Cinnamon Roll Cheesecake: The Ultimate Dessert Recipe
If you have ever dreamed of merging two of the most beloved desserts into one spectacular treat, then let me introduce you to Cinnamon Roll Cheesecake: The Ultimate Dessert Recipe. This luscious creation combines the gooey, cinnamon-swirled warmth of freshly baked cinnamon rolls with the rich, velvety smoothness of a classic cheesecake. Each bite offers an irresistible medley of flavors and textures that will have you swooning and reaching for seconds. Whether you’re serving it at a cozy brunch or an elegant dinner party, this decadent mashup is guaranteed to steal the show and become a new favorite in your dessert repertoire.
Ingredients You’ll Need
Although this Cinnamon Roll Cheesecake feels like a fancy indulgence, the ingredients are beautifully straightforward and essential. Each one plays a vital role: from the fluffy yeast dough that forms the buttery cinnamon roll base to the creamy tang of the cheesecake layer, and the luscious frosting that ties everything together in perfect harmony.
- All-purpose flour: The foundation of our cinnamon roll dough, providing structure and that soft crumb.
- Granulated sugar: Sweetens the dough and cheesecake layers without overpowering the cinnamon flavor.
- Salt: Enhances all the flavors and balances the sweetness just right.
- Active dry yeast: The magical ingredient that gets our dough fluffy and light with a perfect rise.
- Milk (warmed): Activates the yeast and adds creamy richness to the dough.
- Unsalted butter: Adds that wonderful buttery depth in both the dough and filling layers.
- Eggs: Bind and enrich the dough and cheesecake, contributing to the silky texture.
- Light brown sugar: Combines with cinnamon to create the classic, melt-in-your-mouth filling.
- Ground cinnamon: The star spice that gives the cinnamon rolls their distinctive, comforting flavor.
- Cream cheese (softened): The soul of the cheesecake layer and the frosting, ensuring a rich and tangy taste.
- Vanilla extract: Injects warmth and depth into the cheesecake and frosting, elevating every bite.
- Sour cream: Adds creaminess and subtle tang to the cheesecake, making it extra smooth.
- Powdered sugar: Sweetens the frosting to a silky finish.
- Milk (for frosting): Adjusts the frosting to a spreadable, fluffy consistency.
How to Make Cinnamon Roll Cheesecake: The Ultimate Dessert Recipe
Step 1: Prepare the Cinnamon Roll Dough
Start by mixing the dry ingredients in a large bowl so your yeast can meet sugar and salt in a warm embrace. In another bowl, whisk together the warmed milk, melted butter, and egg – be careful with the milk temperature to ensure your yeast wakes up happily. Combine wet and dry components, then knead your dough on a floured surface until it’s smooth and elastic. Let it rise in a cozy, warm spot for about an hour to double in size, which is the key to that fluffy cinnamon roll base we all crave.
Step 2: Make the Cinnamon-Sugar Filling
While your dough is rising, mix softened butter, rich brown sugar, and fragrant cinnamon until creamy and dreamy. This filling is where the soul of the cinnamon rolls shines, soaking deliciously into every bite.
Step 3: Roll, Fill, and Slice the Cinnamon Rolls
After the first rise, roll your dough into a large rectangle and lavish it with the cinnamon-sugar filling. Roll it up snugly from the long edge and seal the seam tightly – this step ensures your rolls bake into perfect spirals of cinnamon goodness. Slice into 1-inch rolls and nestle them close in a greased springform pan. Another quick rise brings them to light and fluffy perfection.
Step 4: Prepare the Cheesecake Batter
Beat the softened cream cheese and granulated sugar together until silky smooth—this smoothness is crucial. Add eggs one by one, mixing carefully to avoid incorporating excess air, then gently fold in vanilla and sour cream to develop that creamy tanginess that balances the cinnamon warmth.
Step 5: Bake the Cinnamon Roll Cheesecake
Pour the cheesecake batter lovingly over your cinnamon rolls in the pan, ensuring they’re cozily covered. Bake at 325°F for about an hour until the edges are set but the center still jiggles slightly—this signals that luscious creaminess. A slow cooling period in the oven with the door open prevents cracking, and a long chill in the fridge finishes the magic, letting flavors meld beautifully.
Step 6: Prepare the Cream Cheese Frosting and Finish
Whip together softened cream cheese and butter until dreamy, then gradually beat in powdered sugar. Add vanilla and milk to achieve a smooth frosting that spreads like silk. Once the cheesecake is nicely chilled, frost it generously—it’s the perfect crowning touch to this indulgent masterpiece.
How to Serve Cinnamon Roll Cheesecake: The Ultimate Dessert Recipe
Garnishes
A dusting of cinnamon or a drizzle of warm caramel sauce over the frosted cheesecake enhances its warmth and sweetness beautifully. For added texture and flavor, chopped toasted pecans or walnuts add a delightful crunch that contrasts wonderfully with the creamy layers.
Side Dishes
This decadent dessert pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a fruity twist, serve alongside fresh berries or a mixed berry compote to add brightness and balance to each rich bite.
Creative Ways to Present
Slice your Cinnamon Roll Cheesecake into neat wedges and serve on delicate dessert plates garnished with edible flowers or a sprig of fresh mint for an elegant touch. For a casual but charming presentation, serve in individual glass jars layered with extra cinnamon sugar or chopped nuts for portability and crowd-pleasing appeal.
Make Ahead and Storage
Storing Leftovers
After enjoying your Cinnamon Roll Cheesecake: The Ultimate Dessert Recipe, wrap any leftovers tightly with plastic wrap or store in an airtight container. Keep refrigerated and consume within 3-4 days to enjoy the freshest flavors and best texture.
Freezing
You can freeze this cheesecake for up to 2 months. Slice it into portions, wrap each piece individually in plastic wrap, then place them in a freezer-safe container or bag. Thaw overnight in the fridge before serving so it retains its creamy texture and rich flavor.
Reheating
While chilled is best for serving, if you prefer a slightly warmed slice, place it in a microwave-safe dish and heat gently in 10-15 second intervals to avoid melting the frosting. Alternatively, leave it at room temperature for 20-30 minutes to soften naturally without losing its structure.
FAQs
Can I make the cinnamon roll dough ahead of time?
Absolutely! You can prepare the dough the night before, let it do its first rise, then punch it down and refrigerate overnight. Bring it back to room temperature before rolling out and continuing with the recipe. This slow fermentation enhances the flavor even more.
What can I substitute for sour cream in the cheesecake layer?
If you don’t have sour cream on hand, plain Greek yogurt or crème fraîche are excellent substitutes. They maintain the creamy texture and add the needed tang to perfectly balance the sweetness.
Can I make this recipe gluten-free?
For sure! Swap the all-purpose flour for a high-quality gluten-free flour blend that includes xanthan gum. Keep an eye on the dough’s consistency when kneading, as gluten-free doughs can be a bit trickier, but it’s definitely doable and delicious.
Is it necessary to use a springform pan?
While a 9-inch springform pan is ideal for easy removal and even baking, you can use a regular cake pan lined with parchment paper. Just be careful when removing the cheesecake as it will be more delicate without the sides that springform pans provide.
Can I add other flavors or fillings to this cheesecake?
Absolutely! Cinnamon Roll Cheesecake: The Ultimate Dessert Recipe is wonderfully versatile. Try swirling in some caramel sauce, chopped nuts, or even a handful of raisins or dried cranberries into the filling for exciting variations. Just be sure to maintain balance so the cinnamon roll and cheesecake flavors shine through.
Final Thoughts
If you’re craving a dessert that’s simultaneously comforting, luxurious, and show-stopping, you owe it to yourself to try this Cinnamon Roll Cheesecake: The Ultimate Dessert Recipe. It’s the perfect way to impress friends and family or indulge in a special treat that feels like a warm hug on a plate. Once you take that first bite, I guarantee it will become one of your go-to recipes whenever you want to feel all the cozy vibes with a side of creamy decadence.
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Cinnamon Roll Cheesecake: The Ultimate Dessert Recipe
- Total Time: 6 hours 40 minutes
- Yield: 12–15 servings 1x
- Diet: Vegetarian
Description
Cinnamon Roll Cheesecake combines the warm, spiced sweetness of traditional cinnamon rolls with the rich, creamy texture of classic cheesecake to create the ultimate indulgent dessert mashup. This decadent treat features a soft cinnamon roll base swirled with cinnamon-sugar filling, topped with a luscious cheesecake layer, and finished with a smooth cream cheese frosting. Ideal for impressing guests or satisfying your sweet tooth, it perfectly melds diverse textures and flavors into a truly memorable dessert experience.
Ingredients
For the Cinnamon Roll Base:
- 2 ½ cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 package (2 ¼ teaspoons) active dry yeast
- 1 cup milk, warmed to 110-115°F
- ¼ cup unsalted butter, melted
- 1 large egg
For the Cinnamon-Sugar Filling:
- ½ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- 2 tablespoons ground cinnamon
For the Cheesecake Layer:
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 2–3 tablespoons milk, or more to reach desired consistency
- ½ teaspoon vanilla extract
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and yeast to ensure the yeast is fresh for optimal rise.
- Add Wet Ingredients: In a separate bowl, combine the warmed milk (110-115°F), melted butter, and egg, whisking until fully integrated.
- Combine Wet and Dry: Pour wet ingredients into the dry mixture and stir with a wooden spoon or use a stand mixer with a dough hook until a shaggy dough forms.
- Knead the Dough: Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic; alternatively, knead with a stand mixer on medium for 5 minutes. Add flour gradually if dough is sticky.
- First Rise: Place dough in a lightly oiled bowl, cover with plastic wrap or kitchen towel, and let rise in a warm spot for 1-1.5 hours until doubled in size.
- Prepare Cinnamon-Sugar Filling: While dough rises, mix softened butter, brown sugar, and cinnamon in a bowl until creamy and well combined.
- Roll Out Dough: Punch down risen dough and roll it on a floured surface into a 12×18 inch rectangle, maintaining even thickness.
- Spread Filling: Evenly spread the cinnamon-sugar filling over the entire dough surface, reaching edges for full flavor.
- Roll Up Dough: Starting from a long edge, tightly roll dough into a log and pinch seam to seal.
- Slice Rolls: Cut the log into 1-inch thick slices using a sharp knife or unflavored dental floss, yielding about 12-15 rolls.
- Arrange in Pan and Second Rise: Grease a 9-inch springform pan and arrange rolls snugly inside. Cover and let rise 30 minutes.
- Preheat Oven: Set oven temperature to 325°F (160°C).
- Prepare Cheesecake Batter: Beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time, beating gently after each. Stir in vanilla extract and sour cream without overmixing.
- Assemble and Bake: Pour cheesecake batter over cinnamon rolls in pan, spreading evenly. Bake 60-70 minutes until edges are set and center slightly jiggles.
- Cool in Oven: Turn off oven and let cheesecake cool inside with door slightly open for 1 hour to prevent cracking.
- Chill: Remove from oven, cool to room temperature, cover, and refrigerate for at least 4 hours or overnight.
- Prepare Frosting: Beat cream cheese and butter until creamy, gradually add powdered sugar, then mix in milk and vanilla extract until smooth and spreadable. Adjust milk for desired consistency.
- Frost and Serve: Remove chilled cheesecake from pan, spread frosting evenly on top, slice, and serve chilled. Optionally, drizzle with caramel or sprinkle chopped pecans.
Notes
- Make sure the milk is between 110-115°F when activating yeast to avoid killing it or failing to activate.
- Softening cream cheese and butter thoroughly ensures a smooth batter and frosting without lumps.
- If dough feels too sticky during kneading, add flour a tablespoon at a time to reach the right consistency.
- Use unflavored dental floss to slice rolls for cleaner cuts and to avoid squashing the dough.
- Do not overmix cheesecake batter to prevent cracking and a dense texture.
- Chilling the cheesecake overnight enhances flavor and texture development.
- For extra indulgence, top with caramel sauce or toasted pecans before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 550 kcal
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 110 mg
Keywords: cinnamon roll cheesecake, cinnamon rolls, cheesecake recipe, dessert mashup, creamy cheesecake, cinnamon sugar filling, cream cheese frosting
