Go Back

Strawberry Cheesecake Cinnamon Rolls

Strawberry cheesecake cinnamon rolls with a pink strawberry cheesecake swirl in every spiral, baked into pull-apart golden layers. A thick cream cheese glaze drizzles over the tops, finished with fresh strawberry slices.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
rising 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.75 cup milk warm
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar plus a pinch
  • 0.25 cup butter melted
  • 2 eggs large
  • 3.5 cup all-purpose flour
  • 1 tsp salt
For the strawberry cheesecake filling
  • 6 oz cream cheese softened
  • 0.33 cup granulated sugar
  • 0.5 cup fresh strawberries finely diced
  • 0.25 cup strawberry jam
For the cream cheese glaze
  • 4 oz cream cheese softened
  • 2 cup powdered sugar
  • 3 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 fresh strawberries for topping slices

Equipment

  • 1 sheet pan

Method
 

Make the dough and first rise
  1. In a mixing step, combine warm milk with active dry yeast and a pinch of granulated sugar, then let stand 5 minutes until foamy. Visual cue: bubbles form on the surface.
  2. Stir in the remaining granulated sugar, melted butter, and eggs until evenly mixed. Visual cue: the mixture turns glossy and uniform.
  3. Add all-purpose flour and salt, then mix until a shaggy dough forms. Visual cue: flour disappears with no dry pockets.
  4. Knead the dough for 6-8 minutes until smooth and elastic. Visual cue: the dough becomes stretchy and springs back when pressed.
  5. Place dough in a covered area and let rise 1 hour until doubled. Visual cue: dough swells to about twice its original size.
Fill, roll, and second rise
  1. Beat softened cream cheese with granulated sugar until smooth. Visual cue: the mixture is thick and spreadable with no lumps.
  2. Spread the cream cheese mixture over the rolled-out dough, leaving a small border. Visual cue: a pink cheesecake layer covers the surface.
  3. Spread strawberry jam over the cream cheese layer. Visual cue: streaks of jam create a swirl-ready pattern.
  4. Scatter finely diced fresh strawberries over the jam. Visual cue: red pieces dot the surface evenly.
  5. Roll the dough tightly from the long side into a log. Visual cue: the seam stays underneath as the roll tightens.
  6. Cut the log into 12 rolls and place them in a greased 9x13 pan. Visual cue: you can see the strawberry cheesecake spiral cross-sections.
  7. Cover and let rise 30 minutes until puffy. Visual cue: rolls expand and touch more closely in the pan.
Bake and glaze
  1. Bake at 375°F for 22-25 minutes until the tops are golden. Visual cue: the rolls look browned and spring back lightly.
  2. Cool the rolls for 10 minutes before glazing. Visual cue: glaze will cling rather than run off.
  3. Beat softened cream cheese, powdered sugar, heavy cream, and vanilla extract until smooth. Visual cue: a thick, pourable glaze forms with no lumps.
  4. Drizzle the glaze over the warm rolls. Visual cue: glaze pools between pull-apart rolls.
  5. Top with fresh strawberry slices and serve warm. Visual cue: bright strawberry pieces sit on top of every roll.

Notes

Pro tip: for clean spirals, roll tightly and trim the ends before cutting into 12 pieces. Store leftovers covered in the fridge for up to 4 days and rewarm gently. Freezing is yes—freeze unglazed or glazed rolls after cooling for up to 2 months, then thaw overnight in the fridge and warm. For a lighter option, use low-fat cream cheese in both the filling and glaze.