Strawberry Cheesecake Cinnabon Rolls (Printable)
Fluffy rolls filled with creamy cheesecake and fresh strawberries, topped with vanilla glaze.
# What You Need:
→ Dough
01 - 4 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 1/4 tsp instant yeast
04 - 1/2 cup whole milk, warmed to 110°F
05 - 1/4 cup warm water
06 - 1/3 cup unsalted butter, melted
07 - 2 large eggs, room temperature
08 - 1/2 tsp salt
→ Cheesecake Filling
09 - 8 oz cream cheese, softened
10 - 1/2 cup granulated sugar
11 - 1 tsp vanilla extract
→ Strawberry Filling
12 - 1 1/2 cups fresh strawberries, diced
13 - 1/4 cup granulated sugar
14 - 1 tbsp cornstarch
15 - 1 tsp lemon juice
→ Cinnamon Sugar
16 - 1/3 cup light brown sugar, packed
17 - 2 tsp ground cinnamon
→ Vanilla Glaze
18 - 1 cup powdered sugar
19 - 2 tbsp cream cheese, softened
20 - 2 tbsp milk
21 - 1/2 tsp vanilla extract
# How To Make:
01 - Whisk warm milk, water, melted butter, sugar, and yeast in a large bowl. Let stand 5 minutes until foamy.
02 - Add eggs and salt to yeast mixture. Gradually incorporate flour, then knead 8 minutes until smooth and elastic.
03 - Cover dough and let rise in warm place 1 hour until doubled in size.
04 - Beat cream cheese, sugar, and vanilla until creamy and smooth. Set aside.
05 - Combine strawberries, sugar, cornstarch, and lemon juice in saucepan. Simmer over medium heat 3-5 minutes until thickened. Cool completely.
06 - Combine brown sugar and cinnamon in small bowl.
07 - Punch down risen dough and roll into 16x12-inch rectangle on floured surface. Spread cheesecake filling evenly, top with strawberry mixture, then sprinkle cinnamon sugar.
08 - Roll dough tightly from long edge. Slice into 12 equal rolls and place in greased 9x13-inch baking dish.
09 - Cover rolls and let rise 30-45 minutes until puffy.
10 - Preheat oven to 350°F. Bake rolls 25-28 minutes until golden brown and cooked through.
11 - Whisk powdered sugar, cream cheese, milk, and vanilla until smooth.
12 - Drizzle warm rolls generously with glaze. Serve immediately.
# Expert Tips:
01 -
- These rolls are the perfect mashup of two beloved treats, with tangy cheesecake filling balancing the sweet strawberry swirl
- The dough is incredibly forgiving and rises beautifully every single time
- That moment when you pull them from the oven, golden and bubbling, is absolutely worth every minute of prep
02 -
- The strawberry filling must be completely cool before spreading, otherwise it will melt your dough layers
- Don't skip the second rise, even if you're impatient—those 30 minutes make the difference between dense and pillowy
- Use unflavored dental floss or a sharp knife to cut clean rolls without squishing them
03 -
- Use kitchen shears to snip the strawberries into small, even pieces for easier spreading
- If your dough is too sticky to handle, dust your hands and surface with flour rather than adding more to the dough