Strawberry Cheesecake Cinnamon Rolls – Gooey & Easy!
Soft, swirled, and stuffed with creamy cheesecake filling and real strawberry jam, these Strawberry Cheesecake Cinnamon Rolls are what sweet brunch dreams are made of. They’re fluffy, gooey in the center, and finished with a tangy cream cheese glaze that melts right in. Whether you’re hosting brunch, celebrating a holiday, or just want something special on a Sunday morning, these rolls deliver all the flavor of a strawberry cheesecake, with the cozy, buttery goodness of a homemade cinnamon roll.
Oh, and if you’re looking for the best cheesecake recipe ever, we’ve got you covered too! Rich, creamy, and full of vanilla bean flavor, it’s a fan-favorite for a reason. Check out the recipe here.»
Strawberry Cheesecake Rolls Video Tutorial
Why You’ll Love These Strawberry Cheesecake Cinnamon Rolls
This recipe is one of those “how is this even real?” kind of desserts. It’s:
- Packed with flavor – tangy cream cheese, sweet strawberries, and soft buttery dough
- Made from scratch – but beginner-friendly
- Perfect for make-ahead mornings – assemble the night before and bake fresh the next day
- Visually stunning – think big swirls, gooey centers, and strawberry ribbons
If you’ve ever tried my Classic Soft and Gooey Cinnamon Rolls or my Strawberry Cheesecake Cookies, you already know I love combining classic desserts with fun twists. This one might be my favorite yet.
Ingredients You’ll Need for Strawberry Cheesecake Cinnamon Rolls
Here’s what goes into these strawberry cheesecake cinnamon rolls—and why each one makes a difference. If you’re someone who likes to understand what’s happening in your dough and filling (or just want to feel like a pro), this section is for you:
For the Dough:
- All-purpose flour – The structure-builder. It creates a soft, pillowy texture while keeping the rolls sturdy enough to hold all that filling.
- Instant yeast – The magic that makes your dough rise and become fluffy.
- Sugar – Adds light sweetness and helps feed the yeast so your dough rises beautifully.
- Salt – Balances all the sweetness and enhances the overall flavor of the rolls.
- Warm milk and water – The liquid base that activates the yeast and keeps the dough tender.
- Melted butter – Adds richness and that buttery softness you expect from a bakery-style roll.
- Egg + egg yolk – Helps create a soft, enriched dough with structure and depth.
For the Cheesecake Filling:
- Cream cheese – The base of the filling, giving it that tangy, creamy cheesecake flavor.
- Sugar – Sweetens the cream cheese just enough to bring out that dessert-like quality.
- Vanilla extract – Adds warmth and depth, rounding out the filling’s flavor.
- Salt – A pinch brings out the tanginess and prevents the filling from tasting flat.
- Flour (optional) – Helps stabilize the filling so it stays put while baking.
For the Strawberry Jam:
- Strawberries (fresh or frozen) – Brings bright, bold, real fruit flavor into every bite.
- Sugar – Sweetens the berries and turns them jammy.
- Lemon juice – Balances the sweetness and enhances the strawberry flavor.
- Cornstarch – Thickens the jam so it swirls instead of leaking into the dough.
For the Cream Cheese Glaze:
- Cream cheese – Keeps the glaze creamy and tangy to complement the sweet rolls.
- Powdered sugar – Sweetens and smooths out the glaze into that classic pourable texture.
- Milk – Loosens everything into a drizzle-friendly consistency.
- Vanilla extract – Adds that familiar dessert flavor you expect on a cinnamon roll.
- Salt – Just a pinch keeps the sweetness in check and makes the glaze pop.
Quick Tip:
Short on time? You can absolutely use store-bought strawberry jam—just make sure it’s thick enough to hold up while baking. Avoid anything too runny or watery.
As you can see, there are a lot of components to this sweet treat, but it’s a labor of love. And trust me, the results are to die for. Every bite is soft, gooey, and bursting with real strawberry cheesecake flavor.
Step-by-Step Instructions for Strawberry Cheesecake Cinnamon Rolls
1. Make the Strawberry Jam
Start by cooking down chopped strawberries with sugar and lemon juice until soft and syrupy. A quick cornstarch slurry thickens it into a jammy, glossy spread that won’t leak out of your rolls. Let it cool completely.
2. Make the Cinnamon Roll Dough
Mix warm milk, water, melted butter, and eggs into your dry ingredients. Knead until smooth and elastic, then let it rise until doubled in size—about an hour.
3. Prepare the Cheesecake Filling
Whip cream cheese with sugar and vanilla until fluffy. Chill for a few minutes so it spreads thickly without soaking into the dough.
4. Roll & Fill the Strawberry Cheesecake Cinnamon Rolls
Roll the dough into a large rectangle. Pipe or spread thick stripes of cream cheese filling across the surface, then swirl or dollop the jam over it. Roll up tightly and slice into 8-10 big, beautiful strawberry cheesecake cinnamon rolls.
5. Let Them Rise Again
Place the rolls in a greased 9×13 pan, cover, and let them get puffy for 30–45 minutes.
6. Bake
Bake at 350°F for 22–28 minutes, until golden and set in the center. The filling may bubble slightly—don’t panic, that’s flavor.
7. Glaze & Finish
Drizzle with a smooth cream cheese glaze while warm. For a true cheesecake vibe, sprinkle crushed graham crackers on top.
Can I Use Store-Bought Jam?
Yes! While I love making my quick homemade strawberry jam, store-bought works too—just go for a thicker variety like Bonne Maman so it doesn’t get watery in the oven. Don’t be afraid to try other jam flavors too! Blueberry, lemon, apricot! The options are truly endless.
Make Strawberry Cheesecake Cinnamon Rolls in Advance
Want fresh cinnamon rolls in the morning without waking up at 5 AM? After slicing and placing in your pan, cover and refrigerate overnight. Let them sit at room temp for 45–60 minutes before baking.
It’s the same exact method we do in our Easy Make-Ahead Cinnamon Roll Recipe.
How to Store and Reheat Strawberry Cheesecake Cinnamon Rolls
- Store leftover rolls in an airtight container in the fridge for up to 4 days.
- Reheat gently in the microwave for 20–30 seconds for a gooey, fresh-from-the-oven texture.
- You can also freeze them unfrosted and reheat in the oven before glazing.
FAQ: Strawberry Cheesecake Cinnamon Rolls
Do I have to use instant yeast?
Instant yeast is quicker and easier, but you can also use active dry yeast—just be sure to bloom it in the warm milk and sugar first for about 5–10 minutes until foamy before adding it to the dough.
How do I keep the cheesecake filling from melting out?
Make sure your cream cheese filling is thick—not too soft—and don’t spread it all the way to the edges of the dough. You can also chill the filling before assembling to help it hold its shape better during baking.
Can I freeze these rolls?
Yes! You can freeze the baked, unfrosted rolls. Let them cool completely, then wrap individually or store in an airtight container. Reheat in the microwave or oven, then glaze before serving. You can also freeze the unbaked, sliced rolls and bake straight from frozen—just add 5–10 extra minutes.
Can I use a different jam flavor instead of strawberry?
Absolutely! These rolls work beautifully with other fruit jams too. Try raspberry, blueberry, or even cherry for a fun twist. Just make sure the jam is thick so it doesn’t run out during baking. You can even experiment with seasonal flavors like peach or cranberry for a festive spin.
More Easy Recipes to Try Next:
- Brown Butter Chocolate Chip Cookies
- Lemon Blueberry Cake
- Slutty Brownies
- No-Churn Strawberry Shortcake Ice Cream
Get to Baking Strawberry Cheesecake Rolls
These Strawberry Cheesecake Cinnamon Rolls are the kind of bake that turns a regular morning into something memorable. Between the fluffy dough, tangy cheesecake, and sweet strawberry jam, they’re everything you didn’t know you needed. And once you try them, you’ll never go back to basic cinnamon rolls again.
If you make them, tag me on Instagram @everythingjustbaked—I want to see your swirls!
Strawberry Cheesecake Cinnamon Rolls
Print RecipeIngredients
- 6- 6 1/2 cups all-purpose flour
- 2 1/4 tsp instant quick-rise yeast (1 packet)
- 1 cup whole milk
- 1/2 cup buttermilk
- 1/3 cup granulated sugar
- 1 1/2 tsp salt
- 6 tablespoons salted butter melted
- 2 large eggs at room temperature
- 1 egg yolk at room temperature
- 2 tsp pure vanilla extract
- 12 oz (1 ½ blocks) full fat cream cheese softened
- 6 tbsp granulated white sugar
- 1 ½ tsp vanilla extract
- Pinch salt
- 1/4 cup heavy cream to pour on the rolls before baking
- 1 ½ cups strawberries (fresh or frozen)
- 3 tbsp granulated white sugar
- 1 tsp lemon juice
- 1 tsp cornstarch
- 1 tsp water
- 8 oz full fat cream cheese softened
- 1/4 cup salted butter softened
- 1 cup powdered sugar adjust to taste
- 2 tsp pure vanilla extract
- 2 tablespoons heavy cream adjust for desired consistency
Instructions
Make the Strawberry Jam:
- In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes, mashing gently as the berries soften.
- Stir together cornstarch and water to create a slurry, then add to the pan. Cook for 1–2 more minutes until thick and glossy. Let cool completely before using.Shortcut: You can also use about ⅓–½ cup of good-quality store-bought strawberry jam if you’re short on time!
Make the Dough:
- In a large mixing bowl, combine the 6 cups of flour, instant yeast, sugar, and salt.
- In a seperate bowl, mix together the whole milk and buttermilk, then heat the mixture until it reaches about 110°F.
- Pour the milk mixture, melted butter, vanilla extract, eggs and egg yolk into the flour mixture. Mix until a soft dough forms.
- Knead the dough by hand on a lightly floured surface or using a stand mixer for 5-10 minutes, until it's smooth and elastic. Gradually add up to 1/2 cup of additional flour as needed. The dough should be slightly tacky but easy to handle.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Prepare the Filling:
- In a medium bowl, beat cream cheese until smooth.
- Add sugar, vanilla, and salt. Beat until fluffy and thick.
Assemble the Rolls:
- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 18×12 inches).
- Pipe or spoon thick stripes of cheesecake filling across the dough then swirl cooled strawberry jam over the top. Don’t overmix—leave streaks..
- Roll the dough tightly from the long edge, trimming off the ends. Slice the remaining dough into 8 evenly sized rolls.
- Place the rolls in a greased 9×13-inch pan, leaving space between them to rise.
- Cover and let the rolls rise again for about 30-45 minutes.
Bake the Rolls:
- Preheat the oven to 350°F (160°C).
- Pour the heavy cream (1/4 cup) evenly over the rolls before baking.
- Bake the rolls for about 25-35 minutes, or until they are golden brown.
Make the Cream Cheese Icing:
- Beat together the cream cheese and butter until smooth. Add the powdered sugar and vanilla, then add cream to reach a smooth, spreadable consistency.
- Spread the icing over the warm rolls and enjoy!
Video
Notes
- Flour Amount: The amount of flour can vary based on factors like humidity and temperature. Start with 6 cups and gradually add more during kneading if needed. The dough should be soft, slightly tacky, and easy to handle, but not sticky.
- Cheesecake Filling Tip: If your filling feels too soft or loose, chill it for 15–20 minutes before spreading. This helps it stay defined and gooey when baked.
- Overnight Option: You can prepare the cinnamon rolls the night before. After shaping the rolls, cover them tightly with plastic wrap and refrigerate overnight. In the morning, allow them to come to room temperature and rise for about 45 minutes before baking.
- Jam Shortcut: Store-bought jam works great here—just choose a thick one that won’t run. Bonne Maman or homemade is ideal.
OMG, So good and oh so addictive! Thank you!
I cooked them for like an horror and they still taste like they are raw, but the taste isn’t that bad afterall
Not sure what I did wrong to make it not rise properly, but even with them being dense the taste still made my whole family love them.
Absolutely delicious!
Your recipe calls for WAY TO MUCH flour…the dough was thick and hard to handle. The rolls turned out SUPER dense!
I made these and forgot to put melted butter in with milk additions, so I added it while it was kneading (was kind of sloshy at first (I know, right!). This recipe was to die for and they stayed soft and mushy for many days, kept refrigerated, due to strawberries and cream cheese.
So, today, I am creating peach (homemade peach jam) cheesecake rolls and adding the butter while it is kneading, as I did before. (I also used bread flour in both recipes.) Will let you know the results when completed.
Thank you for this recipe, I have been on a long search for the best roll I could find and this is it! Thank you!