Go Back
Strawberry Cinnamon Rolls with cheesecake filling.

Strawberry Cheesecake Cinnamon Rolls

If you're a cinnamon roll lover, these Strawberry Cheesecake Cinnamon Rolls made with Pillsbury crescent roll dough, cream cheese, and fresh strawberries will be a fast favorite.
Servings: 8 servings
Chef Alli
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Save this Recipe

Get the recipe emailed to you + sign up for all our latest!

Ingredients
 

For the Rolls

  • 8 ounce refrigerated tube of Pillsbury crescent dough sheet
  • 4 ounces cream cheese, softened at room temperature
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup diced fresh strawberries
  • 1/2 cup chopped pecans or walnuts

For the Icing

  • 2 tablespoon butter, melted
  • 1/4 cup packed dark brown sugar
  • 1 teaspoon cinnamon
  • powdered sugar, optional, for sprinkling over rolls once baked

Instructions
 

Assemble the Cinnamon Rolls

  • Preheat the oven to 375 degrees F.
  • In a small mixing bowl, combine the cream cheese, granulated sugar and vanilla extract to make the cheesecake filling; stir until the ingredients are well combined and smooth in texture.
    4 ounces cream cheese, softened at room temperature , 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract
  • Unroll the crescent dough sheet onto a clean work surface; use a spreader to spread the prepared cheesecake filling over the dough leaving a 1/8-inch border of exposed dough all the way around.
    8 ounce refrigerated tube of Pillsbury crescent dough sheet
  • Sprinkle the diced strawberries over the cream cheese layer, then top the strawberries evenly with the chopped pecans.
    1 cup diced fresh strawberries, 1/2 cup chopped pecans or walnuts
  • Roll the dough up securely, starting at the long side of the rectangle that is closest to you on the counter.
  • Slice the log of filled dough into 8 even pieces. (If you prefer smaller rolls, you can slice the log into 10 rolls. Just bake them a bit less since they will be smaller in size.)
  • Place the cinnamon rolls into a greased 9-inch baking pan or deep-dish pie plate.
  • Bake the cinnamon rolls, uncovered, on the center oven rack for 15-20 minutes, or until the rolls are nicely golden brown; sprinkle with powdered sugar, if desired.
    powdered sugar, optional, for sprinkling over rolls once baked

Make the Icing

  • In a small bowl, combine the melted butter, dark brown sugar, and cinnamon until smooth; drizzle over the cinnamon rolls in the pan.
    2 tablespoon butter, melted, 1/4 cup packed dark brown sugar, 1 teaspoon cinnamon
  • Serve the rolls at once while still warm.

Notes

When you're preparing to assemble theses cinnamon rolls, don't let the tube of crescent roll dough sit out at room temperature very long. Once removed from refrigeration, the dough will warm up quickly and this makes it super sticky and hard to work with.
If desired, sprinkle more finely diced strawberries over each cinnamon roll just after removing them from the oven; finish with a good sprinkle of powdered sugar.
After you dice the strawberries, if they seem especially juicy, go ahead and place them into a strainer to drain away any juices that you can before sprinkling them over the cream cheese.

Nutrition

Calories: 267kcalCarbohydrates: 25gProtein: 3gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 22mgSodium: 270mgPotassium: 87mgFiber: 1gSugar: 14gVitamin A: 286IUVitamin C: 11mgCalcium: 34mgIron: 1mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

Tried this recipe?Let us know how it was!