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Delicious strawberry cheesecake cinnabon rolls drizzled with frosting.

Strawberry Cheesecake Cinnabon Rolls

Creamy, fruity, and wonderfully comforting, these Strawberry Cheesecake Cinnabon Rolls are the breakfast treat you didn’t know you needed.
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Course: Breakfast
Cuisine: American
Keyword: Dessert, Easy
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8 servings

Equipment

  • Mixing Bowl
  • Baking Dish
  • Rolling Pin
  • Whisk

Ingredients

Dough Ingredients

  • 1 cup warm milk (110°F / 45°C)
  • 2 1/4 tsp active dry yeast (one standard packet)
  • 1/3 cup granulated sugar
  • 4 cups all-purpose flour plus extra for dusting
  • 1/2 cup butter softened (room temperature)
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Filling Ingredients

  • 1 cup cream cheese softened (room temperature)
  • 1/2 cup powdered sugar sifted if lumpy
  • 1 cup strawberries sliced (fresh, hulled, and thinly sliced)
  • 1/4 cup brown sugar (light or dark)
  • 1 tsp cinnamon ground
  • 1 egg beaten (for egg wash)

Instructions

  • Prepare the yeast: Pour 1 cup warm milk (110°F / 45°C) into a small bowl. Sprinkle 2 1⁄4 tsp active dry yeast over the milk and let it sit for 5 minutes until foamy.
  • Make the dough base: In a large mixing bowl, combine 1/3 cup granulated sugar, 1/2 cup softened butter, 1 egg, and 1 tsp vanilla extract. Mix until creamy and combined.
  • Add dry ingredients and yeast: Add 4 cups all-purpose flour and 1/2 tsp salt to the butter mixture a cup at a time, then pour in the yeast mixture. Mix until a shaggy dough forms.
  • First rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
  • Prepare the filling: While dough rises, beat 1 cup softened cream cheese with 1/2 cup powdered sugar until smooth. Set aside. Combine 1/4 cup brown sugar and 1 tsp cinnamon in a small bowl.
  • Roll the dough: After the first rise, punch down the dough and roll it out on a lightly floured surface into a rectangle about 12×16 inches.
  • Add fillings: Spread the cream cheese mixture evenly over the rolled dough, leaving a 1/2-inch border. Scatter 1 cup thinly sliced strawberries over the cream cheese. Sprinkle the cinnamon-brown sugar mixture evenly on top.
  • Roll and slice: Starting from a long edge, roll the dough tightly into a log. Use a sharp knife or dental floss to slice the log into 8–12 even rolls, depending on desired size.
  • Second rise: Place the rolls in a greased baking dish, leaving a little space between each. Cover and let rise about 30 minutes until slightly puffy.
  • Bake: Brush the tops with beaten egg for a glossy finish. Bake at 350°F (175°C) for 25–30 minutes until golden brown and cooked through.
  • Cool and finish: Let the rolls cool 10–15 minutes before dusting with powdered sugar or drizzling a simple glaze. Serve warm for the best texture and flavor.

Notes

Store cooled rolls in an airtight container for up to 3-4 days. Reheat individual rolls in the microwave for 20–30 seconds or in a 325°F oven for 10 minutes.