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Cinnamon Roll Cheesecake

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Prep Time: 10 mins    Cook Time: 30 mins

5 from 9 votes

This cinnamon roll cheesecake is an easy recipe pairing readymade cinnamon rolls with a cream cheese topping. Not only is this a simple recipe, but it’s a speedy one too. Simply mix the ingredients for the filling, top the cinnamon rolls and bake in the oven!

A cinnamon roll cheese cake ready to be served.
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I love everything cinnamon, such as candies, cakes, cookies, and lattes! If you do too, you have to try this creamy cheesecake. There’s no need to make a crust since the cinnamon rolls will rise up under the filling as the ‘crust’ and cream cheese frosting that comes with the cinnamon buns is the icing on the cheesecake!

Just because there are shortcuts in this easy recipe and it’s a breeze to make doesn’t mean it won’t wow you taste-wise. The opposite is true here. I guarantee everyone will love this tasty cheesecake and demand second helpings!

Some of my other favorite cinnamon-based desserts include these puff pastry cinnamon twists and my popular apple crisp bars. These both make great fall desserts too.

Main Ingredients

The ingredients used to make cinnamon roll cheesecake spread out on a table.

Are you wondering what you use to make this creamy cheesecake with cream cheese icing? Let’s take a look at some of the main ingredients you’re going to need:

  • Cinnamon rolls: The most important part! It seems like I always have a refrigerated can of cinnamon rolls on hand, as well as the cream cheese frosting. Not only do they make a tasty breakfast, but cinnamon rolls can be used as the base of this cheesecake. I typically use Pillsbury but you can use whichever brand you want.
  • Cream cheese: For texture and creaminess. This pairs with sour cream to make a perfectly tangy filling. You will get a richer result if you use full-fat cream cheese. Make sure it’s at room temperature before you begin. It’s easier to mix that way.
  • Sour cream: For the filling. The tangy taste of sour cream is perfect in this cinnamon roll cheesecake. This ingredient should be at room temperature for easy mixing. If you prefer, you can use unflavored Greek yogurt or even crème fraiche. The result will be very similar.
  • Cinnamon: To boost the flavor. This ingredient is combined with melted butter and sugar and then you can make cinnamon ‘swirls’ in the batter. These look great in the finished cheesecake.
  • Sugar: For sweetness. I like to use white sugar in the cheesecake filling and brown sugar to make the swirls (so they’re more visible!) Feel free to adjust the amount of sugar used if you prefer a less sweet dessert.

Instructions Overview

Are you excited to make this easy cinnamon roll cheesecake yet? I bet you are! I told you it was easy to prepare. Let’s have a look at just how easy it can be.

First, you need to press the cinnamon rolls into the bottom of a greased springform pan. Then you can beat the cream cheese with sugar before adding in the sour cream and vanilla. Mix in one egg at a time.

Spread the cream cheese mixture over the cinnamon rolls. Combine melted butter with brown sugar and cinnamon and swirl this through the cream cheese mixture. Bake the cheesecake for half an hour then let it cool. Frost and refrigerate the cheesecake for 4 hours before serving.

A close up of two slices of cheesecake.

Common Questions

What is Cinnabon cheesecake?

This is a cheesecake made by the Cinnabon brand available at The Cheesecake Factory. My recipe was inspired by the Cinnabon cheesecake but, dare I say, mine tastes even better. You’re going to love it too!

Why is my cheesecake gooey in the middle?

It’s normal to come out of the oven slightly jiggly in the center. Cheesecakes take hours to settle down and set. Don’t worry, it will firm up!

How do you tell if a cheesecake is undercooked?

Press it gently in the center. If it’s firm (and slightly jiggly!) it’s done. If it’s runny and batter comes off onto your fingertip, it isn’t quite done.

Why is my cheesecake base so hard?

This is a problem you aren’t likely to have with a cinnamon roll cheesecake but it can happen. The cause of this issue is the base (typically cookie crumbs with butter or similar) has been pressed too hard into the baking pan and it can be hard to cut through. Press the cinnamon rolls lightly but firmly into the baking pan but don’t squish them right down else this can happen.

Why does cheesecake need to be refrigerated overnight?

Although this particular cinnamon roll cheesecake can be served the same day as long as you prepared it several hours ahead, you do need to refrigerate leftovers. Leaving it out for more than 2 hours can result in growing bacteria levels because of the high moisture content in the mix.

Can I make it ahead?

Actually, you need to make this ahead because it needs a minimum of 4 hours in the refrigerator to set. I like to make it in the morning and enjoy it after dinner! Make it a day or so ahead if you like.

How should I store the cheesecake?

Cinnamon buns might be fine at room temperature for several days, but since this cheesecake includes dairy, you need to keep it refrigerated. It should be fine for 4 or 5 days in an airtight container in the refrigerator. Let it sit at room temperature for 20 minutes before serving.

Can I freeze cinnamon roll cheesecake?

The best way to freeze this is to sit it on a cardboard round and then wrap it with plastic wrap and then foil. Freeze the cheesecake for up to 2 months.

What should I serve with it?

I like to add whipped cream on top of my cheesecake and enjoy it with a cup of coffee after dinner. The whipped cream is optional of course since the dessert is already creamy.

What type of cinnamon rolls should I use?

It’s totally your choice. I love Pillsbury Grands with cream cheese icing, although I bet the Pillsbury Grands pumpkin spice rolls or the cinnamon rolls with peaches and cream icing would be amazing too! These are seasonal (and limited edition) so I can’t guarantee you’ll find them at your local store.

An overhead shot of cinnamon cheesecake.

Chopnotch Tips

  • Make sure everything is at room temperature before you begin. This helps ensure everything mixes together easily and includes sour cream, eggs, and cream cheese. It also includes the cinnamon rolls - they’re tricky to spread straight from the refrigerator!
  • Vanilla complements the cinnamon bun flavor, but make sure you’re using real vanilla extract because the difference in flavor between that and the synthetic kind is huge!
  • The cheesecake is done when the edges are firm but the middle is slightly jiggly. Depending on your oven this might take up to 40 minutes. Check it after 30 minutes though.
A single slice of cheesecake with glaze on the top.

No other dessert is quite like this cinnamon roll cheesecake. If you’re a cinnamon bun lover, you are going to be in heaven once you taste this cheesecake. It’s super easy to make and I promise the whole family is going to love it.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Cinnamon Roll Cheesecake

The great flavor of cinnamon buns pairs perfectly with tangy cream cheese filling and sweet icing in this delicious dessert.
SCALE THIS RECIPE
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 8 slices

Ingredients

  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • ½ cup sour cream
  • 1 ½ teaspoons vanilla extract
  • 2 eggs
  • ½ cup unsalted butter, melted
  • ½ cup light brown sugar
  • 2 ½ tablespoons ground cinnamon
  • 1 package cinnamon rolls, with frosting and refrigerated
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Instructions

  • Preheat the oven to 325°F and lightly grease a springform pan. Press all of the cinnamon rolls flat into the bottom of the pan until it is completely covered to form the base. Set aside.
  • Beat the cream cheese and white sugar in a large bowl until smooth. Then add the sour cream and vanilla extract and continue to beat until all the lumps are gone. Then mix in each egg completely, one at a time.
  • Mix the melted butter, brown sugar, and cinnamon in a separate bowl until the mixture is well combined.
  • Now take the prepared springform pan and spread the cream cheese batter evenly on top of it, and then drop spoonfuls of the cinnamon mixture into the batter. Using a knife, swirl the cinnamon mixture into the cream cheese batter.
  • Bake for 30 minutes or until the cheesecake is jiggly in the middle but firm around the edge. Remove from the oven and let it cool completely.
  • Once cooled, spread the frosting over the top and refrigerate it for at least 4 hours. Once set, serve and enjoy!
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Notes

  • Make sure everything is at room temperature before you begin. This helps ensure everything mixes together easily and includes sour cream, eggs, and cream cheese. It also includes the cinnamon rolls - they’re tricky to spread straight from the refrigerator!
  • Vanilla complements the cinnamon bun flavor, but make sure you’re using real vanilla extract because the difference in flavor between that and the synthetic kind is huge!
  • The cheesecake is done when the edges are firm but the middle is slightly jiggly. Depending on your oven this might take up to 40 minutes. Check it after 30 minutes though.

Nutrition Facts

Calories: 608kcal (30%), Carbohydrates: 54g (18%), Protein: 7g (14%), Fat: 42g (65%), Saturated Fat: 23g (144%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 141mg (47%), Sodium: 645mg (28%), Potassium: 148mg (4%), Fiber: 1g (4%), Sugar: 38g (42%), Vitamin A: 1272IU (25%), Vitamin C: 1mg (1%), Calcium: 118mg (12%), Iron: 1mg (6%)
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course:
Dessert
cuisine:
American

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