Name: Strawberry Cheesecake Cinnabon‑Style Rolls
Prep time: 20 min
Cook time: 30 min
Total time: PT-487633H20M46S
Cuisine: American
Ingredients: 2¾ cups all-purpose flour; 1 packet (2¼ tsp) active dry yeast; ½ cup warm milk (110 °F / 43 °C); ¼ cup granulated sugar; ⅓ cup unsalted butter, melted; 1 large egg; ½ tsp salt; 4 oz (½ block) cream cheese, softened; ½ cup granulated sugar; 1 tsp vanilla extract; 1 cup diced fresh strawberries; 1 tsp ground cinnamon; 2 tbsp unsalted butter, softened; 1 cup powdered sugar; 2–3 tbsp fresh strawberry purée; ½ tsp vanilla extract

Why You’ll Love This Recipe

I love this recipe because it takes a beloved classic—cinnamon rolls—and turns it into something even more special. The filling is rich and creamy with bursts of fresh strawberry, and the glaze gives it a bright, fruity finish. Every bite is a perfect mix of fluffy dough, creamy filling, and sweet glaze. It’s comfort baking at its finest.

ingredients

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

Dough:
2¾ cups all‑purpose flour
1 packet (2¼ tsp) active dry yeast
½ cup warm milk (110 °F/43 °C)
¼ cup granulated sugar
⅓ cup unsalted butter, melted
1 large egg
½ tsp salt

Filling:
4 oz (½ block) cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
1 cup diced fresh strawberries
1 tsp ground cinnamon
2 tbsp unsalted butter, softened

Glaze:
1 cup powdered sugar
2–3 tbsp fresh strawberry purée
½ tsp vanilla extract

directions

I start by combining the warm milk, 1 tablespoon of the sugar, and the yeast in a small bowl. I let it stand for 5 to 10 minutes until it becomes foamy.

In a large bowl, I whisk together the flour, the remaining sugar, melted butter, egg, and salt. I pour in the yeast mixture and mix until a soft dough forms.

I knead the dough on a lightly floured surface for 5 to 7 minutes until it’s smooth and elastic. Then I place it in a greased bowl, cover it, and let it rise in a warm spot for about an hour, or until doubled in size.

Once risen, I punch down the dough and roll it out into a 12×16-inch rectangle.

For the filling, I beat the softened cream cheese, sugar, and vanilla extract until smooth. I spread this evenly over the dough, then sprinkle the diced strawberries and cinnamon on top. I dot the surface with the softened butter.

I roll the dough tightly from the long edge into a log and pinch the seam to seal. I cut the log into 9 even rolls and place them in a greased 9-inch round or square baking pan.

I cover the pan and let the rolls rise for another 30 to 45 minutes until they’re puffy.

While they rise, I preheat the oven to 350°F (175°C). I bake the rolls for 25 to 30 minutes, until golden brown and the centers are set—but I avoid overbaking so they stay tender.

While the rolls are still warm, I whisk together the powdered sugar, strawberry purée, and vanilla extract until smooth to make the glaze. I drizzle it generously over the rolls before serving.

Servings and timing

This recipe makes 9 rolls. It takes about 20 minutes to prep, 30 minutes to bake, and about 2 hours total including rise time. Each roll has approximately 350 kcal.

Variations

Sometimes I add a bit of lemon zest to the filling for a bright citrusy note. I’ve also swapped the strawberries for raspberries or blueberries with great results. For extra indulgence, I top the rolls with a swirl of whipped cream or a few chocolate shavings.

storage/reheating

I store the rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, I warm them gently in the microwave or oven until soft and gooey again. I don’t recommend freezing due to the fresh strawberry filling.

FAQs

Can I use frozen strawberries?

Yes, I can use frozen strawberries, but I thaw and drain them first to avoid too much moisture in the filling.

Can I prepare the dough the night before?

Absolutely. I prepare the rolls, place them in the baking dish, cover tightly, and refrigerate overnight. I let them come to room temperature before baking the next day.

What’s the best way to puree strawberries for the glaze?

I blend fresh strawberries until smooth, then strain if I want a smoother consistency.

Do I have to use cream cheese?

Cream cheese gives the filling its signature tangy richness, but I can use mascarpone or a thick Greek yogurt in a pinch.

Can I freeze the unbaked rolls?

Yes, I freeze them after shaping but before the second rise. I thaw and let them rise before baking as usual.

Conclusion

Strawberry Cheesecake Cinnabon‑Style Rolls are my idea of the perfect treat—soft, sweet, and filled with rich, fruity flavor. Whether for a holiday breakfast or a weekend splurge, these rolls bring joy to any table. They’re everything I love about classic cinnamon rolls, with a delicious twist.