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Strawberry Cheesecake Stuffed Cinnamon Rolls

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Warm, gooey cinnamon rolls filled with creamy strawberry cheesecake and baked to golden perfection. These bakery-style rolls are a decadent breakfast treat, perfect for brunch or special occasions.

Ingredients

Scale
  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 tsp instant yeast
  • 1/2 tsp salt
  • 1 cup whole milk, warm
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1 cup fresh strawberries, finely chopped
  • 1/2 cup brown sugar, packed
  • 2 tbsp ground cinnamon
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar (for glaze)
  • 2–3 tbsp milk (for glaze)
  • 1/2 tsp pure vanilla extract (for glaze)

Instructions

  1. In a large bowl, mix warm milk, instant yeast, and granulated sugar. Let stand for 5 minutes until foamy.
  2. Add eggs, melted butter, and salt. Stir until combined.
  3. Gradually add flour, mixing until a soft dough forms. Knead by hand or mixer for 6–8 minutes until smooth and stretchy.
  4. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
  5. Beat cream cheese until creamy. Mix in powdered sugar and vanilla extract until smooth. Fold in chopped strawberries.
  6. Combine brown sugar and cinnamon in a bowl. Add softened butter and mix until crumbly.
  7. Punch down the dough and turn onto a floured surface. Roll into a 16×12-inch rectangle (about 1/4 inch thick).
  8. Spread the cream cheese filling evenly over the dough, leaving a 1/2 inch border.
  9. Sprinkle the cinnamon sugar mixture on top of the filling.
  10. Roll up the dough tightly from the long side. Pinch the seam to seal.
  11. Cut the roll into 12 even pieces using a sharp knife or dental floss.
  12. Place rolls in a greased 9×13-inch pan, cut side up. Cover and let rise for 30–45 minutes until puffy.
  13. Preheat oven to 350°F (180°C). Bake for 25–30 minutes until golden brown and centers are set. Cover with foil if tops brown too fast.
  14. Whisk powdered sugar, milk, and vanilla extract until smooth for the glaze. Adjust milk for desired consistency.
  15. Drizzle glaze over warm rolls. Let cool for 10 minutes before serving.

Notes

Use room temperature ingredients for best dough texture. Pat strawberries dry to avoid soggy filling. Dental floss makes clean cuts for slicing rolls. For gluten-free or dairy-free adaptations, substitute flour and dairy products as needed. Rolls can be assembled ahead and baked fresh in the morning. Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Freeze for up to 2 months.

Nutrition

Keywords: strawberry cheesecake cinnamon rolls, breakfast, brunch, homemade cinnamon rolls, cream cheese filling, easy cinnamon rolls, bakery style, sweet rolls, stuffed cinnamon rolls

Find it online: https://bitefuljoy.com/strawberry-cheesecake-stuffed-cinnamon-rolls-recipe-easy-homemade-breakfast/