This Cinnamon Roll Cheesecake combines two favorite desserts into one incredible treat. A soft cinnamon roll base is topped with a rich cheesecake layer and finished with a sweet cream cheese glaze for the ultimate indulgence.

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Cinnamon Roll Cheesecake

Ingredients

Cinnamon Roll Dough

  • 2¼ tsp active dry yeast (1 packet)
  • ½ cup warm milk (110°F/43°C)
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 2½ cups all-purpose flour
  • ½ tsp salt

Cinnamon Filling

  • ½ cup brown sugar
  • 1 tbsp ground cinnamon
  • ¼ cup unsalted butter, softened

Cheesecake Layer

  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ cup sour cream

Cream Cheese Glaze

  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2–3 tbsp milk
  • ½ tsp vanilla extract

Instructions

1. Prepare the Dough

  1. In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5–10 minutes until foamy.
  2. Add melted butter, egg, and vanilla extract.
  3. Mix in flour and salt until a soft dough forms.
  4. Knead for 6–8 minutes until smooth.
  5. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

2. Prepare the Cinnamon Filling

  1. Mix brown sugar and cinnamon in a small bowl.
  2. Set aside the softened butter.

3. Shape the Dough

  1. Roll the dough into a large rectangle.
  2. Spread with softened butter.
  3. Sprinkle evenly with the cinnamon-sugar mixture.
  4. Roll into a log and slice into 1-inch pieces.

4. Prepare the Cheesecake Layer

  1. Beat cream cheese until smooth.
  2. Add sugar and mix well.
  3. Beat in eggs one at a time.
  4. Add vanilla extract and sour cream.

5. Assemble

  1. Arrange the cinnamon roll slices in a greased 9-inch springform pan.
  2. Pour the cheesecake mixture over the top.

6. Bake

  1. Preheat oven to 325°F (165°C).
  2. Bake for 55–65 minutes, until the cheesecake is mostly set.
  3. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  4. Refrigerate for at least 4 hours or overnight.

7. Make the Glaze

  1. Beat cream cheese until smooth.
  2. Mix in powdered sugar, milk, and vanilla extract until creamy.
  3. Drizzle over the chilled cheesecake.

8. Serve

  1. Slice and serve chilled or slightly softened at room temperature.

Tips

  • Use room-temperature cream cheese for a smoother filling.
  • Refrigerating overnight improves flavor and texture.
  • A water bath can help prevent cracks in the cheesecake.
  • Add chopped pecans for extra crunch.

Prep Time

30 minutes

Rise Time

1 hour

Bake Time

1 hour

Chill Time

4 hours

Total Time

6 hours 30 minutes

Servings

10–12 slices

Nutritional Information (Approximate per slice)

  • Calories: 450–550 kcal
  • Protein: 7–9 g
  • Fat: 25–35 g
  • Carbohydrates: 45–55 g
  • Fiber: 1 g
  • Sugar: 30–40 g

Conclusion

Cinnamon Roll Cheesecake delivers the best of both worlds—soft cinnamon rolls and creamy cheesecake in one unforgettable dessert. It’s perfect for holidays, brunches, or whenever you want a truly special treat.

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