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Strawberry Cheesecake Cinnamon Rolls

Strawberry cheesecake cinnamon rolls with a pink strawberry swirl in every spiral, plus a thick cream cheese glaze pooling between pull-apart golden rolls. Soft, fluffy sweet rolls are filled with cream cheese, strawberry jam, and fresh diced berries, then crowned with strawberry slices.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.75 cup warm milk Warm to the point it feels warm to the touch, not hot.
  • 2.25 tsp active dry yeast Use yeast labeled for bread/active dry.
  • 0.25 cup granulated sugar Divided: includes a pinch for yeast activation and additional sugar for the dough.
  • 0.25 cup butter, melted Melt and cool slightly before mixing.
  • 2 large eggs Use room-temperature eggs if possible.
  • 3.5 cup all-purpose flour Measure by spooning into the cup and leveling.
  • 1 tsp salt Salt strengthens dough structure and flavor.
For the strawberry cheesecake filling
  • 6 oz cream cheese, softened Soften until spreadable for a smooth filling.
  • 0.33 cup granulated sugar Sweetens the cream cheese layer.
  • 0.5 cup fresh strawberries, finely diced Dice small so each roll gets a bit of fruit.
  • 0.25 cup strawberry jam Spreadable jam for the swirl layers.
For the cream cheese glaze
  • 4 oz cream cheese, softened Softened for a lump-free glaze.
  • 2 cup powdered sugar Sift if lumpy.
  • 3 tbsp heavy cream Add gradually as needed for a drizzly consistency.
  • 1 tsp vanilla extract For rounded flavor in the glaze.
  • 1 fresh strawberries for topping Slice for crowning the rolls right before serving.

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 Dutch oven

Method
 

Make and rise the dough
  1. Activate the yeast by warming the milk and stirring in a pinch of sugar, then add the active dry yeast and let stand for 5 minutes until foamy.
  2. Mix in the remaining dough ingredients: stir in the remaining sugar, melted butter, and eggs, then stir in the flour and salt until a shaggy dough forms.
  3. Knead the dough for 6-8 minutes until smooth and elastic, then shape into a ball.
  4. Let the dough rise for 1 hour until doubled in size, covered and kept in a warm, draft-free spot.
Assemble the rolls
  1. Beat the softened cream cheese and sugar until smooth, then spread it evenly over the rolled-out dough.
  2. Spread the strawberry jam over the cream cheese layer, then scatter the finely diced fresh strawberries.
  3. Roll tightly from the long side, then cut into 12 rolls and place them in a greased 9x13 pan.
  4. Cover and rise for 30 minutes until puffy.
Bake and glaze
  1. Bake at 375°F for 22-25 minutes until the rolls are golden and cooked through, then cool for 10 minutes.
  2. Beat the glaze ingredients (softened cream cheese, powdered sugar, heavy cream, and vanilla) until smooth, then drizzle over warm rolls so it pools between them.
  3. Top with fresh strawberry slices and serve warm.

Notes

Pro tip: Dice the strawberries small and keep the filling spreadable—if your cream cheese is too firm, it will tear the dough instead of spreading smoothly. Store baked rolls covered in the refrigerator up to 3 days; rewarm in the oven at 300°F for 5-8 minutes. Freeze frosted rolls for up to 2 months, thaw overnight in the fridge, and rewarm gently before serving. For a dairy-light swap, use low-fat cream cheese and milk-based heavy cream alternatives in the glaze, keeping the texture smooth before drizzling.