Cinnamon Roll Cheesecake Recipe: The Sweetest Combo Ever!

Okay, let’s be real for a sec. If you’re a fan of cinnamon rolls and cheesecake (who isn’t?), then get ready to have your world rocked by this Cinnamon Roll Cheesecake. It’s the best of both worlds, mashed together in the most perfect way possible. I’m not saying it’s life-changing, but you might want to sit down with a cup of coffee before you even think about baking this, because it’s that good.

Now, I don’t mean to brag, but when I first made this, my friends were all like, “What kind of sorcery is this?”—and honestly, I didn’t know how to answer because, well, it’s just that good. So, buckle up and get ready for a ride through cinnamon-sugar bliss and creamy cheesecake goodness.

Some time recently we bounce into the formula, let’s conversation around the fixings. Don’t worry, you’re not going to need some weird exotic ingredient that you have to drive across town for. This recipe is all about simple, pantry-staple goodness that you probably already have on hand. Here’s what you’ll need:

For the Cinnamon Roll Layer:

• 2 cans of refrigerated cinnamon rolls (yep, the kind you pop open—don’t overthink it)
• 1 tablespoon of cinnamon (this will make the swirl extra magic)
• 1/4 cup of brown sugar (for that deep, caramelized flavor)

For the Cheesecake Filling:

• 3 packages (8 oz) cream cheese, softened (make sure it’s at room temperature, or it’ll be harder to mix)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs (room temperature is key here, so no cold eggs!)
• 1 cup sour cream (this gives the cheesecake its creamy texture)
• 1/4 cup all-purpose flour (just a little to help thicken things up)

For the Cinnamon Sugar Topping:

• 1/4 cup butter, melted
• 1/4 cup brown sugar
• 1 tablespoon cinnamon

For the Glaze:

• 1 cup powdered sugar
• 1-2 tablespoons milk
• 1/2 teaspoon vanilla extract

Okay, that’s it! Trust me, once you see how easy it is to throw this together, you’ll be making it for every brunch, party, or random Tuesday just because.

Step-by-Step Directions: Let’s Make This Dream Come True

Step 1: Preheat Your Oven and Prep Your Pan

Alright, let’s get this show on the road. To begin with things to begin with, preheat your broiler to 325°F (163°C). If you’re anything like me, you always forget to preheat. So let’s not make that mistake this time, okay? Get the oven going, and while that’s warming up, prep a 9-inch springform pan by greasing it lightly with butter or spray oil.

Step 2: Make the Cinnamon Roll Base

Now for the fun part—the cinnamon rolls. You know those little dough tubes that you just pop open? Yeah, we’re going to use those.

Pop open the cinnamon rolls and roll them out a little on your counter. You don’t need to go crazy with it, just enough so that they don’t look like they just came out of the tube. After that, take each roll and cut it into about four smaller pieces. This can be aiming to be your outside.

Arrange these cut-up cinnamon roll pieces in the bottom of the prepared springform pan, making sure to layer them tightly. You’ll want it to be all cozy, kind of like a nice little cinnamon roll blanket for the cheesecake to snuggle in.

Optional tip: If you have a few extra cinnamon rolls left over, just roll them into little balls and bake them separately for some extra yumminess later.

Once you’ve got your cinnamon rolls all lined up, sprinkle them with a mixture of cinnamon and brown sugar—just toss the two together and scatter it evenly over the top. This is what gives it that extra cinnamon kick! Now, pop this into the oven for 10-12 minutes, just to get them slightly golden and a little crispy on the edges.

Step 3: Mix the Cheesecake Filling

While your cinnamon rolls are baking, it’s time to make that creamy cheesecake filling. Trust me, this part is simple but oh-so-satisfying.

In a large mixing bowl, beat the softened cream cheese until it’s nice and smooth—no lumps allowed here. Once it’s creamy, add the sugar and continue beating until well combined. Then add the vanilla extract and beat again until it’s all incorporated.

Next, add the eggs one at a time, making sure each one gets fully mixed in before adding the next. This ensures you get that silky-smooth cheesecake texture. After that, add the sour cream and flour. The sour cream makes the cheesecake extra creamy, and the flour helps it set up just right. Keep beating until it’s all smooth, no lumps, no bumps.

Step 4: Assemble the Cheesecake

Okay, here comes the fun part. Take your partially baked cinnamon roll crust out of the oven (it should be golden but not fully cooked through), and then carefully pour your cheesecake mixture over the top. Spread it out evenly with a spatula, making sure it covers every little cinnamon roll piece. You want a smooth surface here.

Once your cheesecake is all ready to go, bake it in the 325°F (163°C) oven for about 50-60 minutes. You’ll know it’s done when the edges are set, but the center still has a slight jiggle when you gently tap the pan. It might seem like it’s not totally firm, but trust me, it will firm up as it cools.

Step 5: Add the Cinnamon Sugar Topping

While the cheesecake is baking, melt the butter in a microwave-safe bowl and mix it with the brown sugar and cinnamon. This mixture is going to go on top of your cheesecake once it comes out of the oven.

When the cheesecake is finished baking, remove it from the oven, and immediately drizzle that cinnamon-sugar goodness over the top. Don’t be shy about it—get that sugar all over it! It’ll melt into the warm cheesecake, giving it that amazing cinnamon swirl vibe.

Now, let it cool at room temperature for a bit before moving it to the fridge. I know, it’s hard to resist, but it’s important to let the cheesecake cool completely before you cut into it. It’ll need at least 4 hours (or overnight) in the fridge to set properly.

Step 6: Glaze It Up

Alright, while your cheesecake is chilling, make the glaze.In a little bowl, blend together the powdered sugar, drain, and vanilla extricate until smooth. In the event that you need it thicker, include more powdered sugar. In case you need it runnier, include more milk. This is your chance to make it just how you like it!

When the cheesecake is all set and ready to serve, drizzle the glaze over the top, and don’t worry about making it perfect. A little messiness adds to the charm, right?

Step 7: Serve and Enjoy!

Now comes the hardest part: waiting for it to set. But trust me, it’s so worth it. When you finally get a slice of this Cinnamon Roll Cheesecake, you’ll be transported straight to dessert heaven. The cinnamon roll crust is sweet and doughy, the cheesecake is creamy and smooth, and that cinnamon-sugar topping just takes it over the top.

A Personal Note: Honestly, this recipe is a little bit of magic in a pan. Every time I make it, people just freak out, and I always get asked for the recipe. It’s one of those desserts that’s perfect for every occasion—whether it’s a lazy Sunday, a birthday bash, or just a random Wednesday when you need something sweet to brighten your day. Trust me, it’s worth the time and effort (and your taste buds will thank you for it).

Tips and Traps for the Culminate Cinnamon Roll Cheesecake

• Room Temperature Ingredients: This is key for a smooth cheesecake filling. Take your cream cheese, eggs, and sour cream out of the fridge at least 30 minutes before you start. Cold ingredients can cause lumps in the batter, and nobody wants that!
• Use a Springform Pan: A regular cake pan might be too hard to remove the cheesecake from, especially with the cinnamon roll crust. A springform pan makes it easy to pop the cheesecake out in one piece.
• Let It Cool Completely: I know, I know—it’s hard to resist, but the cheesecake needs time to firm up. Let it cool to room temperature first, then chill it for at least 4 hours (or overnight). This helps with slicing and also deepens the flavor.
• Serve with a Cup of Coffee: Honestly, this cheesecake is perfection with a hot cup of coffee or tea. The cinnamon flavor and creamy texture pair so well with your favorite brew.
• Make It Ahead: This dessert is perfect for prepping ahead of time. You can assemble it the night before and bake it the next morning, or even bake and chill it the day before your event.

FAQs About Cinnamon Roll Cheesecake

1. Can I use homemade cinnamon rolls instead of canned ones?

Absolutely! On the off chance that you’ve got a favorite cinnamon roll formula, feel free to utilize it. Homemade cinnamon rolls will definitely add an extra special touch to the cheesecake. Just make sure they’re cut into small pieces so they can form a solid base for the cheesecake filling.

2. How can I know when the cheesecake is done?

Great question! The edges of the cheesecake should be set, but the center will still have a slight jiggle when you tap the pan. It’s super important to let it cool at room temperature before chilling it in the fridge so it firms up properly. If it’s overcooked, it can get dry, so don’t rush it!

3. Can I make this cheesecake a day ahead of time?

Yes, and honestly, it tastes even better the next day! This cheesecake can be made up to 24 hours in progress. Just make sure to cover it tightly with plastic wrap or foil before refrigerating it, and add the glaze just before serving.

4. Can I skip the cinnamon sugar topping?

You could, but why would you? That topping adds the perfect sweet crunch and extra burst of cinnamon flavor! If you really want to skip it, though, you can just leave it off and still have a delicious cheesecake. But trust me, it’s worth the extra step!

5. How should I store leftover cheesecake?

Store any remaining cheesecake in an waterproof holder within the cooler for up to 4 days. In the event that you need to keep it longer, you’ll be able solidify it! Just slice it up, wrap it tightly in plastic wrap, and pop it in the freezer. It’ll last for about a month, and you can thaw it overnight in the fridge when you’re ready to enjoy another slice.

Final Thoughts

If you’re a fan of cinnamon rolls and cheesecake, you just found your new favorite dessert. This Cinnamon Roll Cheesecake is an absolute crowd-pleaser that will have everyone begging for the recipe. It’s a little extra, sure, but isn’t that what makes it so special? So go ahead, treat yourself—and anyone lucky enough to be around when you serve it—to a slice of heaven. You won’t regret it.

Happy baking, and don’t forget the coffee! ☕

Other Delicious Recipes You Might Love

If you’re a fan of decadent desserts, you might want to check out some of these other treats that’ll surely satisfy your sweet tooth. For a cozy fall dessert, try my Milk Bar Pumpkin Pie — it’s the perfect combo of creamy and spiced, just like the season. Or, if you’re all about that sweet-tooth fix, the Best White Chocolate Syrup Recipe You’ll Ever Need is a game-changer for your morning coffee or dessert drizzles. And if you’re craving something warm and fruity, Applebee’s Dessert offers a deliciously indulgent option. Lastly, if you’re all about apples, don’t miss out on this Cinnamon Apple Cake — it’s moist, spiced, and packed with flavor. Each of these recipes brings a unique twist to your dessert table, so go ahead and treat yourself!