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strawberry cheesecake cinnamon rolls featured
Avatar photoJohnson Maya

Strawberry Cheesecake Cinnamon Rolls Recipe

These strawberry cheesecake cinnamon rolls fuse gooey cinnamon swirls with creamy cheesecake filling and fresh berry bursts for an irresistible American comfort dessert. Perfectly fluffy with easy yeast dough, they're ideal for brunch or any sweet craving.
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 2 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 468
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE DOUGH:
  • 1 package (¼ oz) active dry yeast
  • 1 cup warm milk (110°F)
  • ⅓ cup + ½ cup granulated sugar, divided
  • ¼ cup butter, softened
  • 1 large egg
  • 1 tsp salt
  • 3½ cups all-purpose flour
  • FOR THE FILLING:
  • 8 oz cream cheese, softened
  • 1 cup chopped strawberries (or ½ cup jam)
  • ¾ cup brown sugar
  • 2 tbsp cinnamon
  • ¼ cup melted butter
  • FOR FROSTING:
  • 2 oz cream cheese
  • 1 cup powdered sugar
  • 2 tbsp milk
  • ¼ cup strawberry puree

Equipment

  • Stand mixer or bowl
  • Rolling Pin
  • 9x13 baking pan
  • Dental floss (for slicing)

Method
 

  1. strawberry cheesecake cinnamon rolls recipeCard1
  2. Step 1: Proof yeast in warm milk with ⅓ cup sugar for 10 minutes until foamy. Mix in butter, egg, salt, and flour gradually, kneading into smooth dough. Let rise covered 1 hour until doubled.
  3. Step 2: Beat cream cheese, ½ cup sugar, and strawberries for filling. Roll dough to 12x16 rectangle, brush butter, sprinkle cinnamon-sugar, spread filling.
  4. Step 3: Roll tightly into log, chill 15 minutes, slice into 12 rolls with floss.
  5. Step 4: Place in greased pan, rise 30-45 minutes until puffy.
  6. Step 5: Bake at 350°F 20-25 minutes until golden.
  7. Step 6: Mix frosting and drizzle over warm rolls.

Nutrition

Calories: 468 | Carbohydrates: 62 | Protein: 6 | Fat: 22 | Fiber: 2 | Sugar: 35

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently over low heat with a splash of water or broth to restore moisture. Do not freeze as the texture will change.
MAKE AHEAD: You can prepare dough and filling up to 24 hours in advance and store covered in the fridge. Bring to room temperature 30 minutes before cooking.
SUBSTITUTIONS: For a dairy-free version, substitute butter with coconut oil and milk with oat milk. Gluten-free flour blend works well as a 1:1 swap — add 1/4 teaspoon xanthan gum if your blend doesn't include it.
PRO TIPS: Proof yeast precisely at 110°F; chill log before slicing for clean edges; tent foil if tops brown too fast.
SERVING SUGGESTIONS: Serve warm pull-apart style with coffee; top with nuts for crunch; pair with fruit salad for brunch.
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