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

Scale

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