Strawberry Cream Cheese Cinnamon Roll Casserole

Ingredients

• 8 oz Cream Cheese (softened; microwave 10‑second intervals if needed)
• 0.5 cup Granulated Sugar (regular white sugar)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 2 cans (12.4 oz each) Cinnamon Rolls (original flavor) (includes icing packets; use both cans)
• 1 can (≈21 oz) Strawberry Pie Filling (use half now, half later; can substitute blueberry, cherry, or apple filling)

Instructions

1. Soften the cream cheese

   Place the 8 oz block of cream cheese in a microwave‑safe bowl and heat in 10‑second bursts, stirring until softened.

   Time: PT5M

2. Mix cream cheese base

   Add ½ cup granulated sugar and 1 tsp vanilla extract to the softened cream cheese. Stir until the mixture is smooth and fully combined.

   Time: PT3M

3. Prepare the cinnamon rolls

   Open the two cans of cinnamon rolls. Using a knife, cut each roll into six equal pieces (total 72 pieces).

   Time: PT5M

4. Add half of the strawberry filling

   Stir in ½ of the strawberry pie filling into the cream cheese mixture, mixing until evenly incorporated.

   Time: PT2M

5. Grease the baking dish

   Lightly coat a 9×13‑inch baking dish with non‑stick cooking spray.

   Time: PT1M

6. Coat the cinnamon roll pieces

   Add the cut cinnamon roll pieces to the bowl and gently toss until each piece is fully coated with the strawberry‑cream cheese mixture.

   Time: PT3M

7. Transfer to baking dish

   Evenly spread the coated cinnamon roll pieces in the prepared baking dish, forming a uniform layer.

   Time: PT2M

8. Add remaining strawberry filling

   Spoon the remaining half of the strawberry pie filling over the top of the casserole, spreading it gently with a spatula.

   Time: PT2M

9. Bake the casserole

   Place the dish in a pre‑heated oven and bake at 350°F for 35 minutes, or until the edges are bubbly and the top is lightly golden.

   Time: PT35M

   Temperature: 350°F

10. Finish with icing

    Remove the casserole from the oven. While still warm, drizzle the icing packets that came with the cinnamon rolls over the top, spreading gently.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

55 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Cream Cheese: Neufchatel cheese, Mascarpone
• Instead of Granulated Sugar: Coconut sugar, Brown sugar
• Instead of Vanilla Extract: Vanilla paste, Almond extract (½ tsp)
• Instead of Cinnamon Rolls (original flavor): Homemade cinnamon roll dough, Pre‑made refrigerated dough
• Instead of Strawberry Pie Filling: Blueberry pie filling, Cherry pie filling, Apple pie filling

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Knife
• Cutting board
• 9×13‑inch baking dish
• Non‑stick cooking spray
• Oven
• Microwave (optional for softening cream cheese) (optional)
• Spatula or wooden spoon

Critical Steps — Do Not Skip

• Soften the cream cheese
• Cut the cinnamon rolls into pieces
• Coat the cinnamon roll pieces thoroughly
• Bake until bubbly and golden
• Drizzle icing while the casserole is warm

Chef Tips from the Video

• Use room‑temperature cream cheese for a smoother mixture.
• Line the baking dish with parchment paper for effortless removal.
• For extra flavor, swirl a tablespoon of raspberry jam into the strawberry filling before spreading.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 3 days.

Freezer: Not recommended; texture may become soggy.

Room temperature: Can sit out for up to 2 hours after baking.

Make-Ahead Tips

• Assemble the casserole up to step 8, cover, and refrigerate overnight. Bake fresh before serving.
• The icing can be drizzled after baking; keep it at room temperature for easy spreading.