Experience the perfect fusion of flavors in Strawberry Cheesecake Cinnabon Rolls. Indulge in pillowy, buttery dough layered with rich cream cheese swirl, bold cinnamon spread, and tangy strawberry preserves. This innovative twist on classic cinnamon rolls transforms breakfast or dessert into an irresistible treat bursting with texture, aroma, and contrast.

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I recently tried out a Strawberry Cheesecake Cinnabon Rolls recipe that totally blew my mind. I started by mixing 1 cup warm milk with 2 1/4 teaspoons of active dry yeast and 1/2 cup granulated sugar to kickstart the dough.

Then I added 2 large eggs and 1/3 cup melted unsalted butter, tossing in 4 cups all-purpose flour and a pinch of salt. For the cheesecake layer, I blended 8 oz of softened cream cheese, a bit of granulated sugar, 1 egg yolk and 1/2 teaspoon vanilla extract which gives it that tangy kick.

The cinnamon mix was made with 1/2 cup softened unsalted butter, 1 cup brown sugar and 2 tablespoons ground cinnamon. Finishing off with 1 cup chopped fresh strawberries mixed with 2 tablespoons sugar and 1 teaspoon lemon juice really brightened the flavor.

I then drizzled a simple glaze made of powdered sugar, milk and vanilla extract over the top. This recipe is a cool twist on sweet breakfast items and baked goods desserts that you must try if you like different cinnamon rolls and easy dessert recipes.

Why I Like this Recipe

I really love this recipe because I get to enjoy a crazy mix of flavors. First, I’m all about that rich, creamy cheesecake layer mixed with the warm, cinnamon twist. It’s like every bite hits me with a burst of different tastes. Secondly, I appreciate how the dough turns out super soft and fluffy after rising. It’s an all-around comforting feel that makes eating them so satisfying. Another reason is the fresh, tangy kick from the strawberries that cuts through the sweetness and balances everything out perfectly. And finally, I love that there are little hacks built into the process, like slathering on that glaze at the end, which makes the whole thing extra special for me.

Ingredients

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Milk (warm, around 110°F) brings protein and a smooth base, adding richness and moisture.
Active dry yeast helps the dough rise making the rolls fluffy and soft.
Cream cheese lends a rich, tangy taste and creamy texture while balancing sweetness.
Fresh strawberries adds bright, fruity flavor, natural sugars and some fibre too.
Unsalted butter boosts moisture and flavor in both dough and cinnamon filling.
Brown sugar intensifies sweetness and helps carve a soft and tender crumble texture.
Eggs add structure and richness supporting the doughs rise, making it hearty.
Vanilla extract gives extra aroma and flavour to both cheesecake filling and glaze.

Ingredient Quantities

1 cup warm milk (around 110°F)

2 1/4 teaspoons active dry yeast (one envelope packet)

1/2 cup granulated sugar

2 large eggs, at room temp

1/3 cup unsalted butter, melted

4 cups all-purpose flour

1/2 teaspoon salt

8 oz cream cheese, softened

1/4 cup granulated sugar (for the cheesecake filling)

1 egg yolk

1/2 teaspoon vanilla extract

1/2 cup unsalted butter, softened (for the cinnamon spread)

1 cup brown sugar, packed

2 tablespoons ground cinnamon

1 cup fresh strawberries, chopped

2 tablespoons granulated sugar (for the strawberry mix)

1 teaspoon lemon juice

1 cup powdered sugar (for the glaze)

2-3 teaspoons milk (for the glaze)

1/2 teaspoon vanilla extract (for the glaze)

How to Make this

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1. In a small bowl, stir warm milk, yeast and 1/2 cup granulated sugar together then let it sit for about 5 to 10 minutes until it looks frothy.

2. In a large bowl mix the eggs, melted butter then add the yeast mixture. Slowly stir in the flour and salt until a soft dough forms then knead it for a few minutes.

3. Cover the dough with a towel and let it rise in a warm spot for about 1 hour or until it doubles in size.

4. While the dough is rising, blend the cream cheese, 1/4 cup granulated sugar, egg yolk and 1/2 teaspoon vanilla extract until smooth to create your cheesecake filling.

5. In another bowl, combine the 1/2 cup softened butter, brown sugar and 2 tablespoons ground cinnamon to make the cinnamon spread.

6. Mix the chopped strawberries with 2 tablespoons granulated sugar and 1 teaspoon lemon juice in a small bowl so they stay fresh and juicy.

7. Once the dough has risen, roll it out onto a lightly floured surface into a large rectangle.

8. Spread the cinnamon butter evenly over the dough then dot the cheesecake filling in stripes along the dough, making sure to leave some room for the strawberry mix.

9. Sprinkle the strawberry mixture on top, then carefully roll up the dough from the long side into a tight cylinder and cut it into slices about 1 inch thick.

10. Place the rolls in a greased baking pan and bake in a preheated 350°F oven for 20 to 25 minutes. Let them cool slightly then drizzle with a glaze made by whisking together powdered sugar, 2-3 teaspoons milk and 1/2 teaspoon vanilla extract before serving.

Equipment Needed

1. Small bowl for mixing warm milk, yeast and sugar
2. Large bowl for beating eggs, melted butter and combining with yeast mix
3. Separate bowl for blending the cream cheese filling
4. Another bowl for mixing the cinnamon butter spread
5. Small bowl for tossing the chopped strawberries with sugar and lemon juice
6. Measuring cups and spoons for all liquid and dry ingredients
7. Whisk (or electric mixer) for beating the cheesecake filling and preparing the glaze
8. Flat work surface dusted with flour and a rolling pin for rolling out the dough
9. Kitchen towel to cover the dough during its rising period
10. Knife or bench scraper for cutting the rolled dough into slices
11. Greased baking pan for placing the filled and rolled dough
12. Oven for baking the rolls
13. Small bowl and whisk for quickly mixing the glaze ingredients before drizzling

FAQ

Q: Do i have to let the dough rise for a specific time?

A: Yeah, you really should let it rise for about 1 hr. If your room is cooler, it might take a bit longer so just be patient.

Q: Can i swap out the dairy milk for something else?

A: Sure, if youre vegan or just not into dairy, you can use almond or soy milk. Just make sure it's warm like the recipe states.

Q: How should i store any extra rolls?

A: Store them in an airtight container in the fridge for up to 3 days. When you're ready to eat, just pop 'em in the microwave for a few seconds.

Q: Can i freeze these rolls for later?

A: Yep, you can freeze 'em. Wrap them tightly in plastic wrap then in foil, and thaw them at room temp before reheating in the oven.

Q: Any tips on spreading that cheesecake filling evenly?

A: Make sure your cream cheese is softened well and mix it up smooth. Then use a spatula evenly so your rolls dont end up with clumps.

Strawberry Cheesecake Cinnabon Rolls Recipe Substitutions and Variations

For the warm milk, you can use almond or oat milk instead of cow milk. Just heat it to around 110°F so it works the same.
If you dont have unsalted butter for the melted butter or the cinnamon spread, you can use salted butter but watch the salt in other parts of the recipe.
Cream cheese can be swapped with Neufchatel cheese. It’s very similar but has a bit less fat if you want a lighter option.
You can try replacing granulated sugar with coconut sugar or even a bit of honey, but you might need to adjust the liquid amounts a little.
Fresh strawberries can be replaced with frozen ones if needed. Just thaw them first and pat them dry so your filling doesn’t get too wet.

Pro Tips

1. Make sure your milk is really around 110°F cause if it’s too hot, it can kill the yeast and if not warm enough, the dough won’t rise like it should. I usually use a thermometer to check thing out cause eyeballing it doesn’t always work.

2. When you’re kneading the dough, don’t rush it. Knead it long enough so that it gets nice and smooth. I know it can be a bit tiring but trust me, a good knead makes the texture so much softer and easier to work with later.

3. Roll the dough out evenly and avoid making it too thick. If it’s too thick, the flavors might not mix well together and the layers won’t bake evenly. Try using plenty of flour on your work surface to prevent any sticking.

4. Spread your fillings carefully. You wanna make sure theres a good mix of creams and sugar but not so much that one overpowers the other. A gentle swirl with a knife can help you get that perfect balance of flavors without overdoing it.

Strawberry Cheesecake Cinnabon Rolls Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

516

kcal

Equipment: 1. Small bowl for mixing warm milk, yeast and sugar
2. Large bowl for beating eggs, melted butter and combining with yeast mix
3. Separate bowl for blending the cream cheese filling
4. Another bowl for mixing the cinnamon butter spread
5. Small bowl for tossing the chopped strawberries with sugar and lemon juice
6. Measuring cups and spoons for all liquid and dry ingredients
7. Whisk (or electric mixer) for beating the cheesecake filling and preparing the glaze
8. Flat work surface dusted with flour and a rolling pin for rolling out the dough
9. Kitchen towel to cover the dough during its rising period
10. Knife or bench scraper for cutting the rolled dough into slices
11. Greased baking pan for placing the filled and rolled dough
12. Oven for baking the rolls
13. Small bowl and whisk for quickly mixing the glaze ingredients before drizzling

Ingredients

1 cup warm milk (around 110°F)
2 1/4 teaspoons active dry yeast (one envelope packet)
1/2 cup granulated sugar
2 large eggs, at room temp
1/3 cup unsalted butter, melted
4 cups all-purpose flour
1/2 teaspoon salt
8 oz cream cheese, softened
1/4 cup granulated sugar (for the cheesecake filling)
1 egg yolk
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, softened (for the cinnamon spread)
1 cup brown sugar, packed
2 tablespoons ground cinnamon
1 cup fresh strawberries, chopped
2 tablespoons granulated sugar (for the strawberry mix)
1 teaspoon lemon juice
1 cup powdered sugar (for the glaze)
2-3 teaspoons milk (for the glaze)
1/2 teaspoon vanilla extract (for the glaze)

Directions

In a small bowl, stir warm milk, yeast and 1/2 cup granulated sugar together then let it sit for about 5 to 10 minutes until it looks frothy.
In a large bowl mix the eggs, melted butter then add the yeast mixture. Slowly stir in the flour and salt until a soft dough forms then knead it for a few minutes.
Cover the dough with a towel and let it rise in a warm spot for about 1 hour or until it doubles in size.
While the dough is rising, blend the cream cheese, 1/4 cup granulated sugar, egg yolk and 1/2 teaspoon vanilla extract until smooth to create your cheesecake filling.
In another bowl, combine the 1/2 cup softened butter, brown sugar and 2 tablespoons ground cinnamon to make the cinnamon spread.
Mix the chopped strawberries with 2 tablespoons granulated sugar and 1 teaspoon lemon juice in a small bowl so they stay fresh and juicy.
Once the dough has risen, roll it out onto a lightly floured surface into a large rectangle.
Spread the cinnamon butter evenly over the dough then dot the cheesecake filling in stripes along the dough, making sure to leave some room for the strawberry mix.
Sprinkle the strawberry mixture on top, then carefully roll up the dough from the long side into a tight cylinder and cut it into slices about 1 inch thick.
Place the rolls in a greased baking pan and bake in a preheated 350°F oven for 20 to 25 minutes. Let them cool slightly then drizzle with a glaze made by whisking together powdered sugar, 2-3 teaspoons milk and 1/2 teaspoon vanilla extract before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.