Cinnamon Roll Cheesecake: The Ultimate Dessert Recipe

Cinnamon roll cheesecake: just the name alone conjures up images of warm, gooey cinnamon rolls swirled together with the creamy, decadent goodness of cheesecake. Imagine sinking your fork into a dessert that perfectly marries the comforting flavors of your favorite breakfast treat with the sophisticated elegance of a classic cheesecake. Sounds divine, doesn’t it?

While the exact origins of this delightful fusion are somewhat shrouded in mystery, the combination feels like a natural evolution of our collective sweet tooth. Cinnamon rolls, with their Scandinavian roots and widespread popularity in America, have always been a symbol of warmth and home-baked love. Cheesecake, on the other hand, boasts a history stretching back to ancient Greece, evolving over centuries into the rich and varied dessert we know today. Bringing these two iconic treats together creates a dessert experience that’s both familiar and excitingly new.

People adore this cinnamon roll cheesecake because it offers the best of both worlds. The soft, pillowy texture of the cinnamon roll layers provides a delightful contrast to the smooth, creamy cheesecake filling. The warm, spicy notes of cinnamon perfectly complement the tangy sweetness of the cheesecake, creating a flavor profile that’s simply irresistible. Plus, it’s a show-stopping dessert that’s sure to impress your friends and family, making it perfect for special occasions or simply a weekend treat. I find that this recipe is a guaranteed crowd-pleaser, and I can’t wait to share my version with you!

this Recipe

Ingredients:

• For the Cinnamon Roll Base:
• 2 ¼ cups all-purpose flour, plus more for dusting
• ¼ cup granulated sugar
• 1 teaspoon salt
• 1 package (2 ¼ teaspoons) active dry yeast
• ¾ 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. Activate the Yeast: In a large bowl, combine the warm milk, sugar, and yeast. Let it stand for 5-10 minutes, or until foamy. This step ensures your yeast is active and will help your dough rise properly. If it doesn’t foam, your yeast might be old, and you’ll need to start over with fresh yeast.
2. Combine Wet and Dry Ingredients: Add the melted butter and egg to the yeast mixture and whisk until well combined. 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.
3. 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.
4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl 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:

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 your butter is truly softened for easy spreading.
2. 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.
3. 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.
4. Roll Up the Dough: Starting from one of the long edges, tightly roll up the dough into a log. Pinch the seam to seal it tightly. A tight roll is key to preventing the rolls from unraveling during baking.
5. Slice the Rolls: Using a sharp knife or unflavored dental floss, slice the log into 1-inch thick rolls. You should get about 12 rolls. Dental floss creates a cleaner cut than a knife.
6. Arrange in Springform Pan: Lightly grease a 9-inch springform pan. Arrange the cinnamon rolls evenly in the pan. They can be close together, as they will expand during the second rise.
7. Second Rise: Cover the pan with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for another 30-45 minutes, or until they have puffed up slightly. This second rise ensures a light and airy texture.

Preparing and Baking the Cheesecake Layer:

1. Preheat Oven and Prepare Water Bath: Preheat your oven to 325°F (160°C). Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in. This is essential for a water bath.
2. Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. It’s crucial that your 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 richness to the cheesecake.
5. Pour Cheesecake Batter: Gently pour the cheesecake batter over the risen cinnamon rolls in the springform pan. Spread the batter evenly over the rolls.
6. Bake in 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. This water bath creates a humid environment that helps the cheesecake bake evenly and prevents cracking.
7. Bake: Bake for 60-75 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle. The baking time may vary depending on your oven.
8. 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 prevent cracking.
9. Chill: 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. Chilling allows the cheesecake to set properly and develop its flavor.

Making the Cream Cheese Frosting and Assembling the Cheesecake:

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 your cream cheese and butter are properly softened.
2. Add Powdered Sugar: Gradually add the powdered sugar, beating on low speed until combined. Be careful not to add all the powdered sugar at once, as it can create a cloud of dust.
3. Add Milk and Vanilla: Add the milk and vanilla extract and beat until the frosting is smooth and fluffy. Add more milk, 1 tablespoon at a time, until you reach your desired consistency.
4. Frost the Cheesecake: Once the cheesecake is completely chilled, remove it from the springform pan. Spread the cream cheese frosting evenly over the top of the cheesecake.
5. Serve: Slice and serve the cinnamon roll cheesecake. Enjoy! This cheesecake is best served cold, but you can also let it sit at room temperature for a few minutes before serving to soften the frosting slightly.

Conclusion:

This Cinnamon Roll Cheesecake isn’t just a dessert; it’s an experience. It’s the comforting warmth of cinnamon rolls intertwined with the creamy decadence of cheesecake, creating a symphony of flavors and textures that will leave you utterly speechless. Seriously, prepare for happy sighs and requests for seconds (and thirds!). If you’re looking for a show-stopping dessert that’s guaranteed to impress, look no further. This is it.

Why is this a must-try? Because it’s the best of both worlds! You get the gooey, cinnamon-spiced goodness of a cinnamon roll, perfectly balanced by the tangy richness of a classic cheesecake. The swirl of cinnamon filling throughout the creamy base is not only visually stunning but also delivers a burst of flavor with every single bite. And let’s not forget the buttery graham cracker crust, providing the perfect foundation for this masterpiece. It’s a dessert that’s both familiar and exciting, comforting and sophisticated. It’s the kind of dessert that makes any occasion feel special.

But the best part? It’s surprisingly easy to make! While it might look intimidating, the recipe is straightforward and broken down into simple steps. Even if you’re not a seasoned baker, you can absolutely nail this. I promise, the effort is well worth the reward.

Now, let’s talk serving suggestions and variations! While this Cinnamon Roll Cheesecake is divine on its own, there are plenty of ways to customize it to your liking. For a truly indulgent experience, try serving it with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce or a sprinkle of chopped pecans would also be fantastic additions.

Feeling adventurous? Consider these variations:

* **Apple Cinnamon Cheesecake:** Add diced apples to the cinnamon filling for a fall-inspired twist.
* **Chocolate Chip Cinnamon Cheesecake:** Fold chocolate chips into the cheesecake batter for an extra layer of decadence.
* **Pumpkin Spice Cinnamon Cheesecake:** Incorporate pumpkin puree and pumpkin pie spice into the cheesecake batter for a seasonal treat.
* Maple Glaze: Instead of the traditional cream cheese frosting, try a maple glaze for a richer, more autumnal flavor.

The possibilities are endless! Don’t be afraid to get creative and experiment with different flavors and toppings. This recipe is a blank canvas, waiting for your personal touch.

I truly believe that this Cinnamon Roll Cheesecake will become a new favorite in your household. It’s the perfect dessert for holidays, birthdays, or any time you want to treat yourself and your loved ones.

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to bake up a slice of heaven! I’m so excited for you to try this recipe and experience the magic for yourself.

And most importantly, I want to hear about your experience! Did you make any variations? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear all about your baking adventures! Happy baking! Let me know if you have any questions, I’m always here to help.