Strawberry Cheesecake Cinnamon Rolls – Sweet, Gooey & Perfect for Brunch

There’s something downright magical about the smell of cinnamon rolls baking in the oven — but when you add creamy cheesecake filling and juicy strawberries to the mix, you take them from “weekend treat” to special occasion superstar. Whether you’re planning a spring brunch, celebrating a holiday, or just want an excuse to indulge, these strawberry cheesecake cinnamon rolls hit that perfect balance of cozy and decadent. The dough is soft and fluffy, the filling is creamy and tangy, and the strawberries bring a fresh burst of sweetness that makes every bite feel like sunshine.

And here’s the best part: they look bakery-fancy but are surprisingly easy to make at home. I first made these for a Mother’s Day brunch, and they disappeared in record time — even the “I’m not really a sweets person” folks went back for seconds. If you love recipes that blend comfort and elegance, this one’s a must-try. Plus, if you’re a fan of fruity bakes, you’ll also love this fresh berry tart recipe for another beautiful dessert option.

Ingredients for Strawberry Cheesecake Cinnamon Rolls

For the Dough

• 2 ¾ cups all-purpose flour – Spoon and level for accuracy so the rolls stay light and fluffy.
• 3 tablespoons granulated sugar – Adds a subtle sweetness to balance the tangy cream cheese filling.
• 1 teaspoon salt – A little seasoning makes the flavors pop.
• 2 ¼ teaspoons instant yeast – Also labeled “rapid rise” yeast; it cuts down on rise time.
• ½ cup whole milk, warm – Aim for about 110°F; too hot and it can kill the yeast.
• ¼ cup unsalted butter, melted – Adds richness and tenderness to the dough.
• 1 large egg – Room temperature helps the dough mix more evenly.

For the Cheesecake Filling

• 8 oz cream cheese, softened – Full-fat cream cheese will give you the creamiest texture.
• ¼ cup granulated sugar – Sweetens the tangy cream cheese just enough.
• 1 teaspoon vanilla extract – Gives the filling a warm, bakery-style aroma.

For the Strawberry Layer

• 1 cup strawberry preserves – Smooth or chunky, depending on your texture preference.
• ½ cup fresh strawberries, diced – Optional, but adds bursts of freshness in every bite.

For the Cinnamon Sugar Layer

• ¼ cup unsalted butter, softened – Helps the cinnamon sugar stick to the dough.
• ½ cup brown sugar – Adds a caramel-like sweetness that pairs beautifully with strawberries.
• 1 tablespoon ground cinnamon – The heart of that classic cinnamon roll flavor.

For the Glaze

• 1 cup powdered sugar – Creates a smooth, sweet glaze.
• 2–3 tablespoons milk or cream – Adjust for your desired drizzling consistency.
• ½ teaspoon vanilla extract – A hint of extra flavor to finish the rolls.

Instructions

1. Prepare the Dough
   • In a large mixing bowl, whisk together the flour, sugar, salt, and yeast.
   • Add the warm milk, melted butter, and egg. Stir until a shaggy dough forms.
   • Transfer the dough to a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. You want the dough to be soft but not sticky.
   • Place the dough into a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
2. Make the Cheesecake Filling
   • In a medium bowl, beat together the softened cream cheese, sugar, and vanilla until smooth and creamy. Set aside.
3. Prepare the Cinnamon Sugar Layer
   • In a small bowl, mix the softened butter, brown sugar, and cinnamon until combined into a thick paste.
4. Roll Out the Dough
   • Once the dough has risen, punch it down gently to release air. Roll it out on a lightly floured surface into a large rectangle, about 12×18 inches.
5. Assemble the Rolls
   • Spread the cinnamon sugar mixture evenly over the dough, reaching all the way to the edges.
   • Spoon dollops of the cheesecake filling over the cinnamon layer and gently spread it with an offset spatula.
   • Spread the strawberry preserves evenly on top, then sprinkle over the fresh strawberries (if using).
6. Roll and Cut
   • Starting from the long side, tightly roll the dough into a log. Slice into 12 equal pieces using a serrated knife or dental floss for clean cuts.
7. Second Rise
   • Arrange the rolls in a greased 9×13-inch baking dish. Cover and let them rise for another 30 minutes, until puffy.
8. Bake
   • Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until golden brown on top and the centers are cooked through.
9. Glaze and Serve
   • While the rolls bake, whisk together powdered sugar, milk (or cream), and vanilla until smooth.
   • Drizzle the glaze generously over the warm rolls. Serve immediately for that gooey, bakery-fresh experience.

Tips & Variations

1. Make-Ahead Convenience

• If you want fresh rolls in the morning without waking up at dawn, prepare the rolls through the second rise. Instead of baking, cover the pan tightly with plastic wrap and refrigerate overnight. In the morning, bring them to room temperature for 30 minutes before baking.

2. Fresh or Frozen Strawberries?

• Fresh strawberries give a juicier bite and vibrant flavor, but frozen strawberries work in a pinch. Just thaw and pat them dry to prevent excess moisture from making the dough soggy.

3. Glaze Options

• Swap the classic vanilla glaze for a cream cheese frosting if you want extra richness. Or, add a splash of lemon juice to the glaze for a tangy twist that cuts through the sweetness.

4. Dough Flavor Boost

• For an extra bakery-style touch, add a teaspoon of cinnamon or cardamom to the dough itself. This creates a warm, aromatic base that complements the filling.

5. Storage Tips

• Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
• Reheat in the microwave for 15–20 seconds to bring back the soft, gooey texture.

6. Freezer-Friendly

• You can freeze baked rolls (without glaze) for up to 2 months. Thaw overnight in the fridge, then warm in the oven at 300°F (150°C) for 10–15 minutes before glazing.

Serving Suggestions

1. Breakfast Brunch Showstopper

• Serve these cinnamon rolls warm from the oven alongside fresh fruit, scrambled eggs, and coffee for a dreamy brunch spread. The strawberry and cream cheese combo pairs perfectly with savory sides.

2. Dessert Upgrade

• Turn them into a decadent dessert by topping warm rolls with a scoop of vanilla ice cream and a drizzle of strawberry sauce.

3. Afternoon Tea Treat

• These are perfect for an afternoon tea party or baby shower. Arrange them on a pretty cake stand, dust lightly with powdered sugar, and garnish with fresh strawberry slices for a bakery-level presentation.

4. Holiday Morning Favorite

• Whether it’s Easter, Mother’s Day, or Christmas morning, these rolls feel special without requiring hours of work that day. Make them ahead and reheat right before serving.

5. For the Strawberry Lovers

• Serve with a side of fresh whipped cream and even more sliced strawberries for an extra burst of fruity flavor.

FAQs

1. Can I make these strawberry cheesecake cinnamon rolls ahead of time?
Yes! You can prepare the rolls the night before, cover tightly, and refrigerate. In the morning, bring them to room temperature for about 30 minutes before baking.

2. Can I use frozen strawberries instead of fresh?
Absolutely — just thaw them first and pat dry to remove excess moisture. This helps prevent the filling from becoming watery.

3. How do I store leftover cinnamon rolls?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm them in the microwave for 15–20 seconds before serving.

4. Can these be frozen?
Yes! You can freeze baked rolls (without icing) for up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat before adding the icing.

5. Can I make these without cream cheese?
Sure! You can swap the cream cheese filling for a butter-sugar mixture for a more traditional cinnamon roll flavor — but you’ll miss out on that cheesecake richness.

6. What’s the best way to reheat them so they stay soft?
The microwave works well for single servings. For multiple rolls, cover with foil and warm in a 300°F (150°C) oven for about 10 minutes to keep them fluffy.

Final Thoughts

If you’ve been looking for a way to turn your weekend breakfast or brunch into something truly unforgettable, these Strawberry Cheesecake Cinnamon Rolls are it. They’re soft, gooey, bursting with sweet-tart strawberry flavor, and topped with the kind of creamy glaze that makes you close your eyes for a second bite.

The best part? You don’t need to be a professional baker to pull these off — just a love for sweet treats and a little patience for the dough to rise. Whether you serve them warm from the oven for a cozy family breakfast, bring them to a brunch party, or treat yourself on a slow Sunday morning, these rolls have a way of making any moment feel special. For more irresistible homemade breakfast ideas, check out this collection of easy brunch recipes that pair perfectly with your cinnamon roll creations.

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