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Strawberry cheesecake cinnamon rolls baked in a white dish with pink strawberry glaze and fresh strawberry pieces on top.
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Strawberry Cheesecake Cinnamon Rolls

These strawberry cheesecake cinnamon rolls are soft, fluffy, and filled with a creamy cheesecake swirl and sweet strawberry flavor. Perfect for brunch, dessert, or special occasions, these bakery-style rolls bake up golden and gooey, then get finished with a luscious strawberry glaze for a bright, irresistible treat.
Course Breakfast, Brunch, Dessert
Cuisine American, Bakery-Style
Keyword bakery style cinnamon rolls, cheesecake cinnamon rolls, homemade strawberry rolls, soft cinnamon rolls recipe, strawberry breakfast rolls, strawberry cheesecake cinnamon rolls, strawberry cinnamon rolls recipe, strawberry cream cheese rolls, strawberry dessert rolls, strawberry sweet rolls
Prep Time 25 minutes
Cook Time 24 minutes
Total Time 2 hours 20 minutes
Servings 12 cinnamon rolls
Calories 350kcal
Cost $8 for entire recipe

Equipment

  • Stand mixer (optional)
  • Large mixing bowl
  • Measuring cups and measuring spoons
  • Rolling Pin
  • Rubber spatula
  • Knife or unflavored dental floss (for slicing rolls)
  • 9×13-inch baking dish
  • Small mixing bowl (for glaze)
  • Whisk
  • Clean kitchen towel or plastic wrap

Ingredients

Dough

  • 3 ¾ cups 450 g all-purpose flour
  • 2 ¼ tsp instant yeast 1 packet
  • ¼ cup 50 g granulated sugar
  • ¾ tsp salt
  • ¾ cup 180 ml warm milk (105–110°F)
  • ¼ cup 56 g unsalted butter, melted
  • 1 large egg room temperature

Strawberry Cheesecake Filling

  • 8 oz 226 g cream cheese, softened
  • ⅓ cup 65 g granulated sugar
  • 1 tsp vanilla extract
  • ½ cup strawberry jam or preserves
  • ½ cup finely diced fresh strawberries
  • 1 tbsp cornstarch prevents watery filling

Strawberry Glaze

  • 1 cup 120 g powdered sugar
  • 2 tbsp strawberry puree or jam
  • 1–2 tbsp milk
  • ½ tsp vanilla extract optional

Instructions

Prepare the Dough

  • In a large mixing bowl, combine the warm milk, granulated sugar, and instant yeast. Let the mixture sit for about 3–5 minutes until it becomes slightly foamy.
  • Add the melted butter and the egg to the bowl and whisk until fully combined.
  • Add the flour and salt. Mix with a spoon or dough hook until a soft dough forms and begins to pull away from the sides of the bowl.

Knead the Dough

  • Turn the dough onto a lightly floured surface.
  • Knead the dough for about 8–10 minutes until it becomes smooth, soft, and elastic. If using a stand mixer, knead with the dough hook for about 5 minutes.
  • If the dough feels sticky, add a small amount of flour at a time until it becomes manageable but still soft.

First Rise

  • Lightly grease a large bowl and place the dough inside.
  • Cover the bowl with a clean towel or plastic wrap.
  • Let the dough rise in a warm place for about 1 to 1½ hours, or until it has doubled in size.

Prepare the Strawberry Cheesecake Filling

  • In a medium bowl, add the softened cream cheese, granulated sugar, and vanilla extract.
  • Mix until the mixture becomes smooth and creamy.
  • Stir in the strawberry jam and diced strawberries.
  • Add the cornstarch and mix well so the filling becomes thick and spreadable.

Roll Out the Dough

  • Once the dough has risen, place it on a lightly floured surface.
  • Roll the dough into a large rectangle about 16 × 12 inches.
  • Spread the strawberry cheesecake filling evenly across the surface of the dough, leaving a small border around the edges.

Shape the Cinnamon Rolls

  • Starting from the long edge, roll the dough tightly into a log.
  • Use a sharp knife or dental floss to slice the log into 12 even rolls.
  • Arrange the rolls in a greased 9×13 inch baking dish.

Second Rise

  • Cover the baking dish with a towel or plastic wrap.
  • Allow the rolls to rise again for about 30–40 minutes until they look puffy and slightly expanded.

Bake the Rolls

  • Preheat the oven to 350°F (175°C).
  • Bake the cinnamon rolls for 22–26 minutes until the tops are lightly golden and the centers are fully baked.
  • Remove the pan from the oven and allow the rolls to cool slightly.

Make the Strawberry Glaze

  • In a small bowl, combine the powdered sugar, strawberry puree or jam, milk, and vanilla extract.
  • Whisk until the glaze becomes smooth and pourable.

Finish the Cinnamon Rolls

  • Drizzle the strawberry glaze over the warm cinnamon rolls.
  • Serve while soft and gooey for the best texture and flavor.

Notes

For the best texture, make sure the milk used in the dough is warm but not hot. Milk that is too hot can kill the yeast and prevent the dough from rising properly. A temperature between 105–110°F works best for activating instant yeast.
Softened cream cheese is important for a smooth strawberry cheesecake filling. If the cream cheese is too cold, the filling may become lumpy and harder to spread evenly across the dough.
Using cornstarch in the filling helps prevent the strawberries and jam from becoming watery while the cinnamon rolls bake. This keeps the swirl intact and prevents the rolls from becoming soggy.
When rolling the dough, try to keep the log tight so the rolls bake with a nice spiral shape. Loose rolling can cause gaps inside the cinnamon rolls.
For clean slices, use unflavored dental floss or a very sharp knife to cut the dough log into even rolls. This helps maintain the shape and prevents the dough from getting squished.
Allow the rolls to cool slightly before adding the strawberry glaze. If the rolls are too hot, the glaze may melt completely instead of creating a soft icing layer on top.
These strawberry cheesecake cinnamon rolls are best enjoyed warm on the day they are baked, when the dough is soft and the cheesecake filling is creamy.