The first Saturday of spring break had me up before sunrise, mostly because I’d promised my teenage daughter we’d bake something special for her little brother’s baseball team breakfast. Our kitchen smelled faintly of last night’s spaghetti, but the moment I set out the yeast, cream cheese, and strawberries, it already felt like morning was off to a sweeter start.

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I’m Edie—a 40-year-old mom of two who spends most weekdays buried in office work, then comes home to play short-order cook for my hungry crew. Cooking isn’t just a chore for me; it’s my reset button after the noise of spreadsheets and emails. These Strawberry Cheesecake Cinnabon Rolls came about because I wanted to surprise the kids with something that looked like a bakery treat but didn’t require a culinary degree or an entire day in the kitchen.

The funniest part was convincing my husband not to sneak a bite before the glaze went on. He claimed he was just “checking the texture,” but I caught him hovering by the oven at least three times. By the time the rolls came out, golden and puffy, everyone was circling the counter, spoons in hand, ready for the drizzle of cream cheese glaze.

If you’re looking for a weekend project that feels indulgent yet approachable, these rolls deliver. The dough is soft and pillowy, the cheesecake filling makes each bite creamy and rich, and that sweet strawberry layer adds a bright, tangy pop that keeps things from feeling too heavy. They were the kind of breakfast that had us all sitting down a little slower, savoring every swirl.

Short Description

Soft cinnamon rolls layered with creamy cheesecake filling and sweet strawberries, finished with a silky cream cheese glaze—perfect for breakfast, brunch, or a cozy weekend treat.

Key Ingredients

For the Dough

1 cup warm milk (110°F / 45°C)
2 ¼ tsp (1 packet) active dry yeast
⅓ cup granulated sugar
2 large eggs, room temperature
⅓ cup unsalted butter, melted
1 tsp salt
4–4 ½ cups all-purpose flour

For the Cheesecake Filling

8 oz (225 g) cream cheese, softened
⅓ cup granulated sugar
1 large egg yolk
1 tsp vanilla extract

For the Strawberry Layer

½ cup strawberry preserves or homemade compote
1 cup fresh strawberries, finely chopped (optional for extra fruitiness)

For the Cinnamon-Sugar Filling

½ cup unsalted butter, softened
¾ cup brown sugar
1 ½ tbsp ground cinnamon

For the Cream Cheese Glaze

4 oz (115 g) cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar
½ tsp vanilla extract
2–3 tbsp milk (to adjust consistency)

Tools Needed

Large mixing bowl
Stand mixer with dough hook
Rolling pin
9×13-inch baking dish
Sharp knife or dental floss (for slicing rolls)
Whisk and rubber spatula

Cooking Instructions

Step 1: Prepare the Dough
Warm the milk until just lukewarm—no hotter than 110°F. Combine the yeast, warm milk, and 1 tablespoon of sugar in a large mixing bowl. Let sit for 5–10 minutes until foamy. Mix in the remaining sugar, eggs, melted butter, and salt.

Gradually add flour, 1 cup at a time, until a soft dough forms. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic. Place in a greased bowl, cover with a towel, and let rise in a warm spot for about 1–1.5 hours, or until doubled in size.

Step 2: Prepare the Cheesecake Filling
In a medium bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. Set aside.

Step 3: Prepare the Cinnamon-Sugar Mixture
Combine brown sugar and cinnamon in a small bowl. Keep softened butter ready for spreading.

Step 4: Roll and Fill the Dough
Punch down the risen dough and roll it out into a large rectangle, about 16×12 inches. Spread softened butter evenly over the surface, then sprinkle the cinnamon-sugar mixture on top. Spread the cheesecake filling evenly, followed by a drizzle of strawberry preserves and chopped strawberries if using.

Step 5: Roll into a Log and Slice
Roll the dough into a tight log starting from the long side. Slice into 12 even rolls using a sharp knife or dental floss for neat edges. Arrange the rolls in a greased 9×13-inch baking dish.

Step 6: Second Rise
Cover the rolls and let them rise for another 30–45 minutes until puffy. Meanwhile, preheat the oven to 350°F (175°C).

Step 7: Bake
Bake for 25–30 minutes until golden brown and cooked through. If tops brown too quickly, loosely cover with foil during the last 10 minutes.

Step 8: Make the Glaze
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and 2 tablespoons of milk. Mix until creamy, adding extra milk if needed for a drizzle consistency. Spread over warm rolls before serving.

Why You’ll Love This Recipe

Bakery-Worthy Flavor: The blend of cinnamon, cheesecake, and strawberries creates a perfect swirl of sweet, tangy, and rich flavors.

Family-Friendly: Kids love helping with the rolling and spreading.

Versatile Treat: Ideal for breakfast, brunch, dessert, or any special occasion.

Make-Ahead Friendly: Dough can be prepped the night before and baked fresh in the morning.

Crowd-Pleaser: Soft, gooey rolls always impress guests at gatherings or potlucks.

Mistakes to Avoid & Solutions

Using overly hot milk: Milk above 110°F can kill the yeast. Use a thermometer to be safe.

Skipping the second rise: Without it, the rolls will be dense rather than fluffy. Always allow time for both rises.

Rolling the dough too thin: This can lead to dry rolls. Aim for about ¼-inch thickness.

Overbaking: Rolls should be golden but still soft in the center. Start checking at 25 minutes.

Glazing too early: Wait until rolls cool slightly so the glaze sets rather than melting off completely.

Serving and Pairing Suggestions

Serve warm straight from the pan with a generous drizzle of cream cheese glaze.

Pair with hot coffee, chai latte, or a glass of cold milk for a comforting breakfast.

For brunch gatherings, serve alongside a fresh fruit salad or scrambled eggs to balance the sweetness.

Turn leftovers into a decadent dessert by topping with whipped cream and fresh strawberries.

Storage and Reheating Tips

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

To reheat, warm individual rolls in the microwave for 20–25 seconds or in a 300°F oven for about 5–7 minutes.

Freeze unglazed baked rolls for up to 2 months. Thaw overnight in the fridge and warm before glazing.

FAQs

1. Can I make the dough ahead of time?
Yes. After the first rise, refrigerate the dough overnight. Bring it to room temperature before rolling and filling.

2. What’s the best substitute for strawberry preserves?
Raspberry preserves or cherry jam work beautifully for a similar fruity kick.

3. How can I tell if the dough has risen enough?
Gently press the dough with your finger; if it springs back slowly and leaves a slight indentation, it’s ready.

4. Can I use store-bought cinnamon roll dough?
You can, but the homemade version is softer and richer. If using store-bought, skip the dough-making steps.

5. Why are my rolls coming out dense?
Most likely, the dough didn’t rise long enough or you added too much flour. Keep the dough slightly tacky but not sticky.

Tips & Tricks

Use room-temperature eggs and butter for smoother dough.

Lightly flour your rolling pin to prevent sticking.

If strawberries release too much liquid, pat them dry with paper towels before adding.

For extra shine, brush rolls with melted butter right after baking.

Slice the log with dental floss to keep the rolls’ swirl intact.

Recipe Variations

Lemon Cheesecake Rolls: Swap strawberry preserves for lemon curd and sprinkle zest into the filling for a citrusy twist.

Chocolate-Strawberry Rolls: Add ½ cup mini chocolate chips over the cheesecake layer before rolling.

Peach Cobbler Rolls: Replace strawberries with diced peaches and a pinch of nutmeg for a summer vibe.

Gluten-Free Option: Use a gluten-free all-purpose flour blend and check package directions for liquid adjustments.

Final Thoughts

When the last pan came out of the oven, the kids were already perched at the table like they’d been waiting forever, forks in hand. I loved how the swirl of pink strawberry filling peeked through the golden layers—like a promise of something sweet and special inside. These rolls have a way of slowing down a busy morning, giving us all a reason to linger a bit longer at the breakfast table.

They’re perfect for weekend mornings when you want to surprise your family, or for when you need something comforting to share with neighbors or coworkers. Each bite is soft and gooey, with just enough tang from the cheesecake to balance the sweetness.

Strawberry Cheesecake Cinnabon Rolls