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Strawberry Cheesecake Cinnamon Rolls

Strawberry cheesecake cinnamon rolls with a pink strawberry swirl in every spiral, baked into pull-apart golden rolls. Cream cheese glaze drizzles over warm layers, then fresh strawberries crown each roll.
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Prep Time 30 minutes
Cook Time 25 minutes
Rest time (rising) 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 0.75 cup warm milk
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar
  • 0.25 cup butter, melted
  • 2 large eggs
  • 3.5 cup all-purpose flour
  • 1 tsp salt
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
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

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 9x13 baking pan

Method
 

Make the dough
  1. In a bowl, activate the active dry yeast in warm milk with a pinch of granulated sugar for 5 minutes, until foamy. Stir in the remaining granulated sugar, melted butter, and large eggs.
  2. Add all-purpose flour and salt, then knead until smooth and elastic for 6-8 minutes.
  3. Place the dough in a greased bowl, cover, and let rise for 1 hour until doubled.
Assemble the rolls
  1. Beat the softened cream cheese and granulated sugar until smooth, then spread it over the rolled-out dough.
  2. Spread the strawberry jam over the cream cheese, then scatter the finely diced fresh strawberries evenly.
  3. Roll tightly from the long side, then cut into 12 rolls.
  4. Place the rolls in a greased 9x13 pan and let rise for 30 minutes.
Bake and finish
  1. Bake at 375°F for 22-25 minutes until the rolls are golden and the centers look set.
  2. Cool the rolls for 10 minutes so the filling doesn’t run.
  3. Beat the cream cheese glaze ingredients (cream cheese, powdered sugar, heavy cream, and vanilla extract) until smooth.
  4. Drizzle the glaze over the warm rolls so it pools between rolls.
  5. Top with fresh strawberry slices and serve warm.

Notes

For best texture, let the dough fully double during the 1-hour rise, and use softened dairy so the filling spreads without lumps. Store airtight in the refrigerator up to 4 days; warm in the microwave for 20-30 seconds. Freezing is yes: freeze baked rolls (without topping garnish) up to 2 months, thaw overnight in the fridge, then rewarm. For a lighter option, use reduced-fat cream cheese in the filling and glaze.