Dreamy Strawberry Cheesecake Cinnabon Rolls

It started as one of those nights when sleep wouldn’t come. The city outside was quiet, the lights dim, and my best friend texted, “Are you up? Let’s bake something ridiculous.” Fifteen minutes later, we were in the kitchen with music playing low and strawberries thawing on the counter.

There’s something unexpectedly peaceful about baking past midnight: the hum of the mixer, the scent of warm yeast, and laughter echoing off stainless steel bowls. We didn’t measure perfectly, and we didn’t rush. Just two tired souls, kneading dough and chasing a bit of joy.

When the Strawberry Cheesecake Cinnabon Rolls came out of the oven, the kitchen smelled like a dream of sweet, buttery, and just slightly chaotic. We sat on the floor with a plate between us, glaze dripping over our fingers, and decided this was definitely better than sleeping.

Short Description

Soft, buttery rolls filled with cinnamon sugar, creamy cheesecake, and juicy strawberries, all topped with a silky cream cheese glaze. These Strawberry Cheesecake Cinnabon Rolls are the ultimate comfort bake sweet: cozy and absolutely irresistible.

Key Ingredients

For the Dough

• 1 cup warm milk (110°F / 45°C)
• 2 ¼ tsp (1 packet) active dry yeast
• ⅓ cup granulated sugar
• 2 large eggs, room temperature
• ⅓ cup unsalted butter, melted
• 1 tsp salt
• 4–4½ cups all-purpose flour

For the Cheesecake Filling

• 8 oz (225 g) cream cheese, softened
• ⅓ cup granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract

For the Strawberry Layer

• ½ cup strawberry preserves (or homemade strawberry compote)
• 1 cup fresh strawberries, finely chopped (optional for extra fruitiness)

For the Cinnamon-Sugar Filling

• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 1 ½ tbsp ground cinnamon

For the Cream Cheese Glaze

• 4 oz (115 g) cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract
• 2–3 tbsp milk (to adjust consistency)

Tools Needed:

• Mixing bowls
• Whisk
• Electric mixer
• Measuring cups
• Spatula
• Rolling pin
• 9×13-inch baking dish
• Pastry brush
• Cooling rack

Cooking Instructions

Step 1: Prepare the Dough

Warm the milk until just lukewarm (not too hot, or it will kill the yeast). In a large mixing bowl, add the yeast and warm milk with 1 tablespoon of sugar. Let sit for 5–10 minutes until foamy. Mix in remaining sugar, eggs, melted butter, and salt. Gradually add flour, 1 cup at a time, mixing until a soft dough forms. Knead on a floured surface for 6–8 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours, until doubled in size.

Step 2: Prepare the Cheesecake Filling

In a medium bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.

Step 3: Prepare the Cinnamon-Sugar Mixture

Mix brown sugar and cinnamon in a small bowl. Have softened butter ready for spreading.

Step 4: Roll and Fill the Dough

Once the dough has risen, punch it down and roll it into a 16×12-inch rectangle. Spread softened butter evenly, sprinkle the cinnamon-sugar mixture, then spread the cheesecake filling evenly on top. Drizzle strawberry preserves and sprinkle chopped strawberries if using.

Step 5: Roll into a Log and Slice

Roll the dough tightly from the long side. Slice into 12 even rolls using a sharp knife or dental floss. Place rolls in a greased 9×13-inch baking dish.

Step 6: Second Rise

Cover and let rise again for 30–45 minutes until puffy. Meanwhile, preheat the oven to 350°F (175°C).

Step 7: Bake

Bake rolls for 25–30 minutes until golden brown and cooked through. If the tops brown too quickly, cover loosely with foil during the last 10 minutes.

Step 8: Make the Glaze

Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and 2 tbsp milk. Mix until creamy. Spread glaze over warm rolls before serving.

Why You’ll Love This Recipe

The softest, fluffiest dough with a buttery texture.

Layers of rich cream cheese and cinnamon sugar.

A burst of fresh strawberry flavor in every bite.

Perfect for breakfast, brunch, or a sweet afternoon treat.

Tastes bakery-quality but is easy to make at home.

Mistakes to Avoid & Solutions

Overheating the milk: If it’s too hot, it kills the yeast. Keep it warm, not hot.

Adding too much flour: Stop when the dough is slightly tacky, not sticky.

Under-proofing: Make sure the dough doubles in size; it gives you fluffy rolls.

Overbaking: Check at 25 minutes; the tops should be lightly golden, not brown.

Spreading too much filling: It can leak out when rolling. Spread evenly but thinly.

Serving and Pairing Suggestions

Serve warm with extra cream cheese glaze or a scoop of vanilla ice cream.

Pair with coffee, cappuccino, or strawberry milk for a cozy breakfast.

For brunch, plate on a wooden board and dust with powdered sugar for a bakery-style look.

Storage and Reheating Tips

Store in an airtight container at room temperature for 1 day or in the fridge for up to 4 days.

Reheat in the oven at 350°F (175°C) for 5–7 minutes for best texture.

Avoid microwaving it; it makes the rolls soggy.

FAQs

1. Can I make the dough ahead of time?
Yes, prepare it up to Step 5 and refrigerate overnight. Let it come to room temperature before baking.

2. Can I use frozen strawberries?
Yes, but thaw and drain them well to prevent excess moisture.

3. What if I don’t have a mixer?
You can knead the dough by hand; it’ll just take 8–10 minutes.

4. Can I skip the cheesecake filling?
You can, but it’s what makes the rolls rich and creamy.

5. How do I make it less sweet?
Reduce the brown sugar in the filling to ½ cup and glaze sugar to ¾ cup.

Tips & Tricks

Use room-temperature ingredients for the best dough texture.

For extra shine, brush the rolls with melted butter right after baking.

Add a few drops of lemon juice to the glaze for a fresh contrast.

If your kitchen is cold, let the dough rise in the oven (turned off) with a cup of hot water inside.

Recipe Variations

Blueberry Cheesecake Rolls: Replace strawberries with blueberries or blueberry jam.

Chocolate Swirl Rolls: Add mini chocolate chips to the filling for a dessert twist.

Lemon Raspberry Rolls: Use raspberry preserves and add lemon zest to the cream cheese glaze.

Final Thoughts

Sometimes, the best bakes aren’t planned; they happen on sleepless nights, in messy kitchens, with someone who makes you laugh between spoonfuls of glaze. These Strawberry Cheesecake Cinnabon Rolls aren’t just dessert; they’re a small rebellion against routine, a little midnight joy.

They remind me that comfort doesn’t need to be perfect; it just needs to be shared. So the next time the world feels too quiet, turn on the light, grab your whisk, and make something sweet at midnight. Because some of life’s best memories rise right along with the dough.