Name: Strawberry Cheesecake Cinnabon Rolls
Prep time: 15 min
Cook time: PT-489506H9M50S
Total time: PT-489506H9M50S
Cuisine: American
Ingredients: 1 can refrigerated cinnamon roll dough; 1 cup cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 tablespoon milk; 1 cup strawberries, chopped; 1/4 cup pecans, chopped; 1/4 cup additional powdered sugar (for drizzle)

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This Strawberry Cheesecake Cinnabon Rolls recipe is my go-to when I want something indulgent but easy to make. The soft, gooey cinnamon rolls get a rich cheesecake filling and fresh strawberry twist, topped with a sweet drizzle that makes each bite irresistible.

Strawberry Cheesecake Cinnabon Rolls

Why You’ll Love This Recipe

I love how this recipe combines the comfort of cinnamon rolls with the freshness of strawberries and the creaminess of cheesecake. It’s quick to prepare since I use refrigerated cinnamon roll dough, yet it tastes like something I spent hours making. Whether I’m making it for a weekend brunch or a cozy dessert, it always gets rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 can of refrigerated cinnamon roll dough
1 cup cream cheese, softened
1/2 cup powdered sugar
1 cup strawberries, chopped
1/4 cup pecans, chopped
1 teaspoon vanilla extract
1 tablespoon milk
1/4 cup additional powdered sugar for drizzle

Directions

I preheat my oven according to the instructions on the cinnamon roll dough package so it’s ready when the rolls are assembled.
In a mixing bowl, I beat the softened cream cheese with 1/2 cup powdered sugar, vanilla extract, and milk until smooth and creamy.
I gently roll out the cinnamon roll dough on a flat surface, then spread the cheesecake mixture evenly over it, leaving a small border to prevent overflow.
I sprinkle the chopped strawberries and pecans evenly over the cheesecake layer.
Starting from one end, I roll the dough tightly into a log and slice it into even rolls.
I arrange the rolls in a greased baking dish, close but not overcrowded, and bake according to the dough package directions.
While baking, I mix the remaining powdered sugar with just enough milk to make a smooth drizzle.
Once the rolls are golden and gooey, I let them cool for a few minutes before drizzling the icing on top.

Servings and timing

This recipe makes about 8 rolls and takes around 15 minutes to prepare, plus 15–20 minutes of baking time depending on your dough package instructions.

Variations

I sometimes swap strawberries for raspberries or blueberries for a different berry flavor.
I skip the pecans if I’m serving someone with nut allergies and instead add a sprinkle of white chocolate chips.
For extra indulgence, I use flavored cream cheese, like strawberry or honey vanilla.

storage/reheating

I store any leftover rolls in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the microwave for about 20 seconds, or in a low oven until just heated through.

FAQs

Can I use homemade cinnamon roll dough?

Yes, I can use homemade dough if I have the time. It will make the rolls even more flavorful and fresh.

Do I have to use pecans?

No, I can leave them out or replace them with walnuts, almonds, or no nuts at all.

Can I make these ahead of time?

Yes, I can assemble the rolls, cover them, and refrigerate overnight. I just bake them the next day when ready.

How do I prevent the filling from leaking out?

I make sure to leave a small border when spreading the cheesecake mixture and roll the dough tightly but gently.

Can I freeze these rolls?

Yes, I can freeze baked rolls in an airtight container for up to 2 months. I thaw them and reheat before serving.

Conclusion

These Strawberry Cheesecake Cinnabon Rolls are the perfect combination of fruity freshness, creamy cheesecake, and warm cinnamon spice. I love that they’re simple enough for a weekday treat but impressive enough for a special occasion. Every bite feels like a little bakery indulgence right from my own kitchen.