I love sharing easy treats, and Strawberry Cheesecake Cinnabon Rolls are a favorite for weekend mornings. I walk you through soft dough, a tangy cheesecake layer, and fresh strawberries for a bright finish, and I often point readers to other berry treats like fried strawberry cheesecake sandwiches when they want more ideas.
Gathering Your Ingredients
- 2 cups all-purpose flour
- 1/2 cup whole milk, lukewarm
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 cup fresh strawberries, hulled and sliced
- 1 tablespoon sugar (optional)
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1 to 2 tablespoons whole milk, as needed
- Pinch of salt
The Tools That Help
I like a stand mixer with a dough hook, but you can mix by hand. A rolling pin, a sharp knife or dental floss for clean cuts, and a greased 9 x 13-inch pan make the bake easy. For more sweet ideas to serve with these rolls, check my take on strawberry cheesecake cookies.
The Step-by-Step Process
- Warm the milk and stir in the yeast until it foams in 5 to 10 minutes.
- Mix flour, sugar, and salt in a large bowl.
- Add the yeast mix, softened butter, egg, and vanilla to the dry mix and stir into a dough.
- Turn the dough onto a floured surface and knead until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise until doubled.
- Beat cream cheese, granulated sugar, vanilla, flour, and sour cream until smooth for the cheesecake filling.
- Mix brown sugar, cinnamon, and salt for the cinnamon layer, and have soft butter ready.
- Punch down the risen dough and roll it into a 16 x 12-inch rectangle.
- Spread the softened butter over the dough, leaving a small border.
- Spread the cheesecake filling over the buttered dough.
- Sprinkle the cinnamon sugar evenly over the cheesecake layer.
- Roll the dough tightly from the long side and pinch the seam.
- Cut the log into 12 equal pieces and place them in the greased pan.
- Cover and let the rolls rise until puffed and touching.
- Preheat the oven to 350°F and bake the rolls for 25 to 30 minutes until golden.
- Let the rolls cool in the pan for 10 minutes before icing.
- Beat cream cheese, powdered sugar, vanilla, and a pinch of salt, then thin with milk to a spreadable glaze.
- Spread the icing over warm rolls so it melts into them.
- Toss sliced strawberries with a bit of sugar if you like them sweeter.
- Arrange the strawberries on the iced rolls just before serving.
Lighter, Healthier Touches
I swap half the butter for applesauce to cut fat, or use Greek yogurt in place of sour cream. Use less sugar on the strawberries or skip the powdered sugar in the glaze and thin the cream cheese with yogurt for a tangy finish.
Perfect Pairings
These rolls go well with a strong coffee or a mild tea and fresh fruit. For a lighter breakfast plate that still keeps the strawberry theme, try my strawberry cheesecake overnight oats alongside the warm rolls.
Common Stumbles to Avoid
Do not use hot milk to proof yeast; it can kill the yeast. Keep the frosting soft by using room temperature cream cheese. Slice with dental floss for neat rounds if your knife drags.
Storing Your Creation
Cool completely before storing. Keep rolls in an airtight container in the fridge for up to four days. Reheat gently in the oven or microwave before serving to restore softness.
A Final Warm Word
I hope these Strawberry Cheesecake Cinnabon Rolls bring cozy mornings to your home. I love how the fresh strawberries brighten the creamy sweet rolls, and I know your family will too.
Answering Your Questions
How long do Strawberry Cheesecake Cinnabon Rolls stay fresh?
I store them in the fridge in an airtight container for up to four days, and they keep their best texture for the first two days.
Can I make Strawberry Cheesecake Cinnabon Rolls ahead for a party?
Yes. I make them up to the second rise, cover, and refrigerate overnight. Bring them to room temperature, let them rise, then bake.
Can I freeze Strawberry Cheesecake Cinnabon Rolls?
I freeze baked rolls in a single layer until firm, then wrap them tightly. Thaw in the fridge and warm before serving.
Print
Strawberry Cheesecake Cinnabon Rolls
- Total Time: 90 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Deliciously soft rolls filled with a tangy cheesecake layer and fresh strawberries, perfect for weekend mornings.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup whole milk, lukewarm
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 cup fresh strawberries, hulled and sliced
- 1 tablespoon sugar (optional)
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1 to 2 tablespoons whole milk, as needed
- Pinch of salt
Instructions
- Warm the milk and stir in the yeast until it foams, about 5 to 10 minutes.
- Mix flour, sugar, and salt in a large bowl.
- Add the yeast mixture, softened butter, egg, and vanilla to the dry mix and stir into a dough.
- Turn the dough onto a floured surface and knead until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise until doubled in size.
- Beat cream cheese, granulated sugar, vanilla, flour, and sour cream until smooth for the cheesecake filling.
- Mix brown sugar, cinnamon, and salt for the cinnamon layer, and have soft butter ready.
- Punch down the risen dough and roll it into a 16 x 12-inch rectangle.
- Spread the softened butter over the dough, leaving a small border.
- Spread the cheesecake filling over the buttered dough.
- Sprinkle the cinnamon sugar evenly over the cheesecake layer.
- Roll the dough tightly from the long side and pinch the seam.
- Cut the log into 12 equal pieces and place them in the greased pan.
- Cover and let the rolls rise until puffed and touching.
- Preheat the oven to 350°F and bake the rolls for 25 to 30 minutes until golden.
- Let the rolls cool in the pan for 10 minutes before icing.
- Beat cream cheese, powdered sugar, vanilla, and a pinch of salt, then thin with milk to a spreadable glaze.
- Spread the icing over warm rolls so it melts into them.
- Toss sliced strawberries with a bit of sugar if you like them sweeter.
- Arrange the strawberries on the iced rolls just before serving.
Notes
Swap half the butter for applesauce to cut fat or use Greek yogurt in place of sour cream for a healthier touch.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
Keywords: strawberry, cheesecake, cinnamon rolls, breakfast, dessert