Strawberry Cheesecake Cinnabon Rolls

Strawberry Cheesecake Cinnabon Rolls bring together pillowy homemade dough, tangy cheesecake filling, and juicy strawberries for a treat that shines at brunch tables or special gatherings. You get the nostalgia of classic cinnamon rolls with a luxurious twist that is sure to impress anyone who tries them.

I first baked these for my sister’s birthday brunch and they disappeared before the coffee had cooled. Now whenever strawberries are in season I always get requests for another batch.

Ingredients

• All purpose flour: gives the rolls their soft, fluffy structure. Look for unbleached for best texture
• Whole milk: makes the dough extra tender and helps activate yeast. Use milk warmed to just above room temp not hot
• Active dry yeast: is the key to a high rise. Use fresh yeast and always check the expiration date
• Granulated sugar: sweetens the dough and cheesecake filling. Choose cane sugar for cleanest flavor
• Unsalted butter: provides richness to both dough and fillings. Softened but not melted is best for easy mixing
• Egg: acts as a binder for a smooth dough. Use a large egg at room temperature
• Vanilla extract: adds warmth to every layer. Choose pure extract if possible
• Salt: enhances every flavor note and balances the sweetness
• Cream cheese: brings tang and creaminess. Full fat tastes best when softened before mixing
• Sour cream or Greek yogurt: gives extra lightness to the cheesecake filling. Look for one with no additives
• Brown sugar: keeps the cinnamon filling gooey and caramelized. Use fresh for best depth of flavor
• Ground cinnamon: makes these rolls feel classic and cozy. Choose Ceylon or Saigon for bolder spice
• Fresh strawberries: brighten and balance the richness. Use ripe berries that feel plump with no bruising
• Powdered sugar: ensures the icing is velvety smooth. Sift before mixing to avoid lumps

Step-by-Step Instructions

Activate the Yeast:

Pour lukewarm milk into a small bowl and sprinkle yeast over the top. Stir gently then wait until the mixture looks foamy usually about five to ten minutes. This means your yeast is alive and kicking

Mix and Knead the Dough:

In a large bowl combine flour sugar and salt. Make a well in the center and add your yeast mixture along with softened butter egg and vanilla. Use a wooden spoon or your hands to mix until combined then transfer to a floured surface and knead for eight to ten minutes until the dough is smooth elastic and a little tacky

First Rise:

Shape dough into a ball and place in a greased bowl. Cover with a clean towel or plastic wrap and let rise in a warm spot until doubled in size about one to one and a half hours

Prepare the Cheesecake Filling:

Beat softened cream cheese in a bowl with electric beaters until creamy. Add sugar vanilla flour and sour cream then continue beating until smooth with no lumps. Set aside

Make the Cinnamon Sugar Filling:

Combine brown sugar cinnamon and salt in a small bowl. Make sure the butter is very soft for easy spreading

Roll Out the Dough:

Punch down risen dough to release air bubbles. On a lightly floured surface roll into a rectangle about sixteen by twelve inches. Spread softened butter all over except for a small border at the edges. Spread the cheesecake filling evenly on top careful not to reach the very edges. Sprinkle with cinnamon sugar filling

Roll and Slice the Rolls:

Roll up the dough tightly from the long side. Pinch seam to seal. Slice into twelve even pieces using a sharp knife or unflavored dental floss for clean cuts. Arrange rolls in a greased baking dish with sides just touching

Second Rise:

Cover dish and let rolls puff up until almost doubled and touching about thirty to forty five minutes

Bake:

Preheat your oven to three hundred fifty degrees Fahrenheit. Bake rolls for twenty five to thirty minutes or until golden brown on top but still tender. Cover loosely with foil if browning too quickly

Cool and Ice:

Remove from oven and cool for about ten minutes. Beat together cream cheese powdered sugar vanilla and a pinch of salt for icing. Add a little milk until just spreadable. Drizzle or spread icing over warm rolls so it oozes into every nook

Prepare Strawberry Topping:

Slice strawberries thinly. If you like sweeter fruit toss slices with a spoonful of sugar. Scatter over iced rolls for a vibrant juicy finish

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The fresh strawberries are my personal favorite part. Their juiciness cuts through the richness and instantly makes me think of spring mornings baking with my mom who always let me sneak a few berries as we prepped the rolls.

Storage Tips

Once cooled store leftover rolls in an airtight container in the fridge for up to three days. To reheat microwave for fifteen to twenty seconds or bake in a warm oven until soft and gooey again. For longer storage freeze baked and cooled rolls without the icing. Reheat straight from frozen and add the icing and strawberries just before serving

Ingredient Substitutions

Feel free to use Greek yogurt instead of sour cream for extra tang or swap out all purpose flour for bread flour for a chewier texture. If fresh strawberries are unavailable try a spoonful of quality strawberry preserves for the topping. Dairy free butter and cream cheese work well here too

Serving Suggestions

Serve these warm from the oven with hot coffee or cold milk for breakfast or a sweet afternoon pick me up. At brunch parties I like to place the rolls on a big platter and let guests top them with as many strawberries as they want. They also double as a beautiful spring dessert

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Cultural and Historical Context

Cinnamon rolls trace back to Northern Europe but adding cheesecake filling is a playful American touch inspired by love for all things mashup. Strawberries and cream cheese are a classic dessert pairing bridging the gap between nostalgic bakery flavors and fresh fruit brightness

Recipe FAQs

→ Can I use frozen strawberries instead of fresh?

Yes, thaw frozen strawberries and drain excess liquid before using. This prevents the topping from becoming too soggy.

→ How do I keep the rolls soft and fluffy?

Allow the dough to rise fully before baking and avoid adding too much flour during kneading. Using whole milk also helps tenderness.

→ Is there a way to prepare these ahead of time?

You can assemble the rolls and refrigerate overnight before the final rise. Bake fresh in the morning for best results.

→ Can I substitute Greek yogurt for sour cream in the filling?

Absolutely, Greek yogurt provides similar creaminess and tang, making it a suitable swap in the cheesecake filling.

→ What’s the secret to evenly sliced rolls?

Use unflavored dental floss or a thin, sharp knife to cut the dough log cleanly without squashing it.

→ How do I store leftovers?

Store cooled rolls in an airtight container in the refrigerator. Reheat gently before enjoying for best texture.