Strawberry Cheesecake Cinnabon Rolls Recipe

I folded a creamy cheesecake layer and fresh strawberries into classic spirals to create Strawberry Cheesecake Cinnabon Rolls, a unique spin that belongs in any roundup of Cinnamon Rolls With Toppings.

I never thought two classics could crash together and make something this over the top, but my Strawberry Cheesecake Cinnabon Rolls do just that. I fold a tangy cream cheese layer into soft cinnamon rolls so every bite is creamy then spiced, and yeah it’s a little riot on the plate.

It’s bakery-level but not pretentious, kinda messy but totally worth it, and you will find yourself sneaking the end pieces. I get weirdly proud when they vanish from the tray.

Easy Dessert Recipes Strawberry

Ingredients

• Whole milk: supplies calcium and protein, adds richness and a bit of natural sweetness.
• Unsalted butter: mostly fat for tender crumb and flavor, it doesnt offer much nutrition.
• All purpose flour: high in carbs, gives structure but low in fiber and protein.
• Cream cheese: rich in fat and protein, makes cheesecake layer creamy and slightly tangy.
• Strawberries: provide vitamin C fiber and natural sweetness, they taste bright and slightly tart.
• Brown sugar: mostly carbs, adds deep caramel like sweetness and helps keep filling moist.
• Cinnamon: almost no calories, gives warm spice and boosts perceived sweetness without more sugar.

Ingredient Quantities

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 cup whole milk, warmed to about 105 to 110°F
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted and cooled
• 1 large egg, room temp
• 1/2 teaspoon fine salt
• 3 1/2 to 4 cups all purpose flour, plus extra for dusting
• 1/2 cup unsalted butter, softened (for filling)
• 1 cup packed light brown sugar (for filling)
• 2 tablespoons ground cinnamon
• 8 ounces cream cheese, softened (for cheesecake layer)
• 1/2 cup granulated sugar (for cheesecake layer)
• 1 large egg (for cheesecake layer)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest, optional
• 1 to 1 1/2 cups fresh strawberries, hulled and finely diced
• 1 tablespoon granulated sugar, optional to macerate strawberries
• 4 ounces cream cheese, softened (for frosting)
• 1/4 cup unsalted butter, softened (for frosting)
• 1 to 1 1/2 cups powdered sugar, sifted
• 1/2 teaspoon vanilla extract (for frosting)
• 1 to 2 tablespoons milk or heavy cream, to thin frosting

How to Make this

1. Warm 1 cup whole milk to about 105 to 110°F, stir in 1/4 cup granulated sugar, sprinkle 2 1/4 teaspoons active dry yeast on top and let sit 5 to 10 minutes until foamy. Stir in 1/4 cup melted cooled butter, 1 large room temp egg and 1/2 teaspoon fine salt. Gradually add 3 1/2 to 4 cups all purpose flour and mix until a soft dough forms, then knead 8 to 10 minutes until smooth and elastic, adding flour as needed. Put dough in a lightly greased bowl, cover and let rise until doubled, about 1 to 1 1/2 hours.

2. While dough rises make the cinnamon filling: beat 1/2 cup softened unsalted butter with 1 cup packed light brown sugar and 2 tablespoons ground cinnamon until spreadable and clump free. Set aside.

3. Make the cheesecake layer: beat 8 ounces softened cream cheese with 1/2 cup granulated sugar until silky, then beat in 1 large egg, 1 teaspoon vanilla extract and 1 teaspoon lemon zest if using. Chill briefly so it firms a bit, this helps when assembling.

4. Prep the strawberries: hull and finely dice 1 to 1 1/2 cups fresh strawberries, toss with 1 tablespoon granulated sugar if you want them sweeter and let macerate 10 to 15 minutes, then drain off excess juice so the rolls dont get soggy.

5. On a lightly floured surface roll the risen dough into roughly a 16 x 12 inch rectangle. Spread the cinnamon-butter filling evenly over the dough, leaving about a 1/2 inch border around the edges.

6. Dollop or pipe the cheesecake mixture in even blobs over the cinnamon layer, spacing them so each roll gets some. Sprinkle the diced strawberries evenly on top of the cheesecake blobs. Tip: keep the cheesecake mix a little chilled so it doesnt smear into the dough.

7. Starting from a long edge, roll the dough tightly into a log and pinch the seam to seal. Use unflavored floss or a sharp serrated knife to cut the log into 12 even rolls. Place the rolls cut-side up in a greased 9×13 inch pan, leaving space to expand.

8. Cover the pan and let the rolls rise again 30 to 45 minutes until puffy. Meanwhile preheat your oven to 350°F. If the rolls feel cold after rising, let them warm a few minutes before baking so they bake evenly.

9. Bake at 350°F for about 22 to 28 minutes until golden and set but not overbaked, the cheesecake centers should still be a little soft. If the edges brown too fast tent loosely with foil. Let the rolls cool in the pan 10 to 15 minutes before frosting.

10. Make the cream cheese frosting: beat 4 ounces softened cream cheese with 1/4 cup softened unsalted butter until smooth, add 1 to 1 1/2 cups sifted powdered sugar to taste, 1/2 teaspoon vanilla extract and 1 to 2 tablespoons milk or heavy cream to reach a spreadable consistency. Spread over warm rolls so frosting melts into the swirls, serve warm.

Equipment Needed

1. Instant-read thermometer to get the milk to about 105–110 F
2. Measuring cups and spoons
3. Large mixing bowl (for dough) plus a small bowl (for strawberries or fillings)
4. Electric mixer (stand with dough hook, or a hand mixer) for beating creams and kneading help
5. Rolling pin and a lightly floured surface for rolling the dough out
6. Bench scraper or pastry scraper (or a serrated knife) to cut and portion the log
7. Unflavored dental floss or a sharp serrated knife for cleanly slicing the rolls
8. 9×13 inch baking pan, greased or lined with parchment paper
9. Offset spatula or spoon for spreading fillings and frosting, plus a rubber spatula for scraping bowls

FAQ

Strawberry Cheesecake Cinnabon Rolls Recipe Substitutions and Variations

• Active dry yeast → Instant (rapid rise) yeast. Use about 25 percent less instant than the active amount so for 2 1/4 teaspoons active use roughly 1 3/4 teaspoons instant. Add it straight into the flour and you can skip the long proofing step, though proofing still gives a bit more flavor.
• Whole milk → Buttermilk or unsweetened oat milk. Swap 1 cup for 1 cup buttermilk for a tangier, softer crumb, or use 1 cup unsweetened oat milk if you need dairy free. If using buttermilk warm it gently to about 105 to 110 F before mixing with yeast.
• All purpose flour → Bread flour or a GF cup for cup blend. Bread flour gives taller, chewier rolls so use the same cup measure but you may need a little more liquid. For gluten free, use a cup for cup baking blend that contains xanthan gum and treat the dough like a sticky batter not a stiff dough.
• Fresh strawberries → Frozen diced strawberries or good quality strawberry jam. Thaw and drain frozen berries well so they don’t sog the filling, or swap in about 3/4 cup jam for a concentrated strawberry flavor that stays put when baking.

Pro Tips

1) Watch the yeast and milk like a hawk. If the milk is even a little too hot youll kill the yeast, too cool and it wont bloom, so aim for that 105 to 110F range and if after 10 minutes the mixture isnt foamy, toss the packet and try fresh yeast. Also if your kitchen is cold, let the bowl sit in a warm spot so the dough rises predictably.

2) Keep the cheesecake filling nice and cold when you assemble, it helps it stay in little blobs instead of smearing into the cinnamon layer. Chill it briefly after mixing, and use a piping bag or a zip bag with the corner snipped to place even dollops, that makes the rolls look and bake way better.

3) Drain the strawberries well, pat them dry on paper towels before adding them, otherwise the extra juice will make soggy rolls. If you want big strawberry flavor without wetness, fold a few teaspoons of finely crushed freeze dried strawberries into the cheesecake or sprinkle a little on top.

4) Cut and bake smart: use unflavored floss or a serrated knife saw through cleanly so you dont squash the log, and let the cut rolls rise until puffy but not overproofed or theyll collapse in the oven. If edges brown too fast tent with foil, and if you want to prep ahead you can refrigerate the assembled rolls overnight and bake in the morning for fresher tasting results.