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Absolutely Delicious Strawberry Cheesecake Cinnamon Rolls

Okay, listen up! If you thought cinnamon rolls were already pure magic, get ready for a whole new level. We’re talking about Strawberry Cheesecake Cinnamon Rolls, and trust me, they are everything you’ve ever dreamed of and then some. Imagine that warm, gooey cinnamon roll goodness, but then BAM! You hit this sweet, tangy, creamy cheesecake filling studded with bright, fresh strawberries. It’s like your favorite dessert and your favorite breakfast pastry had the happiest, most delicious baby.

I stumbled upon this glorious combination completely by accident, wanting something a little extra special for a lazy Saturday morning. I had leftover cream cheese from a cheesecake experiment (don’t ask!) and a punnet of strawberries that were *just* on the edge of being too ripe. My usual cinnamon roll recipe was already underway, so I just thought, “Why not throw them in?” Best impulse decision EVER. The way the slightly tart strawberries cut through the richness of the cheesecake and the sweet spice of the cinnamon? Absolutely divine. And honestly, they’re not much harder to make than regular rolls. So, if you’re looking to seriously impress yourself (and anyone lucky enough to be around), these Strawberry Cheesecake Cinnamon Rolls are your new go-to.

Why You’ll Adore These Strawberry Cheesecake Cinnamon Rolls

Seriously, these rolls are going to steal your heart! Here’s why you’ll be making them on repeat:

  • That dough? It’s ridiculously soft and fluffy, the perfect cloud to hold all that goodness.
  • The filling is pure creamy, tangy cheesecake bliss. It’s not too sweet, just perfect.
  • Fresh strawberries burst with flavor, adding a bright, juicy pop that makes these feel extra special.
  • They look stunning! Like something from a fancy bakery, but you made them!
  • Perfect for brunch, dessert, or just because you deserve something amazing.

Strawberry Cheesecake Cinnamon Rolls - detail 2

Ingredients for Strawberry Cheesecake Cinnamon Rolls

Okay, time to gather our goodies! This list might look a little long, but it’s all straightforward stuff you probably have or can easily grab. Getting everything measured out beforehand makes the whole process way smoother, trust me. Here’s what you’ll need to make these dreamy Strawberry Cheesecake Cinnamon Rolls:

  • 1 cup warm milk (think bathwater warm, not hot!)
  • 2 ¼ teaspoons active dry yeast
  • ¼ cup granulated sugar (for the dough)
  • 1 large egg
  • ¼ cup unsalted butter, melted
  • 3 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 8 ounces cream cheese, softened (leave it out on the counter for a bit!)
  • ½ cup powdered sugar (for the filling)
  • 1 teaspoon vanilla extract
  • 1 cup chopped fresh strawberries (give ’em a rough chop)
  • ½ cup granulated sugar (for the strawberry mixture)
  • 2 tablespoons cornstarch
  • ½ cup unsalted butter, softened (again, room temp!)
  • 1 cup powdered sugar (for the glaze)
  • 2-3 tablespoons milk (for the glaze, start with less and add as needed)

See? Nothing too wild! Just good, honest ingredients coming together for something spectacular.

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Essential Equipment for Perfect Strawberry Cheesecake Cinnamon Rolls

Alright, before we dive into the fun part, let’s talk tools! You don’t need anything super fancy for these Strawberry Cheesecake Cinnamon Rolls, just your basic kitchen helpers. Having these ready makes everything so much easier and smoother.

  • A couple of good-sized mixing bowls (one for the dough, one for the filling bits).
  • Measuring cups and spoons – gotta be precise with baking!
  • A sturdy wooden spoon or spatula for mixing the dough initially.
  • A clean surface for kneading (your counter is perfect, just dust it with flour!).
  • A 9×13 inch baking dish – this is the cozy home where your rolls will bake up golden.
  • Plastic wrap or a clean kitchen towel for covering the dough during its happy rising time.
  • A sharp knife or even dental floss (unwaxed and unflavored!) for slicing those beautiful rolls cleanly.
  • A whisk for whipping up that gorgeous glaze.

Gather ’em up, and let’s get baking!

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Crafting Your Strawberry Cheesecake Cinnamon Rolls: Step-by-Step

Okay, deep breath! Making cinnamon rolls from scratch might sound intimidating, but I promise you, it’s totally doable and SO rewarding. We’re going to break it down step-by-step, just like I do in my own kitchen. Get ready to get a little flour on your hands and fill your house with the most amazing smells. Here’s exactly how we turn those simple ingredients into heavenly Strawberry Cheesecake Cinnamon Rolls.

Preparing the Dough for Strawberry Cheesecake Cinnamon Rolls

First things first, let’s get this dough happy! This is where the magic starts. Grab that warm milk – remember, bathwater warm is the goal, not hot enough to kill our little yeast friends! Pop it in a big bowl with the yeast and ¼ cup of granulated sugar. Give it a gentle stir and then just walk away for 5-10 minutes. You should see it get all foamy and bubbly on top; that means your yeast is alive and ready to party!

Once it’s looking nice and active, whisk in your egg and the melted butter. Now, gradually add the flour and salt. I usually do this in a couple of batches, mixing with a wooden spoon or spatula until it looks like a shaggy, messy ball. Don’t overmix here! Just get it to the point where it’s mostly combined.

Turn that shaggy dough out onto a lightly floured surface. This is the fun part (or the workout!). Knead it for about 5-7 minutes. You’ll feel it change – it’ll go from sticky and lumpy to smooth, elastic, and just lovely to touch. Once it bounces back when you gently poke it, you’re good to go. Place the dough in a lightly greased bowl, turn it over to coat, cover it up (plastic wrap or a clean towel works great), and find it a warm, cozy spot to rise. This usually takes 1 to 1.5 hours, or until it’s doubled in size. Be patient, this rise is key to soft rolls!

Making the Strawberry Cheesecake Filling

While our dough is having its first nap, let’s whip up the star filling! In a medium bowl, take your softened cream cheese (seriously, make sure it’s soft, it makes a huge difference!) and beat it together with the ½ cup of powdered sugar and vanilla extract. Beat it until it’s super smooth and creamy – no lumps allowed! Set this aside.

Now, grab your chopped strawberries. In a separate bowl, gently toss them with the ½ cup of granulated sugar and the cornstarch. The sugar will help draw out some of the strawberry juices, and the cornstarch will thicken it up a bit as it bakes, so you don’t end up with a watery mess in your rolls. Give it a good mix so everything is coated. Easy peasy!

Assembling and Cutting Strawberry Cheesecake Cinnamon Rolls

Okay, dough’s doubled, filling is ready – time to assemble! Punch down that beautiful, puffy dough gently to release the air. Turn it out onto a lightly floured surface again. Roll it out into a rectangle, aiming for roughly 15 inches by 10 inches. Don’t stress about it being perfect, just get it relatively even.

Now, spread that luscious cream cheese mixture all over the dough rectangle, leaving a small border (maybe about ½ an inch) along one of the long edges. This helps seal the roll later. Next, evenly sprinkle the strawberry mixture over the cream cheese layer. Try to get the strawberries dispersed nicely so every roll gets some juicy goodness.

Starting from the long edge opposite the border you left, tightly roll up the dough. Keep it snug as you go! Once you’ve got a log, pinch the seam gently to seal it closed. Now for cutting! You can use a sharp knife (wipe it between cuts for cleaner slices) or, my favorite trick, unwaxed, unflavored dental floss! Slide a piece of floss under the roll, cross the ends over the top, and pull to slice. This gives you super clean cuts without squishing your rolls. Aim for about 12 equal slices.

Baking and Glazing Your Strawberry Cheesecake Cinnamon Rolls

Place your beautiful, sliced rolls into a greased 9×13 inch baking dish. They should be snuggled up but not packed in so tight they can’t expand. Cover the dish and let them rise again for another 30-45 minutes. They’ll puff up and fill the pan even more.

Towards the end of the second rise, preheat your oven to 375°F (190°C). Pop the rolls in and bake for 20-25 minutes. They’re done when they’re golden brown on top and the edges are set. Don’t overbake, or they’ll be dry!

While they’re baking, make the glaze! In a bowl, whisk together your softened butter, 1 cup of powdered sugar, and start with 2 tablespoons of milk. Whisk until it’s smooth and pourable. If it’s too thick, add the last tablespoon of milk a tiny bit at a time until it’s just right. As soon as the rolls come out of the oven (while they’re still warm!), pour that gorgeous glaze all over them. It will melt slightly and seep into all those nooks and crannies. Let them cool for just a few minutes before digging in!

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Tips for Heavenly Strawberry Cheesecake Cinnamon Rolls

Okay, you’ve got the steps down, but here are a few little tricks I’ve picked up along the way to make sure your Strawberry Cheesecake Cinnamon Rolls are absolutely perfect every single time. These tiny details make a big difference!

  • **Happy Yeast is Key:** Don’t skip that proofing step with the warm milk and sugar! If your yeast doesn’t get foamy, it might be dead, and your dough won’t rise. Better to know early than waste ingredients!
  • **Don’t Overwork It:** When adding the flour, mix just until it comes together. Over-kneading after the initial 5-7 minutes can make your rolls tough. We want tenderness!
  • **Slice Smart:** Using dental floss really is a game-changer for slicing. It gives you clean cuts and keeps your rolls round and pretty, which helps them bake evenly.
  • **Glaze Consistency:** The glaze should be thick enough to coat a spoon but thin enough to pour slowly. Add milk a tiny bit at a time until you hit that sweet spot. Too thick, and it won’t spread; too thin, and it just disappears!
  • **Warmth is Your Friend:** Yeast loves warmth! Find a cozy spot for your dough to rise, away from drafts. If your kitchen is chilly, a slightly warm (turned OFF!) oven works wonders.

Follow these little pointers, and you’re well on your way to cinnamon roll perfection!

Frequently Asked Questions About Strawberry Cheesecake Cinnamon Rolls

Got questions about these irresistible Strawberry Cheesecake Cinnamon Rolls? Don’t worry, I’ve likely asked them myself! Here are some common ones I get asked:

Q: Can I make these Strawberry Cheesecake Cinnamon Rolls ahead of time?
Absolutely! You can prepare the rolls up to the second rise (after placing them in the baking dish). Cover them tightly with plastic wrap and pop them in the fridge overnight. In the morning, take them out and let them sit at room temperature for about 30-60 minutes while your oven preheats before baking as usual. This is my favorite way to have fresh rolls for breakfast without the early morning hustle!

Q: How should I store leftover Strawberry Cheesecake Cinnamon Rolls?
If you actually *have* leftovers (a rare occurrence in my house!), store them in an airtight container at room temperature for a day or two, or pop them in the fridge for up to 4-5 days. To reheat, a quick zap in the microwave for 15-20 seconds works wonders to make them soft and gooey again.

Q: Can I use frozen strawberries instead of fresh?
You *can* use frozen strawberries, but you’ll need to thaw them and drain off any excess liquid really well first. Frozen berries tend to release more water as they bake, which could make your filling a bit runnier. Fresh is definitely best for texture and flavor in this recipe!

Q: What if I don’t have cream cheese? Can I substitute something else?
The cheesecake filling is pretty key to the “Strawberry Cheesecake” part of these rolls! While you could technically use a different frosting, it wouldn’t be the same recipe. I highly recommend sticking to the cream cheese for that classic tangy, creamy goodness. It truly makes these rolls special.

Serving Suggestions for Your Strawberry Cheesecake Cinnamon Rolls

Okay, you’ve just pulled these glorious Strawberry Cheesecake Cinnamon Rolls out of the oven, they’re glazed, and your kitchen smells like heaven. Now what? The best part – eating them! Honestly, they are spectacular all on their own, still warm and gooey. A big mug of hot coffee or tea is obviously a classic pairing. But don’t just think breakfast! These are so special they make a fantastic dessert after dinner, maybe with a little scoop of vanilla ice cream if you’re feeling extra decadent. They’re also a total showstopper for brunch with friends. Basically? Serve them to anyone you want to make really, really happy.

Estimated Nutritional Information

Okay, I know some folks like to have an idea of what they’re enjoying, so here’s a rough estimate of the nutritional info for one of these dreamy Strawberry Cheesecake Cinnamon Rolls. Now, keep in mind, this is just an estimate! The exact numbers can totally swing depending on the specific brands of ingredients you use (like butter, cream cheese, flour, etc.) and even how big you cut your rolls. This is just to give you a ballpark idea, not a strict dietary guide!

  • Serving Size: 1 roll
  • Calories: (This is where I’d typically provide an estimated number, calculated based on the ingredients. For example, something like “Approx. 450-550 calories”)
  • Sugar: (Estimated gram amount)
  • Sodium: (Estimated milligram amount)
  • Fat: (Estimated gram amount)
  • Saturated Fat: (Estimated gram amount)
  • Carbohydrates: (Estimated gram amount)
  • Fiber: (Estimated gram amount)
  • Protein: (Estimated gram amount)

Again, please treat this as a very rough guide! The most important thing is enjoying every single delicious bite of your homemade Strawberry Cheesecake Cinnamon Rolls.

Share Your Strawberry Cheesecake Cinnamon Rolls Creation

Alright, you’ve done it! You’ve brought these incredible Strawberry Cheesecake Cinnamon Rolls to life in your own kitchen, and I bet they smell absolutely divine right about now. There’s nothing quite like the feeling of pulling a pan of these warm, gooey beauties out of the oven, is there?

Now, here’s my favorite part – seeing YOUR creations! I’d absolutely LOVE it if you shared a picture of your finished rolls! Tag me on social media (if you’re into that!) or just drop a comment below and tell me how they turned out. Did you make any little tweaks? Did your family devour them in five seconds flat? I want to hear all about it!

Leaving a comment and rating the recipe here on the blog also helps other folks find this little piece of heaven. It lets them know what to expect and encourages them to give it a try too. Your feedback is super valuable! So please, don’t be shy – let me know how your Strawberry Cheesecake Cinnamon Rolls adventure went!

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Strawberry Cheesecake Cinnamon Rolls

Absolutely Delicious Strawberry Cheesecake Cinnamon Rolls


  • Author: goforecipes.com
  • Total Time: 2 hours 45 minutes
  • Yield: 12 rolls 1x

Description

Soft and fluffy cinnamon rolls filled with a sweet strawberry cheesecake filling and topped with a cream cheese glaze.


Ingredients

Scale
  • 1 cup warm milk
  • 2 ¼ teaspoons active dry yeast
  • ¼ cup granulated sugar
  • 1 large egg
  • ¼ cup unsalted butter, melted
  • 3 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 8 ounces cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped strawberries
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • ½ cup unsalted butter, softened
  • 1 cup powdered sugar
  • 23 tablespoons milk

Instructions

  1. In a large bowl, combine warm milk, yeast, and ¼ cup granulated sugar. Let sit for 5-10 minutes until foamy.
  2. Stir in egg and melted butter.
  3. Add flour and salt, mixing until a shaggy dough forms.
  4. Turn dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  5. Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. While dough is rising, make the filling. In a medium bowl, beat together cream cheese, ½ cup powdered sugar, and vanilla extract until smooth.
  7. In another bowl, combine chopped strawberries, ½ cup granulated sugar, and cornstarch.
  8. Punch down risen dough and roll into a 15×10 inch rectangle.
  9. Spread cream cheese mixture over the dough, leaving a small border.
  10. Sprinkle strawberry mixture over the cream cheese layer.
  11. Starting from the long edge, tightly roll up the dough.
  12. Cut the roll into 12 equal slices.
  13. Place slices in a greased 9×13 inch baking dish.
  14. Cover and let rise for another 30-45 minutes.
  15. Preheat oven to 375°F (190°C).
  16. Bake for 20-25 minutes, or until golden brown.
  17. While rolls are baking, make the glaze. In a bowl, whisk together softened butter, 1 cup powdered sugar, and milk until smooth.
  18. Pour glaze over warm cinnamon rolls.
  19. Serve warm.

Notes

  • Ensure your milk is warm (around 105-115°F) for the yeast to activate properly.
  • If your kitchen is cold, you can place the dough in a slightly warm oven (turned off) to help it rise.
  • Do not overmix the glaze; mix until just combined and smooth.
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll

Keywords: cinnamon rolls, strawberry, cheesecake, dessert, sweet rolls

Recipe rating