Strawberry Cheesecake Cinnabon Rolls (Printable Version)
Soft cinnamon rolls filled with creamy cheesecake and fresh strawberries, drizzled with vanilla glaze.
# What You Need:
→ Dough
01 - 4 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 1/4 teaspoons instant yeast
04 - 1/2 cup whole milk, warm (110°F)
05 - 1/4 cup warm water
06 - 1/3 cup unsalted butter, melted
07 - 2 large eggs, room temperature
08 - 1/2 teaspoon salt
→ Cheesecake Filling
09 - 8 oz cream cheese, softened
10 - 1/2 cup granulated sugar
11 - 1 teaspoon vanilla extract
→ Strawberry Filling
12 - 1 1/2 cups fresh strawberries, diced
13 - 1/4 cup granulated sugar
14 - 1 tablespoon cornstarch
15 - 1 teaspoon lemon juice
→ Cinnamon Sugar
16 - 1/3 cup light brown sugar, packed
17 - 2 teaspoons ground cinnamon
→ Vanilla Glaze
18 - 1 cup powdered sugar
19 - 2 tablespoons cream cheese, softened
20 - 2 tablespoons milk
21 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - In a large bowl, whisk together warm milk, water, melted butter, sugar, and yeast. Let sit 5 minutes until foamy. Add eggs and salt, then gradually mix in flour. Knead 8 minutes until smooth by hand or mixer. Cover and let rise in a warm place for 1 hour until doubled.
02 - Beat cream cheese, sugar, and vanilla until creamy and smooth. Set aside at room temperature for easy spreading.
03 - In a saucepan, combine strawberries, sugar, cornstarch, and lemon juice. Simmer over medium heat for 3 to 5 minutes, stirring constantly until thickened. Remove from heat and cool completely.
04 - Combine brown sugar and cinnamon in a small bowl until evenly blended.
05 - Punch down dough and roll out on a floured surface into a 16x12-inch rectangle. Spread cheesecake filling evenly over dough, top with cooled strawberry mixture, then sprinkle cinnamon sugar across the surface.
06 - Tightly roll up dough from the long edge. Slice into 12 even rolls and arrange in a greased 9x13-inch baking dish. Cover and let rise for 30 to 45 minutes until puffy.
07 - Preheat oven to 350°F. Bake rolls for 25 to 28 minutes until golden brown and cooked through. The center should spring back when lightly touched.
08 - Whisk together powdered sugar, cream cheese, milk, and vanilla until smooth and pourable. Add additional milk 1 teaspoon at a time if needed to reach desired consistency.
09 - Drizzle glaze generously over warm rolls. Allow glaze to set for 5 minutes before serving warm.
# Expert Tips:
01 -
- The combination of creamy cheesecake and sweet strawberries creates layers of flavor that make every bite feel like a special occasion
- These rolls strike that perfect balance between indulgent treat and comforting breakfast food
- They bring people together like nothing else, turning an ordinary morning into something worth celebrating
02 -
- The strawberry filling MUST be completely cool before spreading, otherwise it will melt your butter and make a sad, soggy mess that leaks everywhere
- Rolling from the long side gives you more swirls and larger, more impressive rolls, but you have to roll tightly or they will unroll in the oven
- Room temperature ingredients are non-negotiable for the cheesecake filling, cold cream cheese will leave you with lumps no matter how long you beat it
03 -
- Use unflavored dental floss to slice your rolls, sliding it under the dough, crossing ends over, and pulling through for perfect cuts without squishing your beautiful spiral
- Place your baking dish on a baking sheet to catch any bubbling over and save your oven from a sticky mess