Strawberry Cheesecake Cinnabon Rolls Recipe
There are some bakes that just feel like a special occasion, and this Strawberry Cheesecake Cinnabon Rolls Recipe is absolutely one of them. Imagine the softest, fluffiest cinnamon roll dough you’ve ever had, but instead of a simple cinnamon filling, we’re swirling it with a luscious, tangy cream cheese mixture and a sweet, vibrant strawberry jam. The whole thing is then baked until golden and drizzled with a glorious cream cheese icing. It’s the ultimate fusion of two classic desserts, and the result is truly something special. Friends always ask me for this recipe after trying it at brunch gatherings.
What I love most about these rolls is the wonderful contrast of textures and flavours. The dough is pillowy and rich, the cheesecake filling is smooth and creamy with that distinctive tang, and the strawberry element cuts through the richness with a bright, fruity sweetness. They look incredibly impressive, emerging from the oven all puffed up and bubbling, with pockets of pink and white peeking through the swirls. They fill the entire house with the most incredible aroma of warm bread, sweet berries, and cinnamon.
This recipe is ideal when you want to make a weekend breakfast feel a bit more luxurious, or as a stunning centrepiece for a celebration brunch. They are also a wonderful treat to bake with the family. While they take a little time due to the dough proofing, the steps are very straightforward. Let’s get our aprons on and bake something spectacular together.
Recipe Overview
This recipe guides you through creating exceptionally soft, bakery-style rolls with a delightful strawberry cheesecake twist. The dough is an enriched brioche-style base that guarantees a tender crumb, while the filling combines the tang of cream cheese with the sweetness of strawberry jam. I’ve tested this with both homemade and good-quality shop-bought jam, and both work beautifully, though a thicker jam prevents the filling from becoming too runny during baking.
- Prep Time: 30 minutes (plus 2 hours proofing)
- Cook Time: 25-30 minutes
- Total Time: 2 hours 55 minutes
- Servings: 12 rolls
- Difficulty: Medium
Why You’ll Love This Strawberry Cheesecake Cinnabon Rolls Recipe
- Sublime Flavour and Texture: You get the pillowy softness of a classic cinnamon roll, the rich tang of cheesecake, and the bright, sweet burst of strawberries in every single bite. The textures are just wonderful together.
- Impressive Results: These strawberry rolls look like they came straight from an artisan bakery. The beautiful swirl of pink and white makes them a real showstopper for any occasion.
- A Versatile Recipe: Don’t have strawberries? This recipe works beautifully with raspberry or even blackberry jam. You could also swap the cinnamon for a little ground cardamom for a more fragrant twist.
- Great for Special Mornings: These are perfect for making Easter brunch, a birthday breakfast, or just a lazy Sunday morning feel extra special. They also work wonderfully as a dessert, served warm.
- Family Tested: My kids absolutely adore these. They love helping to roll out the dough and spread the fillings, and their faces when these come out of the oven are priceless. It’s a recipe that always gets compliments.
Ingredients You’ll Need
For the best results, use full-fat ingredients for the dough and filling. The fat content is crucial for achieving that soft, rich texture we’re after. I always use Philadelphia full-fat cream cheese as I find its firm texture holds up best during baking.
- For the Dough:
- 120ml whole milk, lukewarm
- 2 ¼ tsp (7g) fast-action dried yeast
- 75g caster sugar
- 1 large free-range egg, plus 1 egg yolk, at room temperature
- 75g unsalted butter, melted
- 420g strong white bread flour
- ½ tsp salt
- For the Strawberry Cheesecake Filling:
- 225g full-fat cream cheese, softened
- 50g caster sugar
- 1 tsp vanilla extract
- 1 tbsp ground cinnamon
- 200g good-quality strawberry jam or preserves
- For the Cream Cheese Icing:
- 115g full-fat cream cheese, softened
- 150g icing sugar, sifted
- 60g unsalted butter, softened
- ½ tsp vanilla extract
- 1-2 tbsp milk, to thin
Adam’s Tip: Ensure your milk is lukewarm, not hot. A good test is to dip your finger in – it should feel comfortably warm, like a baby’s bath. If it’s too hot, it can kill the yeast, and your dough won’t rise. Getting this right is a key step for success, as explained in many baking guides like this one from BBC Good Food.
How to Make Strawberry Cheesecake Cinnabon Rolls
The process involves making a soft dough, letting it rise, then adding our delicious filling before the final bake. Don’t be intimidated by the yeast; if you follow the steps, you’ll be rewarded with the most amazing icing rolls.
- Activate the Yeast: In the bowl of a stand mixer (or a large mixing bowl), combine the lukewarm milk, 1 tablespoon of the caster sugar, and the yeast. Give it a gentle whisk and leave it to stand for 5-10 minutes until it becomes foamy on top. This shows the yeast is active.
- Make the Dough: To the yeast mixture, add the remaining caster sugar, the egg and egg yolk, and the melted butter. Whisk to combine. Fit the stand mixer with the dough hook attachment. Add the bread flour and salt, and mix on a low speed until a shaggy dough forms. Increase the speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, do so on a lightly floured surface for about 10-12 minutes.
- First Proof: Lightly grease a large bowl with oil or butter. Form the dough into a ball and place it in the bowl, turning to coat. Cover with a clean tea towel or cling film and leave to rise in a warm, draught-free place for 1.5 – 2 hours, or until it has doubled in size.
- Prepare the Filling: While the dough is rising, prepare the cheesecake filling. In a medium bowl, beat the softened cream cheese, caster sugar, and vanilla extract until smooth and creamy. In a separate small bowl, mix the 1 tablespoon of ground cinnamon with a tablespoon of sugar (you can take this from the filling sugar).
- Assemble the Rolls: Once the dough has risen, punch it down gently and turn it out onto a lightly floured surface. Roll it out into a large rectangle, approximately 30cm x 45cm. Spread the cream cheese mixture evenly over the dough, leaving a 2cm border along one of the long edges. Sprinkle the cinnamon-sugar mixture over the cream cheese. Finally, dot the strawberry jam all over the surface.
- Roll and Cut: Starting from the long edge opposite the clean border, roll the dough up tightly into a log. What works best for me is to use unscented dental floss to cut the log into 12 even-sized rolls – this gives a much cleaner cut than a knife. Simply slide the floss under the log, cross the ends over the top, and pull.
- Second Proof: Arrange the rolls cut-side up in a greased 23cm x 33cm baking dish, leaving a little space between each one. Cover with a tea towel and let them rise for another 30-45 minutes until they are puffed up and touching.
- Bake the Rolls: Preheat your oven to 180°C (160°C fan). Bake the rolls for 25-30 minutes, or until they are a beautiful golden brown and the filling is bubbly. Let them cool in the pan for about 10-15 minutes before icing.
- Make the Icing: While the rolls are cooling slightly, beat the softened cream cheese and butter together until smooth. Gradually add the sifted icing sugar and beat until well combined. Stir in the vanilla and 1 tablespoon of milk. Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency.
- Ice and Serve: Spread the cream cheese icing generously over the warm rolls. They are best served warm and fresh from the oven.
Tips From My Kitchen
- Temperature Control is Key: Yeast is a living organism. Your milk must be lukewarm (around 38°C-43°C) to activate it properly. Likewise, a warm, not hot, spot is best for proofing your dough. An airing cupboard or an oven that’s been switched off with the light on are great spots.
- The Secret to a Clean Cut: I learned that using unscented dental floss or a piece of strong thread to cut the rolls is a game-changer. It prevents you from squashing the log, which a knife often does, and gives you perfectly round, neat swirls every time.
- Make-Ahead Magic: You can prepare these the night before. Follow the steps up to placing the cut rolls in the baking dish. Cover tightly with cling film and refrigerate overnight. In the morning, take them out of the fridge and let them sit at room temperature for about 1 hour to complete their second rise before baking as normal. Perfect for a stress-free special breakfast!
- Storage: These rolls are best on the day they are baked. However, you can store any leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Gently reheat in the microwave for 15-20 seconds to soften them up again.
Equipment You’ll Need
- Stand mixer with dough hook (or a large bowl and your hands!)
- 23cm x 33cm baking dish or similar
- Rolling pin
- Measuring cups and spoons
- Small bowls for fillings
- Wire cooling rack
Common Mistakes to Avoid
- Overcrowding the Pan: It’s tempting to squeeze the rolls in, but they need space to expand during the second proof and in the oven. Giving them a little breathing room ensures they cook through evenly and develop a lovely golden crust all around.
- Using Cold Ingredients: Room temperature eggs and softened butter/cream cheese incorporate much more easily into the dough and fillings, creating a smoother, more uniform texture. Cold ingredients can cause the mixture to curdle or fail to combine properly.
- Skipping the Second Rise: The second proof (after the rolls are cut and in the pan) is just as important as the first. This is what gives the rolls their final airy, light, and fluffy texture. Rushing this step will result in denser, heavier rolls.
Delicious Variations to Try
Once you’ve mastered the base recipe, it’s fun to play around with the fillings. This strawberry cheesecake cinnabon rolls recipe is a great starting point for your own creations.
- Warming Spice Version: Add ¼ teaspoon of ground nutmeg and a pinch of ground cardamom to the cinnamon-sugar mix for a deeper, more aromatic spice profile that works wonderfully with the strawberry.
- Vegan Option: This is very achievable. Use a plant-based milk like oat or almond milk, a good-quality vegan block butter, and a vegan cream cheese alternative (like Kite Hill or a local supermarket brand) for both the filling and the icing.
- Different Fruit Version: Swap the strawberry jam for raspberry, cherry, or even a good-quality lemon curd for a zesty twist. A finely diced apple and cinnamon filling would also be fantastic for an autumnal version.
What to Serve With Your Strawberry Rolls
These rolls are a magnificent breakfast sweet all on their own, but a few simple pairings can elevate the experience even further.
- Fresh Berries: A small bowl of fresh strawberries, raspberries, and blueberries on the side provides a fresh, sharp contrast to the rich, sweet rolls.
- A Great Cup of Coffee: A freshly brewed coffee or a creamy latte is the ideal companion. The slight bitterness of the coffee cuts through the sweetness of the icing perfectly.
- Crispy Bacon: For a true indulgent American-style brunch, a few rashers of salty, crispy bacon create a fantastic sweet-and-savoury combination. It sounds odd, but it works so well. For another indulgent weekend meal, you might also like my Garlic Parmesan Chicken Pasta.
Frequently Asked Questions
Strawberry Cheesecake Cinnabon Rolls
Ingredients
Method
- Activate the Yeast: In the bowl of a stand mixer (or a large mixing bowl), combine the lukewarm milk, 1 tablespoon of the caster sugar, and the yeast. Give it a gentle whisk and leave it to stand for 5-10 minutes until it becomes foamy on top. This shows the yeast is active.
- Make the Dough: To the yeast mixture, add the remaining caster sugar, the egg and egg yolk, and the melted butter. Whisk to combine. Fit the stand mixer with the dough hook attachment. Add the bread flour and salt, and mix on a low speed until a shaggy dough forms. Increase the speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, do so on a lightly floured surface for about 10-12 minutes.
- First Proof: Lightly grease a large bowl with oil or butter. Form the dough into a ball and place it in the bowl, turning to coat. Cover with a clean tea towel or cling film and leave to rise in a warm, draught-free place for 1.5 - 2 hours, or until it has doubled in size.
- Prepare the Filling: While the dough is rising, prepare the cheesecake filling. In a medium bowl, beat the softened cream cheese, caster sugar, and vanilla extract until smooth and creamy. In a separate small bowl, mix the 1 tablespoon of ground cinnamon with a tablespoon of sugar (you can take this from the filling sugar).
- Assemble the Rolls: Once the dough has risen, punch it down gently and turn it out onto a lightly floured surface. Roll it out into a large rectangle, approximately 30cm x 45cm. Spread the cream cheese mixture evenly over the dough, leaving a 2cm border along one of the long edges. Sprinkle the cinnamon-sugar mixture over the cream cheese. Finally, dot the strawberry jam all over the surface.
- Roll and Cut: Starting from the long edge opposite the clean border, roll the dough up tightly into a log. What works best for me is to use unscented dental floss to cut the log into 12 even-sized rolls – this gives a much cleaner cut than a knife. Simply slide the floss under the log, cross the ends over the top, and pull.
- Second Proof: Arrange the rolls cut-side up in a greased 23cm x 33cm baking dish, leaving a little space between each one. Cover with a tea towel and let them rise for another 30-45 minutes until they are puffed up and touching.
- Bake the Rolls: Preheat your oven to 180°C (160°C fan). Bake the rolls for 25-30 minutes, or until they are a beautiful golden brown and the filling is bubbly. Let them cool in the pan for about 10-15 minutes before icing.
- Make the Icing: While the rolls are cooling slightly, beat the softened cream cheese and butter together until smooth. Gradually add the sifted icing sugar and beat until well combined. Stir in the vanilla and 1 tablespoon of milk. Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency.
- Ice and Serve: Spread the cream cheese icing generously over the warm rolls. They are best served warm and fresh from the oven.
Notes
I truly hope you give this Strawberry Cheesecake Cinnabon Rolls Recipe a go. It’s one of those bakes that brings so much joy, from the process of making it to the moment you take that first warm, gooey bite. It’s become a real favourite in my house, and I’m sure it will in yours too. If you’re looking for other baking inspiration, my Moist Banana Bread Recipe is another one that never fails. Please do leave a comment below and let me know how you get on – I love hearing about your kitchen adventures! Happy baking.
– Adam Henderson
