Strawberry Cheesecake Cinnabon Rolls

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.

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Prep Time 40

Cook Time 30

Rising Time 2

Total Time 3 10

Servings: 12 rolls

Course: Breakfast, Dessert

Cuisine: American

Calories: 431

Ingredients Equipment Method Notes

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

Equipment

Stand Mixer
9x13-inch Baking Dish
Kitchen thermometer
Dental floss

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 12x18-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 9x13-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

Ensure your milk is between 105 and 110 degrees Fahrenheit to prevent killing the yeast. Use unflavored dental floss to slice the dough log for perfectly clean cuts.