Strawberry Cheesecake Cinnamon Rolls Recipe

Dive into a world where breakfast meets dessert with these Strawberry Cheesecake Cinnamon Rolls. Fluffy homemade dough wraps around a gooey swirl of sweet strawberry jam, fresh berries, and cinnamon, then gets lavishly smothered in a silky cream cheese glaze. Every bite is like eating strawberry cheesecake and a cinnamon bun at the same time—absolute bliss for special mornings or when you want to surprise your loved ones with something unforgettable!

Ingredients You’ll Need

Ingredients You’ll Need

The magic of Strawberry Cheesecake Cinnamon Rolls lies in their simple, kitchen-staple ingredients that come together to make something truly extraordinary. Each ingredient has a special purpose, from creating a pillowy dough to delivering that signature creamy, tangy finish!

• Whole milk: Warm milk helps activate the yeast and creates an extra-tender, rich dough.
• Sugar: Sweetens the dough and feeds the yeast, giving your rolls a lovely lift.
• Active dry yeast: The secret to those tall, fluffy rolls—make sure it’s fresh for perfect rising.
• All-purpose flour: The building block for the dough, giving it structure without making it heavy.
• Large egg: Adds richness and helps bind all the ingredients together beautifully.
• Butter (softened): Brings richness and delicate flavor to both the dough and the glaze.
• Vanilla extract: Rounds out the flavor with a classic bakery aroma in both dough and glaze.
• Salt: Just a bit enhances all the sweet and fruity flavors.
• Seedless strawberry jam: Delivers bright, sweet, jammy strawberry goodness in every bite.
• Fresh strawberries (chopped): Add juicy bursts of real berry flavor and lovely pockets of moisture.
• Ground cinnamon: Creates that classic cinnamon roll warmth, perfectly matched with strawberries.
• Cream cheese: For the glaze, brings tangy, cheesecake-inspired creaminess that makes the rolls irresistible.
• Confectioners’ sugar: Sweetens and smooths out the glaze for that glossy, melt-in-your-mouth finish.
• Whole milk (for glaze): Loosens the glaze just enough to drizzle beautifully over warm rolls.

How to Make Strawberry Cheesecake Cinnamon Rolls

Step 1: Prepare the Dough

Start by stirring together warm milk and sugar right in your stand mixer bowl. Sprinkle the yeast across the top, and give it a few minutes to wake up and get foamy—this little bloom is what will make the dough rise tall and soft. Once it’s bubbling, add in 3 1/2 cups flour, the egg, butter, vanilla, and salt. Mix everything on medium until it forms a smooth, elastic dough that pulls away from the sides. Shape into a ball, place it in a greased bowl, cover, and let it rise until gloriously puffy—about 1 1/2 to 2 hours.

Step 2: Roll and Slice the Dough

Dust a cutting board with the remaining 1/4 cup flour, and turn your risen dough out onto it. Grab a rolling pin and gently roll the dough into a large rectangle about 1/4 inch thick. Using a sharp knife, slice the dough into 8 equal strips down the length of the rectangle. This is the secret to those lovely, bakery-style spirals!

Step 3: Make the Strawberry Filling

In a small bowl, mix together the strawberry jam, fresh chopped berries, and cinnamon. The combination of jam and strawberries gives every roll that sweet-tart, jammy punch, and the cinnamon weaves in its warm, familiar scent. Spread this luscious filling all over your rolled-out dough strips—don’t skimp, every inch should get the love!

Step 4: Roll Up and Second Rise

Starting at the long edge, tightly roll up each dough strip, tucking in the filling as you go for neat spirals. Place each finished roll seam-side down in a greased 13×9-inch baking dish. Once all are nestled in, cover them again and let them rise one more time—about 30 minutes—for an incredibly airy, bakery-worthy finish.

Step 5: Bake the Rolls

Preheat your oven to 350°F and slide your pan onto the middle rack. Bake these Strawberry Cheesecake Cinnamon Rolls for 35 to 38 minutes, until they’re beautifully golden and the edges look set. Your kitchen will smell absolutely amazing!

Step 6: Make and Spread the Glaze

While the rolls are baking, beat together the cream cheese and butter until smooth, then slowly add the confectioners’ sugar, milk, and vanilla, creaming until you have a silky, spreadable glaze. Once the rolls are out of the oven and still warm, lavish them with glaze—it’ll soak in just enough for each bite to taste like a dreamy bakery treat.

How to Serve Strawberry Cheesecake Cinnamon Rolls

Garnishes

Plump, fresh strawberry slices fanned over the top or a sprinkle of extra cinnamon can make each roll look as delightful as it tastes. If you really want to dazzle, add a handful of freeze-dried strawberry crumbs for a splash of color and a punch of berry flavor.

Side Dishes

Serve these Strawberry Cheesecake Cinnamon Rolls with a side of creamy Greek yogurt or a bowl of fresh mixed berries for a light contrast. A cup of hot coffee, rich hot chocolate, or even a frosty mimosa will turn breakfast into a real celebration.

Creative Ways to Present

Stack the warm rolls on a tiered cake stand for a brunch showstopper, or serve them individually on pretty dessert plates with a spoonful of extra glaze. For special occasions, tuck a tiny edible flower or mint sprig beside each roll for simple elegance.

Make Ahead and Storage

Storing Leftovers

To keep your leftover Strawberry Cheesecake Cinnamon Rolls soft and luscious, store them in an airtight container at room temperature for up to two days, or in the fridge for up to four days. The glaze may thicken slightly when chilled, but a quick zap in the microwave brings everything back to life.

Freezing

These rolls freeze beautifully! Let them cool completely, then wrap individually in plastic wrap and foil, or store in a freezer-safe container for up to two months. For best results, freeze before adding the glaze, then add fresh glaze after reheating.

Reheating

To reheat, simply microwave individual rolls for 20 to 30 seconds until warm and gooey, or place the whole pan in a low oven (about 300°F) for 10 to 15 minutes. Add more glaze if you like it extra decadent!

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast works well in this recipe! Simply add it directly to the flour and continue as directed; you may notice the dough rises a touch faster, so keep an eye on it as it doubles in size.

Can I use frozen strawberries for the filling?

You can! Make sure to thaw and pat dry your berries thoroughly to prevent extra moisture in the rolls, which could make the dough soggy.

Can I make Strawberry Cheesecake Cinnamon Rolls overnight?

Absolutely. Prepare the rolls through Step 4, cover, and refrigerate overnight. Let them come to room temperature and finish rising in the morning while your oven preheats, then bake and glaze as usual.

What if I don’t have a stand mixer?

No worries—mix the dough by hand in a large bowl until it comes together, then knead on a lightly floured surface for about 10 minutes until smooth and elastic. It’s an arm workout, but totally worth it!

Can I double the glaze for extra indulgence?

If butter and cream cheese are your love language, feel free to double the glaze recipe. These Strawberry Cheesecake Cinnamon Rolls are all about treating yourself, so don’t hold back!

Final Thoughts

If you’re looking for a brunch treat guaranteed to bring smiles or a comforting treat to share, Strawberry Cheesecake Cinnamon Rolls have you covered. They’re the perfect blend of sweet fruit, warm spice, and that classic creamy finish. Don’t be surprised if they disappear fast—give them a try and watch them become everyone’s new favorite!

Print