If you’ve never tasted strawberry cheesecake cinnamon rolls, you’re in for an irresistible treat that blends the rich creaminess of cheesecake, the fruity burst of strawberries, and the gooey decadence of a cinnamon roll. This isn’t your average breakfast bake—it’s a dreamy dessert-meets-brunch combo you won’t want to miss. Keep reading to discover how to bring this crowd-pleasing creation to life!
Strawberry Cheesecake Cinnamon Rolls
| Servings: | 12 |
| Prep Time: | 30 minutes |
| Cook Time: | 25 minutes |
| Total Time: | 2 hours 30 minutes |
| Serving Size: | 1 roll |
Description
Imagine the warm embrace of a classic cinnamon roll—soft, gooey, and spiced just right—but now picture it swirled with creamy cheesecake filling and topped with a vibrant, fresh strawberry drizzle. These strawberry cheesecake cinnamon rolls are the kind of indulgence that turns an ordinary weekend morning into a celebration. Each bite is layered with flavors: rich and tangy cream cheese, juicy bursts of strawberry, and the comforting warmth of cinnamon-spiced dough.
The swirls of ruby-red strawberry jam coupled with the velvety cream cheese center feel like dessert and breakfast wrapped into one decadent package. They’re perfect with a cup of coffee on a slow morning or as a show-stopping brunch treat for guests. Sweet, creamy, and fruity with a soft, tender dough, these rolls feel like a hug from your favorite bakery.
Why You’ll Love This Recipe
These rolls are a mashup of two beloved treats: the comforting cinnamon roll and the luscious strawberry cheesecake. They are surprisingly easy to make with simple pantry ingredients yet look bakery-worthy when pulled from the oven. The filling can be made ahead of time and the dough is forgiving, making it perfect for beginners and seasoned bakers alike.
Whether you serve them fresh from the oven or reheat them for a quick breakfast, the flavors shine every time. You can also customize these rolls by using different fruits or adding a drizzle of icing to take them over the top.
Serving and Storage Tips
These cinnamon rolls are best enjoyed warm, fresh from the oven. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 20 to 30 seconds or warm in a 300-degree oven for about 10 minutes.
To freeze, wrap individual rolls tightly in plastic wrap and place them in a zip-top freezer bag for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
Prepping ahead is easy—after assembling the rolls and placing them in a baking dish, cover and refrigerate overnight. Let them come to room temperature while the oven preheats, then bake as directed.
Ingredients
- For the Dough:
- 1 cup whole milk
- 2 teaspoons instant yeast
- 1 tablespoon granulated sugar
- 1 large egg
- 4 tablespoons unsalted butter melted
- 3 1/4 cups all purpose flour
- 1/2 teaspoon salt
- For the Cheesecake Filling:
- 8 ounces cream cheese softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- For the Strawberry Filling:
- 1 cup strawberry jam or preserves
- 1/2 cup diced fresh strawberries
- For the Topping:
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- Fresh strawberries for garnish
Equipment
- Mixing bowls
- Measuring cups and spoons
- Stand mixer or hand mixer
- Rubber spatula
- Rolling pin
- Knife or dough cutter
- 9 by 13 inch baking dish
- Plastic wrap or clean kitchen towel
- Wire cooling rack
Instructions
- Warm the milk: Gently heat the milk until just warm to the touch. Pour it into a large bowl and add the sugar and yeast. Stir and let stand for 5 minutes until foamy. This step lets you know the yeast is alive and working.
- Combine wet ingredients: Stir in the melted butter and egg until blended into the milk mixture.
- Form the dough: Add the flour and salt gradually. Mix with a spoon or dough hook until a dough forms. Knead for 8 minutes until the dough feels smooth and stretchy. If it’s too sticky, add a spoonful of flour at a time.
- First rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours until doubled. I like to place mine in the oven with the light on for gentle heat.
- Prepare the cheesecake filling: While the dough rises, whip together the cream cheese, sugar, and vanilla until fluffy and smooth. Make sure your cream cheese is softened or it won’t combine well.
- Roll out the dough: Once risen, turn the dough onto a lightly floured surface. Roll it into a 16 by 12 inch rectangle. Try to keep the edges even for easier rolling.
- Spread the fillings: Use a spatula to gently spread the cheesecake mixture across the dough. Then carefully spread the strawberry jam on top, followed by a scattering of fresh chopped strawberries. Don’t overload or it will get too wet.
- Roll and slice: Starting on the long edge, roll the dough into a tight log. Chill for 10 minutes to make cutting easier. Slice into 12 rolls using dental floss or a sharp knife.
- Second rise: Place the rolls in a greased baking pan. Cover and let rise again for 30 to 40 minutes. They should puff up nicely.
- Bake: Preheat the oven to 350 degrees Fahrenheit. Bake the rolls in the center rack for 23 to 27 minutes until golden. The centers should no longer look doughy.
- Make the glaze: While the rolls cool slightly, whisk together the powdered sugar, milk, and vanilla until smooth. Adjust milk for desired drizzle consistency.
- Finish and enjoy: Drizzle glaze generously over warm rolls. Garnish with a few extra strawberry pieces for freshness.
Nutrition per serving
| Calories | 320 |
| Protein | 6g |
| Carbohydrates | 45g |
| Fat | 13g |
| Sugar | 21g |
| Fiber | 2g |
| Sodium | 190mg |
Recipe Notes
For best results, use room temperature cream cheese and jam. Chilling the dough log before slicing makes cleaner rolls. These are fantastic served warm but equally lovely as a chilled dessert.
FAQ
Can I make these ahead of time?
Yes. Prep the rolls fully and refrigerate them overnight before the second rise. Bring to room temperature while the oven preheats, then bake as written. Saves precious morning time.
Do I need to use fresh strawberries?
No, but they do enhance texture and flavor. If you’re in a pinch, skip them and just use the jam. You can also use frozen berries—just thaw and drain them well before adding.
How do I keep the filling from spilling out?
Do not overfill the dough, and when spreading, leave a border around the edge. Also chill the rolled log before slicing—it really helps the layers stay tight and tidy.
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Strawberry Cheesecake Cinnamon Rolls
Ingredients
- 1 cup whole milk
- 2 teaspoons instant yeast
- 1 tablespoon granulated sugar
- 1 large egg
- 4 tablespoons unsalted butter melted
- 3 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 8 ounces cream cheese softened
- 1/3 cup granulated sugar cheesecake filling
- 1 teaspoon vanilla extract for cheesecake filling
- 1 cup strawberry jam or preserves
- 1/2 cup diced fresh strawberries
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk for glaze
- 1/4 teaspoon vanilla extract for glaze
- Fresh strawberries for garnish
Instructions
- Warm the milk until just lukewarm and pour it into a large mixing bowl. Add the sugar and yeast. Let sit for 5 minutes or until the surface looks foamy.
- Add the melted butter and egg to the milk mixture. Stir to combine.
- Gradually add the flour and salt. Mix until a dough forms. Knead by hand or in a stand mixer for 8 minutes until the dough is smooth and elastic.
- Place the dough in a greased bowl. Cover with plastic wrap or a clean towel and let it rise in a warm spot for 1 to 1.5 hours or until doubled in size.
- While the dough rises, make the cheesecake filling. In a bowl, combine softened cream cheese, sugar, and vanilla extract. Beat until smooth and fluffy.
- Once the dough has doubled, punch it down and turn it out on a lightly floured surface. Roll it into a rectangle about 16 by 12 inches.
- Spread the cheesecake filling evenly over the dough. Then spread the strawberry jam over the cheesecake layer. Sprinkle fresh diced strawberries over the top.
- Starting from the long edge, roll the dough tightly into a log. Slice into 12 equal rolls using a sharp knife or a piece of unflavored dental floss.
- Place the rolls into a greased 9 by 13 inch baking dish. Cover and let rise again for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Bake the rolls for 23 to 27 minutes or until golden brown and the centers are set.
- While the rolls bake, make the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
- Let the rolls cool slightly, then drizzle with glaze and top with extra fresh strawberries before serving.
