Strawberry Cheesecake Cinnabon Rolls Recipe

BySarah Summers
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Introduction

Strawberry Cheesecake Cinnabon Rolls are a delightful treat that combines fluffy cinnamon rolls with rich cheesecake filling and sweet, cooked strawberries. Topped with a creamy vanilla glaze, these rolls are perfect for a special breakfast or brunch that will impress family and friends.

A close-up of a single cinnamon roll with a thick spiral shape, showing three distinct layers of golden-brown dough tightly rolled with a swirl of cinnamon inside. The top is covered with small, bright red chopped strawberries scattered unevenly across the surface. A creamy white icing is drizzled generously over the top, pooling slightly in some places and adding a shiny texture that contrasts with the soft dough. The cinnamon roll sits on a white plate with a smooth rim, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 1/4 tsp instant yeast
  • 1/2 cup whole milk, warm
  • 1/4 cup warm water
  • 1/3 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1/2 tsp salt
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh strawberries, diced
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp lemon juice
  • 1/3 cup light brown sugar, packed
  • 2 tsp ground cinnamon
  • 1 cup powdered sugar
  • 2 tbsp cream cheese, softened
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

  1. Step 1: Whisk warm milk, warm water, melted butter, granulated sugar, and instant yeast together in a large bowl. Let the mixture stand for 5 minutes until it becomes foamy.
  2. Step 2: Add eggs and salt into the yeast mixture. Gradually add flour and knead the dough for 8 minutes until it is smooth and elastic. Cover the bowl and let the dough rise for about 1 hour until it doubles in size.
  3. Step 3: Beat the softened cream cheese with 1/2 cup granulated sugar and 1 tsp vanilla extract until smooth and creamy. Set aside at room temperature.
  4. Step 4: In a saucepan, combine diced strawberries, 1/4 cup granulated sugar, cornstarch, and lemon juice. Simmer over medium heat for 3 to 5 minutes, stirring constantly until thickened. Remove from heat and let cool completely.
  5. Step 5: Mix light brown sugar and ground cinnamon together in a small bowl until evenly blended.
  6. Step 6: Punch down the risen dough and roll it out on a floured surface into a 16×12-inch rectangle. Spread the cheesecake filling evenly over the dough, then layer the cooled strawberry filling on top. Sprinkle the cinnamon sugar evenly over everything.
  7. Step 7: Carefully roll the dough tightly from the long edge to create a log. Slice the roll into 12 equal pieces and arrange them in a greased 9×13-inch baking dish.
  8. Step 8: Cover the rolls and let them rise again for 30 to 45 minutes until puffy.
  9. Step 9: Preheat the oven to 350°F (175°C) and bake the rolls for 25 to 28 minutes until they are golden brown and cooked through.
  10. Step 10: While the rolls bake, whisk together powdered sugar, 2 tablespoons softened cream cheese, milk, and vanilla extract until smooth to make the glaze.
  11. Step 11: Drizzle the glaze generously over the warm rolls once they come out of the oven. Serve immediately for best flavor and texture.

Tips & Variations

  • Use fresh strawberries instead of frozen to avoid excess moisture that can make the rolls soggy.
  • For neat slicing, use unflavored dental floss instead of a knife to cut the rolls.
  • Let your cream cheese soften fully before mixing to prevent lumps in both the filling and glaze.
  • Prepare the rolls the night before by assembling and refrigerating them overnight. Let them rise at room temperature for 45 minutes before baking for fresh morning treats.

Storage

Store the rolls in an airtight container in the refrigerator for up to 3 days. Reheat individual rolls in the microwave for 20 to 30 seconds or in a 350°F oven for 5 to 10 minutes to restore their soft texture. Do not glaze before storing; add fresh glaze before serving.

How to Serve

A close-up view of a cinnamon roll on a white plate, showing a single thick spiral layer of golden brown dough with slightly darker caramelized edges. The top is generously coated with drizzle of creamy white icing, flowing unevenly over the rolls curves. Scattered across the surface are small, bright red strawberry pieces that add a fresh pop of color and texture contrast. The background features a soft white marbled texture that highlights the warm tones of the roll. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the rolls?

Yes, you can freeze unbaked rolls after slicing. Freeze them individually on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator, let rise, and bake as directed.

How do I know when the rolls are fully baked?

The rolls are done when they are golden brown on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The internal temperature should reach 190-200°F for best results.

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Strawberry Cheesecake Cinnabon Rolls Recipe

★★★★★

4.7 from 141 reviews
  • Author: Sarah
  • Total Time: 60 minutes
  • Yield: 12 rolls 1x
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Description

Fluffy and soft Strawberry Cheesecake Cinnabon Rolls feature a tender yeast dough rolled with creamy cheesecake filling and a sweet, thickened strawberry compote, all topped with a luscious vanilla glaze. Perfect for brunch or special occasions, these rolls combine the warmth of cinnamon with fresh fruit and rich cheesecake in every bite.

Ingredients

Scale

Dough

  • 4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 1/4 tsp instant yeast
  • 1/2 cup whole milk, warm
  • 1/4 cup warm water
  • 1/3 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1/2 tsp salt

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract

Strawberry Filling

  • 1 1/2 cups fresh strawberries, diced
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp lemon juice

Cinnamon Sugar

  • 1/3 cup light brown sugar, packed
  • 2 tsp ground cinnamon

Vanilla Glaze

  • 1 cup powdered sugar
  • 2 tbsp cream cheese, softened
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

  1. Activate Yeast: Whisk warm milk, water, melted butter, sugar, and yeast in a large bowl. Let stand for 5 minutes until the mixture becomes foamy, indicating the yeast is active and ready.
  2. Prepare Dough: Add eggs and salt to the yeast mixture, then gradually incorporate the flour. Knead the dough by hand or with a mixer for 8 minutes until it is smooth and elastic. Cover the dough and allow it to rise for 1 hour or until it doubles in size.
  3. Make Cheesecake Filling: Beat softened cream cheese with sugar and vanilla extract until smooth and creamy, without lumps. Set aside at room temperature to keep soft and spreadable.
  4. Cook Strawberry Filling: Combine diced strawberries, sugar, cornstarch, and lemon juice in a saucepan. Simmer over medium heat for 3-5 minutes, stirring constantly until the mixture thickens like jam. Remove from heat and cool completely.
  5. Mix Cinnamon Sugar: In a small bowl, blend light brown sugar and ground cinnamon until well combined.
  6. Assemble Rolls: Punch down the risen dough and roll it out on a floured surface into a 16×12-inch rectangle. Spread the cheesecake filling evenly over the dough, spoon the cooled strawberry mixture on top, and sprinkle the cinnamon sugar evenly. Roll the dough tightly from the long edge and slice into 12 equal rolls. Place the rolls in a greased 9×13-inch baking dish.
  7. Second Rise: Cover the rolls and let them rise for 30 to 45 minutes until they become puffy and nearly doubled.
  8. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 28 minutes until the tops are golden brown and the rolls are cooked through.
  9. Prepare Glaze: Whisk together powdered sugar, softened cream cheese, milk, and vanilla extract until smooth and creamy with a slightly thick but pourable consistency.
  10. Glaze and Serve: Drizzle the vanilla glaze generously over the warm rolls. Let the glaze set for about five minutes before serving to prevent it from running off.

Notes

  • Use fresh strawberries for the best texture; frozen strawberries release too much water and can make the rolls soggy.
  • Room temperature ingredients promote better mixing and smooth dough and filling.
  • For clean slices, use unflavored dental floss instead of a knife to avoid squishing the rolls.
  • You can assemble the rolls the night before, refrigerate, then allow them to come to room temperature and rise before baking in the morning.
  • Freeze unbaked rolls after slicing for up to 3 months; thaw before the second rise and bake as usual.
  • Warm leftovers in the microwave for 20-30 seconds or reheat in the oven at 350°F for 5-10 minutes to restore freshness.
  • Store rolls uncovered only after they have completely cooled to prevent sogginess on the bottoms.
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American

Keywords: strawberry cheesecake rolls, cinnamon rolls, dessert rolls, cream cheese filling, strawberry compote, breakfast rolls, sweet rolls, vanilla glaze

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