Soft, gooey, and slightly tangy, these Strawberry Cheesecake Cinnabon Rolls combine creamy filling, ripe berries, and warm cinnamon sugar inside pillowy crescent roll dough. They bake up golden on the outside and tender inside, with a sweet aroma that fills the kitchen. Perfect for brunch, dessert, or a special treat, they’re quick to make and delightfully indulgent.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 8 rolls
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 roll):
- Calories per serving: 310 kcal
- Protein: 3 g
- Carbohydrates: 30 g
- Fat: 21 g
- Fiber: 1 g
- Sugar: 21 g
- Sodium: 300 mg
Why Make This Strawberry Cheesecake Cinnabon Rolls
These rolls are an easy way to elevate store-bought dough into something special. The tang of cream cheese balances the sweet strawberries and cinnamon sugar. They smell like bakery cinnamon rolls and taste creamy, fruity, and warmly spiced. They come together fast, which makes them perfect for last-minute brunches or a cozy weekend baking session.
How to Make Strawberry Cheesecake Cinnabon Rolls
This recipe uses simple steps: prepare the filling, assemble the rolls, bake until golden, and finish slightly cooled. Each step is short and easy, and you’ll get a soft center with a slightly crisp outside and a sweet, cinnamon-scented bite.
Ingredients:
- 1 can of crescent roll dough
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup strawberries, diced
- 1/4 cup sugar
- 1 tablespoon cinnamon
- 1/4 cup butter, melted
- 1/4 cup brown sugar
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Lightly grease a baking dish so the rolls won’t stick. Dice the strawberries into small pieces so they spread evenly and release just a little juice while baking.
Step 2: Mixing
In a bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. In a separate small bowl, mix the cinnamon and brown sugar together so the spice is evenly combined.
Step 3: Cooking
Unroll or roll out the crescent dough into one flat sheet. Spread the cream cheese mixture evenly over the dough, leaving a small edge to seal. Sprinkle the diced strawberries over the cream cheese layer and then evenly sprinkle the cinnamon-brown sugar mixture on top of the strawberries. Starting from one long edge, roll the dough tightly into a log. Slice the log into 8 equal rolls. Place the rolls in the greased baking dish and drizzle the melted butter over the tops. Bake for 20–25 minutes, until the rolls are puffed and golden brown.
Step 4: Finishing
Allow the rolls to cool slightly for 5–10 minutes so the filling sets a bit. Serve warm. If you like, dust with a little extra powdered sugar or spoon a thin glaze over the top before serving.
How to Serve Strawberry Cheesecake Cinnabon Rolls
Serve warm for the best texture and flavor. Add a simple glaze made from powdered sugar and a splash of milk or cream for extra sweetness and shine. Pair with a hot cup of coffee, tea, or a chilled glass of milk. They work well for a casual breakfast, a sweet brunch centerpiece, or a dessert with vanilla ice cream.
How to Store Strawberry Cheesecake Cinnabon Rolls
- Room temperature: Keep in an airtight container for up to 1 day.
- Refrigerator: Store covered for 3–4 days. Reheat gently in the oven at 325°F (160°C) for 5–8 minutes or microwave briefly.
- Freezer: Freeze unbaked rolls (on a tray, then transfer to a freezer bag) for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time. You can also freeze baked rolls wrapped tightly; thaw in the fridge and reheat before serving.
Expert Tips for Perfect Strawberry Cheesecake Cinnabon Rolls
- Use room-temperature cream cheese so it whips smooth without lumps.
- Pat strawberries dry with a paper towel if they’re very juicy; excess moisture can make the rolls soggy.
- Roll tightly but gently to avoid squeezing out the filling.
- If the cinnamon sugar seems dry, sprinkle a tablespoon of melted butter over the strawberries before adding the sugar for extra moisture and shine.
- Rotate the baking dish halfway through baking if your oven has hot spots.
- For a glossy finish, brush the warm rolls with a bit of melted butter right after baking.
Delicious Variations
- Blueberry Cheesecake: Swap strawberries for fresh or frozen blueberries. Add a squeeze of lemon zest to the cream cheese.
- Lemon Cream Cheese Rolls: Replace strawberries with a thin layer of lemon curd and add lemon zest to the cream cheese.
- Nutty Streusel: Sprinkle chopped pecans or walnuts and a small streusel of butter, brown sugar, and flour before baking.
- Chocolate Strawberry: Add mini chocolate chips over the strawberries for a chocolatey twist.
- Vegan/Dairy-Free: Use vegan cream cheese and a dairy-free butter substitute; choose a vegan crescent dough if available.
Frequently Asked Questions
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then pat dry. Remove excess liquid so the dough does not become soggy. Tossing thawed berries with a teaspoon of cornstarch helps absorb stray juices.
Q: Can I make these ahead of time?
A: Yes. Assemble the rolls, place them in the pan, cover, and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes to the baking time if chilled.
Q: How do I know when the rolls are done?
A: They should be puffed and golden brown on top. The center should be set; a toothpick inserted in the middle should come out hot but not gummy. If edges brown too quickly, loosely tent with foil.
Q: Can I use puff pastry instead of crescent dough?
A: You can. Puff pastry will give a flakier texture and may puff more; watch baking time closely. The flavor will still be delicious but slightly less soft than crescent dough.
Q: Is there a good substitute for cream cheese?
A: For lower fat, use reduced-fat cream cheese, but texture will be a bit less rich. For dairy-free, use a plant-based cream cheese. Silken tofu blended with a little lemon and powdered sugar can work in a pinch.
Q: How should I reheat leftover rolls?
A: Heat in a 325°F (160°C) oven for 5–10 minutes until warmed through. For a quick option, microwave 20–30 seconds, but the texture will be softer.
Conclusion
These Strawberry Cheesecake Cinnabon Rolls are an easy, crowd-pleasing treat that fills your kitchen with warm cinnamon and sweet berry aromas. They’re quick to prepare, flexible to adapt, and great for sharing. For more ideas and a similar take on this recipe, see Strawberry Cheesecake Cinnamon Rolls – Bake With Jamie. Give them a try — they’re a simple way to make any morning or dessert feel special.
Print
Strawberry Cheesecake Cinnabon Rolls
- Total Time: 40 minutes
- Yield: 8 rolls 1x
- Diet: Vegetarian
Description
Soft, gooey, and slightly tangy, these Strawberry Cheesecake Cinnabon Rolls feature creamy filling, ripe berries, and warm cinnamon sugar inside pillowy crescent roll dough.
Ingredients
- 1 can of crescent roll dough
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup strawberries, diced
- 1/4 cup sugar
- 1 tablespoon cinnamon
- 1/4 cup butter, melted
- 1/4 cup brown sugar
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- In a bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth.
- In a separate bowl, mix cinnamon and brown sugar.
- Unroll the crescent dough into a flat sheet. Spread cream cheese mixture over the dough and add diced strawberries.
- Sprinkle the cinnamon-brown sugar mixture on top, roll tightly into a log, and slice into 8 equal rolls.
- Place rolls in the baking dish, drizzle with melted butter, and bake for 20–25 minutes until golden brown.
- Cool slightly for 5–10 minutes before serving warm.
Notes
Use room-temperature cream cheese for a smooth texture. Pat strawberries dry to avoid sogginess. Add a glaze for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 21g
- Sodium: 300mg
- Fat: 21g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
