Strawberry Cheesecake Cinnabon Rolls You’Ll Crave

Imagine a warm Cinnabon roll getting a glow-up with silky cheesecake and ribbons of real strawberries. That’s the vibe here—decadent, nostalgic, and just a little extra. We’re mashing up brunch and dessert in one swirly, gooey package you can actually pull off at home. Ready to make your kitchen smell like a mall food court and a bakery had a baby?

Why Strawberry Cheesecake Cinnabon Rolls Just Work

These rolls hit three cravings at once: cinnamon-sugar comfort, creamy cheesecake decadence, and bright, tart strawberry freshness. They’re sweet but not reckless. The cheesecake filling keeps things lush, while strawberries bring a pop that cuts through all that richness. It’s like your favorite diner pie and your favorite mall snack shook hands and said, “Let’s be iconic.”

Ingredients: What You’ll Actually Need

Let’s keep it simple and bold. You probably own half of this list already.

The Dough

• All-purpose flour – 3 1/2 to 4 cups (start low, add as needed)
• Whole milk – 1 cup, warm (not hot, think warm bath)
• Instant yeast – 2 1/4 tsp (one packet)
• Granulated sugar – 1/4 cup
• Unsalted butter – 6 tbsp, melted and cooled
• Eggs – 2 large
• Salt – 1 tsp

The Filling

• Cream cheese – 8 oz, softened
• Powdered sugar – 1/3 cup
• Vanilla extract – 1 tsp
• Strawberry preserves – 1/2 cup (seedless if you want smooth swirls)
• Fresh strawberries – 1 cup, finely diced and patted dry
• Brown sugar – 1/2 cup
• Cinnamon – 2 tsp
• Softened butter – 4 tbsp

The Frosting

• Cream cheese – 4 oz, softened
• Powdered sugar – 1 1/2 cups
• Vanilla – 1 tsp
• Heavy cream or milk – 2–4 tbsp (to thin to spreadable)
• Pinch of salt

Step-by-Step: From Bowl to Bakery-Level

You don’t need culinary school. You just need to trust the dough and not panic. Deal?

Make the Dough

1. Whisk warm milk, yeast, and sugar. Let it sit 5 minutes until foamy. If it doesn’t foam, start over—yeast threw a tantrum.
2. Stir in melted butter, eggs, and salt. Add 3 1/2 cups flour. Mix until a shaggy dough forms.
3. Knead 6–8 minutes (stand mixer or hands) until soft, slightly tacky, and smooth. Add more flour 1 tbsp at a time only if sticky like glue.
4. Let it rise in a greased bowl, covered, 60–90 minutes until doubled.

Prep the Fillings

1. Beat cream cheese, powdered sugar, and vanilla until fluffy and spreadable.
2. Mix brown sugar and cinnamon. Pat strawberries dry with paper towels. Stir preserves to loosen.

Assemble the Swirls

1. Roll dough into a 12×18-inch rectangle. Spread softened butter, then the cinnamon sugar.
2. Dollop the cream cheese layer evenly. Gently swirl on strawberry preserves. Sprinkle strawberries last.
3. Roll tight from the long side. If it leaks a bit, congrats, you used real fruit.
4. Slice into 12 even rolls with a sharp knife or unflavored floss. IMO, floss gives cleaner spirals.
5. Nestle in a greased 9×13 pan. Cover and rise 30–45 minutes until puffy.

Bake and Frost

1. Bake at 350°F (175°C) for 22–28 minutes, until the centers read ~190°F or look set and golden at the edges.
2. Beat frosting ingredients until glossy and thick but spreadable. Thin with cream as needed.
3. Spread frosting over warm rolls. Let it melt into the crevices. Try not to cry happy tears.

Pro Tips You’ll Be Glad You Knew

– Dry the berries: Water is the enemy of tight spirals. Pat strawberries aggressively.
– Temperature control: Warm milk helps, hot milk murders yeast. Aim for 105–115°F.
– Soft dough = soft rolls: Resist adding extra flour unless absolutely necessary.
– Line your pan: Parchment saves cleanup and protects your caramelizing edges.
– Frosting timing: Spread on warm, not hot, rolls. Too hot = slide city. Too cool = won’t melt in.
– Rest before slicing: Give baked rolls 10 minutes to settle. Flavor chills out; texture sets up.

Flavor Upgrades (When You Want to Flex)

You can’t improve perfection, but we can accessorize.

Small Tweaks, Big Payoff

• Lemon zest in the cream cheese layer for bright, bakery-level zing.
• Cardamom mixed with cinnamon for a subtle floral vibe.
• Roasted strawberries (15 minutes at 375°F) for concentrated flavor and less moisture.
• Graham cracker crumbs sprinkled over the cream cheese to nod at cheesecake crust.
• Almond extract in the frosting—tiny splash, huge depth.

Make-Ahead, Freeze, and Reheat

You want fresh rolls without waking up at 5 a.m.? Same.

Overnight Option

Assemble rolls in the pan, cover tightly, and refrigerate overnight. Next morning, let them sit at room temp 45–60 minutes to puff, then bake as directed. FYI, cold dough rises slower—don’t rush it.

Freezer Path

– Freeze unbaked: Slice and freeze on a sheet tray. Once solid, bag for up to 2 months. Thaw overnight in the pan, proof until puffy, then bake.
– Freeze baked: Cool completely (unfrosted), wrap well, and freeze. Warm at 300°F for 12–15 minutes and frost fresh.

Reheating That Keeps Them Soft

Microwave a single roll with a damp paper towel for 15–20 seconds. Or oven at 300°F for 8–10 minutes, covered with foil. Low and slow avoids sad, dry spirals.

Serving Ideas That Make It a Moment

– Brunch board: Rolls, fresh berries, extra frosting in a cute bowl, and crispy bacon for salty contrast.
– Valentine’s flex: Heart sprinkles on the frosting. Cheesy? Yes. Adorable? Also yes.
– Summer picnic: Bake in disposable tins, glaze lightly, and serve at room temp.
– Dessert remix: Warm roll + vanilla ice cream + extra strawberry sauce. That’s not breakfast anymore; that’s destiny.

FAQ

Can I use store-bought dough?

Yes, but choose a rich, brioche-style dough if you can. Canned cinnamon roll dough works in a pinch, but IMO you’ll get a sweeter, less tender result. The filling and frosting still slap, though.

What if I only have frozen strawberries?

Totally fine. Thaw, drain, and pat them very dry. Chop small and consider roasting for 10 minutes to drive off moisture before assembling.

How do I stop the centers from being doughy?

Check doneness with an instant-read thermometer—about 190°F in the middle is your sweet spot. Tent with foil if the tops brown too fast, and give the baked rolls a 10-minute rest before diving in.

Can I make them less sweet?

Reduce the brown sugar in the cinnamon layer to 1/3 cup and the frosting sugar by 1/4 cup. Add a squeeze of lemon to the frosting for balance. You’ll still get dessert vibes, just a bit more grown-up.

What pan size works best?

A 9×13-inch pan fits 12 standard rolls perfectly. If you prefer pull-apart edges, use two 9-inch round pans and space them slightly.

Do I need a stand mixer?

Nope. Your hands work great and give you better dough intuition. If mixing by hand, embrace a bench scraper and a light dusting of flour. It’s messy, but it’s the fun kind.

Conclusion

Strawberry Cheesecake Cinnabon Rolls bring the drama in all the right ways—silky, messy, swirly, and totally worth licking your fingers. You’ll taste that bakery-level softness, the cheesecake richness, and the pop of real strawberries in every bite. Make them for brunch, make them for dessert, or make them because Tuesday needed a win. FYI: once you pull these out of the oven, your kitchen becomes everyone’s favorite place.