Cinnamon Roll Cheesecake: Prepare to experience dessert nirvana! Imagine the warm, comforting flavors of a freshly baked cinnamon roll swirled into the creamy, decadent perfection of a classic cheesecake. This isn’t just a dessert; it’s a flavor explosion that will have everyone begging for seconds.

While the exact origins of combining cinnamon rolls and cheesecake are shrouded in delicious mystery, both desserts boast rich histories. Cinnamon rolls, with their Scandinavian roots, have been warming hearts and homes for centuries. Cheesecake, tracing back to ancient Greece, has evolved into a global phenomenon, with countless variations to tantalize the taste buds. This fusion brings together the best of both worlds, creating a truly unforgettable treat.

What makes this Cinnamon Roll Cheesecake so irresistible? It’s the perfect marriage of textures the soft, gooey cinnamon swirl nestled within the smooth, velvety cheesecake. The warm spice of cinnamon complements the tangy cream cheese beautifully, creating a symphony of flavors that dance on your palate. Plus, it’s surprisingly easy to make! While it looks impressive, this recipe is straightforward and yields a show-stopping dessert that’s perfect for any occasion. Get ready to impress your friends and family with this delightful and decadent creation!

Ingredients:

For the Cinnamon Roll Layer:

2 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1 teaspoon salt
1 package (2 1/4 teaspoons) active dry yeast
3/4 cup warm milk (105-115°F)
1/4 cup unsalted butter, melted
1 large egg

For the Cinnamon-Sugar Filling:

1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 tablespoons ground cinnamon

For the Cheesecake Layer:

3 (8 ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs
1/2 cup sour cream

For the Cream Cheese Frosting:

4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup milk, or more as needed
1/2 teaspoon vanilla extract

Preparing the Cinnamon Roll Dough:

Activate the Yeast: In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes, or until foamy. This step ensures the yeast is active and will help the dough rise properly. If it doesn’t foam, your yeast might be old, and you’ll need to start over with fresh yeast.
Combine Wet and Dry Ingredients: Add the melted butter and egg to the yeast mixture and whisk to combine. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. Alternatively, knead the dough in a stand mixer with a dough hook for 5 minutes. The dough should be slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is crucial for developing the flavor and texture of the cinnamon rolls. A warm environment helps the yeast work its magic.

Making the Cinnamon-Sugar Filling and Assembling the Rolls:

Prepare the Filling: While the dough is rising, prepare the cinnamon-sugar filling. In a medium bowl, combine the softened butter, brown sugar, and cinnamon. Mix until well combined and creamy. Make sure the butter is truly softened, or you’ll have a hard time mixing it smoothly.
Roll Out the Dough: Once the dough has doubled in size, punch it down gently to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches. Try to keep the rectangle as even as possible for uniform rolls.
Spread the Filling: Spread the cinnamon-sugar filling evenly over the rolled-out dough, leaving a small border along one of the long edges. This border will help seal the roll.
Roll Up the Dough: Starting from the opposite long edge, tightly roll the dough into a log. Pinch the seam to seal it. A tight roll is key to preventing the filling from oozing out during baking.
Slice the Rolls: Using a sharp knife or dental floss, slice the log into 1-inch thick rolls. Dental floss creates cleaner cuts than a knife.
Arrange in the Pan: Lightly grease a 9-inch springform pan. Arrange the cinnamon rolls evenly in the pan. They should be snug but not overcrowded.
Second Rise: Cover the pan with plastic wrap or a clean kitchen towel and let the rolls rise for another 30 minutes in a warm place. This second rise will make the rolls even fluffier.

Preparing the Cheesecake Layer:

Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in during the water bath.
Beat Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This is a crucial step for a lump-free cheesecake. Make sure the cream cheese is truly softened, or you’ll end up with a lumpy batter.
Add Sugar and Vanilla: Gradually add the granulated sugar and vanilla extract to the cream cheese, mixing until well combined. Be careful not to overmix, as this can incorporate too much air into the batter.
Add Eggs: Add the eggs one at a time, mixing on low speed until just combined after each addition. Again, avoid overmixing.
Stir in Sour Cream: Stir in the sour cream until just combined. The sour cream adds a tangy flavor and helps to create a creamy texture.

Assembling and Baking the Cinnamon Roll Cheesecake:

Pour Cheesecake Batter: Gently pour the cheesecake batter over the risen cinnamon rolls in the springform pan. Spread it evenly.
Prepare Water Bath: Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. The water bath helps to ensure even baking and prevents the cheesecake from cracking.
Bake: Bake in the preheated oven for 60-75 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle.
Cooling Process: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps to prevent cracking.
Refrigerate: Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to set completely and develop its flavor.

Making the Cream Cheese Frosting:

Beat Cream Cheese and Butter: In a medium bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
Add Powdered Sugar: Gradually add the powdered sugar, mixing on low speed until combined.
Add Milk and Vanilla: Add the milk and vanilla extract, and beat until the frosting is smooth and fluffy. Add more milk, one tablespoon at a time, if needed to reach your desired consistency.

Frosting and Serving:

Frost the Cheesecake: Once the cheesecake is completely chilled, remove it from the springform pan. Spread the cream cheese frosting evenly over the top.
Serve: Slice and serve the Cinnamon Roll Cheesecake. Enjoy! This cheesecake is best served chilled. You can garnish it with extra cinnamon or a drizzle of caramel sauce for an extra touch.

Conclusion:

This Cinnamon Roll Cheesecake isn’t just a dessert; it’s an experience. It’s the comforting warmth of cinnamon rolls colliding head-on with the creamy decadence of cheesecake, creating a symphony of flavors and textures that will leave you utterly speechless. Seriously, prepare for audible gasps of delight! I know I gasped when I first tasted it. The swirl of cinnamon sugar throughout the cheesecake batter, the buttery graham cracker crust, and that tangy cream cheese frosting it all comes together in perfect harmony. If you’re looking for a show-stopping dessert that’s guaranteed to impress, look no further. This is it.

Why You Absolutely HAVE to Make This

I’ve made a lot of desserts in my time, but this one consistently gets rave reviews. It’s the perfect balance of sweet and tangy, rich and comforting. It’s also surprisingly easy to make, especially considering how impressive it looks. Plus, who can resist the allure of cinnamon rolls and cheesecake combined? It’s a match made in dessert heaven! This recipe is a must-try because it elevates the classic cheesecake to a whole new level of deliciousness. It’s not just good; it’s unforgettable.

Serving Suggestions and Variations

Now, let’s talk about how to serve this masterpiece. A simple dollop of whipped cream and a sprinkle of cinnamon sugar are always a welcome addition. For an extra touch of indulgence, drizzle some warm caramel sauce over each slice. If you’re feeling adventurous, try adding a scoop of vanilla ice cream on the side. But the fun doesn’t stop there! There are so many ways to customize this recipe to your liking. For a nuttier flavor, add chopped pecans or walnuts to the graham cracker crust. If you’re a fan of cream cheese frosting, feel free to double the recipe and pile it high. You could even add a layer of apple pie filling between the crust and the cheesecake batter for an apple cinnamon cheesecake twist. Another delicious variation is to incorporate a streusel topping for added crunch and sweetness. Consider adding a hint of lemon zest to the cheesecake batter for a brighter, more vibrant flavor. And for the ultimate indulgence, try drizzling melted white chocolate over the finished cheesecake. The possibilities are endless!

Your Turn to Bake!

I’m so excited for you to try this recipe. I truly believe it will become a new favorite in your household. Don’t be intimidated by the multiple steps; it’s all very straightforward, and the end result is well worth the effort. Remember to allow plenty of time for chilling this is crucial for achieving that perfect cheesecake texture. So, go ahead, gather your ingredients, preheat your oven, and get ready to create some magic in the kitchen. And most importantly, don’t forget to share your experience! I would absolutely love to hear how your Cinnamon Roll Cheesecake turned out. Did you make any variations? What did your family and friends think? Share your photos and stories in the comments below. Happy baking! I can’t wait to see your creations! Print