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Strawberry Cheesecake Cinnamon Rolls

Strawberry cheesecake cinnamon rolls with a pink swirl in every spiral, baked until pull-apart golden and drizzled with thick cream cheese glaze. Each roll is stuffed with sweet strawberries and strawberry jam for a summer breakfast rolls feel.
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Prep Time 30 minutes
Cook Time 25 minutes
rising 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.75 cup warm milk
  • 2.25 tsp active dry yeast pinch for activating
  • 0.25 cup granulated sugar plus extra pinch for yeast
  • 0.25 cup butter, melted
  • 2 large eggs
  • 3.5 cup all-purpose flour
  • 1 tsp salt
For the strawberry cheesecake filling
  • 6 oz cream cheese, softened
  • 0.33 cup granulated sugar
  • 0.5 cup fresh strawberries, finely diced
  • 0.25 cup strawberry jam
For the cream cheese glaze
  • 4 oz cream cheese, softened
  • 2 cup powdered sugar
  • 3 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 fresh strawberries for topping

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the dough
  1. In a mixing bowl, activate active dry yeast in warm milk with a pinch of granulated sugar for 5 minutes until foamy.
  2. Mix in the remaining granulated sugar, then stir in melted butter and large eggs until smooth.
  3. Add all-purpose flour and salt, then mix until a shaggy dough forms.
  4. Knead the dough for 6-8 minutes until smooth and elastic.
  5. Cover and let the dough rise for 1 hour until doubled in size.
Fill and shape the rolls
  1. Beat cream cheese and granulated sugar until smooth, then spread it over the rolled-out dough.
  2. Spread strawberry jam over the cream cheese layer, then scatter fresh strawberries, finely diced.
  3. Roll tightly from the long side, then cut into 12 rolls.
  4. Place the rolls in a greased 9x13 pan, cut sides up if possible, and rise for 30 minutes.
Bake and glaze
  1. Bake at 375°F for 22-25 minutes until the rolls turn golden.
  2. Cool the rolls for 10 minutes before glazing.
  3. Beat the cream cheese, powdered sugar, heavy cream, and vanilla extract until smooth, then drizzle over the warm rolls.
  4. Top with fresh strawberry slices and serve warm.

Notes

For the best pink swirl, roll tightly and keep the strawberry jam from leaking by spreading it in an even layer. Store covered in the refrigerator up to 3 days; rewarm gently in the microwave. Freezing is yes: freeze baked rolls after cooling, then thaw overnight in the fridge and warm before serving. For a lighter option, use low-fat cream cheese and reduce glaze sweetness slightly with an extra spoonful of heavy cream to keep it pourable.