These Strawberry Cheesecake Cinnabon Rolls are the ultimate breakfast indulgence, combining fluffy yeast dough with a rich cream cheese filling, fresh strawberries, and crunchy graham cracker crumbs. Topped with a whipped strawberry cream cheese frosting, these sweet rolls offer a gourmet twist on a classic treat that tastes exactly like a slice of strawberry cheesecake.
Table of Contents
Why You Will Love This Recipe
- Perfect for Strawberry Season: This recipe shines when using fresh, juicy berries during the peak of spring and summer.
- Authentic Cheesecake Flavor: Unlike recipes that only use flavored frosting, these rolls feature a real cream cheese and graham cracker filling inside the dough.
- Homemade Strawberry Icing: The frosting is whipped with fresh strawberries and lemon juice, creating a bright, creamy glaze that is far superior to store-bought versions.
- Unique Texture: The combination of soft dough, gooey filling, and the slight crunch of graham crackers provides a delightful contrast in every bite.
Ingredients
For the Dough:
- 1 cup warm milk (whole milk preferred, 105-110 degrees Fahrenheit)
- 2 1/4 teaspoons active dry yeast (one standard packet)
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 tablespoons salted butter (room temperature, sliced)
- 3 1/2 cups all-purpose flour (plus 1-3 extra tablespoons if needed)
- 1/2 teaspoon salt
For the Filling:
- 4 tablespoons salted butter (softened)
- 4 ounces cream cheese (room temperature, full-fat block)
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 cup crushed graham crackers (about 6 squares)
- 2 cups fresh strawberries (chopped)
For the Strawberry Cream Cheese Frosting:
- 4 tablespoons salted butter (softened)
- 4 ounces cream cheese (room temperature)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 cup fresh strawberries (chopped)
Step-by-Step Instructions
- Activate the Yeast: Combine the warm milk, yeast, and sugar in the bowl of a stand mixer. Let the mixture sit for 5 to 10 minutes until it becomes foamy and bubbly.
- Mix the Dough: Add the eggs, vanilla, room-temperature butter, flour, and salt to the yeast mixture. Using a dough hook, knead on medium speed for 7 to 10 minutes.
- First Rise: Once the dough is smooth and no longer sticks to your fingers, form it into a ball. Place it in a bowl, cover with a towel, and let it rise in a warm place for 2 hours or until doubled in size.
- Prepare the Filling: While the dough rises, cream together the softened butter and cream cheese for 2 minutes. Mix in the vanilla and powdered sugar until smooth. In a separate bowl, crush the graham crackers into fine crumbs.
- Roll the Dough: Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a 12×18-inch rectangle.
- Layer the Flavors: Spread the cream cheese filling evenly over the dough. Sprinkle the graham cracker crumbs over the cream cheese, then top with the 2 cups of chopped strawberries.
- Shape the Rolls: Roll the dough tightly starting from the long side to create a log. Use a serrated knife or dental floss to slice the log into 12 even rolls.
- Bake: Place the rolls in a greased 9×13-inch baking dish. Preheat your oven to 350 degrees Fahrenheit and bake for 25 to 35 minutes until the tops are golden brown.
- Make the Frosting: In a large bowl, beat the cream cheese and butter. Add the lemon juice, vanilla, and powdered sugar. Mix in the chopped strawberries until the frosting is whipped and the berries are slightly broken down.
- Frost and Serve: Spread the strawberry frosting over the warm rolls immediately after taking them out of the oven. Serve fresh.
Expert Tips / Pro Tips
Check the Temperature: Use a kitchen thermometer to ensure your milk is between 105 and 110 degrees Fahrenheit. If the milk is too hot, it will kill the yeast; if it is too cold, the yeast won’t activate.
The Floss Trick: For perfectly clean cuts without squishing the dough, use a piece of unflavored dental floss. Slide the floss under the log, cross it over the top, and pull quickly to slice through.
Softened Ingredients: Ensure your cream cheese and butter are truly at room temperature. This prevents lumps in your filling and ensures the frosting reaches a light, whipped consistency.
Warm Rising Spot: If your kitchen is chilly, let the dough rise inside a turned-off microwave or oven with the light turned on to provide a consistent, draft-free environment.
Variations & Substitutions
Frozen Strawberries: While fresh is best, you can use thawed frozen strawberries. Be sure to pat them dry with a paper towel to remove excess moisture, or the filling may become too watery.
Sugar Alternatives: You can substitute the granulated sugar in the dough with brown sugar for a deeper, molasses-like flavor.
Graham Cracker Swap: If you don’t have graham crackers, try using crushed Biscoff cookies or digestive biscuits for a different flavor profile in the cheesecake filling.
Serving Suggestions
These Strawberry Cheesecake Cinnabon Rolls are a showstopper for a weekend brunch or a special holiday morning like Valentine’s Day or Mother’s Day. Serve them alongside a hot cup of coffee or a cold glass of milk. For an extra touch of elegance, garnish the finished rolls with a few extra slices of fresh strawberries and a light dusting of graham cracker crumbs.
Storage, Freezing & Reheating
Storage: Because of the cream cheese frosting and fresh fruit, these rolls should be stored in an airtight container in the refrigerator. They will stay fresh for up to 5 days.
Freezing: You can freeze the baked rolls (preferably without frosting) for up to 2 months. Thaw them in the refrigerator overnight before reheating.
Reheating: To restore that “just-baked” softness, microwave individual rolls for 15 to 20 seconds. You can also warm them in a 300-degree oven for about 10 minutes.
Nutrition Information
| Nutrient | Amount Per Serving (1 Roll) |
|---|---|
| Calories | 431 kcal |
| Total Fat | 22g |
| Saturated Fat | 13g |
| Cholesterol | 88mg |
| Sodium | 282mg |
| Total Carbohydrates | 52g |
| Dietary Fiber | 1g |
| Sugars | 24g |
| Protein | 7g |
Strawberry Cheesecake Cinnabon Rolls
Ingredients
Equipment
Method
- Activate the Yeast: Combine the warm milk, yeast, and sugar in the bowl of a stand mixer. Let the mixture sit for 5 to 10 minutes until it becomes foamy and bubbly.1 cup warm milk, 2 1/4 teaspoons active dry yeast, 2 tablespoons granulated sugar
- Mix the Dough: Add the eggs, vanilla, room-temperature butter, flour, and salt to the yeast mixture. Using a dough hook, knead on medium speed for 7 to 10 minutes.2 large eggs, 1 teaspoon vanilla extract, 6 tablespoons salted butter, 3 1/2 cups all-purpose flour, 1/2 teaspoon salt
- First Rise: Once the dough is smooth and no longer sticks to your fingers, form it into a ball. Place it in a bowl, cover with a towel, and let it rise in a warm place for 2 hours or until doubled in size.
- Prepare the Filling: While the dough rises, cream together the softened butter and cream cheese for 2 minutes. Mix in the vanilla and powdered sugar until smooth. In a separate bowl, crush the graham crackers into fine crumbs.4 tablespoons salted butter, 4 ounces cream cheese, 1 teaspoon vanilla extract, 1 cup powdered sugar, 1/2 cup crushed graham crackers
- Roll the Dough: Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a 12×18-inch rectangle.
- Layer the Flavors: Spread the cream cheese filling evenly over the dough. Sprinkle the graham cracker crumbs over the cream cheese, then top with the 2 cups of chopped strawberries.2 cups fresh strawberries
- Shape the Rolls: Roll the dough tightly starting from the long side to create a log. Use a serrated knife or dental floss to slice the log into 12 even rolls.
- Bake: Place the rolls in a greased 9×13-inch baking dish. Preheat your oven to 350 degrees Fahrenheit and bake for 25 to 35 minutes until the tops are golden brown.
- Make the Frosting: In a large bowl, beat the cream cheese and butter. Add the lemon juice, vanilla, and powdered sugar. Mix in the chopped strawberries until the frosting is whipped and the berries are slightly broken down.4 tablespoons salted butter, 4 ounces cream cheese, 2 tablespoons lemon juice, 1 teaspoon vanilla extract, 1 cup powdered sugar, 1/2 cup fresh strawberries
- Frost and Serve: Spread the strawberry frosting over the warm rolls immediately after taking them out of the oven. Serve fresh.
Notes
FAQ
Can I make these rolls overnight?
Yes! You can prepare the rolls up to the point of putting them in the baking dish. Cover them tightly with plastic wrap and refrigerate overnight. In the morning, let them sit at room temperature for about 30 to 45 minutes before baking as directed.
Why didn’t my dough rise?
The most common reasons for dough not rising are expired yeast or milk that was too hot. Always check the expiration date on your yeast packet and use a thermometer for the milk temperature.
Can I use a different fruit?
Absolutely. This cheesecake method works beautifully with blueberries, raspberries, or even blackberries. Simply swap the strawberries in the filling and frosting for your preferred berry.
Do I have to use a stand mixer?
While a stand mixer with a dough hook makes the process much easier, you can knead the dough by hand on a floured surface for about 10 to 12 minutes until it is smooth and elastic.