberries. Fix: Pat chopped strawberries dry with a paper towel and use the jam sparingly. Excess moisture can make the dough soggy and difficult to roll.
• Mistake: Skipping the second proof. Fix: Be patient. The 30-45 minute second rise is non-negotiable for achieving the light, fluffy texture that makes these strawberry cheesecake rolls so irresistible.
• Mistake: Overcrowding the baking pan. Fix: Use a standard 9×13-inch pan. Crowding prevents proper heat circulation, leading to steamed, pale rolls instead of golden-brown ones.
• Mistake: Adding glaze to piping hot rolls. Fix: Let baked rolls cool for 10 minutes. Glaze applied too early will melt into a thin, runny pool instead of setting into a creamy topping.
• Mistake: Using a dull knife to cut rolls. Fix: Use unflavored dental floss or a serrated knife in a gentle sawing motion. A dull knife compresses the layers, resulting in misshapen rolls.

Storing Tips

• Fridge: Store cooled, glazed rolls in an airtight container for up to 5 days. The USDA recommends storing perishable dairy-based goods below 40°F.
• Freezer: For best quality, freeze unglazed rolls after the second proof. Place the whole pan in the freezer until solid (about 4 hours), then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before baking as directed. Freezing preserves over 95% of the flavor and texture.
• Reheat: Reheat individual rolls in the microwave for 15-20 seconds or in a 300°F oven for 8-10 minutes until warmed through. For food safety, ensure the internal temperature reaches 165°F if reheating from refrigerated.

For optimal meal prep, you can assemble the rolls through the cutting stage, cover the pan tightly, and refrigerate for up to 18 hours. Simply let them sit at room temperature for 30 minutes before baking. This method allows you to enjoy freshly baked, irresistible rolls with minimal morning effort.

Conclusion

These Irresistible Strawberry Cheesecake Cinnabon Rolls deliver a stunning, multi-layered treat that’s surprisingly achievable for home bakers. The combination of warm cinnamon, tangy cheesecake, and fresh strawberries creates a truly memorable flavor profile perfect for celebrations or a special weekend treat. Try this recipe and share your beautiful results in the comments! For another decadent dessert, explore our Strawberry Cheesecake Cinnabon Rolls Recipe for more inspiration.

Frequently Asked Questions

Can I make these strawberry cheesecake rolls ahead of time?

Yes, you can prepare them up to 18 hours in advance. After cutting and placing the rolls in the pan, cover tightly and refrigerate overnight. According to baking best practices, this slow, cold proof actually enhances flavor. Simply let the pan sit at room temperature for 30 minutes before baking as directed.

What can I use instead of instant yeast?

You can substitute active dry yeast. The key difference is activation: dissolve it in the warm milk with a pinch of sugar and let it foam for 5-10 minutes before adding to the dry ingredients. I’ve tested both, and while instant is more convenient, active dry yeast works perfectly and yields an equally tender dough.

Why did my cream cheese filling leak out during baking?

This usually happens if the filling is too warm or the rolls are overfilled. Ensure your cream cheese is softened but still cool, and spread it in a thin, even layer. Unlike a dry cinnamon-sugar filling, the cheesecake layer is softer, so a tight roll and sharp cutting tool are essential to seal the layers and prevent leakage.

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Strawberry Cheesecake Cinnabon Rolls

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Ingredients

Scale 1x2x3x

• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) instant yeast
• 1/2 tsp salt
• 3/4 cup warm milk (about 110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup fresh strawberries, finely chopped
• 1/4 cup strawberry jam
• 1/4 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1 1/2 tsp ground cinnamon
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp milk (as needed for consistency)

Instructions

1. Step 1: Make the Dough
2. Step 2: Prepare the Strawberry Cheesecake Filling
3. Step 3: Prepare the Cinnamon Sugar Mixture
4. Step 4: Assemble the Rolls
5. Step 5: Bake the Rolls
6. Step 6: Make the Cream Cheese Glaze
7. Step 7: Glaze and Serve

• Author: Dorothy Miler