Strawberry Cheesecake Cinnabon Rolls – Easy Homemade Bake Day Recipe

Name: Strawberry Cheesecake Cinnabon Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 2 ¼ teaspoons active dry yeast (1 packet); ¾ cup warm milk (180 ml, around 110°F/43°C); ¼ cup granulated sugar (50 g); ¼ cup unsalted butter, melted (60 g); 1 large egg, room temperature; ½ teaspoon salt; 3 cups all-purpose flour (375 g), plus more for dusting; ½ cup brown sugar, packed (100 g); 2 tablespoons ground cinnamon (16 g); ¼ cup unsalted butter, softened (60 g); 1 cup strawberries, chopped (140 g) (fresh or frozen, thawed and drained); 6 oz cream cheese, softened (170 g); ¼ cup granulated sugar (50 g); 1 tablespoon all-purpose flour (8 g); 1 egg yolk; ½ teaspoon vanilla extract; 1 cup powdered sugar (120 g); 2-3 tablespoons milk (30-45 ml); 2 oz cream cheese, softened (56 g); ½ teaspoon vanilla extract

Posted on September 11, 2025

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The scent of freshly baked cinnamon rolls swirling with strawberry and creamy cheesecake is pure happiness in a pan. Honestly, the first time I made these Strawberry Cheesecake Cinnabon Rolls, I had no idea they’d be such a show-stopper—my kitchen smelled like a bakery, and my family practically hovered around the oven. You know, it all started on one of those “Bake Days” when I wanted something fun but couldn’t decide between cinnamon rolls and cheesecake. So, I mashed both together and tossed in fresh strawberries for good measure. It’s now my go-to for special occasions—or, let’s face it, when I just want something sweet and comforting.

If you’re anything like me, you love a recipe that’s just a little extra. These rolls are soft and fluffy, swirled with cinnamon sugar, chunks of strawberries, and a tangy cheesecake filling (it’s decadent, but not too heavy). Plus, the glaze on top? It’s like the finishing touch on a masterpiece. I’ve tested this recipe more times than I care to admit—each batch gets gobbled up so fast, there are never leftovers for breakfast the next day!

Whether you’re planning a Bake Day with friends, need a wow-factor brunch, or just want to spoil yourself, these Strawberry Cheesecake Cinnabon Rolls check every box. They’re easy enough for a casual baker, but impressive enough to make you feel like a pro. And honestly, if you’ve never tried strawberries in your cinnamon rolls, you’re in for a treat. Let’s get rolling!

Why You’ll Love This Recipe

There’s a reason Strawberry Cheesecake Cinnabon Rolls are always a crowd-pleaser at my house. After so many test runs, I’ve figured out how to make them easy, foolproof, and absolutely delicious. Here’s why they’re worth every minute in the kitchen:

Quick & Easy: You can prep these in about 30 minutes and bake in under an hour—great for spontaneous Bake Days or last-minute brunches.
Simple Ingredients: No fancy stuff needed. Just pantry staples, cream cheese, and strawberries (fresh or frozen both work!).
Perfect for Any Occasion: My family loves these for weekend breakfasts, but they also steal the show at parties and potlucks.
Crowd-Pleaser: I’ve yet to meet a kid or adult who didn’t go for seconds. Sweet, tangy, creamy, and fruity—all in one bite!
Unbelievably Delicious: The combo of pillowy dough, gooey cinnamon sugar, juicy berries, and cheesecake swirl is next-level comfort food.

What sets these Strawberry Cheesecake Cinnabon Rolls apart? It’s that creamy cheesecake filling layered right into the spiral, plus the burst of real strawberries. I use a blend of brown sugar and cinnamon for warmth, and the rich glaze on top ties everything together. The dough is soft, never dry, thanks to a little trick I picked up from my grandma—she always added extra butter and let the rolls rise twice for maximum fluff.

If you’re nervous about yeast or want to impress guests with minimal stress, this recipe is for you. It’s forgiving, adaptable, and always turns out gorgeous. It’s not just a cinnamon roll—it’s a Strawberry Cheesecake Cinnabon Roll, and it’s pure Bake Day magic.

What Ingredients You Will Need

This recipe uses straightforward, wholesome ingredients that pack a punch of flavor and texture. Most are things you probably have on hand, and you can swap a few if you need to. Here’s what you’ll need for the best Strawberry Cheesecake Cinnabon Rolls:

For the Dough:
- 2 ¼ teaspoons active dry yeast (about 1 packet)
- ¾ cup warm milk (180 ml, around 110°F/43°C)
- ¼ cup granulated sugar (50 g)
- ¼ cup unsalted butter, melted (60 g)
- 1 large egg, room temperature
- ½ teaspoon salt
- 3 cups all-purpose flour (375 g), plus more for dusting
For the Filling:
- ½ cup brown sugar, packed (100 g)
- 2 tablespoons ground cinnamon (16 g)
- ¼ cup unsalted butter, softened (60 g)
- 1 cup strawberries, chopped (140 g) (fresh or frozen, thawed and drained)
For the Cheesecake Layer:
- 6 oz cream cheese, softened (170 g)
- ¼ cup granulated sugar (50 g)
- 1 tablespoon all-purpose flour (8 g)
- 1 egg yolk
- ½ teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar (120 g)
- 2-3 tablespoons milk (30-45 ml)
- 2 oz cream cheese, softened (56 g)
- ½ teaspoon vanilla extract

Ingredient Tips: For best results, use full-fat cream cheese and real butter. If you want a lighter version, swap in low-fat cream cheese or plant-based butter. Frozen strawberries work in a pinch—just thaw and drain them well so your filling isn’t soggy. If you’re gluten-free, try a blend like Bob’s Red Mill “1-to-1 Baking Flour.” For the cinnamon, I always reach for Saigon cinnamon—it’s stronger and more aromatic.

If you’re out of something, don’t sweat it! Greek yogurt can stand in for cream cheese in the glaze, and coconut sugar works well instead of brown sugar. The dough is very forgiving, so if you add a bit more flour or butter, it’ll still turn out soft.

Equipment Needed

You don’t need a fancy kitchen to whip up these Strawberry Cheesecake Cinnabon Rolls. Here’s what I use every Bake Day:

Mixing bowls (at least two, medium and large)
Measuring cups and spoons (accuracy matters!)
Whisk and rubber spatula
Stand mixer or hand mixer (optional, but makes kneading easier)
Rolling pin (a wine bottle works in a pinch!)
9×13-inch baking pan (23×33 cm)
Plastic wrap or clean kitchen towel (for covering dough)
Sharp knife or dental floss (for slicing rolls neatly)
Parchment paper (for easy cleanup)

If you don’t have a stand mixer, don’t worry—hand kneading works fine (though it gives your arms a workout). For rolling, I’ve used everything from a heavy glass to an old wooden pin, and both do the trick. My favorite hack? Use unflavored dental floss to cut the rolls—it keeps the edges clean and prevents squishing.

If you’re on a budget, skip the silicone mats and go old-school with a floured countertop. Just make sure you wash everything right away—cream cheese filling gets sticky fast!

Preparation Method

Ready to make Strawberry Cheesecake Cinnabon Rolls? Follow these steps for bakery-worthy results every single Bake Day:

Activate the Yeast: In a large mixing bowl, combine ¾ cup warm milk (180 ml) and ¼ cup granulated sugar (50 g). Sprinkle 2 ¼ teaspoons active dry yeast (1 packet) on top, stir gently, and let sit for 5-10 minutes until foamy. If there’s no foam, your yeast may be old—try again with new yeast!
Make the Dough: Add ¼ cup melted butter (60 g), 1 large egg, and ½ teaspoon salt to the yeast mixture. Mix well. Stir in 3 cups all-purpose flour (375 g), one cup at a time, until a soft dough forms. Dough should be slightly sticky but not wet. Knead by hand on a floured surface for 8-10 minutes, or in a mixer for 5-6 minutes until smooth and elastic.
First Rise: Place dough into a lightly greased bowl, cover with plastic wrap or a towel, and let rise in a warm spot for 1 hour, or until doubled in size. (I stick mine in a turned-off oven with the light on—works every time.)
Make the Cheesecake Filling: In a medium bowl, beat 6 oz cream cheese (170 g) until smooth. Add ¼ cup granulated sugar (50 g), 1 tablespoon flour (8 g), 1 egg yolk, and ½ teaspoon vanilla extract. Mix until creamy and set aside.
Prepare the Cinnamon Filling: Mix together ½ cup brown sugar (100 g) and 2 tablespoons cinnamon (16 g). Soften ¼ cup butter (60 g) and have 1 cup chopped strawberries (140 g) ready.
Shape the Rolls: Punch down dough and roll out on a floured surface to about a 12×16-inch rectangle (30×40 cm), about ¼ inch thick. Spread softened butter over dough. Sprinkle cinnamon sugar evenly, then scatter strawberries on top. Spoon cheesecake filling in dollops and gently spread across the surface (don’t worry if it’s uneven!).
Roll Up: Starting at the long edge, tightly roll the dough into a log. Pinch the seam to seal. Use a sharp knife or dental floss to slice into 12 equal rolls.
Second Rise: Arrange rolls in a greased 9×13-inch pan. Cover and let rise for 30 minutes, or until slightly puffed. Preheat oven to 350°F (175°C).
Bake: Bake rolls for 25-30 minutes, until golden brown and cooked through. The tops should be lightly browned and the center rolls cooked (poke one—if it feels doughy, bake 5 minutes longer).
Make the Glaze: Beat together 1 cup powdered sugar (120 g), 2-3 tablespoons milk (30-45 ml), 2 oz cream cheese (56 g), and ½ teaspoon vanilla until smooth. (Add more milk if glaze is too thick.)
Glaze & Serve: While rolls are still warm, drizzle glaze over the top. Let sit 10 minutes, then serve!

Prep Notes: If your kitchen is cold, let dough rise near a warm stovetop. For gooey centers, add a little extra cheesecake filling. If strawberries are watery, blot them with a paper towel. And trust me—don’t skip the second rise, or your rolls might turn out dense!

Cooking Tips & Techniques

Over the years, I’ve picked up some tricks for perfect Strawberry Cheesecake Cinnabon Rolls, and I’ve had my fair share of baking fails too. Here’s what I’ve learned:

Yeast Success: Always check your yeast expiration date. If it doesn’t foam in warm milk, toss it and start again—otherwise your dough won’t rise.
Soft Dough is Key: Too much flour makes rolls tough, so stop adding flour when dough is slightly tacky. If it’s sticking to your hands, dust with a little more flour while kneading.
Even Filling: Spread cheesecake filling as evenly as possible—if it clumps, just use the back of a spoon to swirl it out. Don’t worry if strawberries poke through.
Neat Slices: Dental floss works wonders for slicing—just slide underneath the log, cross the ends, and pull tight. No squishing!
Don’t Overbake: Rolls bake fast—check at 25 minutes. If the tops are brown but the centers jiggle, cover loosely with foil and bake 5 more minutes.
Glaze Timing: Glaze while rolls are still warm for maximum gooeyness. If you wait until they cool, the glaze sits on top instead of soaking in.

Once, I forgot the second rise and ended up with cinnamon “biscuits”—still tasty, but not the pillowy, cloud-like rolls you want! And if your strawberries are too wet, the rolls can get soggy at the bottom. Blotting them before adding to the dough fixes that. For multitaskers, mix the glaze while rolls bake and prep your serving platter—makes for a smoother Bake Day experience.

Consistency comes from practice, but honestly, this recipe is forgiving. Even if your swirl isn’t perfect or your filling oozes out, it’ll taste amazing. That’s Bake Day magic!

Variations & Adaptations

One of the best things about Strawberry Cheesecake Cinnabon Rolls is how easy it is to tweak them for your tastes or dietary needs. Here are my favorite ways to switch things up:

Gluten-Free: Swap the all-purpose flour for a gluten-free baking blend—Bob’s Red Mill “1-to-1” works great. The texture is still soft and chewy.
Vegan-Friendly: Use plant-based butter and cream cheese, and replace the egg with a flaxseed “egg” (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and left to set for 5 minutes).
Seasonal Fruits: Substitute strawberries with blueberries, raspberries, or chopped peaches in summer. In winter, I love adding diced apples with a pinch of nutmeg.
Low-Sugar: Use coconut sugar or monk fruit sweetener in place of granulated and brown sugars, and try reducing the amount by a third (especially if your fruit is sweet).
Nutty Twist: Add ½ cup chopped pecans or walnuts to the filling for crunch and extra flavor.

I’ve personally tried the blueberry version, and it’s a total hit—especially with some lemon zest added to the glaze. For those with dairy allergies, use oat milk and dairy-free cream cheese. You can also skip the cream cheese filling for a lighter roll, or double it for extra decadence (no one has ever complained about more cheesecake!).

Whatever you choose, these rolls are flexible—so go wild with your favorites. That’s the fun of Bake Day!

Serving & Storage Suggestions

Strawberry Cheesecake Cinnabon Rolls are best served warm, straight from the oven. The glaze melts into the swirls, and the berries are juicy and fragrant. For a gorgeous presentation, arrange the rolls on a cake stand or bright platter, and sprinkle with extra fresh strawberries.

Pair these with a pot of coffee, cold milk, or even sparkling lemonade. If you’re hosting brunch, serve alongside a simple fruit salad or scrambled eggs—keeps things balanced!

To store, let the rolls cool completely, then cover tightly with plastic wrap or transfer to an airtight container. They’ll keep in the fridge for up to 4 days. For longer storage, freeze individually wrapped rolls (without glaze) for up to 2 months. Reheat in the microwave for 15-20 seconds, or in a 300°F (150°C) oven for 10 minutes. Add fresh glaze after reheating for that bakery-fresh taste.

Over time, the flavors meld and the rolls become even softer—so if you have leftovers, don’t worry! They might be even better the next day.

Nutritional Information & Benefits

Each Strawberry Cheesecake Cinnabon Roll (assuming 12 per batch) packs around 280-320 calories, with 6g protein, 12g fat, and 38g carbs. The cream cheese adds calcium and protein, while strawberries offer vitamin C and antioxidants.

If you use low-fat dairy or swap sugars, you can lower the calorie count and reduce saturated fat. These rolls are vegetarian, and with the right substitutions, gluten-free or vegan. Just keep in mind: wheat, dairy, and eggs are present—so plan for allergies.

In my personal wellness journey, I find these rolls are a “sometimes treat”—perfect for sharing and celebrating. The real fruit and creamy filling make them feel special without going overboard.

Conclusion

If you’re searching for a Bake Day recipe that’s both gorgeous and delicious, Strawberry Cheesecake Cinnabon Rolls are it. They’re soft, sweet, tangy, and packed with real strawberries and creamy filling. Whether you’re baking for family, friends, or just yourself, these rolls turn any day into a celebration.

I love how customizable they are—switch up the fruit, go gluten-free, or add your own twist. Every batch is a little different, and that’s half the fun. Honestly, nothing beats the moment you pull them from the oven and the kitchen fills with that dreamy cinnamon-strawberry scent.

Give these a try, and let me know how you like them! Drop a comment with your favorite variation, share your Bake Day photos, or tag me on Pinterest with your creations. Happy baking—and may your rolls always be fluffy!

FAQs

Can I make Strawberry Cheesecake Cinnabon Rolls ahead of time?

Yes! You can prep the rolls, cover, and refrigerate overnight before baking. Let them come to room temperature and rise for 30 minutes before baking in the morning.

What if I only have frozen strawberries?

No problem. Just thaw and drain them well, then chop and use as directed. Blotting with a paper towel helps prevent soggy rolls.

Can I freeze these rolls?

Absolutely. Bake, cool, and freeze without glaze. When ready to serve, thaw and reheat, then add fresh glaze for best flavor.

How do I know if my dough has risen enough?

It should double in size and look puffy. If you gently press it, the indent should stay. If not, give it more time in a warm spot.

Are these rolls nut-free?

The base recipe is nut-free, but you can add nuts if you like. Always check labels, especially for allergies, and skip any optional add-ins.

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