Strawberry Cheesecake Cinnabon Rolls

These strawberry cheesecake Cinnabon rolls are a decadent twist on the classic cinnamon roll. I take a soft, pillowy dough infused with sweet cinnamon, swirl in a fruity strawberry filling, and top it all with a creamy cheesecake frosting. It’s the perfect balance of tangy, sweet, and buttery richness. Whether it’s brunch, dessert, or just a treat-yourself kind of day, these rolls never last long once I pull them out of the oven.

Why You’ll Love This Recipe

I love how these rolls take everything I adore about Cinnabon-style cinnamon rolls and elevate them with a strawberry cheesecake twist. The dough is soft and fluffy, the filling is bursting with berry flavor, and the cheesecake frosting is silky smooth. These are perfect for weekend baking, special occasions, or just because. And let’s be honest—cheesecake and strawberries are always a win.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dough:
1 cup warm milk (110°F / 45°C)
2¼ teaspoons (1 packet) active dry yeast
⅓ cup granulated sugar
2 large eggs
½ cup unsalted butter, melted
4 cups all-purpose flour
1 teaspoon salt

For the Strawberry Filling:
1½ cups chopped strawberries
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1 teaspoon vanilla extract

For the Cinnamon Layer:
½ cup unsalted butter, softened
¾ cup brown sugar
1 tablespoon ground cinnamon

For the Cheesecake Frosting:
8 ounces cream cheese, softened
¼ cup unsalted butter, softened
1½ cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk (to adjust consistency)

Directions

1. In a bowl, I combine warm milk, yeast, and 1 tablespoon of sugar. I let it sit for 5–10 minutes until foamy.
2. I mix in the remaining sugar, eggs, and melted butter. I add flour and salt gradually and knead until a soft dough forms. I let it rise in a warm place for about 1 hour, or until doubled in size.
3. While the dough rises, I prepare the strawberry filling. I cook the strawberries, sugar, cornstarch, lemon juice, and vanilla in a saucepan over medium heat until thickened (about 5–7 minutes). I let it cool.
4. Once the dough has risen, I roll it out into a large rectangle (about 16×12 inches). I spread the softened butter on the dough, then sprinkle the cinnamon-sugar mixture evenly on top. I spoon the cooled strawberry filling over that.
5. I roll the dough tightly from the long end and slice it into 12 even rolls. I place them in a greased 9×13 inch baking dish, cover, and let them rise for another 30–45 minutes.
6. I preheat the oven to 350°F and bake the rolls for 25–30 minutes, until golden and cooked through.
7. While the rolls bake, I make the frosting by beating together cream cheese, butter, powdered sugar, vanilla, and just enough milk to make it spreadable.
8. I spread the frosting over the warm rolls and serve them fresh.

Servings and timing

This recipe makes 12 rolls and takes about 2.5 hours total—1 hour for the first rise, about 30 minutes for shaping and filling, another 30–45 minutes for the second rise, and 25–30 minutes to bake. It’s perfect for a weekend bake or special brunch.

Variations

Sometimes I fold diced strawberries right into the dough for an extra burst of fruit in every bite. For a shortcut, I’ve also used strawberry jam instead of fresh filling. If I’m in the mood for something extra indulgent, I swirl a bit of crushed graham crackers into the cheesecake frosting for a more authentic “cheesecake crust” flavor. And if I want a lighter version, I use a simple glaze instead of the cream cheese frosting.

storage/reheating

I store leftover rolls in an airtight container at room temperature for 1 day or in the fridge for up to 4 days. To reheat, I microwave individual rolls for 15–20 seconds or warm them in a 300°F oven for about 10 minutes. They also freeze well—either baked and frosted or unfrosted. I just thaw overnight in the fridge and warm before serving.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, I’ve swapped in instant yeast with great results. I skip the proofing step and mix it directly into the flour.

Can I make the dough the night before?

Definitely. I make the dough, shape the rolls, and refrigerate overnight. In the morning, I let them come to room temperature and rise for about 30–45 minutes before baking.

What’s the best way to get neat slices?

I use unflavored dental floss to slice the rolled dough cleanly—it works much better than a knife and keeps the filling from squeezing out.

Can I use frozen strawberries?

Yes, I’ve used frozen strawberries in the filling. I just thaw and drain them first, then cook as directed to reduce excess moisture.

How can I make them even more like cheesecake?

I sometimes add a spoonful of cheesecake filling inside the roll with the strawberries. It bakes into a creamy, tangy pocket in the center.

Conclusion

Strawberry cheesecake Cinnabon rolls are the kind of decadent, bakery-worthy treat I love to make at home. With their soft dough, fruity filling, and rich cream cheese frosting, they’re irresistible from the first bite to the last. Whether I’m making them for a holiday brunch, weekend treat, or just because, these rolls always impress—and always disappear fast.

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