If you love cinnamon rolls and cheesecake, get ready for the most delicious dessert mash-up ever! This Cinnamon Roll Cheesecake combines a soft, cinnamon-swirled roll base with a rich, creamy cheesecake filling, all topped with a sweet vanilla glaze. The result? A decadent, bakery-style treat that’s perfect for brunch, holidays, or whenever you’re craving something special.
This recipe looks impressive but is surprisingly easy to make. The homemade cinnamon roll dough forms the perfect foundation, while the cheesecake layer stays smooth and luscious. And that cinnamon swirl? It melts into every bite, giving you that signature cinnamon roll flavor in every forkful.
Let’s get baking!
Why You’ll Love This Cinnamon Roll Cheesecake
- A perfect balance of flavors – Sweet, spiced cinnamon roll meets tangy, creamy cheesecake.
- Impressive yet simple – No complicated techniques, just delicious layers of goodness.
- Great for any occasion – Whether for brunch, a holiday, or a casual sweet craving, this cheesecake delivers!
- The best of both worlds – Love cinnamon rolls? Love cheesecake? Now you don’t have to choose!
Ingredients You’ll Need
(Serves 8-10 | Prep Time: 20 mins | Bake Time: 45-50 mins | Chill Time: 4+ hours)
For the Cinnamon Roll Base:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ¼ cup unsalted butter, softened
- ½ cup milk
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
For the Cinnamon Swirl:
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
How to Make Cinnamon Roll Cheesecake
1. Preheat the Oven
I start by preheating my oven to 350°F (175°C) and greasing a 9-inch springform pan to prevent sticking.
2. Make the Cinnamon Roll Base
In a large mixing bowl, I combine flour, granulated sugar, softened butter, milk, baking powder, and salt, mixing until a soft dough forms.
I lightly flour my work surface and roll out the dough into a 12×8-inch rectangle. Then, I mix brown sugar and cinnamon and sprinkle it evenly over the dough.
Next, I roll the dough tightly into a log, like a classic cinnamon roll, and slice it into ½-inch rolls. These slices become the crust! I press them evenly into the bottom of the springform pan, making sure there are no gaps.
3. Prepare the Cheesecake Filling
In a large bowl, I beat cream cheese and sugar together until smooth and creamy. Then, I add the eggs one at a time, mixing after each one. Finally, I stir in vanilla extract and sour cream, ensuring a silky texture.
I pour the cheesecake filling over the cinnamon roll base, smoothing it out with a spatula.
4. Create the Cinnamon Swirl
In a small bowl, I mix brown sugar, cinnamon, and melted butter. Then, I drizzle it over the cheesecake batter and use a knife or toothpick to swirl it into the filling, creating those beautiful cinnamon streaks.
5. Bake the Cheesecake
I bake the cheesecake for 45-50 minutes, or until the center is set but slightly jiggly.
After baking, I let it cool at room temperature for 30 minutes before refrigerating for at least 4 hours, preferably overnight. This step helps the cheesecake firm up and develop the best texture.
6. Make the Glaze
Once the cheesecake is fully chilled, I whisk together powdered sugar, milk, and vanilla extract until smooth. Then, I drizzle it over the top, just like a classic cinnamon roll glaze!
7. Slice & Serve!
Now comes the best part—slicing into this creamy, cinnamon-filled masterpiece. The layers are soft, sweet, and absolutely dreamy. I like to serve each slice with an extra drizzle of glaze or a dusting of powdered sugar.
My Best Tips for the Perfect Cinnamon Roll Cheesecake
- Use room temperature ingredients – This ensures the cheesecake filling is silky smooth.
- Don’t overbake – The center should be slightly jiggly when removed from the oven. It will set as it cools.
- Let it chill overnight – This helps the flavors meld together and creates the best texture.
- Roll the dough tightly – This ensures a strong cinnamon roll base that won’t fall apart.
Fun Variations & Topping Ideas
Want to switch things up? Try these fun variations:
- Caramel Drizzle – Add a caramel sauce topping for extra indulgence.
- Pecan Crunch – Sprinkle toasted pecans on top for a nutty crunch.
- Cream Cheese Frosting – Swap the glaze for a rich, tangy cream cheese frosting.
- Chocolate Twist – Add mini chocolate chips to the cheesecake filling.
What to Serve with Cinnamon Roll Cheesecake
Since this cheesecake is rich and flavorful, I like to pair it with:
- A hot cup of coffee or espresso – The perfect balance for the sweetness.
- Fresh fruit – Strawberries or raspberries add a refreshing contrast.
- Whipped cream – Because a little extra creaminess never hurts!
FAQs (Because I Know You’ll Ask!)
Q: Can I use store-bought cinnamon roll dough?
A: Yes! If you’re short on time, you can use refrigerated cinnamon rolls instead of making the dough from scratch.
Q: Can I freeze this cheesecake?
A: Absolutely! Wrap individual slices tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before serving.
Q: How do I prevent cracks in the cheesecake?
A: Make sure not to overmix the batter, and let the cheesecake cool gradually before refrigerating.
Q: Can I make this in advance?
A: Yes! This cheesecake actually tastes better the next day, so feel free to make it a day ahead.
Why This Cinnamon Roll Cheesecake Will Be Your New Favorite Dessert
This Cinnamon Roll Cheesecake is everything you love about cinnamon rolls and cheesecake, combined into one decadent dessert. It’s creamy, gooey, rich, and packed with warm cinnamon flavor. Whether you make it for a holiday brunch, a special occasion, or just because you deserve a treat, this cheesecake will impress every single time.
Try it out and let me know how it turns out! And if you put your own twist on it—maybe a maple glaze or stuffing it with extra cinnamon filling—I’d love to hear about it. Happy baking!
Cinnamon Roll Cheesecake
Ingredients
- 1 tablespoon ground cinnamon
- 16 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/4 cup milk
Instructions
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a large bowl, beat the cream cheese until smooth. Add the granulated sugar and mix until well combined.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In another bowl, mix flour, baking powder, salt, and ground cinnamon together.
- Gradually add the dry ingredients to the cream cheese mixture, alternating with heavy cream and milk, until smooth.
- Pour half of the cheesecake batter into the prepared pan. Swirl in half of the cinnamon mixture (made with cinnamon and sugar), then add the remaining batter on top.
- Swirl the remaining cinnamon mixture on top of the cheesecake layer.
- Bake in preheated oven for 30-35 minutes or until the center is set but slightly jiggly.
- Allow to cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- Before serving, prepare the glaze by mixing powdered sugar with a little milk until smooth and drizzle over the cheesecake.
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