There are some bakes that feel like a proper event, and these Strawberry Cheesecake Cinnabon Rolls are definitely one of them. The moment the aroma of warm bread, sweet berries, and toasted cinnamon begins to fill the kitchen, everything just feels a bit more special. This isn’t your average cinnamon roll; it’s the beautiful marriage of two iconic desserts. We’re talking about a pillowy-soft, enriched dough, swirled with a tangy, rich cheesecake filling and vibrant strawberry jam, all finished with a generous layer of luscious cream cheese frosting. I’ve been making this for over 5 years, and it never disappoints.

We’ve all had a classic cinnamon roll, a beloved treat with a history stretching back through Northern Europe, especially Sweden’s kanelbulle. But by weaving in that classic American cheesecake element, we elevate it into something truly extraordinary. The sharp tang of the cream cheese filling masterfully cuts through the sweetness, creating a balanced and utterly moreish sweet roll that you’ll want to make again and again.

This recipe is ideal for a leisurely weekend morning, a special brunch with friends, or when you simply want to bake something that feels like a warm hug. It’s a project bake that is deeply rewarding, and the results are well worth the little bit of effort. Everyone seems to love these rolls, and they look so impressive when you bring them to the table, still warm from the oven.

Recipe Overview

This recipe guides you through creating the softest sweet roll dough, a simple yet delicious cheesecake filling, and a foolproof cream cheese frosting. The final product is a tray of beautifully swirled, gooey, and decadent strawberry cinnamon rolls that taste even better than they look. After testing this recipe five times, I finally got the dough-to-filling ratio just right, ensuring every bite is packed with flavour without being overly sweet.

• Prep Time: 35 minutes (plus 1.5 – 2 hours proofing)
• Cook Time: 25-30 minutes
• Total Time: Approximately 2 hours 45 minutes
• Servings: 12 rolls
• Difficulty: Medium

Why You’ll Love This Strawberry Cheesecake Cinnabon Rolls Recipe

• Genuine Flavour: The richness of the brioche-style dough is perfectly balanced by the sharp, tangy cheesecake filling and the fruity sweetness of the strawberry jam. It’s a complex flavour profile that isn’t just one-note sweet.
• Impressive for Guests: While the process is straightforward, the finished rolls look like they came straight from a high-end bakery. They work beautifully for a special occasion breakfast, much like a beautiful Rose Gold Cake Recipe Elegant Dessert might for an evening event.
• Flexible Recipe: You can easily customise the filling. Swap the strawberry jam for raspberry, blueberry, or even a good-quality lemon curd. A little orange zest in the dough also adds a lovely fragrant note.
• Great for Brunch: This is a wonderful centrepiece for any brunch menu. The rolls are substantial enough to be a main sweet dish, served alongside some fresh fruit and coffee.
• Family Tested: My family adores these! The kids love helping to roll the dough and spread the fillings, and there’s nothing better than watching their faces as they pull apart a warm, gooey roll.

Strawberry Cheesecake Cinnabon Rolls

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

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Ingredients You’ll Need

For the best results, using full-fat ingredients is key, especially for the cream cheese and milk. I always use full-fat Philadelphia cream cheese for the filling; its firm texture and tangy flavour hold up beautifully during baking and prevent the filling from becoming watery.

• For the Dough:
• 120ml whole milk, lukewarm
• 7g fast-action dried yeast (1 sachet)
• 75g caster sugar
• 2 large free-range eggs, at room temperature
• 75g unsalted butter, melted and slightly cooled
• 450g strong white bread flour, plus extra for dusting
• 1/2 tsp salt
• For the Cheesecake & Strawberry Filling:
• 225g full-fat cream cheese, softened to room temperature
• 50g caster sugar
• 1 tsp vanilla extract
• 1 tbsp ground cinnamon
• 150g good-quality strawberry jam or conserve
• For the Cream Cheese Frosting:
• 120g full-fat cream cheese, softened
• 60g unsalted butter, softened
• 200g icing sugar, sifted
• 1 tsp vanilla extract
• 1-2 tbsp milk (to adjust consistency)

Ashley’s Tip: Ensure your milk is just lukewarm – about 40°C (105°F). You should be able to comfortably hold your finger in it. If the milk is too hot, it will kill the yeast, and your dough simply won’t rise.

How to Make Strawberry Cheesecake Cinnabon Rolls

Making these rolls is a wonderfully satisfying process. Just follow the steps, give the dough time to do its thing, and you’ll be rewarded with the most incredible breakfast pastry you’ve ever made at home.

1. Activate the Yeast: In the bowl of a stand mixer, gently whisk together the lukewarm milk, yeast, and a tablespoon of the caster sugar. Let it sit for 5-10 minutes until it becomes foamy on top. This shows the yeast is active.
2. Make the Dough: Add the remaining caster sugar, eggs, and melted butter to the yeast mixture. Fit the mixer with the dough hook and mix on low to combine. Add the bread flour and salt, then mix on a medium speed for 6-8 minutes. The dough should become smooth and elastic, pulling away from the sides of the bowl. It will still be slightly tacky to the touch.
3. First Proof: Lightly oil a large bowl. Form the dough into a ball and place it inside, turning once to coat. Cover the bowl with cling film or a damp tea towel and leave it in a warm, draught-free place for 1 to 1.5 hours, or until it has doubled in size.
4. Prepare the Fillings: While the dough is proofing, prepare your fillings. In a medium bowl, beat the 225g of softened cream cheese with the 50g of caster sugar and 1 tsp of vanilla until smooth and creamy. In a small separate bowl, stir the ground cinnamon through the strawberry jam.
5. Assemble the Rolls: Once proofed, punch the dough down and turn it out onto a lightly floured surface. Roll it out into a large rectangle, roughly 30cm by 45cm (12×18 inches). Carefully spread the cream cheese mixture evenly over the dough, leaving a small 1cm border along one of the long edges. Dollop the strawberry-cinnamon jam over the cream cheese and gently spread it out.
6. Roll and Slice: Starting from the long edge opposite your clean border, tightly roll the dough into a log. I find that using unflavoured dental floss to slice the rolls gives a much cleaner cut than a knife. Slide the floss under the log, cross the ends over the top, and pull to slice. Cut the log into 12 equal-sized rolls.
7. Second Proof: Arrange the rolls cut-side up in a greased 23x33cm (9×13 inch) baking dish. Cover again and let them proof in a warm place for another 30-45 minutes, until they look puffy and are touching each other. Preheat your oven to 180°C (160°C fan).
8. Bake the Rolls: Bake for 25-30 minutes, or until the rolls are a deep golden brown and the filling is bubbly. The internal temperature should be around 90°C (195°F). Let them cool in the pan for about 10 minutes while you make the frosting.
9. Make the Frosting: In a bowl, beat the 120g of softened cream cheese and 60g of softened butter until smooth. Sift in the icing sugar and beat on low, then increase the speed until light and fluffy. Mix in the vanilla and 1 tablespoon of milk. Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency.
10. Frost and Serve: Spread the frosting generously over the warm rolls. The heat will help it melt slightly into all the crevices. These are best served warm.

Tips From My Kitchen

• Temperature Control: For the best rise, ensure all your dough ingredients (especially eggs and milk) are at room temperature or lukewarm. Cold ingredients can slow down or even stop the yeast from activating properly. I always take my eggs out of the fridge an hour before I begin.
• The Secret Step: I learned that the key to a tender crumb is resisting the urge to add too much extra flour. The dough should be soft and slightly tacky. A dough that’s too dry from excess flour will result in tough, dense rolls. Trust the kneading process to develop the gluten.
• Make-Ahead Magic: You can prepare the rolls up to the end of step 7. Instead of the second proof, cover the dish 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 proofing before baking as directed.
• Storage: Once cooled, store any leftover rolls in an airtight container. If they are frosted, they must be kept in the fridge for up to 4 days. Unfrosted rolls can be kept at room temperature for 2 days. To reheat, just pop one in the microwave for 20-30 seconds.

Equipment You’ll Need

• Stand mixer with a dough hook (or a large bowl and your hands!)
• 23x33cm (9×13 inch) baking dish or similar
• Rolling pin
• Parchment paper (optional, for lining the dish)
• Wire cooling rack

Delicious Variations to Try

Once you’ve mastered the base recipe, it’s fun to experiment with different flavour combinations. Here are a few ideas to get you started:

• Blueberry & Lemon: Swap the strawberry jam for blueberry conserve and add the finely grated zest of one lemon to the cream cheese filling. It’s a wonderfully fresh and tangy alternative.
• White Chocolate Raspberry: Use raspberry jam instead of strawberry and fold 100g of chopped white chocolate into the cream cheese filling before spreading. The creamy sweetness is divine.
• Spiced Apple Cheesecake: For an autumnal twist, use a good quality apple butter instead of jam and add 1/2 teaspoon of mixed spice along with the cinnamon.

What to Serve With Strawberry Cheesecake Cinnabon Rolls

These rolls are a complete treat on their own, but if you’re building a full brunch menu, here are some excellent pairings:

• Freshly Brewed Coffee: The slightly bitter notes of a good coffee cut through the richness of the rolls beautifully. An Instant Coffee Iced Coffee Recipe Brew would also be a fantastic choice for a warmer day.
• A Side of Fresh Berries: A simple bowl of fresh strawberries, raspberries, and blueberries adds a burst of freshness and a lovely textural contrast.
• Crispy Bacon: For those who love a sweet and savoury combination, a few rashers of salty, crispy bacon are the ultimate accompaniment.

Frequently Asked Questions

Strawberry Cheesecake Cinnabon Rolls

Indulgent cinnamon rolls filled with a luscious cheesecake mixture and sweet strawberry jam, all topped with a classic cream cheese frosting.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs 55 minutes mins

Servings: 12 rolls

Course: Dessert

Cuisine: American

Calories: 482

Ingredients Method Notes

Ingredients

  

For the Dough

• 120 ml whole milk lukewarm
• 7 g fast-action dried yeast 1 sachet
• 75 g caster sugar
• 2 large free-range eggs at room temperature
• 75 g unsalted butter melted and slightly cooled
• 450 g strong white bread flour plus extra for dusting
• 1/2 tsp salt

For the Cheesecake & Strawberry Filling

• 225 g full-fat cream cheese softened to room temperature
• 50 g caster sugar
• 1 tsp vanilla extract
• 1 tbsp ground cinnamon
• 150 g good-quality strawberry jam or conserve

For the Cream Cheese Frosting

• 120 g full-fat cream cheese softened
• 60 g unsalted butter softened
• 200 g icing sugar sifted
• 1-2 tbsp milk to adjust consistency

Method

 

1. Activate the Yeast: In the bowl of a stand mixer, gently whisk together the lukewarm milk, yeast, and a tablespoon of the caster sugar. Let it sit for 5-10 minutes until it becomes foamy on top. This shows the yeast is active.
2. Make the Dough: Add the remaining caster sugar, eggs, and melted butter to the yeast mixture. Fit the mixer with the dough hook and mix on low to combine. Add the bread flour and salt, then mix on a medium speed for 6-8 minutes. The dough should become smooth and elastic, pulling away from the sides of the bowl. It will still be slightly tacky to the touch.
3. First Proof: Lightly oil a large bowl. Form the dough into a ball and place it inside, turning once to coat. Cover the bowl with cling film or a damp tea towel and leave it in a warm, draught-free place for 1 to 1.5 hours, or until it has doubled in size.
4. Prepare the Fillings: While the dough is proofing, prepare your fillings. In a medium bowl, beat the 225g of softened cream cheese with the 50g of caster sugar and 1 tsp of vanilla until smooth and creamy. In a small separate bowl, stir the ground cinnamon through the strawberry jam.
5. Assemble the Rolls: Once proofed, punch the dough down and turn it out onto a lightly floured surface. Roll it out into a large rectangle, roughly 30cm by 45cm (12x18 inches). Carefully spread the cream cheese mixture evenly over the dough, leaving a small 1cm border along one of the long edges. Dollop the strawberry-cinnamon jam over the cream cheese and gently spread it out.
6. Roll and Slice: Starting from the long edge opposite your clean border, tightly roll the dough into a log. I find that using unflavoured dental floss to slice the rolls gives a much cleaner cut than a knife. Slide the floss under the log, cross the ends over the top, and pull to slice. Cut the log into 12 equal-sized rolls.
7. Second Proof: Arrange the rolls cut-side up in a greased 23x33cm (9x13 inch) baking dish. Cover again and let them proof in a warm place for another 30-45 minutes, until they look puffy and are touching each other. Preheat your oven to 180°C (160°C fan).
8. Bake the Rolls: Bake for 25-30 minutes, or until the rolls are a deep golden brown and the filling is bubbly. The internal temperature should be around 90°C (195°F). Let them cool in the pan for about 10 minutes while you make the frosting.
9. Make the Frosting: In a bowl, beat the 120g of softened cream cheese and 60g of softened butter until smooth. Sift in the icing sugar and beat on low, then increase the speed until light and fluffy. Mix in the vanilla and 1 tablespoon of milk. Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency.
10. Frost and Serve: Spread the frosting generously over the warm rolls. The heat will help it melt slightly into all the crevices. These are best served warm.

Notes

Best served warm to enjoy the gooey filling and melted frosting. The dental floss trick mentioned in the instructions gives a very clean cut.

I truly hope you enjoy making and eating these Strawberry Cheesecake Cinnabon Rolls. They are a labour of love that is so incredibly worth it, and I can’t wait to hear how they turn out for you. If you try the recipe, please drop a comment below and let me know what you think!

Happy baking,
Ashley