Name: Strawberry Cheesecake Cinnabon Rolls
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Ingredients: 2 cups all-purpose flour ((240 g)); 1/2 cup whole milk, lukewarm ((120 ml, about 105–115°F / 40–46°C)); 2 1/4 teaspoons active dry yeast ((7 g)); 1/4 cup granulated sugar ((50 g)); 1/4 cup unsalted butter, softened ((60 g)); 1 large egg; 1/2 teaspoon vanilla extract; 1/2 teaspoon salt; 8 oz cream cheese, softened ((225 g)); 1/4 cup granulated sugar ((50 g)); 1 teaspoon vanilla extract; 1 tablespoon all-purpose flour; 1/2 cup sour cream or Greek yogurt ((120 ml)); 1/2 cup packed brown sugar ((100 g)); 2 tablespoons ground cinnamon; 1/4 teaspoon salt; 1/4 cup unsalted butter, softened ((60 g)); 1 cup fresh strawberries, hulled and sliced ((150 g)); 1 tablespoon sugar ((optional)); 4 oz cream cheese, softened ((115 g)); 1/2 cup powdered sugar ((60 g)); 1/4 teaspoon vanilla extract; 1–2 tablespoons whole milk (as needed); Pinch salt

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I’ve been making these Strawberry Cheesecake Cinnabon Rolls for weekend brunches for years. They combine the pillowy softness of classic cinnamon rolls with a tangy cheesecake layer and bright fresh strawberries on top. The result is indulgent, festive, and great for sharing — perfect for slow mornings, special occasions, or when you want a show-stopping bake that’s actually achievable at home.

Why you’ll love this dish

This recipe gives you all the comforts of a Cinnabon-style roll, but with a cheesecake twist and fresh strawberry brightness. The dough is soft and slightly sweet, the cinnamon layer is familiar and warm, and the cheesecake filling adds creaminess that keeps the rolls tender and decadent. Topping them with fresh strawberries finishes the plate with color and acidity — that balance makes every bite addictive.

“The cheesecake layer keeps the rolls unbelievably moist — and the strawberries make them feel light enough for brunch.” — a quick note from my test kitchen

Why make these at home:

They impress guests but don’t require professional skills.
You control the sweetness and fruit quality.
They freeze and reheat well for make-ahead breakfasts.
Kid-approved and great for holiday brunch spreads.

How this recipe comes together

This is a straightforward enriched-yeast dough stretched into a rectangle, layered with butter, cheesecake filling, and cinnamon sugar, then rolled, sliced, and baked. While the dough rises, you mix a smooth cheesecake filling. After the second rise, you bake until golden, finish with cream cheese icing, and top with sliced strawberries. Expect two rises (about 1.5–2 hours total rising time) and 25–30 minutes baking.

What you’ll need

Dough

2 cups (240 g) all-purpose flour
1/2 cup (120 ml) whole milk, lukewarm (about 105–115°F / 40–46°C)
2 1/4 teaspoons (7 g) active dry yeast
1/4 cup (50 g) granulated sugar
1/4 cup (60 g) unsalted butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon salt

Cheesecake filling

8 oz (225 g) cream cheese, softened
1/4 cup (50 g) granulated sugar
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1/2 cup (120 ml) sour cream or Greek yogurt

Cinnamon-sugar filling

1/2 cup (100 g) packed brown sugar
2 tablespoons ground cinnamon
1/4 teaspoon salt
1/4 cup (60 g) unsalted butter, softened

Strawberry topping

1 cup (150 g) fresh strawberries, hulled and sliced
1 tablespoon sugar (optional)

Cream cheese icing

4 oz (115 g) cream cheese, softened
1/2 cup (60 g) powdered sugar
1/4 teaspoon vanilla extract
1–2 tablespoons whole milk, as needed
Pinch of salt

Notes and substitutions

For a lighter option, use low-fat Greek yogurt in the cheesecake layer, but the texture will be slightly less silky.
Instant yeast can replace active dry yeast: use 2 teaspoons and mix directly into dry ingredients.
For dairy-free: swap cream cheese and butter with plant-based versions and use a non-dairy milk. Texture and flavor will differ.

Step-by-step instructions

Activate the yeast. Combine lukewarm milk and yeast in a small bowl. Stir and let sit 5–10 minutes until frothy.
Mix the dough. In a large bowl, whisk flour, sugar, and salt. Make a well and add the yeast mixture, softened butter, egg, and vanilla. Stir until a rough dough forms.
Knead. Turn dough onto a lightly floured surface. Knead 8–10 minutes until smooth and elastic. Add tiny flour dustings only if sticky.
First rise. Shape into a ball. Place in a lightly greased bowl, cover, and let rise 1–1.5 hours in a warm spot until doubled.
Make the cheesecake filling. Beat softened cream cheese until smooth. Add granulated sugar, vanilla, flour, and sour cream. Beat until fully combined and creamy. Set aside.
Make cinnamon sugar. Stir brown sugar, cinnamon, and salt in a small bowl. Set aside.
Soften the butter for the layer. Ensure it’s spreadable but not melted.
Roll out the dough. Punch dough down. On a floured surface, roll into a rectangle about 16 x 12 inches (40 x 30 cm).
Layer butter. Spread softened butter evenly over the dough, leaving a 1/2-inch border.
Spread cheesecake. Spoon cheesecake mixture over the butter. Smooth, leaving the border.
Sprinkle cinnamon sugar. Evenly distribute the cinnamon-sugar over the cheesecake layer.
Roll tightly. Starting from the long edge, roll into a tight log. Pinch the seam to seal.
Cut into rolls. Use a sharp knife or dental floss to cut 12 equal rolls. Place them in a greased 9×13-inch baking dish close together.
Second rise. Cover loosely and let rise 30–45 minutes until puffed and touching. Preheat oven to 350°F (175°C) while they rise.
Bake. Bake 25–30 minutes until golden and cooked through. Tent with foil if they brown too fast.
Cool slightly. Remove from oven and cool 8–10 minutes.
Make icing. Beat cream cheese, powdered sugar, vanilla, and salt. Add milk a little at a time until spreadable.
Finish. Spread or drizzle icing over warm rolls. Toss sliced strawberries with 1 tbsp sugar if desired, then arrange on top.

Best ways to enjoy it

Serve warm: the icing melts slightly and the cheesecake layer is softer.
Pair with coffee or a sparkling berry mocktail for brunch.
For a dessert plate, add a dollop of whipped cream and a mint sprig.
For a buffet, cut into portions and place on a decorative platter; the strawberries keep them lively-looking.

Storage and reheating tips

Room temperature: Store covered for up to 24 hours. Keep icing and strawberries separate if you don’t plan to eat immediately.
Refrigerate: Place in an airtight container for up to 3–4 days. Bring to room temp or reheat before serving.
Freeze: Freeze unbaked rolls (in the pan, covered tightly) for up to 2 months. Thaw overnight in the fridge, allow a short second rise, then bake. You can also freeze baked, un-iced rolls for up to 2 months. Thaw and reheat in a 325°F (160°C) oven for 10–12 minutes.
Reheat: Microwave single servings 15–25 seconds or reheat in a 325°F oven for 8–10 minutes until warmed through. If refrigerated, let sit 10 minutes before reheating to avoid sogginess.
Food safety note: discard any strawberry-topped rolls left at room temperature longer than 2 hours.

Pro chef tips

Temperature matters: milk should be warm but not hot (105–115°F). Too hot will kill yeast.
Don’t over-flour: a slightly tacky dough yields softer rolls. Add flour by teaspoon if too sticky.
Tight roll = tall spirals. Roll snugly but don’t squeeze out the filling.
Use cold cream cheese? Soften fully for a lump-free cheesecake filling. A short microwave burst (5–7 seconds) works.
Even slices: use unflavored dental floss to slice clean rolls without squashing.
Poke test: rolls are done when they’re golden and the center springs back slightly. If unsure, an instant-read thermometer in the center should read ~190°F for enriched breads.

Creative twists

Berry swaps: use raspberries or a mix of berries instead of strawberries. Macerate firmer berries for extra juice.
Nut crunch: sprinkle chopped pecans or almonds over the cinnamon layer before rolling.
Lemon zest: fold 1 tsp lemon zest into the cheesecake filling for brightness.
Mini rolls: halve the size to make 24 smaller rolls for parties. Adjust baking time to 18–22 minutes.
Savory-sweet: omit the strawberries and add a salted caramel drizzle for a richer dessert.

Your questions answered

Q: How long does this take from start to finish?
A: Active hands-on time is about 45–60 minutes. With two rises and baking, plan 3–3.5 hours total. Using instant yeast or a warm proofing spot can shave down rising time a bit.

Q: Can I use frozen strawberries?
A: You can, but frozen strawberries release more liquid. Thaw and drain well, or use them warm after baking to avoid soggy tops. Fresh is recommended for topping.

Q: Can these be made ahead?
A: Yes. You can assemble and refrigerate the shaped rolls overnight (cover tightly) for a next-morning bake. Alternatively, freeze unbaked rolls and bake from thawed.

Q: Any advice for dairy-free or vegan versions?
A: Use plant-based cream cheese and vegan butter. Texture and flavor will be slightly different; consider reducing added sugar if the replacements are sweeter.

Q: Why is my dough dense?
A: Likely under-kneaded or the yeast was weak (milk too hot or old yeast). Make sure the yeast froths during activation and knead until smooth and elastic.

Conclusion

If you want a recipe that feels special but remains manageable, these Strawberry Cheesecake Cinnabon Rolls are a winner — creamy, cinnamon-scented, and bright with fresh fruit. For another take on a strawberry-cheesecake cinnamon roll, check the version at Strawberry Cheesecake Cinnamon Rolls – Bake With Jamie. If you’re looking for tips and another trusted recipe to compare techniques, see Strawberry Cheesecake Cinnamon Rolls Recipe: How to Make It.