Can I make the dough ahead of time and bake later?

Absolutely. After the first rise, roll and assemble the cinnamon rolls, place them in your baking dish, cover, and refrigerate overnight. Let them come to room temperature and rise again for about 30-45 minutes before baking.

What’s the best way to keep the rolls soft and fluffy?

Don’t over-flour the dough; it should feel slightly sticky. Letting the dough rise fully is also essential—this gives you cloud-like rolls every time.

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them very well first. Excess moisture can make the filling runny, so pat the berries dry before mixing with jam.

Is there a way to make these dairy-free?

You can substitute plant-based butter, non-dairy milk, and vegan cream cheese for the glaze. Results may vary slightly, but they’ll still be delicious and tender.

Strawberry Cheesecake Cinnamon Rolls Recipe

Description

These Strawberry Cheesecake Cinnamon Rolls combine pillowy soft homemade dough with a sweet strawberry jam and fresh strawberry filling, finished with a rich, tangy cream cheese glaze. Perfect for breakfast, brunch, or as a decadent dessert, these rolls are bursting with fruity flavor and creamy goodness in every bite.

Ingredients

Units Scale

Cinnamon Rolls Dough

1 cup whole milk, warm
1/4 cup sugar
3/4 ounce active dry yeast
3–1/2 cups all-purpose flour
1/4 cup all-purpose flour (for dusting)
1 large egg, room temperature
4 tablespoons butter, softened
1 teaspoon vanilla extract
1 teaspoon salt

Filling

3/4 cup seedless strawberry jam
3/4 cup chopped fresh strawberries
1/2 teaspoon ground cinnamon

Glaze

4 ounces cream cheese, softened
2 tablespoons butter, softened
1–1/4 cups confectioners’ sugar
1 tablespoon whole milk
1/2 teaspoon vanilla extract

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Instructions

Prepare the Dough. In the bowl of a stand mixer fitted with a dough hook, stir together the warm milk and sugar. Sprinkle the yeast over the top and allow it to sit until foamy, about 5-10 minutes. Then, with the mixer on medium speed, gradually add 3-1/2 cups flour, egg, butter, vanilla extract, and salt. Mix until a soft dough forms and pulls away from the sides of the bowl.
First Rise. Transfer the dough to a greased bowl, cover it with a towel, and let it rise at room temperature for 1-1/2 to 2 hours or until the dough has doubled in size.
Shape the Dough. Lightly flour a cutting board with the remaining 1/4 cup flour. Transfer the risen dough to the floured surface. Using a rolling pin, roll the dough into a 1/4-inch-thick rectangle. With a knife, cut the rolled dough into 8 even strips along the length of the rectangle.
Prepare and Spread Filling. In a small bowl, mix together the strawberry jam, chopped strawberries, and cinnamon. Using a spatula, evenly spread the strawberry mixture over the surface of the dough strips.
Roll and Assemble. Starting at the long end of each strip, tightly roll up each strip to form spiral rolls. Place the rolls, cut side up, into a greased 13×9-inch baking dish. Cover with a towel and let rise for another 30 minutes.
Bake. Preheat the oven to 350°F (175°C). Bake the rolls for 35-38 minutes or until the edges are lightly golden brown.
Prepare the Glaze. While the rolls bake, place the cream cheese and butter in a large mixing bowl. Beat on medium speed until smooth and creamy, about 2-3 minutes. Gradually beat in the confectioners’ sugar, milk, and vanilla extract, continuing to beat for an additional 1-2 minutes until smooth.
Glaze and Serve. Once golden and baked through, remove the rolls from the oven. While still warm, generously spread the cream cheese glaze over the top. Serve immediately and enjoy!

Notes

For best results, use room temperature ingredients for the dough.
Let the dough rise in a warm, draft-free area for optimal rising.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
You can substitute raspberry or blueberry jam for a flavor twist.

Nutrition

Serving Size: 1 roll
Calories: 420
Sugar: 28g
Sodium: 350mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 66g
Fiber: 2g
Protein: 7g
Cholesterol: 55mg