When my granddaughter Lily turned eight, she asked if we could bake something “fancy but fun” for her birthday breakfast. I thought she meant pancakes or waffles, but when we strolled past the bakery section at our grocery store, she stopped in front of the cinnamon rolls and said, “Grandma, what if they had strawberries and cheesecake inside?” Her eyes sparkled in a way I couldn’t resist. That night, I went home determined to make her wish come true.

I remember calling my daughter, asking if Lily could help me test the recipe. She arrived in her little apron, ready to whisk and stir like a pro. We kneaded the dough together at my kitchen counter, a place that’s seen countless family memories. I could tell this was more than just another bake; it was a recipe that would be tied to her birthday forever.

The scent of warm cinnamon, sweet strawberries, and creamy cheesecake filled the kitchen as the rolls baked. We sat by the oven window, watching them puff up, laughing at how we couldn’t wait to taste them. That morning, as we glazed the rolls and set them on the table, the whole house smelled like a bakery on Valentine’s Day.

I’ve made these Strawberry Cheesecake Cinnabon Rolls many times since—sometimes for brunches, sometimes just because I miss that first birthday morning. They always bring back that warmth of baking with Lily, and the joy of seeing her face light up when she took the first bite.

Short Description

Fluffy, homemade cinnamon rolls layered with silky cheesecake filling, swirled with sweet strawberry preserves, and topped with a rich cream cheese glaze—perfect for special breakfasts, holidays, or whenever you need a little extra joy on the table.

Key Ingredients

For the Dough

1 cup warm milk (110°F / 45°C)
2 ¼ tsp (1 packet) active dry yeast
⅓ cup granulated sugar
2 large eggs, room temperature
⅓ cup unsalted butter, melted
1 tsp salt
4–4 ½ cups all-purpose flour

For the Cheesecake Filling

8 oz (225 g) cream cheese, softened
⅓ cup granulated sugar
1 large egg yolk
1 tsp vanilla extract

For the Strawberry Layer

½ cup strawberry preserves (or homemade strawberry compote)
1 cup fresh strawberries, finely chopped (optional for extra fruitiness)

For the Cinnamon-Sugar Filling

½ cup unsalted butter, softened
¾ cup brown sugar
1 ½ tbsp ground cinnamon

For the Cream Cheese Glaze

4 oz (115 g) cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar
½ tsp vanilla extract
2–3 tbsp milk (to adjust consistency)

Tools Needed

Large mixing bowl
Stand mixer with dough hook (optional but helpful)
Rolling pin
9×13-inch baking dish
Measuring cups and spoons
Sharp knife or dental floss for slicing rolls
Mixing bowls for fillings and glaze

Cooking Instructions

Step 1: Prepare the Dough
Warm the milk until just lukewarm. In a large mixing bowl, combine yeast, warm milk, and 1 tablespoon sugar. Let it sit 5–10 minutes until foamy. Stir in remaining sugar, eggs, melted butter, and salt. Gradually add flour, 1 cup at a time, mixing until a soft dough forms.

Knead on a floured surface for 6–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until doubled in size (about 1–1½ hours).

Tip: If the dough feels sticky, add 1 tablespoon flour at a time until manageable.

Step 2: Prepare the Cheesecake Filling
Beat cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.

Step 3: Prepare the Cinnamon-Sugar Mixture
Combine brown sugar and cinnamon in a small bowl. Keep softened butter ready for spreading.

Step 4: Roll and Fill the Dough
Punch down the risen dough and roll into a 16×12-inch rectangle. Spread butter evenly over the surface. Sprinkle the cinnamon-sugar mixture, then spread the cheesecake filling evenly. Drizzle strawberry preserves and sprinkle chopped strawberries if using.

Step 5: Roll into a Log and Slice
Roll the dough tightly from the long side into a log. Slice into 12 even rolls using a sharp knife or dental floss for neat cuts. Arrange in a greased 9×13 baking dish.

Step 6: Second Rise
Cover the rolls and let rise again for 30–45 minutes until puffy. Preheat the oven to 350°F (175°C) during this time.

Step 7: Bake
Bake for 25–30 minutes until golden brown and cooked through. If tops brown too fast, loosely cover with foil for the last 10 minutes.

Step 8: Make the Glaze
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and 2 tablespoons milk, mixing until creamy. Spread over warm rolls before serving.

Why You’ll Love This Recipe

Rich and Indulgent: The cheesecake filling makes each bite creamy and luxurious.

Fruity Twist: The strawberry preserves add a bright, sweet tang that balances the cinnamon spice.

Bakery-Style at Home: You get fluffy, soft rolls without needing professional equipment.

Perfect for Celebrations: Ideal for birthdays, holidays, or weekend brunches.

Make-Ahead Friendly: The dough can be prepared the night before to save time in the morning.

Mistakes to Avoid & Solutions

Overheating the Milk: Too hot can kill the yeast. Keep it just warm to the touch.

Under-Rising the Dough: If your kitchen is cool, let it rise in the oven with the light on (not heated) for a cozy proofing spot.

Overstuffing with Filling: Too much filling can ooze out during baking. Spread evenly in thin layers.

Uneven Slices: Use dental floss to slice for uniform rolls.

Skipping the Second Rise: Don’t rush this step—it ensures the rolls are soft and fluffy.

Serving and Pairing Suggestions

Serve warm for the best texture and flavor.

Pair with fresh berries on the side for a refreshing balance.

A hot cup of coffee, spiced tea, or chilled milk complements these rolls beautifully.

For brunch, serve alongside a savory egg dish to balance the sweetness.

Storage and Reheating Tips

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

To reheat, warm individual rolls in the microwave for 15–20 seconds or in a 300°F oven for 5–7 minutes until just heated through.

Avoid overheating in the microwave to prevent the rolls from drying out.

FAQs

1. Can I use instant yeast instead of active dry yeast?
Yes, skip the proofing step and mix it directly into the flour.

2. Can I make the dough ahead of time?
Absolutely. Prepare the dough, let it rise once, shape the rolls, and refrigerate overnight. Bring to room temperature before the second rise.

3. Can I freeze the rolls?
Yes, you can freeze unbaked rolls after shaping. Thaw overnight in the fridge, then rise and bake as directed.

4. What if I don’t have strawberry preserves?
You can use raspberry or blueberry preserves, or even make a quick compote with fresh or frozen fruit and a bit of sugar.

5. How do I know when the rolls are fully baked?
The tops should be golden, and the center of a roll should feel set, not doughy, when gently pressed.

Tips & Tricks

Grease your knife or floss slightly to keep the rolls’ edges clean when slicing.

Add a pinch of lemon zest to the glaze for a bright, fresh flavor.

If you want extra gooey rolls, spread an additional 2 tbsp of strawberry preserves on top of the rolls right before baking.

Recipe Variations

Chocolate Strawberry Rolls: Replace half the cinnamon-sugar filling with mini chocolate chips for a richer treat.

Lemon Berry Rolls: Swap strawberry preserves for lemon curd and use mixed berries for a tart twist.

Nutty Delight: Add ½ cup chopped pecans or almonds over the cinnamon-sugar layer for extra crunch.

Gluten-Free Option: Use a trusted 1:1 gluten-free flour blend, adjusting liquid slightly if needed.

Vegan Version: Substitute dairy butter and cream cheese with plant-based alternatives and use flaxseed meal mixed with water instead of the egg yolk in the cheesecake filling.

Final Thoughts

That birthday morning with Lily turned into one of those golden memories I’ll always carry with me. Watching her carefully drizzle the glaze over the warm rolls, she said, “Grandma, these taste like happiness.” That’s the best review I’ve ever had.

These Strawberry Cheesecake Cinnabon Rolls are more than just a sweet treat; they’re a celebration in every swirl. They remind me how the kitchen has always been our family’s gathering place, where laughter, love, and sometimes a bit of flour on our noses come together.

Whenever I make them now, I think of that warm kitchen filled with the aroma of cinnamon and strawberries, the giggles we shared, and the simple joy of baking something special for someone you love.

Strawberry Cheesecake Cinnabon Rolls

Sandra Myers

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Ingredients

For the Dough

1 cup warm milk 110°F / 45°C
2 ¼ tsp 1 packet active dry yeast
⅓ cup granulated sugar
2 large eggs room temperature
⅓ cup unsalted butter melted
1 tsp salt
4 –4 ½ cups all-purpose flour

For the Cheesecake Filling

8 oz 225 g cream cheese, softened
⅓ cup granulated sugar
1 large egg yolk
1 tsp vanilla extract

For the Strawberry Layer

½ cup strawberry preserves or homemade strawberry compote
1 cup fresh strawberries finely chopped (optional for extra fruitiness)

For the Cinnamon-Sugar Filling

½ cup unsalted butter softened
¾ cup brown sugar
1 ½ tbsp ground cinnamon

For the Cream Cheese Glaze

4 oz 115 g cream cheese, softened
2 tbsp unsalted butter softened
1 cup powdered sugar
½ tsp vanilla extract
2 –3 tbsp milk to adjust consistency

Instructions

Warm the milk until just lukewarm, then combine it with the yeast and 1 tablespoon sugar in a large bowl.
Let sit 5–10 minutes until foamy. Stir in the remaining sugar, eggs, melted butter, and salt.
Gradually add the flour, a cup at a time, until a soft dough forms. Knead on a floured surface for 6–8 minutes until smooth and elastic.
Transfer to a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1–1½ hours. If the dough feels sticky, add 1 tablespoon flour at a time until manageable.
Beat the cream cheese, sugar, egg yolk, and vanilla until smooth; set aside. Mix the brown sugar and cinnamon in a small bowl and keep the softened butter ready.
Punch down the risen dough and roll into a 16×12-inch rectangle. Spread butter evenly over the surface, sprinkle the cinnamon-sugar mixture, then spread the cheesecake filling. Drizzle with strawberry preserves and scatter chopped strawberries if using.
Roll the dough tightly from the long side into a log and slice into 12 even rolls using a sharp knife or dental floss. Arrange in a greased 9×13-inch baking dish.
Cover and let rise again for 30–45 minutes until puffy while preheating the oven to 350°F (175°C).
Bake for 25–30 minutes until golden brown and cooked through, covering loosely with foil if the tops brown too quickly.
For the glaze, beat cream cheese and butter until smooth, then add powdered sugar, vanilla, and 2 tablespoons milk until creamy. Spread over warm rolls before serving.