Strawberry Cheesecake Cinnamon Rolls

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Strawberry Cheesecake Cinnamon Rolls

There are few things that bring my family to the kitchen faster than the smell of warm, sweet rolls baking in the oven—and these Strawberry Cheesecake Cinnabon Rolls do just that every single time. I originally came up with this recipe on a whim after spotting a container of strawberries on their last leg and a half-used block of cream cheese in the fridge. What started as a “let’s-see-what-happens” experiment has now become a weekend tradition in our home.

The first time I served these, I barely had time to snap a picture before little hands were reaching in to grab one off the tray! The combination of fluffy cinnamon roll dough swirled with sweet strawberry jam and topped with a luscious cream cheese glaze is absolute heaven. It’s like having your favorite cheesecake and cinnamon roll all in one magical bite.

What I love most is how approachable this recipe is—even on chaotic mornings when everything feels like it’s going sideways. It’s one of those dishes that looks and tastes fancy, but is totally doable even with toddlers running circles around your legs. Whether it’s for a lazy Sunday brunch or a quick treat to surprise the kids after school, this recipe never disappoints. I genuinely get excited every time I make them, and my family’s smiles say more than words ever could.

Questions I Often Get Asked About This Recipe

Can I use store-bought dough?
Absolutely! While homemade dough adds a special touch, pre-made cinnamon roll dough works great when you’re short on time.

Can I substitute the strawberries?
Yes—raspberries or blueberries also work beautifully. Just make sure they’re fresh or well-drained if using frozen.

Can I make these ahead of time?
Definitely. You can prep the rolls the night before, cover, and refrigerate. Just let them come to room temp before baking.

How do I store leftovers?
Store in an airtight container at room temperature for 1-2 days or refrigerate up to 4 days. Reheat for 15 seconds in the microwave for that fresh-baked feel.

Is it okay to use low-fat cream cheese?
You can, but the texture of the glaze may be a bit thinner and less rich. Full-fat gives the best flavor and consistency.

What You Need to Make Strawberry Cheesecake Cinnabon Rolls

Ingredients:

For the Dough (if homemade):

1 cup warm milk

2 ¼ tsp active dry yeast

⅓ cup granulated sugar

2 eggs

½ cup unsalted butter, melted

4 cups all-purpose flour

1 tsp salt

For the Filling:

1 cup strawberry jam or preserves

1 cup diced fresh strawberries

1 tsp vanilla extract

For the Cheesecake Filling:

8 oz cream cheese, softened

⅓ cup powdered sugar

1 tsp vanilla extract

For the Glaze:

4 oz cream cheese, softened

1 cup powdered sugar

2–3 tbsp milk (adjust to desired consistency)

½ tsp vanilla extract

Special Tools:

Stand mixer (optional but helpful)

Rolling pin

9×13 baking dish

Parchment paper or non-stick spray

How to Make Strawberry Cheesecake Cinnabon Rolls

Prepare the Dough:
In a bowl, combine warm milk and yeast. Let it sit for 5 minutes. Add sugar, eggs, melted butter, and mix well. Gradually add flour and salt, mixing until a dough forms. Knead for 6–8 minutes, then cover and let rise for 1 hour or until doubled.

Make the Cheesecake Filling:
Beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.

Roll and Fill:
Roll out dough into a large rectangle (about ¼ inch thick). Spread the cream cheese mixture evenly over the surface. Top with strawberry jam and scatter diced strawberries on top.

Roll and Cut:
Roll up tightly from the long side, then slice into 12 even pieces. Place rolls into a greased 9×13 dish. Cover and let rise again for 30 minutes.

Bake:
Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes, or until golden brown and bubbly.

Make the Glaze:
Beat cream cheese, powdered sugar, vanilla, and milk until smooth. Drizzle over warm rolls. I love to add a slice or two of fresh strawberry to finish off!

Serve:
Enjoy warm with fresh strawberries or your favorite morning coffee!

Tips for Making the Best Strawberry Cheesecake Cinnabon Rolls

Let the cream cheese sit out for at least 30 minutes so it spreads smoothly.

Use parchment paper for easy cleanup and to keep the bottoms from sticking.

Don’t overfill the rolls or the filling might leak during baking.

For extra strawberry punch, drizzle a little warm jam on top right before serving.

If you’re making these ahead, prep everything the night before and bake in the morning.

Reader Reviews

⭐⭐⭐⭐⭐ “These are hands down my kids’ favorite weekend treat. We’ve started calling Saturdays ‘Cinnabon Days!’ So fluffy and flavorful.”

⭐⭐⭐⭐ “Great recipe! I used raspberry jam instead and it turned out just as delicious. Next time I might add a little lemon zest for brightness.”

⭐⭐⭐⭐⭐ “Perfect for brunch with the in-laws. Everyone was super impressed and thought I bought them from a bakery!”

⭐⭐⭐ “Tasty but a bit sweet for my taste—I’ll cut back on the glaze next time. Still really good though.”

⭐⭐⭐⭐⭐ “Life-changing rolls. I mean that literally. I made these on a whim and now I have to bake them every other weekend by popular demand.”

Printable Recipe

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