Gooey Strawberry Cheesecake Cinnabon Rolls

It started with a group chat. A spontaneous idea sparked by Mia, my neighbor who’s always experimenting with fruit preserves, and Jason, my brother-in-law, who can’t get enough of classic Cinnabon-style rolls.

We were planning a cozy Sunday brunch for no occasion other than “we haven’t all sat down together in too long.” That’s when the thought of Strawberry Cheesecake Cinnabon Rolls came into play something playful but nostalgic, crowd-pleasing but unexpected.

Jason immediately offered to bring his coffee blend “Only if you bring something cinnamon,” he texted, with three coffee emojis. My friend Leila, who’s vegan, said she’d come anyway “just to smell the kitchen.” And my teenage cousin, who barely looks up from her phone, declared she’d skip sleep if these were involved.

The day turned into a hands-on baking party. Between stories, flour clouds, and someone accidentally sprinkling cinnamon onto the dog, we layered dough, cheesecake, preserves, and fresh strawberries like it was a group art project. The scent of warm cinnamon and tangy cream cheese took over the house, pulling everyone into the kitchen before we even plated them.

When the rolls hit the table, it went silent that kind of happy silence where the first bite speaks louder than words. These Strawberry Cheesecake Cinnabon Rolls became our unintentional signature dish that day and now, they might just become yours too.

Short Description

Strawberry Cheesecake Cinnabon Rolls are pillowy soft cinnamon rolls layered with creamy cheesecake filling, swirls of strawberry preserves, and a drizzle of cream cheese glaze.

Key Ingredients

For the Dough

• 1 cup warm milk (110°F / 45°C)
• 2 ¼ tsp active dry yeast
• ⅓ cup granulated sugar
• 2 large eggs, room temperature
• ⅓ cup unsalted butter, melted
• 1 tsp salt
• 4 to 4 ½ cups all-purpose flour

For the Cheesecake Filling

• 8 oz cream cheese, softened
• ⅓ cup granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract

For the Strawberry Layer

• ½ cup strawberry preserves
• 1 cup fresh strawberries, finely chopped (optional)

For the Cinnamon-Sugar Filling

• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 1 ½ tbsp ground cinnamon

For the Cream Cheese Glaze

• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract
• 2 to 3 tbsp milk

Tools Needed

• Stand mixer or mixing bowls
• Rolling pin
• 9×13 inch baking dish
• Measuring cups and spoons
• Sharp knife or dental floss
• Spatula
• Parchment paper (optional)

Cooking Instructions

Step 1: Prepare the Dough
Warm the milk just until lukewarm. In a large bowl, combine yeast, warm milk, and 1 tablespoon sugar. Let sit for 5 to 10 minutes until foamy. Stir in remaining sugar, eggs, melted butter, and salt. Gradually mix in flour, 1 cup at a time, until a soft dough forms.

Turn onto a floured surface and knead for 6 to 8 minutes until smooth and elastic. Transfer to a greased bowl, cover with a clean towel, and let rise in a warm spot for 1 to 1 ½ hours, until doubled.

Step 2: Prepare the Cheesecake Filling
In a medium bowl, beat the cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. Set aside.

Step 3: Prepare the Cinnamon-Sugar Mixture
In a small bowl, stir together brown sugar and cinnamon. Keep the softened butter nearby for spreading.

Step 4: Roll and Fill the Dough
Punch down the dough and roll it into a 16×12 inch rectangle. Spread the softened butter evenly over the surface. Sprinkle the cinnamon-sugar mixture. Then, layer on the cheesecake filling. Drizzle the strawberry preserves over the top and sprinkle chopped fresh strawberries if using.

Step 5: Roll into a Log and Slice
Roll the dough tightly from the long edge into a log. Use a sharp knife or unflavored dental floss to slice into 12 even pieces. Place rolls into a greased 9×13 baking dish.

Step 6: Second Rise
Cover the rolls and let them rise again for 30 to 45 minutes until puffy. Meanwhile, preheat the oven to 350°F (175°C).

Step 7: Bake
Bake for 25 to 30 minutes until golden brown and set in the center. If the tops brown too quickly, loosely cover with foil for the last 10 minutes.

Step 8: Make the Glaze
Beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, and milk one tablespoon at a time until the glaze is smooth and spreadable. Spoon over warm rolls before serving.

Why You’ll Love This Recipe

Sweet, tangy, buttery, and soft in every bite

Fresh strawberries add brightness to a cozy classic

Great for brunches, birthdays, or bake-and-share weekends

Easily customizable with seasonal fruit

Made from scratch with wholesome ingredients

Freezer-friendly and ideal for make-ahead mornings

Mistakes to Avoid & Solutions

Too Sticky Dough
Dough sticks to hands or bowl while kneading.
Solution: Add 1 tablespoon of flour at a time until it’s soft but not sticky.

Rolls Aren’t Rising
The dough stays dense even after resting.
Solution: Ensure your yeast is active. If the mixture doesn’t foam after 10 minutes, your yeast might be expired or your milk was too hot.

Overbaking
Edges are burnt but the middle is still doughy.
Solution: Check your oven temp with a thermometer. Cover loosely with foil for the last 10 minutes if browning too quickly.

Watery Cheesecake Layer
The filling leaks out during baking.
Solution: Make sure your cream cheese is softened but not runny. Chill the filled rolls before baking if needed.

Glaze Too Thin or Too Thick
It drips off too fast or clumps.
Solution: Adjust milk 1 tsp at a time. Add more sugar to thicken, or a splash of milk to loosen.

Serving and Pairing Suggestions

Serve warm as a centerpiece for brunch

Pair with strong coffee, vanilla chai, or fresh lemonade

Top with fresh strawberries for extra color and texture

Plate individually or slice and serve buffet-style

Sprinkle extra powdered sugar just before serving

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days

Reheat rolls in the microwave for 15 to 20 seconds each

To reheat in oven, cover with foil and warm at 300°F for 10 minutes

Freeze baked (unglazed) rolls for up to 2 months; thaw overnight and glaze before serving

FAQs

1. Can I make Strawberry Cheesecake Cinnabon Rolls ahead of time?
Yes, assemble and refrigerate overnight. Let them rise at room temperature for 45 minutes before baking.

2. Can I use instant yeast instead of active dry yeast?
Yes, skip the blooming step and mix it directly with dry ingredients.

3. What if I don’t have fresh strawberries?
You can skip them or use frozen chopped berries (thawed and drained).

4. Can I reduce the sugar?
Yes, reduce by 1 to 2 tablespoons in both the dough and fillings without compromising texture.

5. How do I get even slices without squishing the dough?
Use unflavored dental floss to gently cut through the rolled log for perfect, clean edges.

Tips & Tricks

Let the dough rise in an oven with the light on for warmth

Chill the cheesecake filling for 10 minutes before spreading to firm it up

Brush rolls with milk before baking for extra golden tops

Use room temperature eggs for better dough structure

Sprinkle chopped toasted almonds for a crunchy topping variation

Recipe Variations

1. Blueberry Cheesecake Cinnabon Rolls
Swap strawberry preserves for blueberry compote and use lemon zest in the cheesecake filling. The citrus brings out the berry’s tartness beautifully.

2. Chocolate Chip Cheesecake Rolls
Omit the fruit layer. Add ½ cup mini chocolate chips to the cheesecake filling and sprinkle more on top before baking.

3. Raspberry Almond Rolls
Use raspberry preserves and add ¼ tsp almond extract to the dough and glaze. Top with sliced almonds after baking.

4. Vegan Version
Use plant-based butter and cream cheese, a flax egg (1 tbsp ground flax + 3 tbsp water), and almond milk. Replace eggs and dairy 1:1 with alternatives.

5. Gluten-Free Adaptation
Substitute all-purpose flour with a 1:1 gluten-free blend that contains xanthan gum. Kneading time might reduce keep an eye on texture.

Final Thoughts

When we wrapped up brunch that Sunday, there were only two rolls left. My cousin took one for the road. The last one? It sat quietly on the plate, like a little reward for whoever claimed it first. These rolls don’t just feed people they draw them into the kitchen, into each other’s stories, into shared joy.

They’re the kind of bake that bridges gaps between generations, taste buds, and even dietary preferences. Every layer from soft dough to creamy filling to berry bursts becomes a reason to pause and savor. And in the end, isn’t that what food should be?

If you’ve been looking for something to warm up a weekend, impress friends, or just make your kitchen smell incredible, these Strawberry Cheesecake Cinnabon Rolls do all of that and more all while reminding you that the best baking moments are the ones we share.