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You know that amazing, irresistible smell of the Cinnabon store at the mall? I’ve always wished I could bottle it up! This Strawberry Cheesecake Cinnabon Rolls recipe is the next best thing. It’s our homemade copycat Cinnabon recipe that gives you those giant, soft rolls, but we’ve made them even better with a sweet strawberry cheesecake filling.
These cinnamon rolls with cream cheese frosting are topped with fresh strawberries and graham cracker crumble. The soft, fluffy texture paired with that luscious frosting makes every bite absolutely heavenly.
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Why You’ll Love This Strawberry Cheesecake Cinnabon Rolls
These rolls bring together the best of both worlds – the gooey sweetness of cinnamon rolls and the tangy creaminess of cheesecake. The fresh strawberries add brightness and natural sweetness, while the cream cheese frosting ties everything together perfectly. This strawberry cheesecake cinnamon rolls homemade version rivals anything you’d find at the mall.
Plus, they’re easier than you think! This strawberry filled cinnamon rolls recipe uses enriched dough that creates that signature soft texture. The scratch-made ingredients ensure bakery-quality results. This strawberry cheesecake cinnamon rolls easy method works similarly to my cranberry coffee cake where layering flavors creates something special.
Ingredients for Strawberry Cheesecake Cinnabon Rolls
This cinnamon roll cheesecake combination proves that impressive baked goods start with quality ingredients and proper proofing time.
What You’ll Need
For the Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 teaspoon salt
- 1 cup whole milk, warmed
- 1/4 cup butter, melted
- 2 large eggs, room temperature
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 2 tablespoons strawberry jam
For the Cinnamon Sugar:
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup butter, softened
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
For Topping:
- Graham cracker crumbs
- Fresh strawberry slices
Why These Ingredients Matter
The enriched dough uses milk, butter, and eggs to create that signature soft, fluffy texture that makes these rolls irresistible. Room temperature ingredients are crucial for the filling – softened cream cheese mixes smoothly without lumps. Fresh strawberries provide natural flavor and moisture, while strawberry jam intensifies that berry sweetness. The graham cracker crumble on top adds that signature cheesecake element and a delightful crunch.
Instructions for Making Strawberry Cheesecake Cinnabon Rolls
This strawberry cheesecake cinnamon rolls recipe uses professional baking techniques for perfect results, similar to what you’d see in a strawberry cheesecake cinnamon rolls video tutorial.
Step-by-Step Directions
Step 1: Make the dough by combining flour, sugar, yeast, and salt in a large bowl. Add warm milk, melted butter, and eggs. Mix until a soft dough forms.
Step 2: Knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size (proofing time).
Step 3: While dough rises, make the filling by beating cream cheese, sugar, and vanilla until smooth. Fold in diced strawberries and strawberry jam.
Step 4: Roll out risen dough into a 16×12 inch rectangle. Spread softened butter over the surface.
Step 5: Sprinkle cinnamon sugar mixture evenly over the butter. Then spread the cheesecake filling over the cinnamon sugar.
Step 6: Starting from the long side, roll tightly into a log. Cut into 12 equal pieces using dental floss or a sharp knife.
Step 7: Place rolls in a greased 9×13 inch baking dish. Cover and let rise for 30-45 minutes until puffy.
Step 8: Preheat oven to 350°F. Bake for 25-30 minutes until golden brown on top.
Step 9: While rolls bake, make frosting by beating cream cheese and butter until fluffy. Add powdered sugar, cream, and vanilla. Beat until smooth.
Step 10: Let rolls cool for 10 minutes, then spread frosting over warm rolls. Sprinkle with graham cracker crumbs and top with fresh strawberry slices.
Hint: For extra gooey rolls, pour 1/4 cup heavy cream over the rolls just before baking. This creates that signature Cinnabon-style soft center.
Top Tip
Don’t rush the proofing time! Properly risen dough is what creates those light, fluffy rolls. If your kitchen is cold, place the covered bowl in an oven with just the light on to create a warm environment.
Use dental floss to cut the rolls instead of a knife for the cleanest cuts. Just slide the floss under the log, cross the ends over the top, and pull tight. This prevents squishing and keeps the filling inside. This careful technique applies to other delicate baked goods too, like my raspberry and white chocolate blondies where gentle handling preserves texture.
My Strawberry Cheesecake Cinnabon Rolls Story
Last Mother’s Day, I wanted to make something truly special for brunch when I saw the strawberry cinnamon rolls tiktok recipe going viral. I called Grandma immediately and said, “Can we actually make these at home?” She just smiled and said, “Jazzy, people think yeasted dough is scary, but it’s just flour, water, and patience. We can definitely do this.”
We spent the morning kneading and waiting, and she taught me her secret about the double rise for extra fluffy rolls. “That second rise after shaping is what separates good rolls from great ones,” she explained as we watched them puff up beautifully. When we pulled them from the oven and drizzled on that cream cheese frosting, the kitchen smelled like heaven. These cinnamon rolls strawberry cheesecake style were even better than the taste of home strawberry cheesecake cinnamon rolls I’d seen in magazines.
Now these strawberry cheesecake cinnamon rolls with pecans (we add them sometimes) have become our special occasion breakfast tradition. Every time I make them, I think about Grandma’s wisdom that the best baked goods require patience and respect for the process, much like when she taught me to make my german chocolate poke cake with the same careful attention.
Substitutions for Strawberry Cheesecake Cinnabon Rolls
Fresh strawberries – frozen strawberries work if thawed and drained well, or use strawberry jam exclusively
Cream cheese – mascarpone creates a richer, sweeter filling
All-purpose flour – bread flour creates chewier rolls with more structure
Instant yeast – active dry yeast works but needs to be dissolved in warm milk first
Variations on Strawberry Cheesecake Cinnabon Rolls
Strawberry cheesecake hawaiian rolls – use store-bought Hawaiian roll dough for a quicker version
Grands strawberry rolls – use Pillsbury Grands dough and add homemade filling for an easy hack
Gluten free version – use gluten free flour blend with xanthan gum for similar texture
Strawberry jam cinnamon rolls – skip the cream cheese filling and use strawberry jam only for simpler prep
Strawberry cheesecake sourdough cinnamon rolls – use sourdough discard in the dough for tangy flavor depth
Strawberry cheesecake cinnabon cinnamon rolls – follow the Cinnabon style with extra thick frosting and larger size
Equipment for Strawberry Cheesecake Cinnabon Rolls
Stand mixer with dough hook – makes kneading effortless and ensures proper gluten development
Rolling pin – needed to roll dough into an even rectangle
9×13 inch baking dish – the perfect size for 12 generous rolls
Dental floss – creates clean cuts without squishing the rolls
Storage Tips for Strawberry Cheesecake Cinnabon Rolls
Room temperature – store covered for up to 2 days, though best eaten fresh
Refrigerator – keep frosted rolls covered for up to 5 days, reheat briefly before serving
Freezing – freeze unfrosted baked rolls for up to 3 months, thaw and frost before serving
Grandma’s Secret for Strawberry Cheesecake Cinnabon Rolls
Warm milk temperature – Grandma always tells me, “Jazzy, that milk should feel like a warm bath on your wrist. Too hot kills the yeast, too cold and it won’t activate”
Butter the bowl – she insists on buttering the bowl before the first rise because “it keeps the dough from drying out and makes it easier to remove”
Cream before baking – “Pour that heavy cream over the rolls right before baking, honey. It keeps them soft and creates that gooey center everyone loves”
Look at those gorgeous golden rolls with cream cheese frosting dripping down the sides, fresh strawberries on top, and that graham cracker crumble! This is exactly what your finished rolls should look like – bakery-worthy, indulgent, and absolutely irresistible.
FAQ about Strawberry Cheesecake Cinnabon Rolls
Why do you pour cream over cinnamon rolls before baking?
Pouring cream over rolls before baking keeps them incredibly moist and creates that signature gooey, soft center. The cream steams during baking, preventing the rolls from drying out.
What is the secret ingredient in Cinnabon?
Cinnabon uses Makara cinnamon, a premium variety with sweet, complex flavor. They also use a secret blend of ingredients in their frosting, but cream cheese, butter, and vanilla are key components.
What is the difference between a Cinnabon and a cinnamon roll?
Cinnabons are a specific brand known for being extra large, soft, and gooey with signature cream cheese frosting. Regular cinnamon rolls can be smaller and may use different frostings or glazes.
What are the ingredients for strawberry cheesecake?
Traditional strawberry cheesecake includes cream cheese, sugar, eggs, vanilla, graham cracker crust, and fresh strawberries or strawberry topping. This rolls version adapts those flavors into a breakfast format.
Conclusion
Your entire home is about to smell even better than the mall, I promise! Enjoy these warm, gooey Strawberry Cheesecake Cinnabon Rolls and the sweet satisfaction of knowing you made this incredible, iconic treat right in your own kitchen.
It pairs beautifully with other brunch favorites like my easy oreo cupcakes recipe for a complete spread. If you’re looking for more creative filled roll inspiration, I found these amazing Strawberry Lemon Cheesecake Rolls that add bright lemon flavor to the mix!
Grandma’s Strawberry Cheesecake Cinnabon Rolls
Equipment
- 1 Stand mixer Using the dough hook makes this part effortless!
- 1 Large Bowl For letting the dough rise.
- 1 Rolling Pin To get that perfect rectangle shape.
- 1 9×13-inch baking dish The ideal size for a dozen fluffy rolls.
- 1 9×13-inch baking dish The ideal size for a dozen fluffy rolls.
- 1 Unwaxed dental floss Grandma's secret for the cleanest cuts.
Ingredients
For the Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 teaspoon salt
- 1 cup whole milk Warmed to about 110°F
- 1/4 cup butter Melted
For the Cheesecake Filling
- 8 oz cream cheese Softened to room temperature
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries Diced small
- 2 tablespoons strawberry jam Intensifies the berry flavor
For the Cinnamon Sugar
- 1/2 cup brown sugar Packed
- 2 tablespoons ground cinnamon
- 1/4 cup butter Softened to room temperature
For the Cream Cheese Frosting
- 4 oz cream cheese Softened to room temperature
- 2 tablespoons butter Softened to room temperature
- 1 1/2 cups powdered sugar Sifted to avoid lumps
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
For Topping
- Graham cracker crumbs For that authentic cheesecake crunch
- Fresh strawberry slices
Instructions
- This is where the magic begins. Grandma always said a good dough is made with patience. In a stand mixer bowl, combine the [all-purpose flour], [granulated sugar], [instant yeast], and [salt]. Then, add the warm [whole milk], melted [butter], and [eggs]. Mix on low until a soft dough forms. It smells like home already!
- Switch to the dough hook and knead for 8-10 minutes. You're looking for a smooth, elastic feel, that’s how you know the gluten is happy. Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1-2 hours. Grandma used to put it near a sunny window. I just use my oven with the light on!
- While the dough is rising, let's make the delicious fillings. In one bowl, beat the cheesecake filling's [cream cheese], [granulated sugar], and [vanilla extract] until it's perfectly smooth. Gently fold in the diced [fresh strawberries] and [strawberry jam]. In another small bowl, mix the [brown sugar] and [ground cinnamon] for the classic swirl.
- Once your dough has doubled, punch it down gently and roll it out into a big 16×12 inch rectangle. Spread the softened [butter] all over. Sprinkle the [cinnamon-sugar mixture] evenly, then carefully spread the cheesecake filling right on top.
- Starting from the long side, roll the dough into a tight log. This is Grandma's trick: use unflavored dental floss to slice it into 12 equal rolls. It makes the cleanest cuts without squishing out all that yummy filling! Place them in a greased 9×13 inch pan, cover, and let them rise again for 30-45 minutes until they're puffy and cozy.
- Preheat your oven to 350°F. Now for the secret that’s scribbled in the margins of Grandma's notebook: pour a little heavy cream over the rolls right before baking. It makes them unbelievably gooey! Bake for 25-30 minutes, until they're a beautiful golden brown. Your kitchen will smell absolutely heavenly.
- While the rolls are baking, whip up the frosting. Beat the softened [cream cheese] and [butter] until fluffy. Then, add the [powdered sugar], [heavy cream], and [vanilla extract]. Keep beating until it's silky smooth and completely irresistible.
- Let the rolls cool for just about 10 minutes, you want them warm, not hot. Spread that glorious frosting all over them, letting it melt into every nook and cranny. Sprinkle with [graham cracker crumbs] and top with [fresh strawberry slices]. It’s a work of art!
Notes
- Grandma’s Warm Milk Tip: She always said the milk should feel “like a warm bath on your wrist.” If it’s too hot, it will kill the yeast; too cold, and it won’t wake up!
- Substitutions: If you don’t have fresh strawberries, you can use frozen ones (just thaw and drain them well). For a richer filling, you can substitute cream cheese with mascarpone.
- Storage: These are best eaten the same day, warm from the oven. If you have leftovers, store them in an airtight container at room temperature for up to 2 days or in the fridge for 5 days. Just warm them up for a few seconds in the microwave before enjoying.
