Irresistible Strawberry Cheesecake Cinnabon Rolls in 8 Steps

I still remember the first time I bit into a warm Strawberry Cheesecake Cinnabon Roll—it was pure magic. My neighbor brought over a pan fresh from the oven, and the smell alone had me hooked before I even tasted it. That perfect swirl of tangy cream cheese, sweet strawberry jam, and just enough cinnamon to make it cozy? Absolute perfection.

These rolls combine everything I love about classic cinnamon buns with the dreamy flavors of strawberry cheesecake. The dough bakes up fluffy yet rich, while the filling stays creamy and slightly gooey in the best way possible. Trust me, once you try these, regular cinnamon rolls just won’t cut it anymore!

Why You’ll Love These Strawberry Cheesecake Cinnabon Rolls

One bite and you’ll be obsessed—here’s why:

• That fluffy, buttery dough melts in your mouth like a cloud
• The creamy cheesecake filling swirls through every bite
• Sweet-tart strawberry jam adds fruity bursts of flavor
• Just enough cinnamon warmth to make it feel like a hug
• That powdered sugar glaze dripping down the sides? Pure bliss

Seriously, these rolls are what brunch dreams are made of.

Ingredients for Strawberry Cheesecake Cinnabon Rolls

Gathering the right ingredients is half the battle when making these beauties. I’ve learned the hard way that quality matters – no shortcuts here if you want that perfect texture and flavor!

Dough Ingredients

• 2 cups all-purpose flour (spooned and leveled – don’t pack it!)
• 1/4 cup granulated sugar (trust me, this sweetens the dough just right)
• 1 tsp active dry yeast (check the expiration date – old yeast won’t rise properly)
• 1/2 cup warm milk (110°F – too hot kills the yeast, too cold won’t activate it)
• 1 large egg (room temperature blends in smoother)
• 2 tbsp unsalted butter (melted but not hot – we don’t want scrambled eggs in our dough!)

Filling Ingredients

• 1/2 cup strawberry jam (I prefer smooth, but chunky works if you like fruit pieces)
• 4 oz cream cheese (softened to room temp – microwave for 10 sec if you’re impatient like me)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1/2 tsp cinnamon (just enough to complement without overpowering the strawberries)

Glaze Ingredients

• 1/4 cup powdered sugar (sifted to avoid lumps)
• 1-2 tsp milk or cream (add slowly until you get that perfect drizzling consistency)
• Optional: 1/4 tsp lemon zest (brightens up the sweetness beautifully)

Pro tip: Measure everything before you start – dough waits for no one once the yeast gets going!

Equipment You’ll Need

No fancy gadgets required here—just basic kitchen tools you probably already have:

• Large mixing bowl (for that glorious dough)
• Rolling pin (or an empty wine bottle in a pinch—I won’t judge!)
• 9×9 inch baking dish (or any similar-sized pan)
• Measuring cups and spoons (precision matters with baking)
• Rubber spatula (for scraping every bit of that delicious filling)
• Sharp knife or dental floss (for clean slicing—trust me, it works!)

That’s it! Now let’s get rolling—literally.

How to Make Strawberry Cheesecake Cinnabon Rolls

Okay, let’s get to the fun part – making these heavenly rolls! I’ve made this recipe dozens of times, and I’ve learned all the little tricks to get them just right. Follow these steps, and you’ll have bakery-worthy rolls that’ll make your whole house smell amazing.

Step 1: Prepare the Dough

First, whisk together your flour, sugar, and yeast in a big bowl. Make sure your milk is warm (test it on your wrist like baby’s milk – it should feel comfortably warm, not hot). Pour the milk in and give it a quick stir, then add the egg and melted butter.

Now comes the fun part – get your hands in there! Knead it all together until you’ve got a smooth, slightly sticky dough. It should feel soft and elastic – if it’s too sticky, add a tiny bit more flour, but don’t overdo it. The dough should be tacky but not stick to your fingers.

Step 2: Let the Dough Rise

Here’s where patience comes in. Cover the bowl with a damp kitchen towel and let it rest in a warm spot for about an hour. I like to turn my oven on for just a minute to warm it slightly, then turn it off and put the bowl in there. The dough should double in size – when you poke it gently with your finger, the indentation should stay.

Pro tip: If your kitchen is chilly, this might take longer. Don’t rush it – good rise means fluffy rolls!

Step 3: Roll and Fill

Punch down the dough (so satisfying!) and turn it out onto a lightly floured surface. Roll it into a rectangle about 12×9 inches – don’t worry about perfection here. Now spread your softened cream cheese evenly over the dough, leaving about a half-inch border. Dollop the strawberry jam over the cream cheese and gently spread it around. Finally, sprinkle that cinnamon evenly over everything.

Warning: This is when you’ll want to eat the filling with a spoon. Resist the urge!

Step 4: Cut and Bake

Starting from the long side, roll the dough up tightly (like a jelly roll). Use a sharp knife or unflavored dental floss to cut into 8 even slices. Place them cut-side up in your greased baking dish, leaving a little space between each one for rising. Cover again and let them rest for about 20 minutes while your oven preheats to 350°F.

Bake for 20-25 minutes until golden brown. The smell will be incredible – that’s how you know they’re almost done!

Step 5: Add the Glaze

While the rolls are still warm (but not piping hot), whisk together your powdered sugar and milk until smooth. Drizzle it generously over the top – I like to use a fork and make zigzag patterns. The glaze will melt slightly into all those beautiful swirls.

Now comes the hardest part: waiting at least 5 minutes before digging in. Trust me, they’re worth the wait!

Tips for Perfect Strawberry Cheesecake Cinnabon Rolls

After making these rolls more times than I can count, here are my hard-earned secrets for success:

• Room temp is key – Cold cream cheese tears the dough, and cold eggs don’t incorporate well. Take ingredients out 30 minutes early.
• Don’t overfill! Too much jam makes a soggy mess. Stick to 1/2 cup max – it’ll seem sparse but bakes perfectly.
• Test your yeast – If it doesn’t bubble in warm milk after 5 minutes, it’s dead. Start fresh.
• Roll tight but gentle – Tight rolls hold shape, but squeezing out filling defeats the purpose.
• Bake until golden – Underbaked centers stay doughy. Look for that perfect caramel color on top.

Follow these, and you’ll avoid all the mistakes I made the first five times!

Variations for Strawberry Cheesecake Cinnabon Rolls

Once you’ve mastered the basic recipe (and trust me, you’ll want to make these weekly), it’s fun to play around with different flavors! Here are some of my favorite twists that still keep that magical cheesecake-cinnamon roll combo:

Berry Swaps

Not feeling strawberries? No problem! Try these fruity alternatives:

• Blueberry bliss: Swap in blueberry jam and add a sprinkle of lemon zest to the filling
• Raspberry dream: Use seedless raspberry preserves for a tart contrast to the sweet dough
• Mixed berry: Combine equal parts strawberry, raspberry, and blackberry jam

Crunchy Add-Ins

For texture lovers, try mixing in:

• Chopped pecans or walnuts: Sprinkle 1/4 cup over the jam layer before rolling
• Graham cracker crumbs: Dust 2 tablespoons over the cream cheese for true cheesecake vibes
• Toasted coconut: Adds tropical flair – especially good with strawberry!

Glaze Upgrades

The simple powdered sugar glaze is perfect, but sometimes I go wild with:

• Cream cheese glaze: Beat 2 oz softened cream cheese into the glaze for extra richness
• Citrus zing: Use orange juice instead of milk and add 1/2 tsp zest
• Vanilla bean: Scrape in seeds from half a vanilla pod for fancy speckles

The best part? You can mix and match these ideas! My current obsession is blueberry jam with lemon cream cheese glaze. Just promise me you’ll try the original version first – it’s life-changing!

Serving Suggestions

Oh, the possibilities! These Strawberry Cheesecake Cinnabon Rolls are fantastic on their own, but let me tell you how I love to serve them for maximum enjoyment. First rule: always serve them warm – that’s when the cream cheese gets all melty and glorious. I usually pop them in the microwave for 15 seconds if they’ve cooled down.

My absolute favorite way is with a big mug of dark roast coffee – the bitterness balances perfectly with the sweet rolls. For breakfast or brunch, I’ll do coffee and maybe some fresh berries on the side to feel slightly virtuous. But when I’m feeling indulgent? A scoop of vanilla ice cream on top turns these into the ultimate dessert. The warm-cold combo is ridiculous!

Here are some other serving ideas I’ve tried and loved:

• Dollop of whipped cream – because more dairy is always better
• Extra drizzle of warm jam – for strawberry superfans
• Side of crispy bacon – sweet and salty is my weakness
• Sparkling rosé – because adult brunch deserves fancy drinks

Pro tip: If you’re serving these at a gathering, bake them in individual ramekins – everyone gets their own perfect, gooey portion with maximum filling in every bite. The oohs and aahs will be totally worth the extra dishes!

Storage and Reheating Instructions

Okay, let’s talk about what to do with any leftovers (though in my house, that’s rare!). These rolls are best fresh, but with a few tricks, you can keep that just-baked magic going for days.

First things first: let them cool completely before storing. I know it’s tempting to cover them right away, but that trapped steam makes the glaze melt into sticky mess. Once cool, pop them in an airtight container – I like using my glass baking dish with the lid for easy storage. They’ll stay delicious for about 2 days at room temp, or you can refrigerate them for up to 5 days (though the texture changes a bit).

For longer storage, these freeze beautifully! Wrap each roll individually in plastic wrap, then place them all in a freezer bag. They’ll keep for up to 3 months – perfect for surprise guests or those “I need cinnamon rolls NOW” emergencies. Just thaw overnight in the fridge when ready to eat.

Now for the important part: reheating like a pro. My favorite method is the oven – 300°F for about 10 minutes brings back that fresh-baked warmth and texture. If you’re impatient (no judgment), the microwave works too – 15-20 seconds per roll, but be careful not to overdo it or they’ll get rubbery. Pro tip: sprinkle a few drops of water on them before microwaving to keep them moist!

One last trick: if you want to prep ahead, you can assemble the rolls the night before and refrigerate them before the second rise. Just take them out in the morning, let them come to room temp (about 30 minutes), then bake as usual. Waking up to the smell of baking rolls? Now that’s what I call a good morning!

Nutritional Information

Okay, let’s be real – we’re not eating these Strawberry Cheesecake Cinnabon Rolls because they’re a health food! But I know some folks like to keep track, so here’s the breakdown per roll (based on my recipe as written):

• Calories: 280
• Total Fat: 10g (5g saturated)
• Cholesterol: 45mg
• Sodium: 120mg
• Total Carbs: 42g
• Fiber: 1g
• Sugars: 18g
• Protein: 5g

Now, here’s my baker’s disclaimer: these numbers are estimates and can vary based on the exact ingredients you use. Did you go heavy-handed with the cream cheese? Added extra glaze? Used low-fat alternatives? All that changes the numbers. But honestly, when you’re biting into one of these warm, gooey rolls, does it really matter? Life’s too short not to enjoy the good stuff sometimes!

If you’re watching specific dietary needs, you can always tweak the recipe – swap in whole wheat flour, use sugar-free jam, or reduce the glaze. But in my opinion? The original version is worth every delicious calorie.

Frequently Asked Questions

I get so many questions about these Strawberry Cheesecake Cinnabon Rolls – and trust me, I’ve probably made every mistake possible while perfecting them! Here are the answers to the questions I hear most often:

Can I Make These Ahead?

Absolutely! Here’s my favorite make-ahead trick: assemble the rolls completely (up through slicing them), then cover tightly with plastic wrap and refrigerate overnight. In the morning, just let them sit at room temp for 30 minutes while your oven preheats, then bake as usual. The slow rise in the fridge actually develops amazing flavor. You can also freeze the unbaked rolls for up to a month – thaw overnight in the fridge before baking.

Can I Use Fresh Strawberries?

You can, but here’s the secret: macerate them first! Chop 1 cup fresh strawberries and toss with 1 tablespoon sugar, then let them sit for 30 minutes until juicy. Drain most of the liquid (save it for pancakes!) and use like jam. The sugar draws out moisture so you don’t end up with soggy rolls. That said, I still prefer jam for its concentrated flavor and perfect spreading consistency.

Why Did My Rolls Turn Out Dense?

Oh no! A few culprits could be at play here. First, check your yeast expiration date – old yeast won’t give you that light, fluffy rise. Second, don’t over-knead the dough – once it’s smooth and elastic, stop! Overworking develops too much gluten. Also, make sure your rising spot is warm enough (about 75-80°F is ideal). And never skip that second rise after shaping – those 20 minutes make all the difference in texture.

Got more questions? Drop them in the comments – I love helping troubleshoot baking adventures! Every mistake is just a chance to learn (and eat more test batches).

Share Your Strawberry Cheesecake Cinnabon Rolls

I’d love to see your beautiful creations! Tag me @BakeWithJoy on Instagram so I can cheer you on – nothing makes me happier than seeing your swirls and glaze drips. And if you loved this recipe, leave a star rating below to help other bakers find it too!

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