Let me tell you about the morning I accidentally created my favorite breakfast ever – these ridiculously good strawberry cheesecake Cinnabon rolls. I was craving cinnamon rolls but also had leftover cheesecake filling from a party, plus strawberries that needed using up. So I thought, “Why not combine all three?” Friends, that moment of kitchen chaos birthed pure magic.
The sweet-tart strawberries cut through the richness of the cream cheese perfectly, while the cinnamon adds that warm hug of flavor we all love in classic Cinnabon rolls. What makes these truly special is how the jammy strawberry juices seep into the soft dough as they bake – every bite is like a little party in your mouth. My husband now requests them every weekend, and I’ve been known to eat three (okay, maybe four) in one sitting when no one’s looking.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- The dough comes together in minutes and rises like a dream (no fancy skills needed!)
- Creamy cheesecake filling swirled with fresh strawberries creates the perfect sweet-tart balance
- That heavenly cinnamon-sugar aroma will have your whole family running to the kitchen
- They’re just as good reheated next day (if they last that long!)
- The glaze drizzle at the end makes them look bakery-worthy with zero effort
Ingredients for Strawberry Cheesecake Cinnabon Rolls
Here’s everything you’ll need to make these heavenly rolls – I promise it’s all simple stuff you probably already have in your kitchen! The magic happens when these humble ingredients come together just right.
For the Dough:
- 2 1/4 cups all-purpose flour (plus extra for dusting)
- 1/4 cup granulated sugar (the secret to that golden crust!)
- 1 packet instant yeast (about 2 1/4 tsp – makes rising a breeze)
- 1/2 tsp salt (balances all that sweetness)
- 1/2 cup warm milk (about 110°F – test it on your wrist like Grandma taught me)
- 1/4 cup unsalted butter, melted (real butter only – no substitutes!)
- 1 large egg, room temperature (cold eggs can slow the rise)
For That Dreamy Filling:
- 1 cup fresh strawberries, diced small (frozen works in a pinch – just thaw and drain well first)
- 4 oz cream cheese, softened (leave it out for 30 minutes for smooth mixing)
- 1/4 cup powdered sugar (sifts easier if you’re patient)
- 1 tsp vanilla extract (the good stuff makes all the difference)
- 1/2 cup brown sugar (dark brown gives deeper flavor)
- 1 tsp cinnamon (smell it first – if it’s not fragrant, it’s too old!)
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk (or heavy cream for extra richness)
- 1/2 tsp vanilla extract
Essential Equipment
You’ll need just basic tools: a large mixing bowl, wooden spoon, rolling pin, sharp knife for slicing, and a 9×13 baking dish. I swear by my grandma’s old metal measuring cups – the ones with the worn-off numbers that I know by heart now!
Step-by-Step Instructions of Strawberry Cheesecake Cinnabon Rolls
Okay, let’s make some magic happen! I’ve made these strawberry cheesecake Cinnabon rolls so many times I could do it in my sleep, but I’ll walk you through each step carefully. The key is taking your time with the dough – trust me, it’s worth it!
Making the Dough
- In a large bowl, whisk together flour, sugar, yeast, and salt. Make a well in the center – this is where the magic starts!
- Pour in warm milk, melted butter, and egg. Stir with a wooden spoon until a shaggy dough forms (it’ll look messy – that’s perfect).
- Turn onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. The dough should spring back when poked. Too sticky? Add flour 1 tbsp at a time.
- Place in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled. I like to use my oven with just the light on – creates the perfect cozy environment.
Creating the Filling
- While the dough rises, make the cheesecake filling: beat cream cheese, powdered sugar and vanilla until smooth. Set aside.
- In another bowl, mix diced strawberries with brown sugar and cinnamon. Let sit 10 minutes so the berries release some juice – this creates that amazing syrup in the rolls!
Assembling the Rolls
- Punch down the risen dough and roll into a 12×16 inch rectangle on a floured surface. Don’t stress about perfection – rustic is charming!
- Spread the cream cheese mixture evenly over the dough, leaving a 1/2 inch border. Then sprinkle the strawberry mixture over top.
- Starting from the long side, roll up tightly like a jelly roll. Pinch the seam to seal – this keeps all that goodness inside while baking.
- Cut into 12 equal slices using unflavored dental floss (just slide it underneath and cross the ends to slice cleanly) or a very sharp knife.
- Arrange in a greased 9×13 baking dish, cover, and let rise 30 minutes until puffy. Meanwhile, preheat oven to 350°F.
Baking and Finishing
- Bake for 25-28 minutes until golden brown. The smell will be insane right about now!
- Let cool 10 minutes before drizzling with glaze (just whisk powdered sugar, milk and vanilla until smooth). Serve warm – the cheese will be delightfully melty!
Pro Tips for Perfect Rolls
Here’s what I’ve learned from my many (many!) batches: Don’t overfill! Too much strawberry juice makes soggy bottoms. Roll tightly but gently – squishing pushes filling out. For even slices, mark the dough first with a ruler (or eyeball it like I do). If edges brown too fast, tent with foil. And the golden rule? Let them cool for at least 10 minutes before diving in – the filling sets better and won’t burn your mouth!
Serving and Storage Suggestions of Strawberry Cheesecake Cinnabon Rolls
These strawberry cheesecake Cinnabon rolls are absolute heaven served warm, when the glaze is still dripping and the cream cheese filling is perfectly gooey. I always serve them straight from the baking dish with extra glaze on the side – because let’s be real, you can never have too much! For breakfast, they’re amazing with a cold glass of milk. As dessert, try them with a scoop of vanilla ice cream melting over the top (trust me on this!).
Leftovers? Just cover tightly and store at room temp for 2 days. To reheat, 15 seconds in the microwave brings back that fresh-baked magic. They freeze beautifully too – wrap individual rolls in foil, then pop in a freezer bag for up to 3 months. Morning cravings solved!
Nutritional Information of Strawberry Cheesecake Cinnabon Rolls
Here’s the scoop on nutrition per roll – but remember, these are estimates since ingredients vary. Each delicious strawberry cheesecake Cinnabon roll contains about 280 calories, with 10g fat (6g saturated) and 18g sugar. They’ve got 5g protein too! Values change based on exact ingredients used and how heavy-handed you are with that irresistible glaze.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Absolutely! Just thaw them completely and drain off all the excess juice first. I actually keep frozen berries on hand specifically for this recipe – they work beautifully when fresh berries aren’t in season. The key is patting them super dry with paper towels so your dough doesn’t get soggy.
How long do these strawberry cheesecake Cinnabon rolls stay fresh?
Honestly? They rarely last more than a day in my house! But properly stored in an airtight container, they’ll stay delicious for 2 days at room temperature. The glaze might soak in a bit, but just drizzle a little extra on when serving. For longer storage, freeze them (unglazed) for up to 3 months.
Can I make these rolls ahead of time?
You bet! Prepare them up to the second rise (after shaping) and refrigerate overnight. In the morning, just let them sit at room temp for 30 minutes while your oven preheats. This trick has saved me many hectic mornings when I wanted fresh rolls without the early wake-up call!
Why did my rolls turn out dense?
This usually means the yeast wasn’t active enough – always check the expiration date! Also, make sure your milk isn’t too hot (should be warm like bathwater) and give the dough enough time to rise fully. I find winter baking sometimes needs an extra 15-20 minutes for that first rise.
Final Thoughts
I’d love to hear how your strawberry cheesecake Cinnabon rolls turn out! Snap a photo of those gorgeous swirls and tag me – nothing makes me happier than seeing your kitchen creations. And if you’ve got any brilliant twists (I’ve heard whispers of adding orange zest to the glaze…), share those too! Happy baking, friends!
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Irresistible Strawberry Cheesecake Cinnabon Rolls in 12 Easy Steps
- Total Time: 1 hour 55 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Delicious strawberry cheesecake-filled Cinnabon rolls with a creamy glaze.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet instant yeast
- 1/2 tsp salt
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 cup fresh strawberries, diced
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup brown sugar
- 1 tsp cinnamon
Instructions
- Mix flour, sugar, yeast, and salt in a bowl.
- Add warm milk, melted butter, and egg. Knead into a dough.
- Let the dough rise for 1 hour.
- Roll dough into a rectangle.
- Spread cream cheese mixture, then sprinkle strawberries, brown sugar, and cinnamon.
- Roll tightly, slice into pieces, and place in a baking dish.
- Bake at 350°F for 25 minutes.
- Drizzle with glaze before serving.
Notes
- Use room-temperature cream cheese for easier mixing.
- Let the rolls cool slightly before glazing.
- Store leftovers in an airtight container.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
