There’s a certain magic that fills the kitchen when a tray of sweet rolls is baking, a scent that promises warmth, comfort, and a truly special treat. We’re not just talking about any sweet rolls today. We’re diving headfirst into something spectacular: Strawberry Cheesecake Cinnabon Rolls. Imagine a soft, pillowy cinnamon roll, but instead of the classic filling, it’s swirled with a tangy, creamy cheesecake layer and vibrant strawberry jam. It’s the ultimate fusion of two beloved desserts, creating a breakfast pastry that is genuinely unforgettable. I’ve been making this for over 5 years, and it never disappoints; the moment people taste that combination of warm dough, melted cheesecake, and sweet fruit, their eyes light up.

This recipe is my take on a Cinnabon copycat, elevated with the lusciousness of strawberry cheesecake. The dough is rich and tender, the cinnamon-sugar swirl provides that familiar warmth, and the dual filling takes it to another level. The sweet tang of the strawberries cuts through the richness of the cream cheese, all bundled in a soft, yeasted dough and topped with a final drizzle of cream cheese icing. It’s the kind of bake that works beautifully for a lazy Sunday morning, a special brunch with friends, or whenever you feel like treating yourself to something truly wonderful. Let’s get our aprons on and create something delicious together.

Recipe Overview

This recipe guides you through creating the softest, most decadent strawberry cinnamon rolls with a surprise cheesecake filling. The process involves making a rich, enriched dough, a simple yet tangy cheesecake layer, and a vibrant strawberry swirl. I’ve found that letting the dough have its full second proof after shaping is the secret to an incredibly light and airy texture, so don’t be tempted to rush it. The result is a tray of gloriously gooey, fruity, and creamy sweet rolls.

• Prep Time: 35 minutes (plus 2 hours proofing)
• Cook Time: 25-30 minutes
• Total Time: Approx. 3 hours
• Servings: 12 rolls
• Difficulty: Medium

Why You’ll Love These Strawberry Cheesecake Cinnabon Rolls

• Unforgettable Flavour: The taste is what makes these so special. You get the warmth from the cinnamon, a bright, fruity sweetness from a good quality strawberry jam, and a lovely tangy creaminess from the cheesecake filling that balances everything perfectly. It’s not just sweet; it’s a layered and satisfying flavour.
• Ready in Just Over 3 Hours: While yeast dough requires patience, the active work is minimal. From start to finish, including rising and baking time, you can have these on the table in about three hours, making it a manageable weekend project.
• A Flexible Recipe: You can easily swap the strawberry jam for raspberry, blueberry, or even a tart cherry preserve. If you prefer a bit of texture, add a sprinkle of finely chopped pecans or walnuts over the filling before rolling.
• Great for Special Mornings: These cheesecake rolls are ideal for making a weekend breakfast feel like an occasion. They work wonderfully for birthdays, Easter morning, or simply as a luxurious treat to share with family. My kids always ask for these on their birthdays instead of a cake!

Strawberry Cheesecake Cinnabon Rolls

⏱️ 45 min prep  •  🍳 30 min cook  •  👥 12 servings

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Ingredients You’ll Need

For the best results, we use full-fat ingredients for the dough and filling – this isn’t the time for cutting corners! I always use Philadelphia full-fat block cream cheese for the filling; its firm texture ensures the cheesecake layer holds its shape beautifully and doesn’t become watery when baked.

• For the Dough:
• 180ml whole milk, warmed
• 2 ¼ tsp (7g) active dry yeast
• 50g granulated sugar
• 1 large free-range egg, at room temperature
• 70g unsalted butter, melted
• 420g strong white bread flour
• ½ tsp salt
•  
• For the Cheesecake Filling:
• 225g full-fat block cream cheese, softened
• 50g caster sugar
• 1 large egg yolk
• 1 tsp vanilla extract
•  
• For the Strawberry Cinnamon Swirl:
• 50g unsalted butter, very soft
• 150g good quality strawberry jam or preserve
• 100g light brown sugar
• 1 tbsp ground cinnamon
•  
• For the Cream Cheese Icing:
• 115g full-fat block cream cheese, softened
• 60g unsalted butter, softened
• 200g icing sugar, sifted
• 1 tsp vanilla extract
• 1-2 tbsp milk (to thin)

Marcus’s Tip: Ensure your milk is lukewarm, not hot. The ideal temperature is around 40-45°C. Too hot, and it will kill the yeast; too cold, and it won’t activate properly. A good test is to dip your finger in – it should feel comfortably warm.

How to Make Strawberry Cheesecake Cinnabon Rolls

The process is broken down into making the dough, preparing the fillings, assembling, and baking. We’ll take it step-by-step to ensure you get that perfect, soft Cinnabon copycat texture every time.

1. Activate the Yeast: In the bowl of a stand mixer, gently whisk the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let it stand for 5-10 minutes until the mixture becomes foamy. This shows the yeast is alive and active.
2. Make the Dough: To the yeast mixture, add the remaining granulated sugar, the egg, and the melted butter. Fit the mixer with the dough hook and add the bread flour and salt. Mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for 7-8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If you want to learn more about the science behind kneading, BBC Good Food has a great guide.
3. First Proof: Lightly grease a large bowl with oil. Form the dough into a ball, place it in the bowl, and turn to coat. Cover with a clean tea towel or cling film and leave in a warm place for 1 to 1.5 hours, or until it has doubled in size.
4. Prepare the Fillings: While the dough proofs, make the fillings. In a medium bowl, beat the 225g of softened cream cheese with the caster sugar, egg yolk, and vanilla extract until smooth. In a separate small bowl, mix the light brown sugar and ground cinnamon together.
5. Assemble the Rolls: Once proofed, punch the dough down and turn it out onto a lightly floured surface. Roll it into a large rectangle, approximately 30cm by 45cm. Spread the very soft 50g of butter evenly over the dough. Next, carefully spread the cheesecake filling over the butter, leaving a 2cm border along one of the long edges. Dollop the strawberry jam over the cheesecake layer, and finish by sprinkling the cinnamon-sugar mixture evenly over the top.
6. Roll and Cut: Starting from the long edge opposite the clean border, roll the dough up tightly into a log. Pinch the seam to seal. Using a sharp knife or unflavoured dental floss for a clean cut, slice the log into 12 equal rolls. I find dental floss works best to prevent squashing the rolls.
7. Second Proof: Arrange the rolls in a lightly greased 23cm x 33cm baking dish. Cover and let them rise in a warm spot for another 45-60 minutes, until they look puffy and are touching each other.
8. Bake to Perfection: Preheat your oven to 180°C (160°C fan). Bake the rolls for 25-30 minutes, or until they are a beautiful golden brown and the filling is bubbly. The centre roll should be cooked through.
9. Make the Icing and Finish: While the rolls cool slightly, prepare the icing. In a bowl, beat the 115g of cream cheese and 60g of butter until smooth and creamy. Gradually beat in the sifted icing sugar and vanilla. Add milk, one tablespoon at a time, until you reach your desired drizzling consistency. Spread the icing generously over the warm rolls and serve immediately.

Tips From My Kitchen

• Room Temperature is Key: For the smoothest cheesecake filling and icing, your cream cheese, butter, and egg must be at room temperature. This helps them emulsify properly without lumps. I take mine out of the fridge an hour before I start.
• The Dental Floss Trick: I learned that using unflavoured dental floss to cut the rolls is a game-changer. It slides through the soft dough without compressing the layers, giving you perfectly round, defined swirls every time. Just slide a long piece under the log, cross the ends over the top, and pull.
• Make-Ahead Method: You can prepare these strawberry cinnamon rolls the night before. After arranging them in the baking dish (step 7), cover them tightly with cling film and refrigerate overnight. The next morning, take them out of the fridge and let them sit at room temperature for about an hour to finish rising before baking as directed.
• Storing Leftovers: If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. I find they are best reheated gently in the microwave for 20-30 seconds to restore their soft, gooey texture.

Equipment You’ll Need

• Stand mixer with dough hook (or a large bowl and your hands!)
• 23cm x 33cm (9×13 inch) baking dish
• Rolling pin
• Wire cooling rack

Common Mistakes to Avoid

• Overcrowding the Pan: While the rolls should be touching after the second proof, don’t squeeze them into a pan that’s too small. This prevents the heat from circulating properly, resulting in doughy, undercooked sides. A 23x33cm dish is ideal for 12 rolls.
• Dough is Under-Proofed: Rushing the proofing stages will lead to dense, heavy rolls. Be patient and wait for the dough to genuinely double in size. The “poke test” is your friend: if you gently poke the dough and the indent springs back slowly, it’s ready. If it springs back immediately, it needs more time.
• Baking at Too High a Temperature: A very hot oven can cause the tops to burn before the centre is fully cooked. Sticking to 180°C (160°C fan) ensures an even bake, resulting in a golden-brown exterior and a perfectly soft, cooked interior.

Delicious Variations to Try

Once you’ve mastered the base recipe, feel free to get creative. These strawberry cheesecake rolls are wonderfully adaptable.

• Blueberry Lemon Twist: Swap the strawberry jam for blueberry conserve and add the zest of one lemon to the cheesecake filling for a bright, zesty alternative. This combination reminds me of my favourite Lemon Crumb Bars.
• Vegan-Friendly Rolls: This can be adapted for a vegan diet. Use a plant-based milk and butter alternative in the dough, and a good quality vegan cream cheese for the filling and icing. You’ll also need an egg replacer for the dough and filling.
• Chocolate and Strawberry: For an even more decadent treat, sprinkle 100g of dark chocolate chips over the filling before rolling up the dough. The slightly bitter chocolate is a fantastic counterpoint to the sweet fruit and tangy cheese.

What to Serve With Strawberry Cheesecake Cinnabon Rolls

These rolls are a magnificent meal in themselves, but if you’re serving them as part of a larger brunch, here are a few ideas.

• Fresh Fruit Salad: A simple bowl of mixed berries, melon, and citrus helps cut through the richness of the rolls and adds a fresh, light element to the meal.
• Crispy Bacon: The salty, savoury crunch of well-cooked bacon provides a wonderful contrast in both flavour and texture. For a substantial breakfast, you could even add a side of scrambled eggs. For another fantastic brunch idea, try my Maple Pecan Sticky Buns.
• A Good Coffee: A freshly brewed cup of coffee or a milky latte is the ideal companion. The slight bitterness of the coffee beautifully complements the sweetness of the rolls.

Frequently Asked Questions

Strawberry Cheesecake Cinnabon Rolls

Indulgent cinnamon rolls featuring a rich cheesecake filling and a sweet strawberry swirl, all topped with a classic cream cheese icing.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 3 hours hrs 30 minutes mins

Servings: 12 rolls

Course: Dessert

Cuisine: American

Calories: 480

Ingredients Method Notes

Ingredients

  

For the Dough

• 180 ml whole milk warmed
• 2 ¼ tsp 7g active dry yeast
• 50 g granulated sugar
• 1 large free-range egg at room temperature
• 70 g unsalted butter melted
• 420 g strong white bread flour
• ½ tsp salt
•  

For the Cheesecake Filling

• 225 g full-fat block cream cheese softened
• 50 g caster sugar
• 1 large egg yolk
• 1 tsp vanilla extract

For the Strawberry Cinnamon Swirl

• 50 g unsalted butter very soft
• 150 g good quality strawberry jam or preserve
• 100 g light brown sugar
• 1 tbsp ground cinnamon

For the Cream Cheese Icing

• 115 g full-fat block cream cheese softened
• 60 g unsalted butter softened
• 200 g icing sugar sifted
• 1-2 tbsp milk to thin

Method

 

1. Activate the Yeast: In the bowl of a stand mixer, gently whisk the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let it stand for 5-10 minutes until the mixture becomes foamy. This shows the yeast is alive and active.
2. Make the Dough: To the yeast mixture, add the remaining granulated sugar, the egg, and the melted butter. Fit the mixer with the dough hook and add the bread flour and salt. Mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for 7-8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If you want to learn more about the science behind kneading, BBC Good Food has a great guide.
3. First Proof: Lightly grease a large bowl with oil. Form the dough into a ball, place it in the bowl, and turn to coat. Cover with a clean tea towel or cling film and leave in a warm place for 1 to 1.5 hours, or until it has doubled in size.
4. Prepare the Fillings: While the dough proofs, make the fillings. In a medium bowl, beat the 225g of softened cream cheese with the caster sugar, egg yolk, and vanilla extract until smooth. In a separate small bowl, mix the light brown sugar and ground cinnamon together.
5. Assemble the Rolls: Once proofed, punch the dough down and turn it out onto a lightly floured surface. Roll it into a large rectangle, approximately 30cm by 45cm. Spread the very soft 50g of butter evenly over the dough. Next, carefully spread the cheesecake filling over the butter, leaving a 2cm border along one of the long edges. Dollop the strawberry jam over the cheesecake layer, and finish by sprinkling the cinnamon-sugar mixture evenly over the top.
6. Roll and Cut: Starting from the long edge opposite the clean border, roll the dough up tightly into a log. Pinch the seam to seal. Using a sharp knife or unflavoured dental floss for a clean cut, slice the log into 12 equal rolls. I find dental floss works best to prevent squashing the rolls.
7. Second Proof: Arrange the rolls in a lightly greased 23cm x 33cm baking dish. Cover and let them rise in a warm spot for another 45-60 minutes, until they look puffy and are touching each other.
8. Bake to Perfection: Preheat your oven to 180°C (160°C fan). Bake the rolls for 25-30 minutes, or until they are a beautiful golden brown and the filling is bubbly. The centre roll should be cooked through.
9. Make the Icing and Finish: While the rolls cool slightly, prepare the icing. In a bowl, beat the 115g of cream cheese and 60g of butter until smooth and creamy. Gradually beat in the sifted icing sugar and vanilla. Add milk, one tablespoon at a time, until you reach your desired drizzling consistency. Spread the icing generously over the warm rolls and serve immediately.

Notes

For the cleanest cuts, use a piece of unflavoured dental floss to slice the log instead of a knife. Store leftovers in an airtight container in the refrigerator for up to 5 days.

I really hope you give these Strawberry Cheesecake Cinnabon Rolls a try. They are a true labour of love that is worth every moment. Friends always ask me for this recipe after trying it, and seeing their reaction is part of the joy of baking. It’s a wonderfully rewarding recipe that brings a little bit of bakery magic into your own kitchen. If you make them, please let me know how they turned out in the comments below. Happy baking!
– Marcus Bennett