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Always have a knife you your purse...in case of a cheesecake or cinnamon roll or both!

Cinnamon Roll Cheesecake

serving time8 Slices


  • Crust:

  • 2 (1 pound) packages store-bought cinnamon rolls

  • Cheesecake filling:

  • 3 cups cream cheese

  • 1/2 cup cream cheese, softened

  • 1/4 cup sugar

  • 1 teaspoon vanilla

  • 3 eggs

  • Cinnamon topping:

  • 1/4 cup dark brown sugar

  • 1 tablespoon cinnamon

  • Cream cheese frosting:

  • 1/2 cup butter, softened

  • 8 ounces cream cheese, softened

  • 3 cups powdered sugar

  • 1 teaspoon vanilla


  1. For the crust:  Preheat oven to 350 degrees. Spray the inside of a springform pan with cooking spray.

  2. Remove cinnamon rolls from can, and slice into 1/4-inch slices. Press the slices into the bottom of the pan and up the sides, making a thin crust. Set aside.

  3. For the filling:  In a large bowl, add cream cheese and beat with a hand mixer until smooth. Add sugar and vanilla and mix until incorporated. Slowly add eggs and mix until combined. Pour mixture over the crust.

  4. Bake 45 to 50 minutes until filling is just firm to touch. Let cool.

  5. For the cinnamon topping:  In a small bowl, mix brown sugar and cinnamon. Sprinkle mixture over the top of the cooled cheesecake in a thin, even layer.

  6. For the cream cheese frosting:  In a large bowl, add cream cheese and butter. Beat until smooth, making sure to scrape down the sides of the bowl. Stir in vanilla and powdered sugar and mix until smooth and combined. Add to a piping bag and swirl frosting on top of cheesecake.

Cinnamon Roll Cheesecake




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