If you love the fluffy texture of a classic cinnamon roll but want a bright, fruity twist, these Strawberry Cheesecake Cinnamon Rolls are a total game-changer. I’ve found that using freeze-dried strawberry powder instead of jam is the secret to getting an intense fruit flavor without the “soggy bottom” or messy oozing that jam often causes. These rolls are bursting with strawberry sweetness, balanced by a hint of lemon zest and topped with a thick, velvety cream cheese frosting. They are perfect for a special holiday brunch or a weekend treat that looks like it came from a high-end bakery!
Prep Time: 20 min | Cook Time: 25 min | Rising Time: 2 hours | Total Time: 2 hours 45 min
Key Ingredients
The Dough
- 1 cup Milk (warm) & ¼ cup Water: The liquid base for a soft, enriched dough.
- 1 Tablespoon (11g) Yeast: Active dry yeast for that perfect fluffy lift.
- ¼ cup Sugar & 1 tsp Salt: To flavor the dough.
- ½ cup Salted Butter (melted) & 1 Egg: For a rich, brioche-style crumb.
- 4 cups All-Purpose Flour: The structural foundation.
Strawberry Filling
- 2 oz (56g) Freeze-Dried Strawberries: Pulverized into a fine, vibrant pink powder.
- 1 cup Sugar: To create the “strawberry sugar” filling.
- 2 tsp Lemon Zest: Brightens the berry flavor significantly.
- ½ cup Salted Butter: Softened for easy spreading.
- 2 Tablespoons Flour: Helps the filling stay inside the roll.
Cheesecake Frosting
- 8 oz Cream Cheese: Softened brick-style for that “cheesecake” flavor.
- 2½ cups Powdered Sugar: For a sweet, pipeable consistency.
- 1 tsp Vanilla Extract: Rounds out the creaminess.
Step-by-Step Instructions
- Activate Yeast: Combine warm milk (100-110°F), water, sugar, and yeast. Let it sit for 5 minutes until foamy.
- Mix Dough: In a stand mixer, combine salt, butter, egg, and flour. Pour in the yeast mixture. Mix with a dough hook on low for 5–8 minutes until smooth and elastic.
- First Rise: Place dough in an oiled bowl, cover with plastic wrap, and let rise for 1 hour or until doubled in size.
- Make Strawberry Sugar: Crush freeze-dried strawberries into a powder using a blender or rolling pin. Mix with sugar, vanilla, lemon zest, and 2 tbsp flour.
- Roll and Fill: On a floured surface, roll dough into a 24×12 inch rectangle. Spread softened butter over the dough, then sprinkle the strawberry sugar evenly.
- Cut: Roll tightly lengthwise. Use dental floss or clean string to cut into 12 equal pieces by crossing the string over the top and pulling tight.
- Second Rise: Place rolls in a 9×13 inch pan. Cover and let rise for 1 hour until doubled.
- Bake: Preheat oven to 350°F. Bake for 25–30 minutes (25 for dark pans, 30 for glass/ceramic) until the tops are golden.
- Frost: Cool for 20 minutes. Beat cream cheese, powdered sugar, and vanilla until smooth. Spread over rolls and top with fresh strawberries if desired.
Serving Suggestions
- Mother’s Day Brunch: Serve these alongside a savory quiche for a perfect sweet-and-salty balance.
- Pink Party Theme: These are naturally pink and stunning for baby showers or Valentine’s Day.
- Extra Crunch: Sprinkle some of the reserved strawberry sugar on top of the frosting for a beautiful texture.
Storage & Make-Ahead Tips
- Overnight Method: After cutting the rolls and placing them in the pan, cover and refrigerate immediately. In the morning, let them rise in a warm spot for 30–40 minutes before baking.
- Freezing: You can freeze the unbaked, cut rolls for up to 3 months. Thaw in a warm place for 3–5 hours until doubled before baking.
- Leftovers: Store baked, frosted rolls in the refrigerator for up to 3 days. Reheat for 15 seconds in the microwave to soften.
Tips & Tricks
- The Floss Trick: Using a knife often squashes the delicate layers of dough. Unflavored dental floss gives you a clean, professional cut every time.
- No Cinnamon? The author notes these actually taste better without cinnamon to let the strawberry and lemon shine, but you can add ½ tsp if you prefer a more traditional “spice” profile.
- Warmth is Key: If your house is cold, let the dough rise in an oven that is OFF but has the oven light turned on.
Common Mistakes to Avoid
- Hot Milk: If your milk is hotter than 115°F, it will kill the yeast and your rolls won’t rise. Aim for “warm bathwater” temperature.
- Over-flouring: The dough should be slightly sticky. Adding too much flour during the mixing phase will result in dry, heavy rolls.
Chef’s Advice
- Intense Color: For a deeper pink, look for freeze-dried strawberries that are deep red throughout. They provide all the color you need without artificial dyes!
- Frosting Texture: If you prefer a “glaze” rather than a thick frosting, add 1–2 tablespoons of milk to the cream cheese mixture until it reaches your desired consistency.
History and Cultural Significance
Cinnamon rolls (kanelbulle) originated in Sweden but became a cornerstone of American “Comfort Breakfast” in the 20th century. This strawberry cheesecake version is a modern American “mash-up,” combining the nostalgic morning pastry with the flavor profile of a classic New York fruit cheesecake.
Final Thoughts
These rolls are a celebration of color and flavor. The “strawberry sugar” technique ensures that every swirl is packed with fruit without making the dough heavy or soggy. It’s a bright, cheerful way to start any morning!
Nutrition Information Table + Disclaimer
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
| 1 roll | 537 | 7g | 82g | 21g | 1g | 49g |
Disclaimer: Nutrition information is estimated using standard online calculation tools and may vary based on ingredients and preparation methods. For accurate dietary advice, consult a qualified nutrition professional.
