Cheesecake with Cinnamon Rolls is basically two amazing desserts combined into one—creamy, cinnamon-y, and irresistible! Here’s a recipe that’s fun to make at home:
Ingredients
For the cinnamon roll layer:
- 4–5 store-bought cinnamon rolls (with icing), or homemade if you prefer
For the cheesecake layer:
- 16 oz (450g) cream cheese, softened
- ½ cup (100g) sugar
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup (120ml) sour cream or heavy cream
Optional topping:
- Cinnamon sugar or extra icing from cinnamon rolls
- Caramel drizzle
Instructions
- Preheat oven to 175°C (350°F). Grease a 9×9-inch (23×23 cm) baking pan.
- Prepare cinnamon rolls:
- Place cinnamon rolls in the pan. If using store-bought with icing, remove the icing for now (you can drizzle it later).
- Make cheesecake filling:
- In a bowl, beat cream cheese until smooth.
- Add sugar, vanilla, and eggs one at a time.
- Stir in sour cream or cream until creamy and smooth.
- Assemble:
- Pour cheesecake mixture over the cinnamon rolls in the pan. Smooth the top.
- Bake:
- Bake for 35–40 minutes, or until the cheesecake layer is set (slightly wobbly in the center).
- Cool and top:
- Let cool to room temperature, then chill in the fridge for 1–2 hours.
- Drizzle reserved icing or sprinkle cinnamon sugar before serving.
💡 Tips:
- You can add chopped nuts or caramel drizzle for extra texture and flavor.
- For a mini version, bake cinnamon rolls in a muffin tin and top each with cheesecake mixture.