Strawberry Cheesecake Cinnamon Rolls
Deliciously soft cinnamon rolls filled with creamy cheesecake and fresh strawberries, topped with a smooth vanilla glaze for a perfect sweet breakfast or dessert treat.
Equipment
- 1 baking sheet lined with parchment paper or greased
- 1 mixing bowl for cream cheese filling
- 1 small bowl for glaze preparation
- 1 rolling surface clean flat surface
- 1 knife to slice rolls
Ingredients
- 1 package 12 oz refrigerated cinnamon roll dough (or homemade)
- Optional: extra flour for rolling
- 1/2 cup cream cheese softened
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup diced fresh strawberries or strawberry jam
- 1/2 cup powdered sugar
- 1 –2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375 °F and prepare a baking sheet with parchment paper or grease.
- In a mixing bowl, beat softened cream cheese with sugar and vanilla until smooth.
- Unroll the cinnamon roll dough on a clean surface and optionally dust with flour.
- Spread the cream cheese mixture evenly over the dough, leaving a small border around edges.
- Sprinkle diced strawberries or spoon dollops of strawberry jam over the cream cheese layer.
- Roll the dough tightly from one long side into a log shape.
- Slice the roll into 8–10 even pieces and arrange them on the prepared baking sheet.
- Bake rolls for 12–15 minutes until golden and cooked through.
- While baking, whisk powdered sugar with milk and vanilla extract until smooth for the glaze.
- Drizzle glaze over warm rolls before serving.
Notes
- Use fresh, frozen (thawed), or preserves for strawberries.
- Add lemon zest to cheesecake for brightness.
- Sprinkle coarse sugar on top before baking for crunch.
- Serve with coffee or vanilla ice cream for dessert.