How To Make Strawberry Cheesecake Cinnamon Rolls, Step-By-Step

• Preheat the oven to 350 degrees F. Spray the 9-inch cake/pie pan with non-stick cooking spray and set aside.
• Open the Pillsbury can and separate the five dough rolls. Place the small tub of icing aside for later. Unroll each bun. This will give you five strips of dough. Place 1/4 to 1/2 cup of strawberry pie filling evenly down each strip of dough. This process is a little messy, so don’t worry!
• Roll each strip of dough with the strawberry pie filing back into the shape of a cinnamon roll. This can be messy, and it does not have to look perfect! Place the five rolls into the greased 9-inch cake pan or pie plate.
• Bake at 350 degrees F for 17-20 minutes or until the tops are golden brown.
• In a mixing bowl, add the small tub of icing that came with the can of rolls and the softened cream cheese. Using a stand or hand mixer, beat them together until smooth.
• Spread the cream cheese icing evenly (and generously) onto the warm Strawberry Cheesecake Cinnamon Rolls immediately after baking. You can add a couple of small dollops of the leftover pie filling on top of the frosting, however, this is completely optional.