Strawberry Cheesecake Cinnabon Rolls with Mini Chocolate Chips

These strawberry cheesecake Cinnabon-style rolls are everything I crave in a dessert: soft, gooey cinnamon rolls swirled with juicy strawberries, creamy cheesecake filling, and a sprinkle of mini chocolate chips. I bake them until golden and finish with a luscious cream cheese glaze that takes them completely over the top.

Why I Love This Recipe

I love how this recipe combines the comfort of classic cinnamon rolls with the rich flavors of strawberry cheesecake. The filling is tangy, sweet, and bursting with juicy berries, while the mini chocolate chips melt into the swirls for that extra indulgence. Every bite is soft, sticky, creamy, and full of flavor. Whether it’s for brunch, dessert, or a special weekend treat, these rolls always steal the show.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour
• Instant yeast
• Warm milk
• Granulated sugar
• Salt
• Eggs
• Unsalted butter, softened

For the strawberry cheesecake filling:

• Cream cheese, softened
• Powdered sugar
• Vanilla extract
• Fresh or frozen strawberries, chopped
• Cornstarch (if using frozen strawberries)
• Ground cinnamon
• Brown sugar
• Mini chocolate chips

For the glaze:

• Cream cheese
• Butter
• Powdered sugar
• Vanilla extract
• Milk (to thin, if needed)

Directions

1. I start by making the dough: I mix the warm milk, yeast, and sugar, then let it sit until foamy. I add in the eggs, softened butter, salt, and flour, mixing until a soft dough forms. I knead it for 5–7 minutes until smooth, then let it rise in a warm spot for about 1 hour or until doubled.

2. While the dough rises, I make the cheesecake filling by beating the cream cheese with powdered sugar and vanilla until smooth. For the strawberries, I simmer them (especially if frozen) with a little cornstarch until thickened and let them cool.

3. Once the dough has risen, I roll it out into a large rectangle on a floured surface. I spread the cream cheese mixture over the dough, then top with the strawberry filling, brown sugar, cinnamon, and mini chocolate chips.

4. I roll the dough tightly into a log and slice it into even rolls (about 12). I place them in a greased baking dish, cover, and let them rise again for 30–40 minutes.

5. I bake at 350°F (175°C) for about 25–30 minutes, until golden and cooked through.

6. While they bake, I prepare the glaze by beating cream cheese and butter together, then adding powdered sugar, vanilla, and just enough milk to make it smooth and pourable.

7. I spread the glaze over the warm rolls right after baking and let it melt into all the delicious swirls.

Servings and timing

This recipe makes about 12 large rolls. It takes around 30 minutes to prep, 90 minutes for rising (including both rises), and 30 minutes to bake—so I usually give myself about 2.5 hours from start to finish.

Variations

• I sometimes add a touch of lemon zest to the cheesecake filling for extra brightness.

• Swapping strawberries for raspberries or blueberries is an easy flavor twist.

• For a shortcut, I use pre-made dough (like crescent roll sheets or pizza dough) when I’m short on time.

• I love topping the rolls with extra strawberries or a drizzle of melted chocolate before serving.

• Making them in a muffin tin gives me individually portioned rolls with crispy edges.

Storage/Reheating

I store leftover rolls in an airtight container in the fridge for up to 3 days. To reheat, I microwave one roll for about 20 seconds or warm them in the oven at 300°F (150°C) for 10 minutes, covered with foil. They also freeze well—before or after baking—and I just thaw overnight and reheat as needed.

FAQs

Can I use frozen strawberries?

Yes, I use frozen strawberries all the time. I just cook them down with a little cornstarch first so the filling doesn’t get too watery.

How do I keep the rolls soft and fluffy?

I make sure not to overbake them and always let the dough rise fully during both proofing stages. Using fresh yeast and warm (not hot) milk helps, too.

Can I make these ahead of time?

Definitely. I often assemble the rolls, cover, and refrigerate them overnight. In the morning, I let them sit out for 30 minutes before baking fresh.

What’s the best way to slice the rolls cleanly?

I use unflavored dental floss or a sharp serrated knife to slice the dough without squishing it.

Do I need to glaze the rolls while they’re warm?

Yes, I do it while they’re still warm—it helps the glaze melt into the rolls and keeps them moist and delicious.

Conclusion

These strawberry cheesecake Cinnabon rolls with mini chocolate chips are the kind of treat that makes the whole house smell amazing. They’re soft, sweet, and loaded with all the good stuff—cheesecake filling, fresh strawberries, and melty chocolate in every bite. Whether I’m baking for a crowd or just myself, they always bring a little extra joy to the day.

Strawberry Cheesecake Cinnabon Rolls with Mini Chocolate Chips

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• Author: Linda
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 large rolls
• Category: Breakfast, Dessert, Brunch
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

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Description

These Strawberry Cheesecake Cinnabon Rolls with Mini Chocolate Chips combine the classic gooey cinnamon roll with creamy cheesecake filling, fresh strawberries, and melty chocolate chips. Baked to golden perfection and topped with a luscious cream cheese glaze, these homemade rolls are the ultimate indulgent breakfast or dessert—perfect for brunch, holidays, or whenever you’re craving something special.

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Ingredients

For the Dough:

• 4 cups all-purpose flour (plus more for rolling)
• 1 packet (2¼ tsp) instant yeast
• 1 cup warm milk (about 110°F)
• ¼ cup granulated sugar
• 2 large eggs
• ½ teaspoon salt
• ¼ cup unsalted butter, softened

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract
• For the Strawberry Filling:
• 1½ cups chopped fresh or frozen strawberries
• 1 tablespoon cornstarch (if using frozen berries)
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon
• ½ cup mini chocolate chips

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 2 tablespoons butter, softened
• ¾ cup powdered sugar
• ½ teaspoon vanilla extract
• 1–2 tablespoons milk (to thin)

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Instructions

1. Make the Dough: In a large bowl, combine warm milk, yeast, and sugar. Let sit until foamy (5–10 minutes). Add eggs, butter, salt, and flour. Mix until a soft dough forms, then knead for 5–7 minutes until smooth. Cover and let rise for 1 hour until doubled.
2. Prepare Cheesecake Filling: In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
3. Prepare Strawberry Filling: If using frozen strawberries, cook them in a saucepan with cornstarch until thickened, about 5 minutes. Let cool.
4. Roll & Fill: Roll risen dough into a large rectangle (about 16×12″). Spread with cheesecake mixture, then top with strawberry filling, brown sugar, cinnamon, and mini chocolate chips.
5. Shape Rolls: Roll up tightly from the long side. Slice into 12 rolls using floss or a serrated knife. Place in a greased 9×13″ baking dish. Cover and let rise again for 30–40 minutes.
6. Bake: Preheat oven to 350°F (175°C). Bake for 25–30 minutes, until golden and cooked through.
7. Make Glaze: Beat cream cheese and butter until smooth. Mix in powdered sugar, vanilla, and enough milk to make it pourable.
8. Glaze & Serve: Spread glaze over warm rolls right out of the oven. Let it melt into the swirls for best flavor and texture.

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Notes

• Add lemon zest to the cream cheese filling for extra brightness.
• Use raspberries or blueberries as a fruit variation.
• Crescent roll dough works for a quick shortcut version.
• For individual rolls with crispier edges, bake in a muffin tin.
• Sprinkle extra strawberries or drizzle with melted chocolate before serving.