Strawberry Cheesecake Cinnabon Rolls Recipe

I still remember the first time I tasted these Strawberry Cheesecake Cinnabon Rolls—it was pure magic! The moment that soft, fluffy dough hit my tongue with swirls of creamy cheesecake filling and bursts of juicy strawberries, I knew I had to recreate this heavenly combination at home. Trust me, once you try these, regular cinnamon rolls will seem downright boring.

What makes this recipe so special? It's that perfect balance between rich cheesecake and bright strawberries, all wrapped up in a warm, cinnamony embrace. The cream cheese icing? Just the tangy cherry on top. These rolls have become my go-to for lazy weekend brunches, and they disappear faster than I can say "seconds please!"

Why You’ll Love These Strawberry Cheesecake Cinnabon Rolls

Honestly, I could gush about these rolls all day—they're that good! Here's why they'll become your new obsession:

• The dough bakes up softer than a cloud—just wait till you pull apart that first warm, gooey spiral!
• No sugar overload here—the tart cream cheese and fresh strawberries balance the cinnamon sweetness perfectly.
• Looks fancy but secretly easy (my favorite kind of recipe)—no fancy techniques, just lots of love.
• Got picky eaters? Ha! I've watched these disappear at potlucks before the main dishes even get touched.

Seriously, one bite and you'll understand why my friends beg me to make these every weekend.

Ingredients for Strawberry Cheesecake Cinnabon Rolls

Now, let's gather everything we need for these heavenly rolls. I'll admit - I'm a bit obsessive about ingredient prep (years of cheesecake disasters taught me well). Here's exactly what you'll want to have ready:

For the dough

• 2 cups (240g) all-purpose flour - spooned and leveled, please! No packed flour here.
• ½ cup (120ml) whole milk, lukewarm - think baby bottle temperature
• 2 ¼ teaspoons (7g) active dry yeast - check that expiration date!
• ¼ cup (50g) granulated sugar - I prefer cane sugar for better flavor
• ¼ cup (60g) unsalted butter, softened - leave it out for 30 minutes
• 1 large egg - room temp is key for smooth mixing
• ½ teaspoon vanilla extract - the real stuff makes all the difference
• ½ teaspoon salt - balances all that sweetness beautifully

For the fillings & toppings

• 8 oz (225g) cream cheese, softened - full fat only, no shortcuts!
• ¼ cup (50g) granulated sugar - for the cheesecake filling
• 1 teaspoon vanilla extract - yes, more vanilla!
• 1 tablespoon all-purpose flour - prevents the cheesecake from getting runny
• ½ cup (120ml) sour cream or Greek yogurt - adds lovely tang
• ½ cup (100g) packed brown sugar - dark brown for richer flavor
• 2 tablespoons ground cinnamon - freshly ground if you're fancy
• ¼ cup (60g) unsalted butter, softened - for spreading on the dough
• 1 cup (150g) fresh strawberries, hulled and sliced - toss with 1 tablespoon sugar if they're tart
• For the icing: 4 oz cream cheese, ½ cup powdered sugar, ¼ teaspoon vanilla, 1-2 tablespoon milk, pinch salt

Pro tip: Measure everything before you start - baking is much smoother when you're not scrambling for ingredients mid-dough!

Equipment You’ll Need

Listen, I'm not one for fancy gadgets—these rolls come together beautifully with just a few basics:

• Large mixing bowl (my trusty ceramic one gets daily use)
• Wooden spoon & sturdy rubber spatula
• Rolling pin (or a wine bottle in a pinch—no judgement!)
• 9x13" baking dish (glass shows off those beautiful swirls best)
• Hand mixer or stand mixer (though strong arms work too)
• Sharp knife or unflavored dental floss for slicing

That's it! Now let's make some magic.

How to Make Strawberry Cheesecake Cinnabon Rolls

Alright, let's roll up our sleeves (pun totally intended) and make these beauties! Don't let the multiple steps fool you—each part is simpler than it looks. I'll walk you through the process just like I do with my cousins when they beg me to teach them.

Preparing the Dough

First, we'll get that dough nice and happy. In your mixing bowl, combine the lukewarm milk (test it on your wrist—should feel cozy, not hot), yeast, and a pinch of sugar. Let it sit for 5 minutes until foamy—this is your yeast saying "hello!" Now add the remaining dough ingredients and mix until shaggy. Turn it out onto a floured surface and knead for 5-7 minutes until it's smooth like a baby's cheek. Pop it back in the bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour. It should double in size—mine usually tries to escape the bowl!

Making the Cheesecake Filling

While the dough rises, let's make that luscious cheesecake filling. Beat the softened cream cheese until creamy—no lumps allowed! Add sugar, vanilla, flour, and sour cream, mixing until it's silky smooth. Taste a spoonful (chef's privilege!) and adjust vanilla if needed. Set this aside while you mix the cinnamon sugar—just brown sugar, cinnamon, and salt stirred together in a small bowl.

Assembling the Rolls

Now for the fun part! Roll your risen dough into a 12x16-inch rectangle on a floured surface. Spread softened butter over the dough—leave a 1-inch border bare at the top. Dollop and spread the cheesecake mixture evenly, then sprinkle the cinnamon sugar over it. Arrange strawberry slices in a single layer (crowd them close—they'll shrink while baking). Starting from the long side nearest you, roll tightly into a log. Pinch the seam to seal. Use dental floss (slide it under, cross over, and pull) or a sharp knife to cut into 12 even slices. Arrange them cut-side up in your greased baking dish.

Baking and Icing

Let your rolls rise uncovered for 30 minutes while your oven preheats to 350°F (175°C). They'll get nice and puffy—almost touching. Bake for 25-30 minutes until golden brown. The smell will drive you wild! While they bake, whisk together the icing ingredients until smooth. Let the rolls cool for just 5 minutes (patience is hard, I know), then drizzle that creamy icing over the top. Watch it melt into every nook—pure bliss!

Tips for Perfect Strawberry Cheesecake Cinnabon Rolls

After making these rolls more times than I can count (okay fine, I keep count—it's 27 batches!), I've learned all the tricks to avoid disaster. Here are my hard-won secrets:

• Room temp is non-negotiable—cold cream cheese lumps will ruin your swirls. I leave mine out overnight if I'm baking first thing!
• Slice strawberries paper-thin—thick chunks make rolling messy and can create soggy spots.
• When spreading fillings, leave that bare dough border—it seals the roll beautifully.
• Bake until just golden—overbaking dries out the cheesecake filling.

Trust me, follow these and you'll get bakery-worthy rolls every time!

Variations & Serving Suggestions

Oh, the possibilities! While I adore the strawberry version, sometimes I mix it up:

• Swap strawberries for blueberries (toss them with lemon zest first—divine!) or peaches in season
• Add a sprinkle of chopped nuts to the cinnamon sugar for crunch
• Drizzle with white chocolate instead of cream cheese icing for extra decadence

Serve these warm with a giant mug of strong coffee—the tangy cheesecake cuts through the bitterness perfectly. They're also amazing with vanilla ice cream for dessert (not that they ever last that long in my house!).

Storage & Reheating

Here's the deal - these rolls never last long in my house, but if you miraculously have leftovers, here's how to keep them fresh. Store them airtight at room temp for up to 2 days, or refrigerate for 3-4 days. To reheat, microwave individual rolls for 15-20 seconds - just enough to make them warm and gooey again without drying out. Pro tip: Add a tiny splash of milk before microwaving to keep them extra soft!

Nutritional Information

Let's be real - these rolls are meant for indulging, not counting calories! But for those who like to know, here's the scoop (based on my exact ingredients): each generous roll packs about 320 calories, with 15g fat and 40g carbs. Remember, nutrition varies based on your specific brands and strawberry sweetness. Now go enjoy that second roll - life's too short not to!

Frequently Asked Questions

I get asked about these rolls all the time—here are the questions that pop up most often in my kitchen (and my honest answers!):

Can I use frozen strawberries instead of fresh?

You can, but thaw and drain them really well—I pat them dry with paper towels too. Frozen berries release way more liquid, which can make your rolls soggy. If you go this route, toss them with 1 teaspoon cornstarch to help absorb excess juice.

How do I prevent the cheesecake filling from oozing out while baking?

Two tricks: 1) Don't overfill—that tablespoon of flour in the cheesecake mixture is there for a reason! 2) Make sure your roll is tightly sealed before slicing. If some still escapes? No stress—that caramelized cheesecake around the edges is my favorite part!

Can I make these ahead overnight?

Absolutely! After shaping, cover tightly and refrigerate overnight. In the morning, let them sit at room temp for 30 minutes before baking. The slow rise actually develops more flavor—my secret for extra-tasty rolls when company's coming!

Why did my rolls turn out dense?

Usually means your yeast was old or the milk was too hot (it should feel warm, not hot, to your wrist). Also, don't skip that full hour for the first rise—patience makes fluffy rolls!

Share Your Feedback

Did these rolls make your kitchen smell like heaven? Rate them below or tag me on social—I'd love to see your strawberry-swirled masterpieces!

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