I absolutely adore how this dessert combines the fluffy, buttery texture of cinnamon roll dough with the creamy, tangy richness of cheesecake—each bite offering a swirl of sweet cinnamon-sugar goodness in a dreamy, velvety cheesecake base.
Why You’ll Love This Recipe
I find this recipe irresistible because it’s the ultimate marriage of two beloved treats. The warmth of the homemade cinnamon roll dough sets a comforting stage, while the silky cheesecake layer brings a beautiful contrast in texture and flavor. The cream cheese frosting on top adds that final comforting touch, making it cozy yet elegant.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
-
1½ 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
directions
-
Preparing the Cinnamon Roll Dough:
I whisk together the flour, sugar, salt, and yeast in a bowl. In another bowl, I mix the warmed milk, melted butter, and egg. Then, I combine the wet and dry ingredients until a shaggy dough forms. I knead it by hand or with a stand mixer until smooth, elastic, and slightly tacky. -
First Rise:
I place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot until doubled in size—about 1 to 1½ hours. -
Making the Filling & Rolling Out Dough:
While the dough rises, I mix the softened butter, brown sugar, and cinnamon until creamy. Once risen, I punch down the dough and roll it into a 12×18‑inch rectangle. Then, I spread the cinnamon‑sugar filling evenly over it. -
Shaping & Second Rise:
I tightly roll the dough into a log, seal the seam, and slice into 1‑inch rolls (about 12–15). I transfer them into a greased 9‑inch springform pan, snug but not crowded, and allow them to rise again for about 30 minutes. -
Cheesecake Layer Prep & Baking:
I preheat the oven to 325 °F. I beat the cream cheese and sugar until smooth, then add the eggs one at a time, mixing gently. I stir in vanilla and sour cream until combined. I pour that batter over the risen rolls, then bake for 60–70 minutes until the edges are set and the center jiggles slightly. -
Cooling & Chilling:
When baking is done, I turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking. Then I let it cool fully at room temperature and chill in the fridge for at least 4 hours—or preferably overnight—for the best texture. -
Frosting & Serving:
I beat the cream cheese and butter together until creamy, then gradually add powdered sugar. I stir in milk and vanilla, adjusting for the right consistency. Once chilled, I frost the cheesecake evenly and serve chilled; optionally, I add a drizzle or garnish of choice.
Servings and timing
I’m excited to share that this cheesecake serves about 12 people, according to widely followed recipes. As for timing:
-
Prep (including dough rise and filling prep): around 1½–2 hours
-
Bake: 60–70 minutes
-
Cooling in oven: 1 hour
-
Chilling: minimum 4 hours, preferably overnight
Variations
I often adapt this recipe to suit the mood or occasion:
-
I sprinkle chopped pecans or walnuts on top for added crunch.
-
Sometimes I drizzle caramel sauce over the frosting for an indulgent finish.
-
I’ve swapped sour cream for full-fat Greek yogurt when that’s what I have—results are still delicious, though slightly tangier.
-
When I’m short on time, I use mini muffin pans to create cinnamon roll cheesecake bites, which bake faster and chill more quickly.
storage/reheating
I keep leftovers in an airtight container in the fridge for up to 5 days Pies and Tacos+1. I don’t reheat cheesecake—it’s best enjoyed chilled, which maintains its creamy texture and structure.
FAQs
What if the cheesecake cracks on top?
I found that letting it cool gradually helps—turning off the oven and letting it sit inside (with the door slightly ajar) for an hour prevents cracks nicely
Can I shorten the chilling time?
I’ve done a minimum of 4 hours when pressed for time, but chilling overnight gives the best set and flavor development
How can I test if the cheesecake is done?
I give the pan a gentle jiggle—if the edges are set but the center moves slightly, it’s ready
Can I freeze this cheesecake?
Yes—I’ve frozen unfrosted slices or whole cheesecakes for up to 2 months, wrapped tight in plastic wrap or stored in a sealed container
Can I use regular yogurt instead of sour cream?
Yes, Greek yogurt works well if you don’t have sour cream. It adds a subtle tang and still creates a smooth texture.
Conclusion
I love how this Cinnamon Roll Cheesecake brings together the best of two beloved desserts. It’s rich, creamy, and warmly spiced with cinnamon—a truly show-stopping dessert that’s perfect for special occasions or cozy gatherings. Let me know if you’d like to adjust anything or explore another recipe!
Print
Cinnamon Roll Cheesecake
- Total Time: 6 hours (includes chill time)
- Yield: 12 slices
Description
A dreamy fusion of soft cinnamon rolls and rich cheesecake, crowned with luscious cream cheese frosting—this dessert is a decadent showstopper perfect for any special occasion.
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
Instructions
Prepare Dough: In a large bowl, whisk flour, sugar, salt, and yeast. In another bowl, mix warm milk, melted butter, and egg. Combine wet and dry ingredients, mix to form a shaggy dough. Knead for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1–1.5 hours until doubled.
Cinnamon Filling: Mix softened butter, brown sugar, and cinnamon until creamy.
Assemble Rolls: Roll risen dough into a 12×18-inch rectangle. Spread cinnamon filling evenly. Roll up from the long edge and cut into 1-inch slices. Place in a greased 9-inch springform pan. Let rise 30 minutes.
Cheesecake Layer: Preheat oven to 325°F (160°C). Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
Bake: Pour cheesecake batter over cinnamon rolls. Bake for 60–70 minutes until edges are set and center is slightly jiggly. Cool in oven with door ajar for 1 hour. Cool completely at room temp, then chill at least 4 hours or overnight.
Cream Cheese Frosting: Beat softened cream cheese and butter. Add powdered sugar gradually, then milk and vanilla until smooth.
Finish: Remove cheesecake from pan. Frost with cream cheese frosting and serve chilled.
- Prep Time: 45 minutes
- Cook Time: 70 minutes
- Category: Dessert
