Strawberry Cheesecake Cinnamon Rolls

Strawberry Cheesecake Cinnamon Rolls are a dream come true. They solve the problem of needing a sweet treat that feels indulgent but is still breakfast-friendly. After making these dozens of times, I know the secret to perfect layers. The gooey center and creamy icing make every bite irresistible. Try my Crispy Breakfast Potatoes for a tasty side. Jump to Recipe If you love recipes like this, you’ll also enjoy Colorful Easter Poke Cake and Crispy Breakfast Potatoes.

What You'll Need for Strawberry Cheesecake Cinnamon Rolls

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 cup warm milk
• 2 1/2 tsp active dry yeast
• 1/4 cup granulated sugar
• 4 1/2 cups all-purpose flour
• 1/2 cup unsalted butter
• 1/2 cup sour cream
• 2 large eggs
• 1/2 cup creamy cheesecake filling
• 1 cup fresh strawberries
• 1/2 cup sliced strawberries
• 1/4 cup confectioners' sugar
• 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• Optional: Fresh berries
• Optional: Chocolate shavings
• Optional: Powdered sugar

How to Make Strawberry Cheesecake Cinnamon Rolls

1. Step 1: In a small bowl, dissolve yeast in warm milk. Let sit for 5 minutes until frothy.
2. Step 2: In a large mixing bowl, combine sugar, flour, salt, and cinnamon. Make a well in the center.
3. Step 3: Add yeast mixture, butter, sour cream, and eggs. Mix until well blended.
4. Step 4: Knead dough on a floured surface for 8-10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
5. Step 5: Roll dough into a 14×9-inch rectangle. Spread cheesecake filling evenly.
6. Step 6: Sprinkle sliced strawberries and cinnamon sugar over the filling.
7. Step 7: Roll the dough tightly, cut into 12 equal pieces, and place in a greased pan.
8. Step 8: Let rise for 30 minutes. Preheat oven to 375°F (190°C).
9. Step 9: Bake for 20-25 minutes until golden brown. Cool slightly.
10. Step 10: Make icing by mixing confectioners’ sugar, cream cheese, and vanilla. Drizzle over warm rolls.

Storing & Reheating Strawberry Cheesecake Cinnamon Rolls

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Prepare dough and let rise, then bake when ready.

Freezing Strawberry Cheesecake Cinnamon Rolls

Freeze baked rolls for up to 2 months. Thaw and reheat before serving.

How to Reheat Without Drying It Out

Oven: Preheat oven to 350°F (175°C). Bake for 10-15 minutes. Microwave: Microwave on high for 20-30 seconds.

Recipe Notes

• Chef tip: Let the rolls cool slightly before icing to prevent melting.
• Best substitution: Use Greek yogurt instead of sour cream for a tangy twist.
• Make-ahead: Make the icing ahead of time and refrigerate.
• Scaling: Double the recipe for a large batch.
• Troubleshooting: If rolls are too dry, add a bit of milk to the icing.

Strawberry Cheesecake Cinnamon Rolls

⏱

Prep

30 mins

🍳

Cook

25 mins

⏳

Total

55 mins

🍽

Serves

12 servings

Ingredients

Main Ingredients

• 1 cup warm milk
• 2 1/2 tsp active dry yeast
• 1/4 cup granulated sugar
• 4 1/2 cups all-purpose flour
• 1/2 cup unsalted butter
• 1/2 cup sour cream
• 2 large eggs
• 1/2 cup creamy cheesecake filling
• 1 cup fresh strawberries
• 1/2 cup sliced strawberries
• 1/4 cup confectioners' sugar
• 1/2 tsp vanilla extract

Seasonings

• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg

Optional Toppings

• Fresh berries
• Chocolate shavings
• Powdered sugar

Instructions

1. Step 1: In a small bowl, dissolve yeast in warm milk. Let sit for 5 minutes until frothy.
2. Step 2: In a large mixing bowl, combine sugar, flour, salt, and cinnamon. Make a well in the center.
3. Step 3: Add yeast mixture, butter, sour cream, and eggs. Mix until well blended.
4. Step 4: Knead dough on a floured surface for 8-10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
5. Step 5: Roll dough into a 14×9-inch rectangle. Spread cheesecake filling evenly.
6. Step 6: Sprinkle sliced strawberries and cinnamon sugar over the filling.
7. Step 7: Roll the dough tightly, cut into 12 equal pieces, and place in a greased pan.
8. Step 8: Let rise for 30 minutes. Preheat oven to 375°F (190°C).
9. Step 9: Bake for 20-25 minutes until golden brown. Cool slightly.
10. Step 10: Make icing by mixing confectioners’ sugar, cream cheese, and vanilla. Drizzle over warm rolls.

Notes

• Chef tip: Let the rolls cool slightly before icing to prevent melting.
• Best substitution: Use Greek yogurt instead of sour cream for a tangy twist.
• Make-ahead: Make the icing ahead of time and refrigerate.
• Scaling: Double the recipe for a large batch.
• Troubleshooting: If rolls are too dry, add a bit of milk to the icing.

Storage

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze baked rolls for up to 2 months. Thaw and reheat before serving.
• Oven reheat: Preheat oven to 350°F (175°C). Bake for 10-15 minutes.
• Microwave reheat: Microwave on high for 20-30 seconds.
• Make ahead: Prepare dough and let rise, then bake when ready.

Nutrition Per Serving

• Calories: 350
• Protein: 6g
• Fat: 12g
• Carbs: 45g
• Fiber: 2g
• Sugar: 15g
• Sodium: 300mg
• Cholesterol: 45mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Strawberry Cheesecake Cinnamon Rolls FAQs

A Warm Final Note

I can’t wait for you to try Strawberry Cheesecake Cinnamon Rolls and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!