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Strawberry Cheesecake Cinnamon Rolls

Strawberry cheesecake cinnamon rolls with a pink strawberry swirl, soft pull-apart layers, and a thick cream cheese glaze. This sweet rolls recipe uses a tangy cream cheese and strawberry jam filling baked until golden, with fresh strawberry slices on top.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

For the 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
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

Equipment

  • 1 sheet pan

Method
 

Activate the yeast and make the dough
  1. In a bowl, combine warm milk, active dry yeast, and a pinch of granulated sugar, then let sit for 5 minutes until foamy.
  2. Stir in the remaining granulated sugar, melted butter, and large eggs until smooth.
  3. Add all-purpose flour and salt, then mix until a shaggy dough forms.
  4. Knead the dough for 6-8 minutes until elastic, then cover.
  5. Let the dough rise for 1 hour until doubled in size.
Assemble the strawberry cheesecake filling
  1. Beat cream cheese and granulated sugar until smooth.
  2. Roll the dough into a rectangle and spread the cream cheese mixture over the dough.
  3. Spread strawberry jam over the cream cheese, then scatter the finely diced fresh strawberries.
  4. Roll tightly from the long side into a log, then cut into 12 rolls.
  5. Place the rolls into a greased 9x13 pan and cover, then rise for 30 minutes.
Bake and glaze
  1. Bake at 375°F for 22-25 minutes until the tops turn golden.
  2. Cool the rolls for 10 minutes.
  3. Beat cream cheese, powdered sugar, heavy cream, and vanilla extract until smooth.
  4. Drizzle the glaze over the warm rolls so it pools between pull-apart pieces.
  5. Top with fresh strawberry slices and serve warm.

Notes

For cleaner swirls, chill the rolled log for 10 minutes before slicing, then use a gentle sawing motion to cut. Refrigerate leftovers airtight for up to 3 days; rewarm in the oven at 300°F for 6-8 minutes. Freezing is yes—freeze baked rolls (no fresh topping) up to 2 months and thaw overnight in the fridge, then warm and glaze again. For a lighter option, use low-fat cream cheese in the filling and glaze (texture stays creamy, though slightly less rich).