Description
Experience the perfect fusion of fluffy cinnamon rolls and creamy strawberry cheesecake with this irresistible Strawberry Cheesecake Cinnabon Rolls recipe. Soft, cinnamon-spiced dough envelops a luscious, tangy cream cheese and fresh strawberry filling, topped with a smooth vanilla glaze. Ideal for breakfast, brunch, or dessert, these rolls are simple to make yet deliver bakery-quality results that will delight your family and friends.
Ingredients
Scale
Dough
- 3 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup granulated sugar, plus a pinch for activating yeast
- 1/4 cup unsalted butter, melted (or vegan butter substitute)
- 1 cup warm milk (about 110°F / 43°C) (or non-dairy milk for vegan version)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Cheesecake Filling
- 8 oz cream cheese, softened (or plant-based cream cheese)
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 cup strawberries, fresh or thawed frozen, chopped
- 2 tbsp unsalted butter, softened
Glaze
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 2–3 tbsp milk (or non-dairy milk)
Instructions
- Prepare the Dough: Start by activating the yeast in warm milk with a pinch of sugar. In a separate bowl, combine flour, sugar, melted butter, salt, cinnamon, and vanilla extract. Mix with the yeast mixture and knead until the dough becomes soft and elastic. Place the dough in a greased bowl and cover it, letting it rise in a warm spot for 1 to 1.5 hours or until doubled in size.
- Make the Cheesecake Filling: While the dough rises, beat softened cream cheese with powdered sugar, vanilla extract, and cinnamon until smooth. Chop the strawberries into small pieces and gently fold them into the cream cheese mixture along with softened butter to create a creamy and fruity filling.
- Roll and Fill: Once the dough has risen, roll it out on a floured surface into a large rectangle approximately 16×12 inches. Spread the cheesecake-strawberry filling evenly over the dough, leaving about a 1/2-inch border along the edges. Carefully roll the dough into a tight log starting from the long edge, then slice into 12 equal rolls.
- Bake the Rolls: Arrange the rolls in a greased baking dish, leaving slight space between them. Cover with a towel and let them rise for another 30 minutes. Preheat your oven to 350°F (175°C) and bake the rolls for 25-30 minutes or until golden brown and cooked through.
- Prepare the Glaze and Serve: While the rolls bake, whisk together powdered sugar, vanilla extract, and milk until smooth. Drizzle the glaze generously over the warm rolls once out of the oven. Serve immediately and enjoy the warm, gooey strawberry cheesecake cinnabon rolls.
Notes
- Use room temperature ingredients (milk, butter, cream cheese) for easier mixing and better texture.
- Do not overfill the rolls to maintain their structure and avoid messy baking.
- Use fresh or well-thawed and drained frozen strawberries to prevent excess moisture.
- Knead the dough thoroughly to develop gluten for soft, tender rolls.
- Allow adequate rising time for fluffier rolls; avoid rushing the process.
- Use an oven thermometer for consistent baking temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: strawberry cheesecake rolls, cinnabon rolls, cinnamon rolls, strawberry dessert, cream cheese rolls, gluten-free cinnamon rolls