Introduction

These Strawberry Cinnabon Rolls combine the classic, fluffy cinnamon roll with a creamy cheesecake filling and a burst of sweet strawberry flavor. Perfect for a special breakfast or a delightful dessert, they are soft, rich, and completely irresistible.

The image shows a black baking pan filled with nine soft, spiral-shaped strawberry rolls arranged tightly together. Each roll has a golden-brown base layer of dough, topped with a second layer of bright red strawberry jam visible through the swirl, and finished with a smooth, white cream cheese frosting that gently covers the top and drips slightly down the sides. Fresh whole strawberries with green leaves are scattered around the pan, which is set on a wooden board placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (240g) all-purpose flour
1/2 cup (120ml) whole milk, lukewarm
2 1/4 teaspoons (7g) active dry yeast
1/4 cup (50g) granulated sugar
1/4 cup (60g) unsalted butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon salt
8 oz (225g) cream cheese, softened
1/4 cup (50g) granulated sugar (for filling)
1 teaspoon vanilla extract (for filling)

Instructions

Step 1: In a small bowl, combine lukewarm milk and active dry yeast. Let it sit for about 5 minutes until foamy.
Step 2: In a large mixing bowl, whisk together flour, sugar, and salt. Add softened butter, egg, vanilla extract, and the yeast mixture.
Step 3: Mix until a soft dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
Step 4: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Step 5: While the dough rises, prepare the cheesecake filling by beating softened cream cheese, sugar, and vanilla extract until smooth and creamy.
Step 6: Once the dough has risen, roll it out on a floured surface into a rectangle approximately 12×16 inches.
Step 7: Spread the cheesecake filling evenly over the dough. Optionally, sprinkle chopped fresh strawberries for extra flavor.
Step 8: Roll the dough tightly from the longer side, then cut into 12 equal rolls.
Step 9: Place the rolls in a greased baking pan, cover, and let them rise again for 30-45 minutes.
Step 10: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.
Step 11: Let the rolls cool slightly before serving. Enjoy warm for the best flavor and texture.

Tips & Variations

For an extra strawberry touch, add finely chopped fresh strawberries to the cheesecake filling before spreading.
Substitute whole milk with almond or oat milk for a dairy-free option, but keep the cream cheese as is or use a dairy-free version if preferred.
Brush the rolls with melted butter before baking for a richer crust.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven to enjoy them warm and soft.

How to Serve

A black rectangular tray filled with ten strawberry swirl rolls, each roll showing three layers: a golden brown dough base, a bright red strawberry jam swirl in the middle, and a thick, creamy white icing evenly spread on top. Fresh red strawberries with green leaves are placed around the tray on a white marbled surface. The rolls are tightly packed, showcasing the spiral pattern clearly. The whole scene is bright and colorful, with soft light highlighting the texture of the dough, icing, and fresh strawberries. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough ahead of time?

Yes, you can prepare the dough up to the first rise, then refrigerate it overnight. Bring it back to room temperature before rolling out and filling.

Do I have to use cream cheese in the filling?

The cream cheese adds a rich, tangy flavor and creamy texture that makes these rolls special. However, you can substitute with ricotta or mascarpone for a different but delicious twist.

Strawberry Cinnabon Rolls Recipe

Print Recipe

★★★★★

4.5 from 88 reviews

Experience the perfect blend of fluffy, soft rolls infused with a creamy cheesecake filling and fresh strawberry sweetness in this delightful Strawberry Cinnabon Rolls recipe. These rolls combine the rich flavors of cinnamon and vanilla with a moist, tender dough and a luscious cheesecake center, making them an irresistible treat for breakfast or dessert.

Author: Tara
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 15 minutes
Yield: 9 rolls 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

For the Dough:

2 cups (240g) all-purpose flour
1/2 cup (120ml) whole milk, lukewarm
2 1/4 teaspoons (7g) active dry yeast
1/4 cup (50g) granulated sugar
1/4 cup (60g) unsalted butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon salt

For the Cheesecake Filling:

8 oz (225g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 teaspoon vanilla extract

For the Cinnamon Strawberry Filling:

1/2 cup (100g) granulated sugar
2 tablespoons ground cinnamon
1 cup (150g) fresh strawberries, finely chopped
2 tablespoons unsalted butter, melted

Instructions

Prepare the Dough: In a small bowl, combine lukewarm milk and active dry yeast. Let it sit for 5 to 10 minutes until foamy to activate the yeast. In a large mixing bowl, whisk together the flour, sugar, and salt. Add softened butter, egg, vanilla extract, and the yeast mixture. Mix well to form a soft dough. Knead on a floured surface for 8 to 10 minutes until smooth and elastic.
Let the Dough Rise: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and allow it to rise in a warm place for about 1 to 1.5 hours until doubled in size.
Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract together until creamy and smooth. Set aside.
Roll Out the Dough: After the dough has risen, punch it down gently and roll it out on a floured surface into a 12×16 inch rectangle.
Add the Fillings: Brush the melted butter evenly over the dough surface. Sprinkle cinnamon and sugar evenly on top, followed by the chopped strawberries. Spread the cheesecake filling gently over the strawberry layer in an even layer, leaving a small border around the edges.
Form the Rolls: Starting from the longer edge, carefully roll the dough tightly into a log shape. Pinch the seam to seal and cut into 9 equal rolls using a sharp knife or dental floss.
Second Rise: Place the rolls in a greased 9-inch round baking pan or square casserole dish, spacing them slightly apart. Cover and let them rise for another 30 to 45 minutes until puffy.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until golden brown and cooked through.
Cool and Serve: Remove the rolls from the oven and let them cool for 10 minutes before serving. Optionally, drizzle with glaze or icing of your choice. Enjoy warm for the best taste.

Notes

Use lukewarm milk to activate the yeast properly without killing it.
Do not overfill the rolls to prevent leaking during baking.
Fresh strawberries add natural sweetness and moisture; frozen can substitute if thawed and drained.
Allow the rolls to cool slightly to avoid burning your mouth with the hot cream cheese filling.
For a richer glaze, mix powdered sugar with a little milk and vanilla extract and drizzle on top once cool.

Keywords: Strawberry Cinnabon Rolls, cinnamon rolls, cream cheese filling, breakfast rolls, sweet rolls, homemade cinnamon rolls