Strawberry Cheesecake Cinnabon Rolls with Homemade Cheesecake
Let me tell you, these Strawberry Cheesecake Cinnabon Rolls are what Saturday mornings were made for. You’ve got layers of fluffy cinnamon roll dough, swirls of strawberry jam, and a rich homemade cheesecake filling tucked inside like a sweet secret. That first bite? Pure magic.
I like to think of this recipe as the perfect lovechild between your favorite breakfast treat and a slice of creamy homemade cheesecake. It checks every box for indulgence, without feeling over the top. Plus, it fits right into your lineup of healthy cheesecake recipes—okay, *healthier* if you squint at it sideways. It's also a fun twist if you're into vegan cheesecake recipes, or just on the hunt for something new after too many pumpkin cheesecake recipes over the holidays.
Honestly, whether you're team high protein cheesecake or all about raw vegan cheesecake, or even leaning toward a cozy vegan pumpkin cheesecake, this one's got something for everyone. And trust me, there's no wrong time for a gooey, fruity, cheesecake-stuffed roll.
Servings: 12 rolls
Ingredients
- 1 can Pillsbury cinnamon rolls with icing (8 count)
- 1/2 cup strawberry jam
- 1/2 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 2–3 strawberries, diced small
- Extra icing from cinnamon roll can (optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
- Unroll each cinnamon roll carefully and lay them flat.
- In a bowl, mix cream cheese, sugar, and vanilla until smooth.
- Spread strawberry jam on each unrolled cinnamon roll.
- Add a spoonful of the cream cheese mixture and a few diced strawberries.
- Gently roll them back up and place in your baking dish.
- Bake for 22–25 minutes until golden and bubbly.
- Drizzle with icing while still warm and serve immediately.