Go Back
Strawberry Cheesecake Cinnabon Rolls topped with cream cheese frosting and fresh strawberry glaze, served on a dessert plate.

Strawberry Cheesecake Cinnabon Rolls – Decadent Sweet Brunch Recipe

These Strawberry Cheesecake Cinnabon Rolls are soft, fluffy cinnamon rolls filled with creamy cheesecake and sweet strawberry filling. A decadent brunch or dessert recipe perfect for special occasions.
Print Recipe Pin Recipe
Prep Time 40 minutes
Total Time 2 hours 40 minutes
Course Breakfast, Brunch, Dessert
Cuisine American, Bakery-style
Servings 12 large rolls
Calories 420 kcal

Equipment

  • stand mixer (optional)
  • Large mixing bowls
  • Rolling Pin
  • 9x13-inch baking dish
  • Saucepan
  • Offset spatula
  • Measuring cups & spoons
  • Thermometer (optional)
  • Unflavored dental floss (for slicing)

Ingredients
  

Dough

  • 4 cups all-purpose flour (or bread flour)
  • 2¼ teaspoons instant yeast (1 packet)
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • 1 cup warm milk (100–110°F)
  • 2 large eggs, room temperature
  • ⅓ cup unsalted butter, softened

Strawberry Filling

  • 2 cups fresh strawberries, chopped
  • ⅓ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1½ tablespoons cornstarch + 2 tablespoons water (slurry)

Cheesecake Layer

  • 8 oz full-fat cream cheese, softened
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 4 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1½ cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

Prepare Strawberry Filling

  • In a saucepan over medium heat, cook strawberries and sugar until softened and juicy (5–7 minutes). Stir in cornstarch slurry and simmer until thick. Add lemon juice. Cool completely.

Make the Dough

  • In a large bowl, combine flour, yeast, sugar, and salt. Add warm milk, eggs, and butter. Mix until combined, then knead 8–10 minutes until smooth and elastic (windowpane test).Place in a greased bowl, cover, and let rise until doubled (about 60–90 minutes).

Make Cheesecake Filling

  • Beat cream cheese, sugar, and vanilla until smooth. Do not overmix.

Assemble Rolls

  • Roll dough into a large rectangle (about 12x18 inches). Spread cheesecake filling evenly. Add cooled strawberry filling.Roll tightly from the long side into a log. Slice into 12 rolls using dental floss for clean cuts.Place in greased 9x13 dish.

Second Rise

  • Cover and let rise 30–45 minutes until puffy and slightly touching.

Bake

  • Preheat oven to 350°F (175°C). Bake 25–30 minutes until golden and internal temperature reaches about 190°F.

Frost

  • Beat frosting ingredients until smooth. Spread over slightly warm rolls. Serve warm.

Notes

  • Use room-temperature dairy for smooth fillings and frosting.
  • Do not spread warm strawberry filling on dough—it will cause tearing.
  • If dough springs back while rolling, let it rest 5–10 minutes.
  • Slightly underbake for gooey centers.
  • Store refrigerated up to 4 days due to cream cheese.
  • Freeze unfrosted rolls up to 2 months for best texture.
Keyword brunch pastry, Cream Cheese Rolls, holiday baking, homemade cinnamon rolls, Strawberry Cheesecake Cinnamon Rolls, Strawberry Sweet Rolls