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

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.
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.
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.
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.
Mix Cinnamon Sugar: In a small bowl, blend light brown sugar and ground cinnamon until well combined.
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.
Second Rise: Cover the rolls and let them rise for 30 to 45 minutes until they become puffy and nearly doubled.
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.
Prepare Glaze: Whisk together powdered sugar, softened cream cheese, milk, and vanilla extract until smooth and creamy with a slightly thick but pourable consistency.
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