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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. Soft dough is filled with smooth cream cheese, strawberry jam, and diced strawberries, then finished with a thick cream cheese glaze and fresh strawberry topping.
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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: 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 Dutch oven

Method
 

Activate 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. Mix in the remaining granulated sugar, then stir in melted butter and large eggs until smooth.
  3. Add all-purpose flour and salt, then stir until a shaggy dough forms.
  4. Knead the dough for 6-8 minutes until smooth and elastic.
  5. Cover and let rise for 1 hour, until doubled in size.
Fill and roll
  1. Beat cream cheese and granulated sugar until smooth, then spread it over the rolled-out dough.
  2. Spread strawberry jam over the cream cheese layer.
  3. Scatter finely diced fresh strawberries over the jam.
  4. Roll tightly from the long side into a log, then cut into 12 rolls.
  5. Place the rolls cut-side up in a greased 9x13 pan.
  6. Cover and let rise for 30 minutes until puffy.
Bake and glaze
  1. Bake at 375°F for 22-25 minutes until the tops are golden.
  2. Cool for 10 minutes while the rolls set slightly.
  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 them.
  5. Top with fresh strawberry slices and serve warm.

Notes

For the cleanest spirals, roll the dough tightly with light, even pressure so the strawberry cheesecake filling stays inside; if it feels sticky, chill the dough 10 minutes before rolling. Refrigerate leftovers in an airtight container up to 3 days, then rewarm 10-15 minutes in a 300°F oven. Freezing is yes—freeze baked rolls (without topping) up to 2 months and reheat to restore softness. For a lighter option, use low-fat cream cheese in both the filling and glaze.