Why I Love This Recipe

I love this recipe because it brings together the comforting warmth of cinnamon rolls with the tangy sweetness of strawberry cheesecake. The homemade dough is soft and pillowy, the filling is rich and fruity, and the frosting adds the perfect finishing touch. It’s an indulgent treat that’s perfect for brunch, dessert, or any special occasion.

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 (105°F–110°F)

  • 2¼ teaspoons active dry yeast

  • 2 tablespoons granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 6 tablespoons salted butter, softened

  • 3½ cups all-purpose flour (plus more if needed)

  • ½ teaspoon salt

For the Filling:

  • 4 tablespoons salted butter, softened

  • 4 ounces cream cheese, softened

  • 1 teaspoon vanilla extract

  • 1 cup powdered sugar

  • ½ cup crushed graham crackers (about 6 squares)

  • 2 cups chopped fresh strawberries

For the Frosting:

  • 4 ounces cream cheese, softened

  • 2 tablespoons salted butter, softened

  • 1 teaspoon vanilla extract

  • 1 tablespoon lemon juice

  • 1 cup powdered sugar

  • ½ cup chopped fresh strawberries

Directions

  1. Prepare the Dough:
    In a large bowl, combine warm milk and yeast. Let it sit for 5–10 minutes until frothy. Add sugar, eggs, vanilla extract, and softened butter. Mix until combined. Gradually add flour and salt, mixing until a soft dough forms. Knead the dough on a floured surface for about 7 minutes, adding more flour if necessary, until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1–2 hours, or until doubled in size.

  2. Prepare the Filling:
    In a medium bowl, beat together softened butter, cream cheese, and vanilla extract until smooth. Add powdered sugar and mix until creamy. Set aside.

  3. Assemble the Rolls:
    Once the dough has risen, punch it down and roll it out on a floured surface into a 12″x18″ rectangle. Spread the cream cheese filling evenly over the dough. Sprinkle crushed graham crackers and chopped strawberries on top. Starting from the long edge, roll the dough tightly into a log. Cut into 12 equal slices and place them in a greased 9″x13″ baking dish. Cover and let them rise for another 30–45 minutes.

  4. Bake the Rolls:
    Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until golden brown. Remove from the oven and let them cool slightly.

  5. Prepare the Frosting:
    In a bowl, beat together cream cheese, butter, vanilla extract, and lemon juice until smooth. Add powdered sugar and mix until creamy. Fold in chopped strawberries.

  6. Frost the Rolls:
    Spread the frosting over the warm rolls. Serve and enjoy!

Servings and Timing

This recipe yields 12 rolls. Preparation time is approximately 30 minutes, with a total rise time of about 2 hours, and baking time of 25–30 minutes. Altogether, I can have these delicious rolls ready in about 3 hours.

Variations

  • Berry Mix: I sometimes use a mix of berries like raspberries and blueberries along with strawberries for a more complex flavor.

  • Nutty Addition: Adding chopped pecans or walnuts to the filling gives a delightful crunch.

  • Chocolate Drizzle: Drizzling melted chocolate over the frosting adds an extra layer of indulgence.

Storage and Reheating

I store leftover rolls in an airtight container in the refrigerator for up to 3 days. To reheat, I microwave individual rolls for about 20–30 seconds or warm them in a preheated oven at 300°F (150°C) for 10 minutes.

FAQs

Can I use store-bought dough?

Yes, I can use store-bought cinnamon roll dough to save time. Just roll it out and proceed with the filling and baking steps.

Can I make these rolls ahead of time?

Absolutely. I prepare the rolls up to the second rise, cover them tightly, and refrigerate overnight. In the morning, I let them come to room temperature and rise for about 30 minutes before baking.

Can I freeze the baked rolls?

Yes, I can freeze the baked and cooled rolls without frosting. When ready to eat, I thaw them at room temperature, warm them up, and then add the frosting.

What if I don’t have fresh strawberries?

I can use frozen strawberries that have been thawed and drained well. Alternatively, strawberry jam can be used as a filling.

How can I make the frosting thicker?

To make the frosting thicker, I add more powdered sugar until the desired consistency is reached.

Conclusion

These Strawberry Cheesecake Cinnabon Rolls are a delightful treat that combines the best of cinnamon rolls and cheesecake. With their soft dough, creamy filling, and sweet frosting, they’re perfect for any occasion. Whether I’m serving them at a brunch or enjoying them as a dessert, they’re always a hit.

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Strawberry Cheesecake Cinnabon Rolls

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  • Author: Mia
  • Total Time: ~3 hours
  • Yield: 12 rolls
  • Diet: Vegetarian
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Description

Buttery, soft rolls packed with fresh berries and a dreamy cheesecake swirl, then topped with fruity cream cheese frosting—your new favorite indulgence.

Ingredients

For the Dough:

1 cup warm milk (105°F–110°F)

2¼ teaspoons active dry yeast

2 tablespoons granulated sugar

2 large eggs

1 teaspoon vanilla extract

6 tablespoons salted butter, softened

3½ cups all-purpose flour (plus more if needed)

½ teaspoon salt

For the Filling:

4 tablespoons salted butter, softened

4 ounces cream cheese, softened

1 teaspoon vanilla extract

1 cup powdered sugar

½ cup crushed graham crackers (about 6 squares)

2 cups chopped fresh strawberries

For the Frosting:

4 ounces cream cheese, softened

2 tablespoons salted butter, softened

1 teaspoon vanilla extract

1 tablespoon lemon juice

1 cup powdered sugar

½ cup chopped fresh strawberries

Instructions

Instructions:

1. Prepare the Dough:

In a large bowl, combine warm milk and yeast. Let sit for 5–10 minutes until frothy.

Add sugar, eggs, vanilla, and butter. Mix well.

Gradually mix in flour and salt to form a soft dough.

Knead on a floured surface for 7 minutes until smooth and elastic.

Transfer to a greased bowl, cover, and let rise in a warm place for 1–2 hours, until doubled.

2. Prepare the Filling:

Beat butter, cream cheese, and vanilla until smooth.

Add powdered sugar and mix until creamy. Set aside.

3. Assemble the Rolls:

Roll risen dough into a 12″x18″ rectangle.

Spread the cream cheese filling evenly.

Sprinkle crushed graham crackers and strawberries.

Roll up tightly from the long edge. Cut into 12 slices.

Place in a greased 9″x13″ pan. Cover and let rise for 30–45 minutes.

4. Bake the Rolls:

Preheat oven to 350°F (175°C).

Bake for 25–30 minutes until golden brown. Let cool slightly.

5. Make the Frosting:

Beat cream cheese, butter, vanilla, and lemon juice until smooth.

Add powdered sugar and mix until creamy. Fold in strawberries.

6. Frost the Rolls:

Spread frosting over warm rolls. Serve and enjoy!

Notes

Berry Mix: Use a mix of berries for variation.

Nutty Addition: Add chopped pecans or walnuts to the filling.

Chocolate Drizzle: Drizzle melted chocolate over the frosted rolls.

Make Ahead: Assemble rolls before second rise and refrigerate overnight.

  • Prep Time: 30 minutes
  • Cook Time: 25–30 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

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