Grandma’s Strawberry Cheesecake Cinnabon Rolls

Name: Grandma's Strawberry Cheesecake Cinnabon Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 4 cups all-purpose flour; 1/4 cup granulated sugar; 2 1/4 teaspoons instant yeast; 1 teaspoon salt; 1 cup warm whole milk (about 110°F); 1/4 cup melted butter; 8 ounces softened cream cheese; 1/4 cup granulated sugar (for filling); 1 teaspoon vanilla extract; 1 cup fresh diced strawberries; Strawberry jam (to taste); Cinnamon (to taste); 1/4 cup brown sugar (for cinnamon swirl); 1/2 cup heavy cream (for topping); 1 cup powdered sugar (for frosting); Graham cracker crumbs (for topping); Fresh strawberry slices (for garnish)

Author: Emily

Published: 28 July 2025

Updated: 10 January 2026

It’s a cozy Saturday morning, and I can already smell the sweet aroma wafting through the kitchen. Today, I’m excited to share a delightful twist on traditional cinnamon rolls—Grandma’s Strawberry Cheesecake Cinnabon Rolls! Imagine the buttery, fluffy dough paired with a smooth cheesecake filling and juicy strawberry goodness. Trust me; you’ll want to make these for brunch or just because it’s a Saturday.

why make this recipe

These rolls are the perfect mix of comfort and indulgence. The creamy cheesecake filling makes them feel extra special, while the strawberries add a bright, fruity flavor. It’s a sweet homage to Grandma’s baking, and it’s practically impossible to resist digging into a warm roll straight from the oven. Plus, they’re a wonderful way to impress family and friends. Who doesn’t love a ooey-gooey treat?

how to make Grandma’s Strawberry Cheesecake Cinnabon Rolls

First, let’s gather our ingredients. We’ll need 4 cups of all-purpose flour, a quarter cup of granulated sugar, 2 1/4 teaspoons of instant yeast, and 1 teaspoon of salt. Don’t forget the warm whole milk (about 110°F) and melted butter. For the cheesecake filling, you’ll want 8 ounces of softened cream cheese, another 1/4 cup of granulated sugar, and 1 teaspoon of vanilla extract. The star of the show—1 cup of fresh, diced strawberries—along with some strawberry jam and cinnamon for that tasty swirl.

Now, let’s get rolling—literally! In your stand mixer bowl, combine the flour, sugar, yeast, and salt. Pour in the warm milk and melted butter, then mix on low until a soft dough forms. It’s already starting to smell like home! Switch to the dough hook and knead for 8-10 minutes until the dough is smooth and elastic. Grandma said this is how you know that the gluten is happy!

Once your dough is nice and stretchy, place it in a greased bowl. Cover it and let it rise in a warm spot for 1-2 hours. I love putting mine near a sunny window, or using my oven with the light on, just like Grandma used to.

While that dough is rising, let’s whip up the cheesecake filling. In a bowl, beat together the cream cheese, sugar, and vanilla extract until smooth. Gently fold in those luscious strawberries and a bit of strawberry jam to really enhance that berry flavor. In another small bowl, mix together the brown sugar and cinnamon for our cinnamon swirl.

When the dough has doubled in size, it’s time for the fun part! Punch it down gently and roll it out into a big rectangle—about 16×12 inches. Spread the softened butter all over it, then sprinkle the cinnamon-sugar mixture evenly. Next, layer on that creamy cheesecake filling.

Now comes the rolling. Starting from the long side, roll your dough into a tight log. Grandma had a nifty trick: she used unflavored dental floss to slice the log into 12 equal rolls. It cuts cleanly without squishing all that delicious filling! Place the rolls in a greased 9×13 inch pan, cover them, and let them rise again for 30-45 minutes until they’re puffy and ready to bake.

Preheat your oven to 350°F. Here’s a little secret from Grandma’s recipe book: right before you bake, pour a little heavy cream over the rolls. This makes them incredibly gooey. Bake for about 25-30 minutes until they turn a beautiful golden brown. Your kitchen will smell heavenly, and you’ll have a hard time waiting for them to cool!

While they’re baking, let’s make the frosting. Beat together the softened cream cheese and butter until fluffy. Add in the powdered sugar, heavy cream, and vanilla extract. Whip it until it’s silky smooth—oh boy, it’s going to be irresistible!

After the rolls have cooled for about 10 minutes, spread that glorious frosting all over them, letting it melt into every nook and cranny. Sprinkle some graham cracker crumbs on top for that authentic cheesecake crunch and finish with fresh strawberry slices. These rolls are a real work of art!

how to serve Grandma’s Strawberry Cheesecake Cinnabon Rolls

Serve these rolls warm, straight from the oven. They’re perfect for brunch with a cup of coffee or tea. The creamy frosting and fresh strawberries on top make them a centerpiece for any gathering. If you’re feeling fancy, pair them with some whipped cream or a scoop of vanilla ice cream for an indulgent dessert.

how to store Grandma’s Strawberry Cheesecake Cinnabon Rolls

If you have any leftovers (which is a big if!), store them in an airtight container in the fridge. They’ll keep for up to 3 days. Just pop them in the microwave for a few seconds to warm them up again. They’ll taste almost as good as fresh!

tips to make Grandma’s Strawberry Cheesecake Cinnabon Rolls

Make sure your milk is warm, not hot; it should feel comfortable to the touch.
When you’re kneading the dough, it should be smooth and elastic before letting it rise.
If fresh strawberries aren’t available, frozen ones work too, but be sure to thaw and drain them first.
Don’t skip the heavy cream before baking—it makes all the difference in gooeyness!

variation (if any)

Feeling adventurous? Try adding some chocolate chips to the cheesecake filling for an extra treat! You could even swap out the strawberries for blueberries or raspberries to mix things up.

FAQs

Can I make the dough ahead of time?
Absolutely! You can prepare the dough, let it rise, and then refrigerate it overnight. Just let it come to room temperature before rolling it out.

Can I freeze these rolls?
Yes! After baking, allow them to cool completely. Then, wrap them tightly in plastic wrap and aluminum foil. They can be frozen for up to 3 months.

How can I make the frosting dairy-free?
You can use dairy-free cream cheese and butter substitutes in place of the traditional ingredients. The frosting will still be creamy and delicious!

So, gather your family, put on some music, and enjoy a lovely time baking these together. It’ll fill your hearts and home with warmth—just like Grandma used to do.

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