Alright, Let Me Tell You About These Rolls…

If you’ve ever wondered what happens when you cross a lazy Saturday with a craving for something both gloriously gooey and a little bit over the top, well, these Strawberry Cheesecake Cinnabon Rolls pretty much sum it up in a pan. The first time I tried making these, my daughter called them “breakfast cupcakes” and—honestly—I think she was onto something. I started out with a recipe from Cinnabon’s website but, in true fashion, went off the rails almost immediately because there were strawberries that needed eating and cream cheese calling my name. Oh, and pro tip: don’t wear your favorite shirt unless you’re into raspberry polka-dots (I learned that one the hard way).

Why You'll Love This (Or When I Make These)

I make these when I want to bribe my kids into doing chores, or when I need a pick-me-up after a week that’s been more Monday than Friday. My family goes a bit wild for the sweet strawberry swirl, and I keep making it because—let’s be honest—store-bought rolls just don’t scratch that itch (plus, I get to eat the extra filling off the spoon). Sometimes, I’ll try to cut corners and buy pre-made dough, but every time I do, my husband gives me that look. Still, if you’re short on time, shortcuts are fair game. No one’s judging here except maybe my grandmother, but she’s very far away.

What You’ll Need (and My Honest Ingredient Substitutions)

For the Dough:
- 3 ½ cups all-purpose flour (if you’re out, bread flour works—texture changes a bit but hey, carbs are carbs)
- 1 packet (2 ¼ tsp) instant yeast (Grandma swore by Red Star, but any kind will do, trust me)
- 1 cup warm milk (sometimes I use almond milk when my fridge is a desert)
- ¼ cup granulated sugar
- ⅓ cup softened butter (margarine kinda works, not my fave)
- 1 teaspoon salt
- 1 egg & 1 yolk (large eggs, but honestly, medium is fine; I couldn’t tell the difference once)
For the Cheesecake Filling:
- 8 oz cream cheese, softened (the brick kind, not whipped!)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract (sometimes I use almond; it’s a vibe)
For the Strawberry Swirl:
- 1 cup fresh strawberries, diced (frozen is fine—just thaw and pat dry, or else it gets soupy)
- 2 tablespoon granulated sugar
- 1 teaspoon lemon juice
For the Cinnamon Sugar:
- ¼ cup brown sugar
- 2 tablespoon cinnamon
For the Icing:
- 1 cup powdered sugar
- 2 tablespoon milk (plus a splash if you need it runnier)
- 1 tablespoon cream cheese, softened

Let’s Get Rolling (Literally)

Make the Dough: In a big bowl, mix the warm milk and yeast. Give it five minutes to get all bubbly (this is where I tend to forget about it and remember after ten—hasn’t ruined things yet). Add sugar, softened butter, egg, yolk, and salt. Mix till combined. Gradually add the flour—about a cup at a time—stirring until it forms a soft, slightly sticky dough. Knead it for about 8 minutes (or do what I do and set a timer then get distracted by your phone) until it’s smooth. Plop it into a greased bowl, cover, and let rise until doubled—maybe an hour?
Strawberry Swirl: Toss strawberries, sugar, and lemon juice in a saucepan over medium heat. Let it bubble until thick—about 8-10 minutes. Don’t worry if it looks a bit weird at first; it’ll come together. Let cool. Actually, I find it works better if you let it chill in the fridge while finishing everything else.
Cheesecake Filling: Just whip everything in a bowl until creamy. Simple. At this point, I usually sneak a taste (quality control, obviously).
Roll Out and Assemble: On a floured surface, roll dough into a big rectangle—maybe 16x12 inches? Smear that cheesecake filling all over (don’t be stingy). Spoon over the cooled strawberry compote, then sprinkle the cinnamon sugar. Roll it up from the long side; you know the drill. Use dental floss or a sharp knife to cut 12 thick slices (or just eyeball it, no shame in uneven rolls).
Second Rise: Arrange in a greased 9x13 pan, cover, and let rise 30-40 mins (sometimes I cheat and just preheat the oven while they rise—works out most days).
Bake: 350F/180C for 25-30 mins till golden and a bit puffy. Sometimes they brown too fast—if so, cover loosely with foil.
Icing Time: Whisk icing ingredients. Drizzle all over the warm rolls. Go wild.

Here’s What I’ve Learned Along the Way (Notes)

If the strawberry filling is too runny, your rolls will slide around and—well, let’s just say it’s still edible, just less photogenic. I’ve done this. Twice.
Don’t overthink the rising times; as long as the dough has perked up, you’re good.
I once tried using only egg whites (don’t ask why); the rolls turned out dense and kind of sad. Full eggs, trust me!

Tried-and-Tested Variations (Some Better Than Others)

Blueberry filling instead of strawberry? Worked like a charm! Honestly, I think raspberries are too tart, but maybe that’s just me.
Chocolate chips in the cheesecake layer—delicious. My cousin said it was "too much," but what does he know?
Canned pie filling instead of homemade compote—faster, but you lose the fresh zing. Tried it once, wasn’t wowed.

Kit You Need (Or Don’t)

Stand mixer: Super handy, but I’ve made these with a wooden spoon and pure stubbornness.
Rolling pin: Or a wine bottle (just wash it first). Been there, done that.
9x13 baking pan: I’ve crammed them into round pans before. They squish a bit, but still taste great.

How to Store ‘Em (If You Have Leftovers, That Is)

Technically, these keep in an airtight container for up to 3 days at room temp or 5 in the fridge, but honestly, in my house they never last more than a day! If you want to reheat, 20 seconds in the microwave does the trick. Or just eat them cold—no judgment.

Best Ways to Serve (Our Family Ritual)

I love these with a mug of strong coffee. My kids? They demand an extra drizzle of strawberry sauce (usually store-bought because I’m not a superhero). Sometimes we top with a scoop of vanilla ice cream if we’re feeling extra, but really, they’re good straight from the pan—forks optional.

What I Wish I’d Known (Pro Tips)

I once tried rushing the first rise and regretted it—the dough was tough. Patience, friend. Go do a crossword or scroll recipes on King Arthur Baking while you wait.
Don’t overfill with strawberries, or the middles ooze out and the bottoms get a bit soggy. Learned that one the hard (sticky) way.
Actually, I find it works better if you let the strawberry compote cool all the way before spreading. Warm compote = runny disaster.

FAQ (For Real, Folks Ask These)

Can I freeze these? Yep! Let ‘em cool, then freeze individually, wrapped tight. Reheat straight from frozen at 300F for 10ish minutes. Not quite as dreamy as fresh, but pretty good.
Can I make these ahead? Oh, for sure. I’ve assembled them the night before, covered tightly, then baked in the morning (just let them come to room temp a bit before baking so they don’t shock the pan—learned that the hard way!).
Can I use gluten-free flour? I haven’t tried, but my friend swears by Bob’s Red Mill 1-to-1. If you do, let me know how it turns out?
Will these work with low-fat cream cheese? Technically, yes, but the filling’s less rich and a bit runnier. I’d say go full fat if you can swing it.
Why are mine browning too fast? Ovens are finicky; cover with foil if you see them getting too dark before time’s up.

So there you have it—Strawberry Cheesecake Cinnabon Rolls. It’s part comfort food, part weekend project, all delicious. If you ever end up with strawberry filling on your socks, just know you’re not alone. And if you come up with a new twist on this, shoot me a message, would ya?

Strawberry Cheesecake Cinnabon Rolls