Strawberry Cheesecake Cinnabon Rolls (Printable)
Soft cinnamon rolls filled with cheesecake and fresh strawberries, topped with sweet strawberry glaze.
# What You'll Need:
→ Dough
01 - 3 ½ cups all-purpose flour
02 - ¼ cup granulated sugar
03 - 2 ¼ tsp instant yeast
04 - ½ tsp salt
05 - ¾ cup warm milk
06 - ¼ cup unsalted butter, melted
07 - 2 large eggs, room temperature
→ Cheesecake Filling
08 - 8 oz cream cheese, softened
09 - ⅓ cup granulated sugar
10 - 1 tsp vanilla extract
→ Strawberry Filling
11 - 1 ½ cups fresh strawberries, diced
12 - 2 tbsp granulated sugar
13 - 1 tbsp unsalted butter
→ Cinnamon Sugar
14 - ¼ cup brown sugar
15 - 1 tbsp ground cinnamon
→ Strawberry Glaze
16 - 1 cup powdered sugar
17 - 2 tbsp strawberry puree
18 - 1–2 tsp milk, as needed
# How To Make It:
01 - Combine flour, sugar, yeast, and salt in a large mixing bowl. Pour in warm milk, melted butter, and beaten eggs. Mix until a shaggy dough forms, then knead on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm, draft-free area for approximately 1 hour until doubled in volume.
02 - Beat softened cream cheese with granulated sugar and vanilla extract using an electric mixer until completely smooth and creamy. Set aside at room temperature for easy spreading.
03 - Combine diced strawberries, sugar, and butter in a small saucepan over medium heat. Cook for 4–5 minutes, stirring occasionally, until strawberries break down and mixture thickens to a jam-like consistency. Remove from heat and allow to cool completely.
04 - Whisk together brown sugar and ground cinnamon in a small bowl until evenly combined.
05 - Punch down the risen dough and turn onto a lightly floured surface. Roll into a 16x12-inch rectangle. Spread the cheesecake filling evenly over the surface, leaving a small border. Spoon the cooled strawberry compote over the cream cheese layer, then sprinkle with the cinnamon sugar mixture.
06 - Starting from one long side, roll the dough tightly into a log. Using a sharp knife or dental floss, slice into 12 equal rolls. Place rolls cut-side up in a greased 9x13-inch baking dish. Cover loosely with plastic wrap and let rise for 30–40 minutes until puffy and nearly doubled.
07 - Preheat oven to 350°F. Bake the rolls for 22–25 minutes until golden brown and cooked through. The filling should be bubbly around the edges.
08 - Whisk powdered sugar with strawberry puree and 1 teaspoon of milk. Add additional milk as needed to reach a pourable consistency.
09 - Drizzle the strawberry glaze generously over the warm rolls. Serve immediately while still warm for the best texture and flavor experience.
# Expert Tips:
01 -
- The combination of tangy cheesecake filling and fresh strawberry jam creates layers of flavor that mingle beautifully in every bite
- These rolls strike that perfect balance between indulgent dessert and comforting breakfast treat
02 -
- The strawberry filling must be completely cooled before spreading, or it will make the dough soggy and difficult to roll
- Using dental floss to slice the rolls creates cleaner cuts than a knife, which can squish the delicate layers
03 -
- If the dough feels too sticky while rolling, refrigerate it for 15 minutes to make it more manageable
- Freeze-dried strawberry powder folded into the glaze intensifies both the color and strawberry flavor