Cinnamon Roll Cheesecake: The Ultimate Dessert Recipe

Cinnamon Roll Cheesecake: the decadent dessert mashup you didn’t know you needed, but will quickly become obsessed with! Imagine the warm, comforting flavors of a freshly baked cinnamon roll swirled into the creamy, luxurious texture of a classic cheesecake. Are you drooling yet? I know I am just thinking about it!

The concept of combining beloved desserts isn’t entirely new, but this particular pairing feels divinely inspired. Cinnamon rolls, with their Scandinavian origins and now a staple in American bakeries, offer a sweet, spiced warmth that perfectly complements the tangy richness of cheesecake, a dessert with roots tracing back to ancient Greece. This delightful fusion brings together the best of both worlds.

People adore this Cinnamon Roll Cheesecake because it’s an explosion of textures and tastes. The creamy cheesecake filling melts in your mouth, while the cinnamon-spiced swirls provide a delightful chewiness and that irresistible cinnamon-sugar flavor we all crave. It’s also surprisingly easy to make, making it perfect for impressing guests or simply treating yourself to a slice of pure bliss. This recipe is guaranteed to be a showstopper!

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

Preparing the Cinnamon Roll Dough:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and yeast. Make sure the yeast is fresh for the best rise!
2. Add Wet Ingredients: In a separate bowl, combine the warmed milk, melted butter, and egg. Whisk until well combined. The milk temperature is crucial; too hot, and you’ll kill the yeast; too cold, and it won’t activate properly.
3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. Alternatively, knead in a stand mixer for 5 minutes on medium speed. 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.
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. This step is essential for developing the flavor and texture of the cinnamon rolls.

Making the Cinnamon-Sugar Filling:

1. 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 for easy spreading.

Assembling the Cinnamon Rolls:

1. Roll Out the Dough: Once the dough has doubled in size, punch it down to release the air. Turn the dough 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 cinnamon rolls.
2. Spread the Filling: Spread the cinnamon-sugar filling evenly over the entire surface of the dough. Make sure to get the filling all the way to the edges for maximum flavor in every bite.
3. Roll Up the Dough: Starting from one of the long edges, tightly roll the dough into a log. Pinch the seam to seal it closed. A tight roll is key to preventing the cinnamon rolls from unraveling during baking.
4. Slice the Rolls: Using a sharp knife or unflavored dental floss, slice the log into 1-inch thick rolls. You should get about 12-15 rolls. Dental floss creates a cleaner cut than a knife.
5. Arrange in Pan: Lightly grease a 9-inch springform pan. Place the cinnamon rolls evenly in the pan. They should be snug but not overly crowded.
6. Second Rise: Cover the pan with plastic wrap or a clean kitchen towel and let rise for another 30 minutes in a warm place. This second rise helps the rolls become even more light and fluffy.

Preparing the Cheesecake Layer:

1. Preheat Oven: Preheat your oven to 325°F (160°C).
2. Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. It’s crucial that the cream cheese is softened to avoid lumps in the cheesecake.
3. Add Eggs: Add the eggs one at a time, beating well after each addition. Be careful not to overmix, as this can incorporate too much air and cause the cheesecake to crack.
4. Add Vanilla and Sour Cream: Stir in the vanilla extract and sour cream until just combined. The sour cream adds a lovely tang and helps to create a smooth and creamy texture.

Assembling and Baking the Cheesecake:

1. Pour Cheesecake Batter: Gently pour the cheesecake batter over the cinnamon rolls in the springform pan. Spread it evenly to cover all the rolls.
2. Bake: Bake in the preheated oven for 60-70 minutes, or until the edges are set and the center is slightly jiggly. A slight jiggle is okay; the cheesecake will continue to set as it cools.
3. Cooling Process: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
4. Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight. Chilling is essential for the cheesecake to fully set and develop its flavor.

Making the Cream Cheese Frosting:

1. Beat Cream Cheese and Butter: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Again, make sure both are properly softened.
2. Add Powdered Sugar: Gradually add the powdered sugar, beating on low speed until combined. Be careful not to create a powdered sugar cloud!
3. Add Milk and Vanilla: Add the milk and vanilla extract and beat until smooth and creamy. Add more milk, 1 tablespoon at a time, until you reach your desired consistency.

Frosting and Serving:

1. Frost the Cheesecake: Once the cheesecake is completely chilled, remove it from the springform pan. Spread the cream cheese frosting evenly over the top.
2. Serve: Slice and serve! This Cinnamon Roll Cheesecake is best enjoyed chilled. You can also drizzle with extra caramel sauce or sprinkle with chopped pecans for an extra touch.

Conclusion:

This Cinnamon Roll Cheesecake isn’t just a dessert; it’s an experience. The warm, comforting flavors of cinnamon rolls perfectly meld with the creamy, tangy richness of cheesecake, creating a symphony of textures and tastes that will leave you craving more. I truly believe this recipe is a must-try for anyone who loves either cinnamon rolls or cheesecake – and especially for those who adore both! It’s surprisingly easy to make, and the results are absolutely show-stopping.

Why is this Cinnamon Roll Cheesecake a must-try? Because it’s the perfect balance of indulgence and comfort. It’s impressive enough for a special occasion, yet simple enough to whip up for a weekend treat. The swirl of cinnamon sugar throughout the cheesecake batter adds a delightful warmth and sweetness that complements the creamy base beautifully. Plus, the buttery, slightly crisp cinnamon roll crust provides the perfect textural contrast. It’s a guaranteed crowd-pleaser!

But the best part? You can totally customize it to your liking!

Serving Suggestions and Variations:

* Classic with Cream Cheese Frosting: Stick with the classic cream cheese frosting for a tangy and sweet finish. A simple mixture of cream cheese, butter, powdered sugar, and a touch of vanilla extract is all you need.
* Maple Glaze: For a richer, more decadent flavor, try a maple glaze instead of cream cheese frosting. Simply whisk together maple syrup, powdered sugar, and a splash of milk until smooth.
* Caramel Drizzle: A drizzle of homemade or store-bought caramel sauce adds a touch of salty-sweetness that complements the cinnamon perfectly.
* Chopped Pecans or Walnuts: Sprinkle chopped pecans or walnuts over the top of the cheesecake for added crunch and nutty flavor.
* Apple Pie Filling Swirl: For a fall-inspired twist, swirl in some apple pie filling into the cheesecake batter before baking.
* Espresso Powder: Add a teaspoon or two of espresso powder to the cheesecake batter for a subtle coffee flavor that enhances the cinnamon.
* Individual Cheesecakes: Bake the cheesecake in muffin tins for individual servings. This is perfect for parties or portion control!
* Chocolate Chips: Add mini chocolate chips to the cinnamon roll crust or the cheesecake batter for a chocolatey twist.

Don’t be afraid to get creative and experiment with different flavors and toppings to create your own signature Cinnamon Roll Cheesecake. The possibilities are endless!

I’m so excited for you to try this recipe. It’s become a staple in my kitchen, and I know it will become one in yours too. I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake the most amazing Cinnamon Roll Cheesecake you’ve ever tasted. And most importantly, don’t forget to share your creations with me! I’d love to see your photos and hear about your experiences. Tag me on social media and let me know what variations you tried. Happy baking! I can’t wait to see your amazing Cinnamon Roll Cheesecake creations!

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