Cinnamon Roll Cheesecake Recipe

If you're on the lookout for a dessert that perfectly marries the comforting flavors of home-baked cinnamon rolls with the rich, creamy texture of cheesecake, look no further than the Cinnamon Roll Cheesecake. This delightful treat has gained a dedicated following among dessert enthusiasts and for good reason. The harmonious blend of soft, pillowy cinnamon rolls swirled through a velvety cheesecake makes each bite a celebration of flavor and texture.

Cinnamon Roll Cheesecake Recipe

A delightful twist on a classic dish.

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Ingredients

For the Cinnamon Roll Base:

2 cups all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons active dry yeast (1 packet)

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup whole milk, warm (about 110°F)

1/4 cup unsalted butter, melted

1 large egg

For the Cinnamon Sugar Filling:

1/2 cup brown sugar

2 tablespoons ground cinnamon

1/4 cup unsalted butter, softened

For the Cheesecake Layer:

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/4 cup sour cream

For the Cream Cheese Frosting:

4 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 cup powdered sugar

1 teaspoon vanilla extract

2-3 tablespoons milk (as needed for consistency)

Instructions

Prepare the Cinnamon Roll Dough:

- In a large bowl, mix warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy.

- Add the melted butter, egg, salt, and cinnamon. Whisk until combined.

- Gradually add flour and mix until a dough forms. Knead for about 5-7 minutes until smooth.

- Cover the dough with a kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.

Make the Cinnamon Sugar Filling:

- In a small bowl, combine brown sugar and cinnamon. Set aside.

Assemble the Cinnamon Rolls:

- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.

- Roll out the dough on a floured surface to a 12x18 inch rectangle.

- Spread the softened butter over the dough and sprinkle evenly with the cinnamon sugar mixture.

- Roll the dough tightly from one long side to the other and cut into 12 equal slices. Arrange these slices around the edge of the prepared pan and place one in the center.

Prepare the Cheesecake Layer:

- In a large mixing bowl, beat the softened cream cheese and sugar until smooth.

- Add vanilla extract, followed by eggs one at a time, mixing well after each addition.

- Finally, fold in sour cream until well incorporated.

Combine and Bake:

- Pour the cheesecake filling over the cinnamon roll base in the pan, ensuring it covers the dough.

- Bake in the preheated oven for 45-50 minutes or until the center is slightly jiggle but set.

- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

Prepare the Cream Cheese Frosting:

- In a medium bowl, beat together cream cheese, butter, powdered sugar, and vanilla. Adjust consistency with milk to your liking.

Chill and Serve:

- Refrigerate the cheesecake for at least 4 hours or overnight for best results.

- Before serving, drizzle the cream cheese frosting over the top, slice, and enjoy!

Prep Time: 30 minutes | Total Time: 6 hours | Servings: 12 slices