If you are a fan of sweet breakfast treats with a fruity twist, you are absolutely going to fall in love with these Strawberry Cheesecake Cinnabon Rolls. Imagine pillowy soft spirals of dough layered with luscious cream cheese, vibrant strawberry preserves, and a sprinkle of cinnamon sugar, all finished with a dreamy, creamy glaze and a scattering of fresh strawberries. It’s the best of every dessert and every bakery classic, rolled into one crave-worthy dish that will have your whole kitchen smelling irresistibly good.
Ingredients You’ll Need
The magic in Strawberry Cheesecake Cinnabon Rolls lies in simple, familiar ingredients that transform into something sensational. Every component brings a distinct flavor, texture, or pop of color, making each bite both comforting and exciting.
- All-Purpose Flour: The backbone of our dough, lending it that perfect fluffy, chewy texture you expect from a cinnamon roll.
- Granulated Sugar: Brings gentle sweetness to both the dough and the final result—so important for balance.
- Instant Yeast: Makes the dough rise beautifully; be sure it’s fresh for a cloudlike crumb.
- Salt: Just enough to enhance flavors and keep the sweetness in check.
- Warm Milk: Activates the yeast and softens the dough, giving it richness.
- Unsalted Butter: Adds moisture and tenderness; use good butter for unforgettable flavor.
- Large Egg: Binds the dough together and gives it lovely structure.
- Cream Cheese (softened): For that creamy tang in both the filling and the glaze—don’t skip it!
- Strawberry Preserves or Jam: The swirl of summer sweetness; choose a jam with real fruit chunks if possible.
- Fresh Strawberries (chopped): Juicy pops of berry flavor that lift every bite.
- Brown Sugar: Brings a caramel depth to the cinnamon-sugar layer and pairs beautifully with strawberries.
- Ground Cinnamon: Warm and fragrant, it’s the classic Cinnabon twist for our fruity rolls.
- Powdered Sugar: The secret to a silky-sweet glaze that drapes every roll.
- Vanilla Extract: For those irresistible bakery aromas and an extra dash of sweetness.
- Milk (for glaze): Adjusts the consistency to make your glaze as thick or drippy as you wish.
- Fresh Diced Strawberries (for topping, optional): The finishing touch—fresh, colorful, and a burst of juicy flavor.
How to Make Strawberry Cheesecake Cinnabon Rolls
Step 1: Mix the Dough
Start by combining your flour, sugar, yeast, and salt in a large bowl or stand mixer—this gets your dry foundation ready. Separately, stir together the warm milk, melted butter, and egg. Pour your wet mix into the dry ingredients, then mix until a soft dough forms. Knead it by hand or with a dough hook for 5 to 7 minutes, until the dough is supple, springy, and slightly tacky, but not sticky. Place it in a greased bowl, cover, and let it rise in a warm spot until it doubles in size—about one hour. Watching dough expand like magic is always so satisfying!
Step 2: Roll Out and Fill
Once your dough is puffed and ready, tip it onto a floured work surface and roll it into a 12×18-inch rectangle. This is your edible canvas. Spread the softened cream cheese evenly from edge to edge, followed by a generous layer of strawberry preserves. Scatter over your finely chopped strawberries, then mix the brown sugar and cinnamon together and sprinkle that flavorful duo on top. Every layer means more goodness in every swirl.
Step 3: Shape and Slice
Time to roll! Starting with the long edge, roll your dough up tightly—think of all those glorious layers inside. Use a sharp knife or unflavored dental floss to slice your log into 12 equal pieces. Space out the rolls in a greased 9×13-inch baking dish, cover them, and give them another short rise (30 to 45 minutes), so they become extra fluffy.
Step 4: Bake to Perfection
Preheat your oven to 350°F (175°C). Once your rolls have proofed up slightly, bake them for about 20 to 25 minutes, until they’re golden-brown, gleaming, and cooked through. The aroma will let everyone in your house know something incredible is on the way.
Step 5: Make the Cream Cheese Glaze
While the rolls bake, beat softened cream cheese and butter together until completely smooth and luscious. Gradually add in the powdered sugar, vanilla, and a tablespoon or two of milk, mixing until your glaze is creamy, silky, and easily spreadable. Adjust the milk if you want your glaze thicker or thinner—the choice is yours!
Step 6: Glaze and Finish
Spread the glaze over your warm Strawberry Cheesecake Cinnabon Rolls, letting it ooze into every swirl. For a finishing flourish, sprinkle on some fresh diced strawberries. The contrast of creaminess, sweetness, and tart berry is pure joy.
How to Serve Strawberry Cheesecake Cinnabon Rolls
Garnishes
Dress up your Strawberry Cheesecake Cinnabon Rolls with a final flurry of fresh diced strawberries and maybe a sprinkle of powdered sugar. If you love a little extra sparkle, try adding a few mint leaves or orange zest for a citrusy pop. Each garnish brings freshness, color, and a playful, bakery-worthy look to your rolls.
Side Dishes
Make your brunch or breakfast spread extra special by pairing these rolls with tangy Greek yogurt and a bowl of fresh berries. Balance the sweetness with a savory scramble or crispy bacon on the side. And of course, a big mug of hot coffee or a tall glass of cold milk makes the perfect companion.
Creative Ways to Present
Cut each roll in half for adorable minis and serve them on a platter with toothpicks as a party treat. You could even stack a couple, add extra glaze, and skewer with a strawberry for a showstopping brunch tower. For smaller crowds, bake the rolls in ramekins or muffin tins for a fun twist on personal-sized treats.
Make Ahead and Storage
Storing Leftovers
Keep leftover Strawberry Cheesecake Cinnabon Rolls fresh by storing them in an airtight container in the refrigerator for up to three days. Their tender texture stays lovely, and the flavors meld even more overnight. Warm each roll slightly before serving for best results.
Freezing
You can freeze the unglazed rolls after baking—just let them cool, wrap individually in plastic wrap, then place in a zip-top freezer bag. When you’re craving one, thaw on the counter or give it a few seconds in the microwave. For best flavor, add the cream cheese glaze after reheating.
Reheating
For rolls that feel freshly baked, pop them in the microwave for 10–15 seconds, or warm in a 300°F (150°C) oven for about 8 minutes. A damp paper towel tented over the rolls while microwaving keeps them nice and moist. Spread on any extra glaze and enjoy that just-baked warmth.
FAQs
Can I make the dough ahead of time?
Absolutely! Prepare the dough, let it rise, shape, fill, and cut the rolls. Arrange them in your pan, cover tightly, and refrigerate overnight. In the morning, let them come to room temperature and finish their second rise before baking.
What’s the best way to slice the rolls without squishing them?
Use unflavored dental floss, slipping it under the dough log and pulling the ends in opposite directions to make a clean cut. You’ll get perfect rounds without flattening the tender dough.
Can I substitute another fruit for strawberries?
Of course! Blueberries, raspberries, or even a mix of berries will work beautifully. Just be sure to chop any large fruit pieces finely so they distribute evenly in the layers.
Can I use store-bought dough for Strawberry Cheesecake Cinnabon Rolls?
Yes, you can definitely use store-bought refrigerated cinnamon roll dough as a time-saver. Simply unroll, add your fillings, and continue with the rest of the recipe—your kitchen will still smell amazing!
How do I keep the rolls from getting soggy?
Be careful not to overfill with jam or fresh strawberries—too much moisture can make the centers dense. Bake until golden and allow the rolls to cool slightly before glazing for that perfect texture.
Final Thoughts
If you’re looking for a surefire showstopper for brunch, dessert, or any special gathering, Strawberry Cheesecake Cinnabon Rolls are pure baked happiness. Don’t be surprised if they disappear before your eyes—each bite is a swirl of creamy, fruity, cinnamon-kissed joy. Give them a try and make your kitchen just a little sweeter!
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Strawberry Cheesecake Cinnabon Rolls Recipe
- Total Time: 2 hours (including rise time)
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of a fusion dessert with these Strawberry Cheesecake Cinnabon Rolls. Soft, fluffy rolls filled with a luscious blend of cream cheese, fresh strawberries, and sweet cinnamon, topped with a decadent cream cheese glaze.
Ingredients
For the dough:
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast (1 packet)
- 1/2 tsp salt
- 3/4 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
For the filling:
- 4 oz cream cheese, softened
- 1/2 cup strawberry preserves or jam
- 1/2 cup finely chopped fresh strawberries
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
For the glaze:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1–2 tbsp milk (as needed for consistency)
- Fresh diced strawberries for topping (optional)
Instructions
- Dough Preparation: In a large bowl, combine flour, sugar, yeast, and salt. Mix warm milk, melted butter, and egg in a separate bowl. Add wet ingredients to dry and knead into a soft dough. Let rise for 1 hour.
- Filling Assembly: Roll out dough, spread cream cheese, strawberry preserves, strawberries, brown sugar, and cinnamon. Roll up dough, cut into rolls, and place in a baking dish.
- Baking: Let rolls rise, then bake at 350°F for 20–25 minutes.
- Glaze: Prepare by mixing cream cheese, butter, powdered sugar, vanilla, and milk. Spread over warm rolls.
Notes
- Shortcut: Use store-bought dough for convenience.
- Serve warm for best taste, and store leftovers in the fridge for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 370
- Sugar: 22g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
