Strawberry Cheesecake Cinnabon Rolls. Does that phrase set off cravings in your brain too? Ever crave something ooey-gooey, tangy and crazy over the top for breakfast or brunch but find cinnamon rolls just a little too… routine? Or maybe you want dessert, but actual cheesecake feels like a big production, right? Been there (more times than I’ll admit). Trust me, these are not regular rolls. If you’re as wild for strawberry desserts as I am, you gotta check out this inspired twist. I fell in love with the idea while lost in a rabbit hole of deliciously easy strawberry cheesecake recipes. And, hey, for more strawberry surprises, don’t miss these irresistible mini strawberry cheesecake cups too. Okay. Back to our Strawberry Cheesecake Cinnabon Rolls.
Why You’ll Love These Strawberry Rolls
First off, let’s just state it. These things are like a bakery dream come true. Taking a big bite is pretty much like being at a five-star restaurant in your own cozy kitchen. You’ve got fluffy dough, overflowing with sweet strawberry jam, a lick of cinnamon, plus that tangy cheesecake swirl. The smell alone makes your entire house feel a hundred times happier, especially if the weather outside is downright miserable.
When I first tried these with a friend, we sort of just…stopped talking after the first bite. Now I get asked to make them for any holiday—that’s how addictive they are. The creamy frosting on top? It’s not even fair. My brother who swears he “doesn’t like sweets” ate three and asked for the recipe. If you want to wow your family or look like a kitchen genius for a special brunch or a random Tuesday (you do you), these are your ticket. I mean, isn’t it fun to eat something that tastes like both a cinnamon roll and a legit cheesecake with strawberries? Wild.
I made these for Sunday breakfast and my entire family devoured them in minutes. The strawberry cheesecake filling is genius! Not a crumb left and tons of compliments, even from picky eaters. — Jess R.
Strawberry Cheesecake Cinnamon Roll Variations
You know, this is where it gets really personal. I’m all about tweaking recipes to fit my mood or whatever’s lurking in my fridge. Don’t wanna use strawberries? Fine. Blueberries, raspberries, or even diced peaches are totally fair game—just use the same method as the main recipe. If you lean toward chocolate, toss in a handful of mini chocolate chips right over the cream cheese filling (my niece flipped out when I did this). For folks who like some crunch, sprinkle chopped pecans or almonds over the top before baking.
Some days I even use deliciously decadent chocolate-covered strawberry brownies as inspiration and swirl a bit of melted chocolate on the cooled rolls. Once, on a whim, I substituted the frosting with delicious churro cheesecake bars topping—extra cinnamon sugar, less mess.
Honestly? Go wild. Just don’t skip the actual cream cheese middles. That’s the whole point.
How to Store Strawberry Cheesecake Cinnamon Rolls
Alright, reality check. These will probably disappear fast, but sometimes (shockingly), you might end up with leftovers. Storage isn’t complicated at all. If you’re planning to gobble them up within a day, just cover the pan tightly with foil or plastic wrap. Leave them on the counter—they’ll stay pillowy and moist.
Expecting to snack over a few days? Pop ’em in an airtight container and refrigerate. The cheesecake stuffing means they actually stay good for several days, but warm them up before eating. Nobody wants a sad, cold roll straight from the fridge.
Freezer, you ask? Totally doable. Just wrap each roll in foil and stash in a freezer bag. I’ve reheated them in the oven and even the microwave (last-minute midnight snacks for the win) with butter melting over the top. Tastes almost like the first day’s batch.
Top Tips for the Best Strawberry Sweet Rolls
Want your Strawberry Cheesecake Cinnabon Rolls to taste like magic? Okay, here’s my lineup of not-so-secret tricks.
- Use room-temperature dough for easier rolling and zero tearing.
- Don’t skimp on the cream cheese or jam. Go heavy. No one’s judging.
- Right out of the oven, spread the frosting before the rolls cool—that gooey factor is unreal.
And honestly, don’t fuss too much. Messy = delicious here.
Strawberry Cheesecake Cinnamon Roll Tips
If you’re a “wing it” kind of cook, you’re my people. But here’s what I’ve learned from batches gone sideways:
Imagine you forget to soften your cream cheese—you’re gonna get lumps. Not cool. So leave it out while you prep the dough. When rolling up your sweet rolls, don’t stress about neatness. I tried for picture-perfect swirls once and, honestly, the messier ones tasted better. That sticky filling leaks out during baking and caramelizes at the edges (oh my gosh, yum).
I once made a batch with jam that was way too runny. My fix? Swirl a bit of flour or cornstarch into very thin jam before using. Also, don’t be afraid to keep a few extra napkins around because these are delightfully sticky. If you want to get extra fancy, warm your frosting just a smidge before slathering so it seeps between every crevice and corner.
Common Questions
Can I use store-bought dough?
Yes, no shame! It works fine and saves tons of time when you’re not up for a dough marathon.
Do these taste good the next day?
Absolutely. Just reheat gently—the cream cheese filling stays tasty if you cover them to avoid drying out.
What’s the best way to reheat?
Microwave for about 15-20 seconds or cover with foil and pop in the oven until warm and gooey.
Which jam is best?
I like strawberry preserves with real chunks, but any good-quality jam will do. Homemade? Even better.
Can I make them ahead for a party?
Yes! Prep to the point before baking, then store in the fridge overnight. Bake fresh the next day for best smell and taste.
Give Your Breakfast A Glow-Up
Look. Making Strawberry Cheesecake Cinnabon Rolls isn’t rocket science, but it’s gonna get you all the compliments. Remember, keep the filling thick, roll loose, and don’t skip that dreamy frosting. And hey, if you ever need more ideas for fun spins on classic rolls, Pillsbury’s Strawberry Cheesecake Cinnamon Rolls and Bake With Jamie’s version are loaded with inspiration. Try them out, get messy, have fun. I mean, there’s just nothing better than the smell of rolls baking—and that first gooey, creamy bite. If you get a wild urge for more cheesecake or strawberries, don’t skip my deliciously decadent strawberry earthquake cake or check out deliciously fun strawberry santas. Really, do yourself (and someone you love) a favor—try out this recipe and make your breakfast just a little ridiculous in the best way.
Strawberry Cheesecake Cinnabon Rolls
Ingredients
Method
- In a bowl, combine warm milk, yeast, and sugar. Let sit for 5-10 minutes until frothy.
- Mix in melted butter, eggs, and salt. Gradually add in flour, blending to form a soft dough.
- Knead the dough for 5-7 minutes until smooth. Let it rise in a greased bowl, covered, for about 1 hour or until doubled.
- In a separate bowl, beat softened cream cheese with sugar and cinnamon until smooth.
- Preheat oven to 350°F (180°C).
- Roll out the dough on a floured surface into a large rectangle.
- Spread the cream cheese mixture evenly over the dough, then layer with strawberry jam.
- Roll the dough tightly and cut into 12 equal pieces. Place in a greased baking dish.
- Cover and let rise for another 30 minutes.
- Bake in preheated oven for 20-25 minutes until golden brown.
- Mix powdered sugar, milk, and vanilla for the frosting. Drizzle over warm rolls before serving.
