Sweet, fluffy, and bursting with fresh strawberries, these Strawberry Cheesecake Cinnamon Rolls are swirled with cinnamon sugar and sliced strawberries and topped with a dreamy whipped cream cheese frosting. They’re the perfect treat for breakfast or dessert with easy overnight prepping options!
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Similar to my strawberry cheesecake cookies, these fresh strawberry cinnamon rolls are a twist on a classic recipe. Made with my go-to enriched dough, they turn out soft and pillowy every time–a guaranteed win!
As a busy mom, I love recipes that look impressive but are easy to make, and these rolls check every box. They’re a delicious way to highlight seasonal strawberries, much like my strawberry sheet cake and strawberry filled cupcakes.
As they bake, your kitchen will have an irresistible aroma of sweet strawberry rolls. Whether serving them for a cozy weekend breakfast, a fun brunch, or a special holiday treat, these melt-in-your-mouth rolls are a family favorite you’ll love sharing.
Why You'll Love This Recipe
- Fresh flavor: Fresh strawberries add a deliciously sweet flavor that’s highlighted with a hint of cinnamon and nutmeg for the perfect strawberry filling.
- Staple dough: This enriched dough (made with sugar, butter, and milk, also used for my homemade cinnamon rolls) is easy to work with, forgiving, and pairs well with your favorite fillings!
- Creamy frosting: Easy whipped cream cheese frosting adds the final touch for a slightly tangy complement.
- Overnight options: I’ve included options for spreading the prep time over two days to fit into your busy schedule so you can enjoy a freshly baked breakfast recipe without waking up at dawn.
Ingredients Notes
- All-purpose flour: Perfect for creating a soft, tender, and fluffy texture. If you have bread flour, that’ll work too, but the texture will be chewier. You’ll also need to increase the amount of milk slightly.
- Instant yeast: I prefer using instant yeast (also called rapid or quick-rise yeast) because you add it straight to the dough. If you use active dry yeast, dissolve it in milk before adding it to the dough.
- Butter: I always bake with unsalted butter and recommend using it to control the amount of salt in a recipe. If you have salted butter, it’s okay to substitute it for this recipe.
- Sour cream: Bring it to room temperature. You can easily swap it out with Greek yogurt.
- Granulated sugar: We’re using white sugar for the filling, but feel free to substitute it with brown sugar for a more caramelized flavor.
- Milk: Contributes to the soft and fluffy texture of the dough. You can use any milk, but whole milk will give you the best texture. Use warmed milk.
- Strawberries: Fresh strawberries will give you the best flavor and texture. You can substitute them with frozen strawberries, but completely thaw them and strain out any excess liquid.
- Cream cheese: Use the block-style cream cheese and not the whipped kind that comes in a tub (there’s too much air in it!). Make sure to bring the cream cheese to room temperature to create a smooth and creamy frosting.
See the recipe card below for a full list of ingredients and measurements.
Step-By-Step-Instructions
How to Make the Dough
Whisk dry ingredients. Give the flour, yeast, and salt a good mix.
Whisk wet ingredients. Mix the butter, sugar, sour cream, and egg in a stand mixer bowl.
Add the dry ingredients and milk. Use the dough hook to mix the dry ingredients and milk with the wet ingredients for 5-7 minutes. Check the dough to see if it feels smooth (slightly sticky is okay). If it’s very sticky, mix in up to 65 g (½ cup) of flour.
First rise. Loosely cover the mixing bowl and allow the dough to double in size. This will take about an hour.
How To Assemble The Rolls
Roll out the dough. Using a rolling pin, roll the dough into a 12x18-inch rectangle over a lightly floured surface. I like to roll from the middle to the corners to keep the rectangular shape.
Mix the filling. In a small bowl, whisk the sugar, cinnamon, and nutmeg.
Spread filling. Spread softened butter over the dough.
Sprinkle sugar. Evenly sprinkle the sugar mixture over the butter.
Add the strawberries. Arrange the strawberries in an even layer over the filling.
Roll and cut. Starting at the long edge with the filling, tightly roll the dough into a log, pinching the seam shut. Slice the dough into 12 even-sized rolls (I always cut off the ends first).
Proof and bake. Cover and let the rolls rise for 30 minutes, then bake for 35-40 minutes.
How To Make The Frosting
Combine butter and cream cheese. Beat together for 3-4 minutes, then add the vanilla.
Add powdered sugar. Mix in powdered sugar and beat on high until fluffy. Spread the frosting over warm strawberry rolls.
Overnight Options
I love using an overnight method to make these cheesecake sweet rolls. It not only makes the prep so much easier, but it also lets the flavors develop (I use this method for my chocolate brioche too!). Here are two easy options:
- Refrigerate the dough: Once your dough is mixed, lightly grease the dough and cover it. You’ll leave it in the fridge overnight for a slow first rise. In the morning, set the dough out at room temperature for about 20 minutes and then continue preparing the cinnamon rolls according to the remaining recipe instructions.
- Refrigerate the cut rolls: After slicing the dough into rolls, arrange them in your greased pan and cover them tightly with plastic wrap. Refrigerate the dough overnight. When ready to bake, place the pan in a warm place to rise until puffed (about 1 hour) and then bake for 30-35 minutes.
Recipe Tips For Perfect Cinnamon Rolls
- Use a kitchen scale: Measuring with a scale is more accurate than cup measurements. If you don’t have a scale, use a spoon to add the flour to a measuring cup and level it off with the back of a knife. Never use the measuring cup to scoop directly into your flour (you’ll end up with too much flour!).
- Roll the dough nice and even: Make sure to roll it out to an even thickness, or you’ll end up with a thick, doughy center and thin edges. Even dough makes perfectly sized rolls every time!
- Carefully roll the strawberry rolls. You want them snug enough to keep the filling in place but not so tight that the strawberries spill out when you slice them. A gentle, even roll is key!
- Use a serrated knife: Always let the knife do the work with a back-and-forth motion. You never want to force the knife into the dough, or it’ll squish it.
- Don’t overbake the strawberry cinnamon rolls. You’ll know they’re ready when the tops turn a light golden brown and the filling is bubbling. If they’re too dark, they’ve been overbaked, and you’ll lose that soft, fluffy texture we’re going for!
Storage and Reheating
Storage: If you have any leftovers, store them in an airtight container in the fridge for up to 5 days.
You can reheat the cinnamon rolls in a 300°F/149°C oven for 10 minutes or until heated through.
Freezing: Once rolled and cut, arrange the cinnamon rolls in a freezer-safe baking dish (before the final proof) and freeze for up to 3 months. When you are ready to bake them, bring the rolls to room temperature and allow them to proof for 30 minutes before baking.
You can also freeze the baked rolls with or without the cream cheese frosting and thaw overnight in the fridge. I love to individually wrap them for a quick single serving breakfast.
More Strawberry Recipes You'll Love
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Strawberry Cinnamon Rolls
- Total Time: 2 hours 35 minutes
- Yield: 12 rolls 1x
Description
Sweet, fluffy, and bursting with fresh strawberries, these Strawberry Cheesecake Cinnamon Rolls are swirled with cinnamon sugar and sliced strawberries and topped with a dreamy whipped cream cheese frosting. They're the perfect treat for breakfast or dessert with easy overnight prepping options!
Ingredients
Dough
- 530 g (4 ¼ cups) all-purpose flour
- 2 ¼ teaspoons instant yeast
- 1 teaspoon salt
- 70 g (5 tablespoons) unsalted butter, melted
- 75 g (⅓ cup) granulated sugar
- 60 g (¼ cup) sour cream, at room temperature
- 1 large egg, at room temperature
- 240 g (1 cup) warm whole milk
Strawberry Filling
- 165 g (¾ cup) granulated sugar
- ½ teaspoon cinnamon
- Pinch of nutmeg
- 85 g (6 tablespoons) unsalted butter, at room temperature
- 300 g (2 cups) sliced strawberries
Whipped Cream Cheese Frosting
- 113 g (½ cup) cream cheese, at room temperature
- 58 g (4 tablespoons) unsalted butter, at room temperature
- 180 g (1 ½ cups) powdered sugar, sifted
- 2 teaspoons pure vanilla extract
Instructions
Dough
- In a medium bowl, whisk the flour, yeast, and salt. Set aside.
- In the bowl of a stand mixer, whisk the melted butter, sugar, sour cream, and egg. Attach the bowl to the mixer, and using the dough hook on low speed, add the flour mixture and milk and mix to combine. Increase the mixer to medium-low speed and mix for 5-7 minutes or until the dough is smooth and elastic. It's ok if it is still slightly sticky.
- Scrape the dough from the sides of the bowl and drizzle with vegetable oil. Turn the dough so that it is lightly greased on all sides. Loosely cover the bowl and allow the dough to rise in a warm place (75°F/24°C) until double in size, about 1 hour.
- Lightly grease a 9x13-inch baking pan with butter.
- Turn the dough onto a lightly floured surface and lightly punch down to release some of the air. Roll the dough into a 12x18-inch rectangle.
Strawberry Filling
- In a small bowl, whisk the sugar, cinnamon, and nutmeg.
- Spread the softened butter onto the dough, leaving a ½-inch border along one of the long edges. Sprinkle the sugar mixture over the butter. Arrange the strawberries in an even layer over the sugar.
- Roll the dough tightly into a log, beginning with the long edge with the filling. Pinch the seam to seal, trim the ends, and slice into 12 rolls. Arrange the rolls in the prepared pan and allow them to rise in a warm place until they are puffed for about 30 minutes.
- Preheat the oven to 350°F/177°C.
- Bake the strawberry cinnamon rolls for 35-40 minutes, until the tops are golden brown. All the rolls to cool for 15 minutes before frosting.
Whipped Cream Cheese Frosting
- With a mixer, beat the cream cheese and butter on medium-high speed for 3-4 minutes until light and fluffy. Add the vanilla and beat until combined.
- With the mixer on low speed, mix in the powdered sugar until combined. Increase the mixer to high speed and beat the frosting until fluffy. Spread onto the warm rolls.
Notes
Frozen strawberries: If using frozen berries, thaw completely and strain out any excess liquid.
Storage: Store leftovers covered at room temperature in the refrigerator for up to 5 days.
Freezer: Store baked rolls in a freezer-safe container in the freeze for up to 3 months. You can freeze rolled and cut unbaked rolls in a freezer-safe baking dish for up to 3 months. Thaw and allow to proof for 30 minutes before baking.
Reheating: Place cinnamon rolls in a preheated 300°F/149°C oven for 10 minutes or until heated through.
- Prep Time: 30 minutes
- Rise Time: 1 hour 30 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
Joanna says
Loved these cinnamon rolls! I had some raspberries that I added to filling as well and it was delicious.
Maria Pagiotas says
Hi Joanna! So happy you loved this recipe. I'll have to try that combination next time 🙂