Can I use canned cinnamon rolls instead of homemade dough?

Yes, you can use canned cinnamon rolls to save time. Just press them into the base of your pan and reserve a few for swirling on top. The flavor will be slightly different (sweeter and more yeasty), but still delicious. Tip: Bake for 5–10 minutes before adding cheesecake filling to avoid soggy bottoms.

Can this recipe be made gluten-free?

Absolutely. Swap the all-purpose flour with a 1:1 gluten-free baking flour that contains xanthan gum. Make sure your cinnamon rolls and frosting ingredients are gluten-free certified. Try a flour like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour for best results.

How long does cinnamon roll cheesecake last in the fridge?

It lasts up to 5 days if stored properly in an airtight container. For the best texture, let it come to room temperature for about 15 minutes before serving.

Can I freeze cinnamon roll cheesecake?

Yes, it freezes beautifully. Wrap the whole cheesecake or individual slices tightly in plastic wrap and foil, then freeze up to 3 months . Thaw in the fridge overnight.

Can I make mini cinnamon roll cheesecakes?

Definitely! Use a muffin tin lined with parchment or silicone cups. Bake at 325°F for 18–22 minutes, or until the centers are set with a slight jiggle. They’re perfect for parties and brunches. Want more playful desserts? Our Xango dessert is another great bite-sized cheesecake treat.

Cinnamon Roll Cheesecake | Easy Recipe For A Creamy, Dreamy Dessert

Name: Cinnamon Roll Cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 6 h
Cuisine: American
Ingredients: 1½ cups all-purpose flour; ¼ cup granulated sugar; 2 tsp ground cinnamon; ¼ tsp salt; ½ cup unsalted butter, melted; 1 large egg; 2 tsp vanilla extract; 2 (8 oz) blocks full-fat cream cheese, softened; ¾ cup granulated sugar; ½ cup sour cream; 1 tsp vanilla extract; 2 large eggs; 1 tbsp all-purpose flour; ½ tsp ground cinnamon; 4 oz cream cheese, softened; 2 tbsp butter, softened; 1 cup powdered sugar; ½ tsp vanilla extract; 1–2 tbsp milk

Description

A rich, swirled cinnamon roll cheesecake with a soft crust and creamy filling, finished with a luscious cream cheese glaze.

Ingredients

For the Cinnamon Roll Base:

1½ cups all-purpose flour

¼ cup granulated sugar

2 tsp ground cinnamon

¼ tsp salt

½ cup unsalted butter, melted

1 large egg

2 tsp vanilla extract

For the Cheesecake Filling:

2 (8 oz) blocks full-fat cream cheese, softened

¾ cup granulated sugar

½ cup sour cream

1 tsp vanilla extract

2 large eggs

1 tbsp all-purpose flour

½ tsp ground cinnamon

For the Cream Cheese Frosting:

4 oz cream cheese, softened

2 tbsp butter, softened

1 cup powdered sugar

½ tsp vanilla extract

1–2 tbsp milk

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Instructions

1. Preheat oven to 325°F. Grease a 9-inch springform pan and line with parchment.

2. Make cinnamon dough base by mixing dry and wet ingredients. Press 2/3 into the pan.

3. In a large bowl, beat cream cheese until smooth. Add sugar, sour cream, vanilla, eggs, flour, and cinnamon.

4. Pour half the filling over the crust. Drop bits of dough and swirl. Add remaining filling and swirl again.

5. Bake 45–50 minutes until edges are set and center jiggles slightly.

6. Cool in oven 1 hour. Then cool on a rack. Chill in fridge 4+ hours.

7. Make cream cheese frosting. Drizzle before serving.

Notes

Use full-fat cream cheese for the best texture.

Don’t overmix eggs.

For a swirl, don’t overdo it; two swipes are enough.

Prep Time: 20 mins
Cook Time: 50 mins
Category: Dessert
Method: Baked
Cuisine: American