Strawberry Cheesecake Stuffed Cinnamon Rolls Recipe – Easy Homemade Breakfast

Warm, gooey cinnamon rolls with a twist—imagine biting into a pillowy swirl and finding a creamy, tangy strawberry cheesecake surprise inside! That’s what you get with my strawberry cheesecake stuffed cinnamon rolls. The scent of cinnamon baking always signals something special in my kitchen, but adding strawberries and cheesecake filling? That’s true breakfast magic. I first whipped these up for a lazy Sunday brunch, and honestly, they didn’t last more than an hour. Everyone was reaching for seconds, even the folks who claim to “not like sweets in the morning!”

It’s funny—I used to stick with classic cinnamon rolls, but after a trip to a tiny bakery in Nashville (where they did wild cinnamon roll fillings), I had to try my own version. Enter these strawberry cheesecake stuffed cinnamon rolls: fluffy dough, rich cream cheese, and a burst of berry flavor. They’re perfect for busy mornings, cozy weekends, and yes, even those times when you just need a pick-me-up treat. You’ll love the way the cheesecake filling melts into the dough, and the strawberries add a pop of freshness that balances all the sweetness.

As someone who’s tested dozens of cinnamon roll recipes (and probably eaten a hundred more), I can promise this version is worth every minute. The recipe is straightforward, uses simple ingredients, and gives you that “wow” moment both in flavor and appearance. Plus, strawberry cheesecake stuffed cinnamon rolls are great for sharing—you’ll be the brunch hero, trust me. Let’s face it, nothing beats the combo of classic comfort and fruity decadence. Ready to make your kitchen smell like a bakery?

Why You’ll Love This Recipe

After countless experiments and family taste tests, I can say these strawberry cheesecake stuffed cinnamon rolls stand out for some very delicious reasons. Here’s what makes them a must-try and why they’ve become a staple in my weekend breakfast rotation:

• Quick & Easy: The dough comes together fast, and you can even prep ahead—perfect for when you want a homemade treat but don’t have hours to spare.
• Simple Ingredients: No need to hunt down hard-to-find stuff; most of what you need is already in your pantry and fridge.
• Perfect for Brunch or Holidays: These rolls are a showstopper for Easter morning, Mother’s Day, or any day you want to impress without stress.
• Crowd-Pleaser: Kids go wild for the gooey filling, and adults rave about the tangy cheesecake and fresh berries. Even the pickiest eaters get hooked.
• Unbelievably Delicious: Warm, soft, and oozing with creamy, fruity goodness—each bite is like dessert for breakfast. You’ll probably close your eyes and sigh at least once.

What separates these strawberry cheesecake stuffed cinnamon rolls from all the other cinnamon rolls out there? It’s the combo of velvety cream cheese, sweet strawberries, and that classic cinnamon swirl—all baked to golden perfection. I use a special trick of blending the cream cheese filling for extra smoothness, and I always use fresh strawberries when they’re in season for unbeatable flavor. You know, I’ve tried store-bought rolls and “shortcut” versions, but nothing compares to the homemade ones with this filling.

These rolls aren’t just tasty—they’re comforting and memorable. Whether you’re feeding a crowd or just treating yourself, this recipe makes mornings feel a little more special. And honestly, there’s something satisfying about pulling a tray of these beauties from the oven and watching everyone’s face light up. If you love classic cinnamon rolls but crave something new, strawberry cheesecake stuffed cinnamon rolls are exactly what you need!

What Ingredients You Will Need

This recipe uses everyday ingredients to create a bold, bakery-worthy flavor. Most of the items are pantry staples or easy to find, and you can swap a few things if you need to. Here’s what you’ll need for the best strawberry cheesecake stuffed cinnamon rolls:

• For the Dough:
  • All-purpose flour (3 1/2 cups / 420g)
  • Granulated sugar (1/4 cup / 50g)
  • Instant yeast (2 1/4 tsp / 7g)
  • Salt (1/2 tsp)
  • Whole milk (1 cup / 240ml, warm)
  • Unsalted butter (1/4 cup / 60g, melted)
  • Large eggs (2, room temperature)
• For the Cheesecake Filling:
  • Cream cheese (8 oz / 225g, softened)
  • Powdered sugar (1/2 cup / 60g)
  • Pure vanilla extract (1 tsp)
  • Fresh strawberries (1 cup / 150g, finely chopped)
• For the Cinnamon Sugar:
  • Brown sugar (1/2 cup / 100g, packed)
  • Ground cinnamon (2 tbsp)
  • Unsalted butter (1/4 cup / 60g, softened)
• For the Glaze:
  • Powdered sugar (1 cup / 120g)
  • Milk (2–3 tbsp / 30–45ml, as needed for consistency)
  • Pure vanilla extract (1/2 tsp)

Ingredient Notes & Substitutions: I like using King Arthur flour for a soft crumb, but any good all-purpose works. If strawberries aren’t in season, you can swap for frozen (just thaw and drain well) or use raspberries for a fun twist. Dairy-free cream cheese (like Kite Hill) works for a lighter option. Almond milk can replace whole milk if you’re after something lower in dairy. Want gluten-free? Bob’s Red Mill 1-to-1 flour is my favorite substitute. I’ve made these with coconut sugar for the cinnamon layer, and it adds a subtle caramel flavor. Don’t sweat if you’re missing an ingredient—this recipe is pretty forgiving!

Equipment Needed

• Large mixing bowl (for dough and filling)
• Stand mixer or hand mixer (helps knead the dough but you can use elbow grease, too!)
• Rolling pin (or a clean wine bottle in a pinch—been there, done that)
• Measuring cups and spoons (accuracy matters for fluffy rolls)
• 9×13-inch (23x33cm) baking dish (glass or metal both work)
• Plastic wrap or clean kitchen towel (for dough rising)
• Sharp knife or bench scraper (for slicing rolls)
• Small saucepan (optional, if you want to gently melt butter for the cinnamon sugar)
• Pastry brush (helpful for spreading butter, but fingers work too!)

I’ve used both hand mixers and good old wooden spoons for this recipe. The dough can be mixed by hand if you don’t have a mixer—it just takes a little muscle. For slicing, dental floss is a surprisingly handy tool (seriously, it makes clean cuts). Baking dish options: I love Pyrex, but any sturdy pan does the job. If you’re on a budget, dollar store equipment works—just grease the pan well. Always clean your mixer attachments and rolling pin after working with sticky dough; it makes your tools last longer!

Preparation Method

1. Make the Dough:
   • In a large bowl, mix 1 cup (240ml) warm milk with 2 1/4 tsp (7g) instant yeast and 1/4 cup (50g) sugar. Let stand for 5 minutes until foamy. If it doesn’t foam, your yeast might be old!
   • Add 2 eggs, 1/4 cup (60g) melted butter, and 1/2 tsp salt. Stir until combined.
   • Gradually add 3 1/2 cups (420g) flour, mixing until a soft dough forms. Knead by hand or with a mixer for 6–8 minutes until smooth and stretchy. Dough should be slightly tacky but not sticky.
   • Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled. (If your kitchen is cold, I sometimes set the bowl on top of a warm oven!)
2. Prepare the Cheesecake Filling:
   • Beat 8 oz (225g) cream cheese until creamy. Mix in 1/2 cup (60g) powdered sugar and 1 tsp vanilla. Blend until smooth and lump-free.
   • Fold in 1 cup (150g) finely chopped strawberries. Set aside. If strawberries are super juicy, pat them dry with a paper towel first.
3. Mix the Cinnamon Sugar:
   • Combine 1/2 cup (100g) brown sugar and 2 tbsp cinnamon in a bowl. Add 1/4 cup (60g) softened butter and mix until crumbly.
4. Assemble the Rolls:
   • Punch down the dough and turn onto a floured surface. Roll into a 16×12-inch (40x30cm) rectangle—about 1/4 inch thick.
   • Spread the cream cheese filling evenly over the dough, leaving a 1/2 inch border.
   • Sprinkle the cinnamon sugar mixture on top of the filling.
   • Roll up the dough tightly, starting from the long side. Pinch the seam to seal.
5. Slice and Arrange:
   • Cut the roll into 12 even pieces (use a sharp knife or unflavored dental floss for best results). If the filling oozes out, just tuck it back in—no stress!
   • Place rolls in a greased 9×13-inch (23x33cm) pan, cut side up. Cover and let rise for 30–45 minutes until puffy.
6. Bake:
   • Preheat oven to 350°F (180°C).
   • Bake for 25–30 minutes until golden brown and the centers are set. If the tops brown too fast, cover with foil for the last 10 minutes.
7. Make the Glaze:
   • Whisk 1 cup (120g) powdered sugar, 2–3 tbsp (30–45ml) milk, and 1/2 tsp vanilla until smooth. Adjust milk for your desired consistency.
8. Finish:
   • Drizzle glaze over warm rolls. Let cool for 10 minutes before serving (if you can wait that long!).

Troubleshooting: If dough is tough, add a splash more milk. If rolls spread too much, chill before slicing. Filling may ooze—don’t worry, it bakes into the rolls. Rolls should be golden with a creamy, slightly gooey center. I always check for doneness by poking the middle roll; if it springs back, it’s ready!

Cooking Tips & Techniques

Here’s what I’ve learned (sometimes the hard way!) about making strawberry cheesecake stuffed cinnamon rolls absolutely perfect:

• Room Temperature Ingredients: Use room temp eggs and butter for a soft, even dough. Cold ingredients can slow the yeast and make the dough tough.
• Don’t Overfill: Resist the urge to pile on extra filling—even though it’s tempting—so the rolls hold their shape. I’ve overflowed pans more than once!
• Gentle Rolling: Roll the dough gently but tightly, starting from the long edge. If the filling squishes out, just scoop it back in.
• Even Slicing: Dental floss slices through soft dough without squishing—just slide it under, cross the ends, and pull!
• Let Them Rise: The second rise is key for light, fluffy rolls. If you rush this, they’ll be dense.
• Baking Time: Check at 25 minutes—ovens vary! Rolls should be golden and centers fully set (a little gooey is good, but raw is not).
• Glaze While Warm: Pour the glaze on while rolls are still warm for that glossy, sticky finish.

Common mistakes? Over-kneading makes dough tough, and too much flour dries things out. I’ve had rolls that came out like bricks—trust me, less is more when it comes to flour. Multitasking tip: prep the filling while the dough rises to save time. For extra flavor, sprinkle a bit of orange zest in the glaze or add a handful of chopped pecans to the filling. Consistency is key—measure ingredients carefully and use fresh yeast. If you want every batch to turn out just right, don’t skip the second rise. You’ll get fluffier, bakery-style strawberry cheesecake stuffed cinnamon rolls every single time.

Variations & Adaptations

Strawberry cheesecake stuffed cinnamon rolls are super versatile! Here are a few ways to switch things up based on your tastes, dietary needs, or what’s in your fridge:

• Gluten-Free: Swap the all-purpose flour for a 1-to-1 gluten-free blend. I’ve tried this with Bob’s Red Mill and it works well—just expect slightly less rise.
• Dairy-Free: Use dairy-free cream cheese and plant-based butter. Almond or oat milk keeps the dough soft. My cousin is lactose intolerant and devoured these with the swaps!
• Seasonal Fruit: Instead of strawberries, try blueberries in summer or apples (finely diced) in fall. Frozen fruit works too, just thaw and drain.
• Flavor Boosts: Add lemon zest to the cheesecake filling for zing, or mix in mini chocolate chips for a dessert-like spin.
• Cooking Methods: For a speedier version, make mini rolls in a muffin tin—bake for 15–18 minutes. Or, use a bread machine for kneading the dough.
• Allergen Substitutes: For egg-free, use a flax egg (1 tbsp flaxseed + 3 tbsp water, let sit). Nut allergies? Skip nuts if you add them, or use seed butter in the filling.

Personally, I love swapping in raspberries when strawberries aren’t available. The tartness is just next level. If you have picky eaters, try leaving out the fruit and going with classic cheesecake filling—it’s still outrageously good. Whatever you choose, these rolls adapt beautifully, so don’t be afraid to experiment!

Serving & Storage Suggestions

Strawberry cheesecake stuffed cinnamon rolls are best served warm, straight from the oven. That’s when the glaze is glossy and the filling is perfectly gooey. Arrange them on a pretty platter, dust with extra powdered sugar, and maybe add a few fresh strawberry slices for color—it’s a Pinterest-worthy breakfast!

Pair these rolls with fresh fruit, scrambled eggs, or a cup of coffee for a complete brunch. They go great with iced lattes or a fruity mimosa if you’re feeling fancy. I love setting out a pitcher of milk for the kids and letting everyone help themselves.

For storage, keep leftover rolls in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days if you want them to last longer. For freezing, wrap each roll tightly in plastic and freeze for up to 2 months. To reheat, microwave for 20–30 seconds or warm in a 350°F (180°C) oven for 5–8 minutes—just until soft and gooey again. The flavors develop and mellow overnight, so don’t be surprised if you love them even more the next day!

Nutritional Information & Benefits

Each strawberry cheesecake stuffed cinnamon roll is estimated at about 320 calories, with 6g protein, 12g fat, and 46g carbs. You get calcium and vitamin C from the cream cheese and strawberries, plus some fiber from the fruit. The rolls are a treat—rich and satisfying—so I enjoy them as part of a balanced breakfast.

Health-wise, using fresh strawberries gives you antioxidants and a burst of natural sweetness. You can lighten things up by using low-fat cream cheese or reducing the sugar in the filling. These rolls are easily adapted for gluten-free or dairy-free diets, and you can control allergens as needed. Personally, I love that this recipe lets me sneak a little fruit into a classic comfort food. Just remember, moderation is key!

Conclusion

If you’re searching for a breakfast recipe that feels both indulgent and homemade, strawberry cheesecake stuffed cinnamon rolls are the answer. They’re a step up from ordinary cinnamon rolls—creamy, fruity, and totally irresistible. Whether you’re baking for family, friends, or just yourself, these rolls offer a cozy, bakery-style treat that’s surprisingly simple to make.

I keep coming back to this recipe because it’s reliable, adaptable, and always gets rave reviews. You can tweak the fillings, try different fruits, or switch up the glaze—make it your own! Every batch reminds me why I love sharing food and stories from my kitchen.

Let me know how your strawberry cheesecake stuffed cinnamon rolls turn out! Drop a comment with your favorite twists, tag me in your Pinterest photos, or share your brunch wins. Happy baking—and may your mornings be extra sweet!

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?

Yes! Just thaw and drain them well before chopping. Too much moisture can make the filling runny.

How do I keep the rolls from getting soggy?

Pat strawberries dry, don’t overfill, and let the baked rolls cool for 10 minutes before serving. This helps set the filling.

Can I make these strawberry cheesecake stuffed cinnamon rolls ahead of time?

Absolutely. Assemble and refrigerate overnight, then bake fresh in the morning. The flavor is even better!

What’s the best way to slice the rolls without squishing them?

Use unflavored dental floss—it slides through the dough cleanly and keeps the rolls round.

Are these rolls suitable for freezing?

Yes! Wrap tightly and freeze for up to 2 months. Reheat in the microwave or oven until soft and warm.

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