Strawberry Cheesecake Cinnamon Rolls – Soft, Sweet, and Filled with Creamy

Imagine soft, fluffy cinnamon rolls layered with tangy cheesecake filling and warm cinnamon sugar, topped with a creamy icing and juicy fresh strawberries.

These Strawberry Cheesecake Cinnamon Rolls are a next-level twist on a brunch favorite — the perfect showstopper for holidays, weekends, or whenever you’re craving something special.

Why You’ll Love This Recipe

Multi-layered Flavor: Cheesecake, cinnamon, and strawberry come together in every bite.

Soft and Pillowy Dough: Made from scratch for the ultimate texture.

Fresh and Fruity: Juicy strawberries brighten up the richness of the filling.

Perfect for Sharing: A beautiful bake to bring to brunch or serve at breakfast.

Make-Ahead Friendly: Prepare the night before and bake in the morning.

What You’ll Need (Ingredient Highlights)

For the Dough:

All-purpose flour, milk, active dry yeast – for a soft, fluffy base

Sugar, unsalted butter, egg, vanilla, salt – adds flavor and structure

For the Cheesecake Filling:

Cream cheese, sugar, vanilla, sour cream or Greek yogurt – rich and tangy

Flour – helps stabilize the cheesecake filling

For the Cinnamon Sugar:

Brown sugar, cinnamon, salt, and softened butter – classic flavor

For the Strawberry Topping:

Fresh strawberries – sliced and lightly sugared

For the Cream Cheese Icing:

Cream cheese, powdered sugar, milk, vanilla, pinch of salt – for a creamy finish

Pro Tips Before You Start

Use lukewarm milk (not hot) to activate yeast properly.

Toss strawberries with sugar for extra juiciness and shine.

Let dough rise in a warm, draft-free area for best texture.

Use dental floss to slice rolls cleanly without squishing.

Cover rolls loosely with foil if browning too fast in the oven.

How to Make Strawberry Cheesecake Cinnamon Rolls

Step 1: Make the Dough

Activate yeast in warm milk.

n a mixing bowl, combine flour, sugar, salt, and form a well.

Add the yeast mix, butter, egg, and vanilla.

Stir into a dough, then knead on a floured surface for 8–10 minutes until smooth.

Let rise for 1–1.5 hours until doubled.

Step 2: Make the Cheesecake Filling

Beat cream cheese until smooth.

Add sugar, vanilla, flour, and sour cream.

Mix until fully combined and creamy. Set aside.

Step 3: Make Cinnamon Sugar Filling

Mix brown sugar, cinnamon, and salt.

often the butter until spreadable but not melted.

Step 4: Assemble the Rolls

Roll dough into a 16″x12″ rectangle.

Spread butter, then cheesecake filling (leave a small border).

Sprinkle cinnamon sugar on top. Roll up tightly and seal the edge.

Slice into 12 even pieces using a knife or floss.

Arrange in a greased 9×13″ dish and let rise again for 30–45 minutes.

Step 5: Bake

Preheat oven to 350°F (175°C).

Bake for 25–30 minutes until golden brown.

Cover loosely with foil if browning too quickly.

Let cool slightly before frosting.

Step 6: Make the Icing

Beat cream cheese with powdered sugar, vanilla, and salt.

Add milk a tablespoon at a time until smooth and spreadable.

Spread over warm rolls.

Step 7: Add the Strawberry Topping

Slice strawberries and optionally toss with sugar.

Arrange on top of iced rolls for a bright, juicy finish.

What to Serve It With

Hot coffee or chai latte

Fresh fruit salad or yogurt parfait

Bacon or scrambled eggs (to balance the sweetness)

Mimosas or fresh orange juice for brunch vibes

Variations / Substitutions

Swap in raspberries or blueberries for a different fruity topping

Use whipped cream cheese for an even silkier filling

Add lemon zest to the cheesecake or icing for citrusy notes

Make it overnight: Assemble and refrigerate, then bake fresh in the morning

Go nutty: Add chopped pecans or walnuts to the cinnamon sugar layer

Storage & Leftovers

Store in the fridge in an airtight container for up to 4 days

Reheat in the microwave for 20–30 seconds for soft, gooey texture

Freeze unbaked rolls (without strawberries or icing) and bake from frozen at 350°F for 30–35 minutes

Avoid freezing with strawberries or cream cheese icing already on top

FAQs

Can I make these rolls ahead of time?
Yes! Assemble them the night before, cover, and refrigerate.

Bake fresh the next day.

Can I use store-bought dough?
Absolutely. Use pizza dough or crescent roll sheets for a shortcut, though homemade yields the best results.

Why did my rolls come out dense?
Your dough may have under-proofed, or your yeast wasn’t fully activated.

Ensure warm milk (not hot) and a proper rising time.

Can I add jam or compote instead of fresh strawberries?
Yes! Spread a thin layer of strawberry jam before rolling or spoon over after baking.

How do I get clean slices when cutting the rolls?
Use unscented dental floss instead of a knife — it cuts without squishing the dough.

What cream cheese should I use?
Use full-fat block-style cream cheese for the best texture in the filling and icing.

Can I double this recipe?
Definitely — just divide into two pans and bake both, rotating halfway if using the same oven.

Final Thoughts

These Strawberry Cheesecake Cinnamon Rolls are a dreamy upgrade from your usual cinnamon buns — tender dough, silky cheesecake filling, and fresh strawberries make every bite feel indulgent yet balanced.

Perfect for holidays, brunch with friends, or a weekend baking session, this recipe is a guaranteed crowd-pleaser.