Strawberry Cheesecake Cinnabon Rolls (Printable)
Soft, fluffy rolls filled with tangy cheesecake and fresh strawberries, finished with sweet vanilla glaze.
# Ingredient List:
→ 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, warm (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
# Steps:
01 - Whisk together warm milk, warm water, melted butter, granulated sugar, and instant yeast in a large bowl. Let sit for 5 minutes until mixture becomes foamy, indicating yeast activation.
02 - Add eggs and salt to the yeast mixture. Gradually incorporate flour, mixing until a shaggy dough forms. Knead by hand or with a stand mixer for 8 minutes until smooth and elastic.
03 - Cover dough with plastic wrap or a clean towel. Place in a warm, draft-free area and let rise for 1 hour until doubled in size.
04 - Beat softened cream cheese, granulated sugar, and vanilla extract with a mixer until completely smooth and creamy. Set aside at room temperature.
05 - Combine diced strawberries, granulated sugar, cornstarch, and lemon juice in a saucepan. Simmer over medium heat for 3–5 minutes, stirring constantly, until mixture thickens. Remove from heat and cool completely.
06 - Mix packed light brown sugar and ground cinnamon in a small bowl until thoroughly combined.
07 - Punch down risen dough to release air. Roll out on a lightly floured surface into a 16x12-inch rectangle, ensuring even thickness throughout.
08 - Spread cheesecake filling evenly over dough surface. Spoon cooled strawberry mixture over cheesecake layer. Sprinkle cinnamon sugar mixture evenly across the top.
09 - Starting from the long side, roll dough tightly into a log. Slice into 12 equal rolls using a sharp knife or dental floss.
10 - Place rolls in a greased 9x13-inch baking dish. Cover and let rise in a warm place for 30–45 minutes until puffy and nearly doubled.
11 - Preheat oven to 350°F. Bake rolls for 25–28 minutes until golden brown on top and cooked through in the center.
12 - Whisk together powdered sugar, softened cream cheese, milk, and vanilla extract until smooth and pourable. Add additional milk 1 teaspoon at a time if needed to reach desired consistency.
13 - Drizzle warm rolls generously with vanilla glaze. Serve immediately while still warm for best texture and flavor.
# Expert Advice:
01 -
- The cheesecake filling stays creamy even after baking, creating these incredible pockets of tangy sweetness throughout every bite
- These rolls strike that perfect balance between indulgent weekend treat and something special enough for holiday mornings
- The homemade strawberry filling takes five minutes but makes these taste like they came from a fancy bakery
02 -
- Letting the strawberry filling cool completely before spreading is crucial, otherwise it will melt your cheesecake layer and create a mess
- These rolls reheat beautifully in the microwave for 20 seconds, making them perfect for meal prep
- The dough should feel tacky but not sticky, add flour a tablespoon at a time if its too wet to handle
03 -
- Use unflavored dental floss to slice rolls by sliding it under the dough and crossing the ends, this keeps them perfectly round
- If your kitchen runs cold, let dough rise in your oven with just the light on for gentle warmth
- Line your baking dish with parchment paper for easy cleanup and to prevent any sticky situations