These Irresistible Strawberry Cheesecake Cinnamon Rolls are soft, sweet, and filled with a tangy cream cheese-strawberry center that tastes like a bakery treat made at home. I’ve baked and refined this recipe several times to get the swirl, texture, and glaze just right. If you want the full recipe and step‑by‑step photos, visit the full recipe page for the original post.
Why Make This Recipe
- Incredible flavor contrast: sweet cinnamon dough with a bright, slightly tangy cheesecake-strawberry filling.
- Bakery-quality texture: soft, tender layers with a glossy cream cheese glaze that sets just right.
- Great for special mornings: perfect for brunches, birthdays, or holiday breakfasts where you want something show-stopping.
- Make-ahead friendly: you can refrigerate or freeze the shaped rolls before baking for easy morning baking.
- Personal insight: I love this recipe because the strawberry swirl keeps the rolls feeling fresh and not overly rich—my family prefers these over plain cinnamon rolls on sunny weekends.
Recipe Overview
- Prep time: 30–45 minutes (active), plus 1–2 hours for first rise; or overnight refrigerate after shaping
- Cook time: 20–25 minutes at 350°F (175°C)
- Total time: About 2–3 hours active + rising time (or overnight option)
- Servings: 9–12 rolls depending on size
- Difficulty: Medium — basic yeast dough skills and rolling techniques required
- Method: Make an enriched yeast dough, roll with a cream cheese + strawberry filling, proof, then bake and finish with a cream cheese glaze.
My Experience Making This Recipe
I tested these rolls across several bakes to balance sweetness and stability of the strawberry filling. The main discovery was that lightly macerating strawberries and draining excess juices prevents a soggy center. I also learned that chilling the shaped rolls 30 minutes before baking keeps their spirals neat.
How to Make Irresistible Strawberry Cheesecake Cinnamon Rolls (Sweet, Soft & Bakery-Worthy!)
You’ll make a soft enriched dough (milk, butter, egg) and let it rise until doubled, then roll it into a rectangle. Spread a room-temperature cream cheese mixture, sprinkle macerated strawberries and cinnamon sugar, roll into a log, slice, and proof before baking at 350°F. If you like simpler fruit fillings, I often reference techniques from the 3-ingredient banana cinnamon rolls post for ideas on fruit consistency and minimal-moisture fillings.
Expert Tips for Success
- Measure flour by weight: use 400–450 g (about 3 1/4–3 3/4 cups) depending on humidity to avoid a heavy dough. A kitchen scale gives consistent results.
- Control moisture in the filling: dice strawberries, toss with 1–2 tsp sugar, let sit 10–15 minutes, then drain any excess juice to prevent a soggy base.
- Room temperature dairy: bring cream cheese and butter to room temp for an easy, smooth filling and glaze—cold cream cheese gives lumps.
- Chill slightly before slicing: refrigerate the rolled log 20–30 minutes to make cleaner, even slices; use a serrated knife or unflavored dental floss for neat cuts. Also consider trying the technique used in apple pie cinnamon rolls for neat layering when working with juicy fillings.
- Equipment: a stand mixer with a dough hook speeds kneading, but knead by hand 8–10 minutes until elastic if you don’t have one.
How to Serve Irresistible Strawberry Cheesecake Cinnamon Rolls (Sweet, Soft & Bakery-Worthy!)
- Serve warm: bake, let rest 5 minutes, then spoon cream cheese glaze over the warm rolls so it melts slightly for a glossy finish.
- Brunch pairing: offer with a side of fresh berries and a pot of coffee or a sparkling mimosa for celebrations.
- Dessert plate: top with a dollop of whipped cream and a few sliced strawberries for an elegant touch.
- Make individual servings: bake in muffin tins for portable single portions that travel well.
Storage and Reheating Guide
- Room temp: store cooled rolls in an airtight container for up to 24 hours to preserve glaze texture.
- Refrigerator: keep in an airtight container for up to 3–4 days; bring to room temperature before reheating.
- Freezing: freeze unbaked, sliced rolls placed on a tray until firm, then transfer to a sealed freezer bag for up to 2 months. Thaw overnight in the fridge, then proof and bake. Baked rolls can also be wrapped tightly and frozen for up to 2 months; thaw in the fridge overnight.
- Reheat: for best texture, reheat at 325°F (160°C) for 8–10 minutes covered with foil, or microwave single portions for 20–30 seconds covered to avoid drying. Avoid high microwave power which can toughen the dough.
Recipe Variations
- Gluten-free: use a 1:1 gluten-free flour blend that contains xanthan gum, and reduce added liquid slightly; expect a slightly denser crumb.
- Dairy-free / vegan: swap cream cheese for a plant-based cream cheese and use vegan butter or coconut oil; replace egg with 1/4 cup unsweetened applesauce or a commercial egg replacer.
- Lower-sugar: reduce sugar in the filling and glaze by 25–30% and rely on ripe strawberries for natural sweetness.
- Mixed-berry: substitute half the strawberries with raspberries or blueberries for a mixed-berry cheesecake roll—macerate and drain the same way to control moisture.
Nutritional Highlights
- Fruit boost: the strawberry filling adds vitamin C and some fiber compared to plain cinnamon rolls.
- Calcium source: cream cheese and milk provide calcium and some protein, but the rolls are still energy-dense.
- Allergens & portions: contains wheat (gluten), dairy, and egg (unless modified); treat as an occasional indulgence and portion to one roll per person as a guideline.
Troubleshooting Common Issues
- Dough too sticky after mixing: add flour 1 tbsp at a time while kneading until slightly tacky but not sticky; humidity greatly affects flour absorption.
- Rolls don’t rise well: check yeast freshness (proof in 100–110°F/38–43°C water with a pinch of sugar — it should foam in 5–10 minutes); avoid adding water that’s too hot, which can kill yeast.
- Soggy centers: drain macerated strawberries thoroughly and avoid over‑filling; partially bake 4–5 minutes more at the end if centers seem underbaked.
Frequently Asked Questions
Q: Can I make the dough the night before?
A: Yes — after the first rise, punch down, shape into a disk, wrap tightly, and refrigerate. Let dough warm 30–60 minutes before rolling, then shape, slice, and proof. This develops flavor and makes morning baking easy.
Q: How do I prevent the cream cheese filling from leaking while baking?
A: Use room-temperature cream cheese beaten smooth and avoid over-wetting with extra strawberry juice. Seal the log seam tightly and place rolls snugly in the pan so they support one another during baking.
Q: Can I use frozen strawberries?
A: You can, but thaw and drain them completely, and pat dry before dicing and mixing with sugar. Frozen berries release more water and risk a soggy roll if not handled carefully.
Q: What’s the best way to glaze so it looks bakery-ready?
A: For a glossy, bakery-style finish, thin the cream cheese glaze with 1–2 tablespoons of warm milk or cream so it spreads smoothly, then pour over warm rolls and use a small offset spatula to get even coverage.
Irresistible Strawberry Cheesecake Cinnamon Rolls
- Total Time: 180 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Soft, sweet cinnamon rolls filled with a tangy cream cheese-strawberry center, finished with a glossy cream cheese glaze.
Ingredients
- 4 cups all-purpose flour
- 1/2 cup milk, warm
- 1/4 cup butter, softened
- 1/4 cup sugar
- 1 egg
- 1 packet active dry yeast
- 8 oz cream cheese, room temperature
- 1/2 cup strawberries, macerated
- 1 teaspoon cinnamon
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a bowl, mix warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Add egg, butter, and half the flour. Mix well and gradually add remaining flour.
- Knead the dough until elastic, then let rise until doubled in size.
- Roll out the dough into a rectangle and spread the cream cheese mixture evenly.
- Sprinkle macerated strawberries and cinnamon on top, roll into a log, and slice into rolls.
- Let the rolls proof again, then bake at 350°F (175°C) for 20-25 minutes.
- Cool slightly and drizzle the cream cheese glaze over warm rolls.
Notes
It’s best to chill the dough slightly before slicing to achieve cleaner cuts. Consider macerating strawberries to prevent a soggy center.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 15g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg