Cinnamon Roll Cheesecake: A Decadent Layered Dessert Recipe

Cinnamon roll cheesecake is this amazing treat that blends creamy cheesecake with warm cinnamon rolls. Imagine biting into soft, velvety cheesecake that’s swirled with cinnamon and sugar, all resting on a buttery crust. It’s super popular cause it mixes the rich taste of cheesecake with the cozy flavor of a cinnamon roll. The smell is so inviting, and it’s perfect for wowing your friends and family at any get-together.

The point of this article is to walk you trough making cinnamon roll cheesecake from scratch. Whether you’re a beginner or a pro at baking, you’ll find a full recipe, some handy tips, and answers to questions people ask alot. By the end, you should feel ready to bake this dessert in your own kitchen, then share it at parties or just enjoy a slice with your evening coffee. Let’s get started!

The Origin of Cinnamon Roll Cheesecake

To really get why cinnamon roll cheesecake is so cool, we gotta look at both desserts separately first. Cheesecake dates way back to ancient Greece, where people made a simple version called “platina” with cheese and honey. Then the Romans took it in a different direction, even serving something like it to athletes in the first Olympic Games. Over centuries, cheesecake changed lots of times and now comes in tons of flavors all around the world.

On the other hand, cinnamon rolls (originally “kanelbullar”) come from Sweden. They’re made from a sweet dough spread with butter, sugar, and cinnamon, then rolled up tight and baked till they’re soft and gooey. When they sailed over to America, folks started eating them for breakfast. Eventually someone had the bright idea to combine cinnamon rolls with cheesecake, and the result was this sweet, comforting mash-up that people can’t get enough of.

Why Cinnamon Roll Cheesecake is a Perfect Dessert

The best thing about this dessert is the mix of textures and flavors. You get that smooth, creamy cheesecake next to the slightly chewy, sugary cinnamon roll bits. The cool creaminess of the cheese balances out the warm spice of the rolls, making each bite a little adventure for your taste buds. It’s like getting two desserts in one.

Also, it’s super versatile. You can bring it to a birthday party, serve it at a holiday dinner, or even have it for brunch. Those swirly layers look awesome on a platter, and the smell will draw everyone in. But it’s also cozy enough for a regular weeknight dessert, so you can treat yourself any time of year.

3. Key Ingredients for Cinnamon Roll Cheesecake

Great desserts start with great ingredients. For this cheesecake, you need three main parts: the cheesecake base, the cinnamon roll layer, and the tasty toppings.

3.1 Cheesecake Base

• Cream cheese: The star that makes everything rich and smooth.
• Sugar: Sweetens the mix just right.
• Eggs: Help hold it all together and give it a silky texture.
• Vanilla extract: Adds a warm, sweet flavor.

3.2 Cinnamon Roll Layer

• Cinnamon: The spice that gives it that cozy scent.
• Brown sugar: Makes it moist and adds deep sweetness.
• Dough: A soft, sweet dough for rolling up the cinnamon sugar.

3.3 Toppings and Extras

• Cream cheese frosting: For an extra creamy top.
• A pinch of nutmeg or allspice: To boost the flavor.
• Fresh fruits: Berries or sliced bananas brighten it up.

4. Detailed Recipe for Cinnamon Roll Cheesecake

4.1 Ingredients List

• For the cheesecake base:
  • 16 oz cream cheese
  • ¾ cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
• For the cinnamon roll layer:
  • 1 cup all-purpose flour
  • ½ cup brown sugar
  • 2 teaspoons ground cinnamon
  • ¼ cup butter, softened
• For the topping:
  • ½ cup cream cheese frosting

4.2 Directions

Step 1: Prepare the crust

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan or line it with parchment. Mix flour, sugar, and melted butter until crumbly. Press it evenly into the pan’s bottom. Bake for 10 minutes, then let it cool.

Step 2: Make the cheesecake filling

Beat cream cheese until smooth. Add sugar little by little, then beat in eggs one at a time. Stir in vanilla. Mix until it’s lump-free but don’t overmix.

Step 3: Create the cinnamon roll layer

Mix brown sugar and cinnamon in a small bowl. Roll your dough into a rectangle, spread on softened butter, then sprinkle the sugar mix. Roll it into a log and cut into 1-inch slices.

Step 4: Assemble the cheesecake

Pour half the cheesecake batter over the crust. Nestle the cinnamon roll slices on top, then pour the rest of the batter over them. Drag a knife through to swirl the layers a bit.

Step 5: Bake and cool

Bake 45–50 minutes, until edges look set and the center still jiggles. Turn off the oven, crack the door, and let it sit inside for 1 hour (this helps prevent cracks). Cool fully at room temperature, then chill in the fridge for at least 4 hours, or overnight.

4.3 Tips for Success

• Use room-temp ingredients so everything blends smooth.
• Don’t overmix the batter – too much air can cause cracks.
• If you want a super creamy texture, bake in a water bath.

5. Serving Suggestions for Cinnamon Roll Cheesecake

5.1 Garnishing Ideas

• Add a big dollop of whipped cream.
• Drizzle with chocolate or caramel sauce.
• Top with fresh berries or banana slices.

5.2 Best Pairings

• A warm cup of coffee or latte.
• A chilled dessert wine to balance the sweetness.
• Herbal tea for a light contrast.

5.3 Storing Your Cheesecake

• Keep in the fridge up to 5 days in an airtight container.
• Freeze for up to 2 months, wrapped tightly.
• Thaw in the fridge overnight before serving.

6. Variations on the Classic Recipe

6.1 Add-ins and Substitutions

• Mix in chocolate chips, nuts, or chopped fruits for extra texture.
• Try different sweeteners or spices if you want a twist.

6.2 Healthier Alternatives

• Use low-fat cream cheese to cut calories.
• Swap in gluten-free flour for a diet-friendly version.

7. Frequently Asked Questions (FAQ)

7.1 Can I use store-bought cinnamon rolls?

Yes, just slice them up and layer them in the cheesecake batter.

7.2 How do I know when the cheesecake is done?

It’s done when the edges are set but the center still jiggles a little. It firms up as it cools.

7.3 Can I make this cheesecake ahead of time?

Definitely! You can bake it a day or two before and keep it in the fridge until you’re ready.

7.4 What can I substitute for cream cheese?

You could try mascarpone, ricotta, or even a nut-based cream cheese for a different taste.

7.5 Can I freeze cinnamon roll cheesecake?

Sure, it freezes well. Wrap it tight in plastic wrap and foil, then thaw in the fridge before serving.

7.6 How can I prevent cracks in my cheesecake?

Use room-temp ingredients, don’t overmix, and bake at a steady temperature.

7.7 What’s the best way to slice cheesecake?

Use a warm knife and wipe it clean between cuts for neat slices.

7.8 How long should I let cheesecake cool?

Leave it in the oven with the door cracked for about 1 hour, then chill in the fridge for at least 4 hours.

Conclusion

Cinnamon roll cheesecake is a totally irresistible combo that’ll wow anyone who tries it. With this guide, you’ve got everything you need to make it at home. Let us know how your baking turns out and any questions you might have!

References

This article used info from culinary textbooks and food history sites for background facts.

Cinnamon Roll Cheesecake

This delightful dessert combines the flavors of a classic cinnamon roll and creamy cheesecake, creating a luscious treat that is perfect for any occasion. Each bite offers a rich, spiced filling with a smooth cheesecake texture.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 4 People

Calories 320 kcal

Equipment

• 1 9-inch springform pan
• 1 mixing bowls
• 1 electric mixer
• 1 rubber spatula
• 1 set measuring cups and spoons
• 1 baking sheet
• 1 parchment paper

Ingredients

  

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 packet active dry yeast (2 ¼ teaspoons)
• ½ teaspoon salt
• ¾ cup milk Warmed
• ¼ cup unsalted butter Melted
• 1 large egg
• 1 tablespoon ground cinnamon
• ⅓ cup brown sugar
• 16 oz cream cheese Softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• ½ cup sour cream
• ½ cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

 

• Preheat the oven to 350°F (175°C). Grease the 9-inch springform pan and line the bottom with parchment paper.
• In a mixing bowl, combine the flour, granulated sugar, yeast, and salt. In another bowl, mix the warmed milk, melted butter, and egg.
• Gradually add the milk mixture to the dry ingredients, and mix until a soft dough forms. Knead for about 5 minutes until smooth. Let the dough rise in a warm place for about 30 minutes, or until doubled in size.
• Roll out the dough onto a floured surface to form a rectangle, about ¼ inch thick. Spread brown sugar and ground cinnamon over the dough, then roll it tightly into a log. Slice the log into 12 equal rolls.
• Place the cinnamon rolls in the prepared springform pan, allowing some space in between for them to expand.
• In another large bowl, beat the cream cheese, granulated sugar, and vanilla extract until creamy. Add the eggs one at a time, mixing well after each addition. Finally, add the sour cream and mix until smooth.
• Pour the cheesecake mixture over the cinnamon rolls in the pan.
• Bake in the preheated oven for 60 minutes or until the center is set and a slight jiggle remains.
• Allow the cheesecake to cool at room temperature for 1 hour before refrigerating for at least 4 hours or overnight for better flavor.
• To prepare the topping, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the chilled cheesecake before serving.

Notes

For a richer flavor, consider adding some chopped pecans or walnuts to the cinnamon roll layer.

This cheesecake can be served warm or cold, depending on your preference.

Store any leftovers in the refrigerator for up to 5 days.