Cinnamon Roll Cheesecake
This Cinnamon Roll Cheesecake is cheesecake with cinnamon roll dough base and buttery cinnamon swirled throughout. This dessert is frosted with thick cream cheese frosting.
CINNAMON ROLL CHEESECAKE
It’s not often that I stumble across a dessert that leaves my mouth hanging open. My jaw literally dropped when I saw this dessert over at Culinary Concoctions by Peabody.
It sounded great. Cinnamon rolls and cheesecake together could possibly be mind blowing…or a disaster. It could go either way.
But it was everything I hoped it would be. It has a cinnamon roll base with a cheesecake layer on top with cinnamon swirled in.
The buttery cinnamon pockets are delightfully surprising. It’s hard to explain them but they completely make this cheesecake. I drizzled my favorite cinnamon roll frosting on top because to me, the frosting is perfection and I couldn’t picture this cheesecake without it.
I’m definitely not saying that this recipe is easy. It has more steps than I normally am up for especially since my 3-year-old is always helping me, making it 10x more complicated. But it’s doable and a showstopper.
HOW TO MAKE THIS
- Preheat oven to 350 degrees and grease a 9-inch Springform pan.
- For the Cinnamon Roll Batter: In a large bowl or stand mixer, cream together the butter and sugar for 3 minutes, until light and fluffy.
- Add the egg, milk, and vanilla. Beat for another minute. Scrape down bowl.
- Sift together flour, baking powder, and salt. Combine the sifted and creamed ingredients together. Mix on low speed until thoroughly combined.
- Cinnamon Filling: In a small bowl, combine the melted butter, cinnamon, and brown sugar. Mix until thoroughly combined.
- Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake making sure not to get too close to the sides. If you get too close to the sides the filling could bubble out when baking.
- Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. Swirl gently with a knife. The batter is thick but just gently do it the best you can.
- Bake for about 45-55 minutes or until the center is set. Cake will be puffy and lightly browned. You can cover it will foil for the last 10 minutes if it is getting too brown for your liking. Let chill for 20 minutes at room temperature and then cover and move to fridge for 4 hours. Remove cake and let it warm up to room temperature just a bit. Drizzle with Cream Cheese Frosting (recipe below).
- For the Cream Cheese Frosting: Beat together cream cheese, butter, confectioners’ sugar, vanilla extract and salt. Beat until light and fluffy. Mix in additional milk if desired to reach the consistency you like. Since the top of the cheesecake is pretty delicate, I opted to drizzle the frosting instead of using a spatula. I placed all of the frosting in a large gallon Ziploc bag. I snipped off the corner with scissors (next time I would cut the hole a little smaller) and drizzled the frosting in a crisscross pattern.
Start off with a cinnamon roll base, pour on some cheesecake batter, and drop cinnamon filling by the tablespoons on top. Top with the rest of the cinnamon roll base and gently swirl.
Wow. She’s pretty.
OTHER CHEESECAKE RECIPES
- Caramel Apple Cheesecake Bars
- Cinnamon Roll Cheesecake
- Sopapilla Cheesecake
- Chocolate Chip Cookie Dough Cheesecake
- Carrot Cake Cheesecake
- Cookies and Cream Cheesecakes
Cinnamon Roll Cheesecake
This Cinnamon Roll Cheesecake is cheesecake with cinnamon roll dough base and buttery cinnamon swirled throughout. The top is frosted with thick cream cheese frosting.
Ingredients
Cinnamon Roll Batter:
- 2/3 cup white sugar
- ¼ cup unsalted butter, at room temperature
- 1 egg
- ½ cup whole milk
- 1 Tablespoon vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Cheesecake filling:
- 2 packages, (8 oz. each cream cheese, at room temperature)
- 1 cup sugar
- 1 Tablespoon vanilla extract
- 2 Tablespoons flour
- 3 eggs
Cinnamon Filling:
- 1/3 cup butter, melted
- 1 cup brown sugar
- 3 Tablespoons cinnamon
Cream Cheese Frosting:
- 3 oz cream cheese, softened
- 1/4 cup (4 tablespoons) unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350 degrees and grease a 9-inch Springform pan.
- For the Cinnamon Roll Batter: In a large bowl or stand mixer, cream together the butter and sugar for 3 minutes, until light and fluffy.
- Add the egg, milk, and vanilla. Beat for another minute. Scrape down bowl.
- Sift together flour, baking powder, and salt. Combine the sifted and creamed ingredients together. Mix on low speed until thoroughly combined.
- Spread half of the batter onto the bottom of the Springform pan. This is the hardest part. It will be sticky and thick so spray your hands with baking spray and press down. It doesn't need to be perfect - it's very forgiving. It will be a thin layer but will rise up during baking. Transfer the remaining batter to a small bowl and set aside.
- For the Cheesecake Filling:
- Using a stand mixer or hand mixer (a clean bowl), beat cream cheese and sugar for 2 minutes on medium-high speed in a large bowl.
- Add the eggs one at a time, scraping down the bowl after each addition.
- Add the vanilla and flour and beat for another minute.
- Pour all of the cheesecake batter on top of the cinnamon roll batter that is in the prepared pan.
Cinnamon Filling:
- In a small bowl, combine the melted butter, cinnamon, and brown sugar. Mix until thoroughly combined.
- Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake making sure not to get too close to the sides. If you get too close to the sides the filling could bubble out when baking.
- Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. Swirl gently with a knife. The batter is thick but just gently do it the best you can.
- Bake for about 45-55 minutes or until the center is set. Cake will be puffy and lightly browned. You can cover it will foil for the last 10 minutes if it is getting too brown for your liking. Let chill for 20 minutes at room temperature and then cover and move to fridge for 4 hours. Remove cake and let it warm up to room temperature just a bit. Drizzle with Cream Cheese Frosting (recipe below).
For the Cream Cheese Frosting:
- Beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. Beat until light and fluffy. Mix in additional milk if desired to reach the consistency you like. Since the top of the cheesecake is pretty delicate, I opted to drizzle the frosting instead of using a spatula. I placed all of the frosting in a large gallon Ziploc bag. I snipped off the corner with scissors (next time I would cut the hole a little smaller) and drizzled the frosting in a crisscross pattern.
Notes
Source: Cheesecake by Culinary Concoctions by Peabody ; frosting by The Girl Who Ate Everything
This recipe is AMAZING! I have made this many times and that glorious cinnamon/brown sugar swirl throughout is the best. It is a little more labor intensive that a typical cheesecake but 100% worth it. I get requests for this cheesecake all the time. No need to look any further for a cinnamon roll cheesecake recipe, this is the one.
Aw thank you!
Does the cinnamon filling drop all the way to the bottom? Cus in the picture there’s cinnamon at the bottom but none listed in the batter section?
Yes the cinnamon filling swirls throughout
This looks so good! Do you think I could replace the flour with gluten free flour to make this gluten free?
I haven’t tried it but I don’t see why not
Every year for my son’s birthday, I make him some kind of cinnamon roll cake. This year I found this recipe. It’s his new favorite. It was very attractive, and really really good. I doubled the frosting and kept half out to be able to add more as we cut the individual slices. Thanks for sharing.
Oh sounds delicious!
Could I make this in a 9×13 pyrex? I don’t have a springform, unfortunately. Thanks!
Sure!
In your ingredients for the frosting it says
1/4 cup 4tbsp unsalted butter , does that mean needs a stick of butter or were you saying that 1/4 is 4tbsp and it only needs the 1/4 cup ? Sorry might sound dumb but you never know and I don’t want to mess up the recipe
Sorry there was a bug in the recipe card.
Definitely one of my best recipes!🤫🤣. Thank you so much, Fantastic! A holiday hit.
Ooh so glad you liked it!
Can you use 2% milk instead of whole milk in the cinnamon roll base?
Sure!
When you put the cake in the fridge do you keep it in the springform pan?
I do just because it has a ledge that I can put plastic wrap on.
made this recipe last night, Unfortunately it was so soggy, I don’t know why!? it seem that unbaked , the cinnamon filling was to much, it cracked and sinked a lot after baking, is it possible for you to say why??!
Sounds like it wasn’t cooked long enough. How long did you bake it?
I made this and wanted to post my pic! Can’t figure it out😂😂. Happy Thanksgiving🦃🍁🥂
Shoot. I want to see it too!
Made this cheesecake for my granddaughters birthday and it was delicious! Have made several more times and it’s always a hit. 🙂
It’s honestly one of my faves!!
Baked it for my birthday 😉 easy to follow. Thanks so much for the recipe
So glad you liked it!
Hey Christy. I have made the cinnamon roll cheesecake twice and it was a huge hit both times. I wanted to know if you have ever frozen one. I would love to make a few and put in the freezer to have on hand. With the holidays quickly approaching they would be great for gifts or unexpected company.
Thanks-
Misty
I haven’t personally put these in the freezer but I’m sure you could.
Can’t wait to make this for my Moms birthday! I’m wondering if you could tell me; would it be ok to make the cake the previous evening and refrigerate over night as opposed to the 4hrs? Also, once you frost it, can it then be refrigerated until needed or is it best served immediately after frosting?
Thanks so much,
Dana
Yes, that should work fine. Oh no you can definitely chill it until serving. You don’t have to serve immediately.
This recipe is like everything I love combined into one super amazing dish! Do you know if it freezes well? So I can save any leftovers for midnight snacks instead of eating it all in one sitting… 😉
It does freeze well!
I just made this recipe and used cumin instead of cinnamon 🙈
Noooooo! I’m so sorry!!
Hi,
Can you please explain what you mean by “white sugar”? You specify in this recipe white sugar, granulated sugar and powdered sugar. The distinction between writing down all three suggest a difference between “white sugar”. According to google this means either granulated sugar or powdered sugar, but since you have all three I don’t understand what you mean. No one seems to mention it in the comments bellow. Can you please explain, Thanks!
I’m so sorry. White sugar means granulated sugar.
Made this last night and didn’t change a thing and everyone LOVED it! Thanks for this recipe, making it again for Thanksgiving!!
Ooh! Yum! I haven’t made it in a while but now I want to.
Update. I couldn’t wait. I ate it after 2 hours in the fridge. Because of my impatience, It was a little runny in the center, but SO delicious. OMG!!! This is now my favorite cheesecake recipe EVER!!! Thank you so much for sharing. Now I have to go work out for 3 hours, but it was so worth it. 😀
I know, right!! So good and so bad.
I just made this and it looks delicious. Is the 4 hours in the fridge really necessary? Dying to eat it.
Made this tonight for a couple of family birthdays, looking forward to trying it with the fam tomorrow!
Hope you guys love it!
This looks soooo yummy!
Thank you!
I made this over the weekend. I had the printed recipe, so I didn’t have the photos above. I noticed a few things when I made it. First, the recipe mentions not to get the cinnamon filling too close to the edge or it will ooze out when baking. In the next step, you are instructed to put the 2nd half of the dough on top and “swirl” it. I found myself questioning if I was supposed to swirl the cheesecake filling, cinnamon filling and top batter together, or just try to swirl the top batter (I didn’t want to disturb the cinnamon filling and it ruin the cheesecake while baking). I can see from the photos that it all needed to be swirled together. I didn’t do that, so it would be helpful to clarify in the directions for those that don’t have the photos handy. I would also suggest cooking in a water bath. The directions didn’t say to, I questioned that, and then I didn’t do it. The edges were over baked and the center was still runny. Overall, a great flavor combo. I just felt the instructions needed a few tweaks. I will make this again, but will definitely use a water bath.
Oh man, that looks amazing! I am making this tomorrow
Niiiice.
Sounds good but why all these adverts now?
I’m going to attempt to make this for Christmas but I have one question. For the cinnamon roll batter it specifies unsalted butter, does the unsalted butter apply to the rest of the recipe as well or should I use salted?
Thanks!
I would definitely use unsalted for the frosting. For the filling it doesn’t matter as much and you can use either.
I used unsalted all the way through.
Please add me to your regular mailing list. Your recipes look absolutely fabulous!
Thank you!
Thank you! I will!
I made this the other night for a party and everyone loved it! It’s amazing – thought about bringing the leftovers in to work but everyone was eating it the next morning, so I guess it’s good with your morning cup of coffee too!
So glad to hear. It’s honestly one of my favorites.
This is an amazing recipe but I was wondering for the crust is it possible to use the pre-made cinnamon roll dough if I roll it flat.
I think I saw someone on facebook make it that way. I think it would work but haven’t tried it!
I have seen other recipes that do that. I am wondering the same thing and plan to try it!
I just put this in the oven!! I hope it turns out well! However, looking at the picture it looks like the cinnamon roll batter is all around but in the recipe it says put a thin layer on the bottom and that’s what I did so I’m hoping it turns out well!
It kind of floats when it bakes. It will be fine!
Well, well, well, leave itto you girls to take all the fun outa makin the Rolls the traditional way. Ha! But, Ilike it. I’m going to tweek it a bit and cut back on the sugar and use Maple Syrup and mix in some Cherries in the Cream Cheese. Gonna ave to wait till Ma leaves town, she’s the type who eats a 2lt. Bucket of Ice Cream in one sitting. This sounds like a recipe to be eaten alone, slowly over a weekend along with Mom’s stash of ice cream hidden in the back of the freezer. And NO, I’m not a mean Son, I’m doing it because I love her, really.
You are hilarious! And a really nice son!
Made this for Christmas but used a Graham cracker pie crust.. everyone ranted and raved about how this was the best cheesecake they’d ever had.
Ooh! I agree!!
My grandson requested a cinnamon cheesecake for one of our Thanksgiving desserts. I came across this whild searching so gave it a try. I am very pleased to announce it was a very big hit. My grandson and everyone else loved it. It didn’t last long that’s for sure. It is a little time consuming to make but the end results are so worth it. Thanks for sharing.
You’re welcome. It’s a good one!
I was thinking about making this, but I don’t have a springform pan. Do you think you could make it in an extra large pie plate (it’s about 10 inches, and very deep)?
My family loves both cheesecake & cinnamon buns so this was the perfect combination. Made this for dessert on Christmas Day and it was a big hit. Everyone loved it. Thanks for sharing.
You’re welcome. Glad I could be a part of your holiday.
The genius who created this deserves a Nobel prize. Seriously. This could end wars, people.
Well I wouldn’t say I deserve a Nobel Prize. 🙂
Oh yes you do!
I love cinnamon rolls and cheesecake. What a great idea to combine the two. Cannot wait to try this.
This quickly became my holiday favorite! I made this two weeks before Christmas just to try it. Invited friends to try it too! Since then I have made 3 as gifts for friends….working on another one tonight for the “man-child” to take to his girlfriend’s family! It takes a bit of work….but it is OH SO worth it!! Doubles as a quick breakfast too! 😉 Hmmm maybe her family only need half a cheesecake…..definitly worth considering! 😉
Oh my Lord.. I made this tonight and it was a hit with everyone! It was sooo delicious. It was so easy to follow so I truly thank you for sharing such a yummy treat! You were right, it was mind blowing. I shared your site to my friends and they’re inlove hahaha thanks!
So glad it turned out.
Made this yesterday! Yum! What a hit. I swirled the cinnamon and dropped the other half of the cinnamon roll batter on top. If you can work a blender, you can make this!!
🙂 I was super excited by the idea of this. The frosting is delicious, but I want to go ahead and say go e-e-e-easy on the cinnamon bun dough. There was just too much of it when I made it. I thought I had made the foundation pretty thin, and the little chunks I put on top seemed comparable to the picture, but really the cinnamon bun took over the entire cheesecake. The cheesecake aspect was difficult to perceive except that it gave it a creamier texture. I’d like to consider replacing the bottom with graham cracker crust or laying off the top layer, and multiplying the portions of the cheesecake filling to 1.5x or 2x for a taller, cheesier cheesecake. All that aside, it’s still tasty and beautiful.
I agree!
Made it, it was quite easy, even though there are alot of steps.
Love the fact I didn’t have to use a water bath!
On the negative side, it was way too sweet. I would cut down on the sugar in all the steps, and next time (there will be a next time) I will reduce the sugar by 1/3 or even half of it.
Do I have to use water in the oven to avoid cracking?
You don’t have to but I’m sure it helps. You drizzle frosting on top so any cracks are hidden if you do have some.
Oh my. This is a combination of my two greatest loves in life….cinnamon buns and cheesecake. Must. Make. This.
Oh my goodness. Two of my faves together. This is going in my recipe book for sure. I need to have a party just for this cheesecake 🙂
My jaw dropped when I saw this on her blog too! Dropping again here!
Oh my goodness…I made this and my family raved about it. They even told their friends how great it was. I will definitely be making this again!
This is the best weblog for anyone who wants to search out out about this topic. You realize so much its almost exhausting to argue with you (not that I really would need…HaHa). You undoubtedly put a new spin on a subject thats been written about for years. Great stuff, simply nice!
Stumbled across this recipe of yours by accident, but am I glad I did. This looks and sounds amazing. Yes, a little complicated because of all the steps And having fybromyalgia, bulging discs in my lower back and carpal tunnel (returned bc had surgery on both hands in 2008), among a few of the medical issues I battle with everyday. This seems like a recipe I would be on my feet in my kitchen for quite some time and in a lot of pain afterwards, But it does seem worth it if it’s as good and delicious as it looks. Thank you for posting. If I get brave enough to try and make it (which the other thing is I don’t recall ever making a cheesecake before) I will come back and post to let you know how the cake and I fared. 🙂
Maybe I’m gonna try it one of these days, I am not really good in baking and I wanna try it until I learn…Thanks for the recipe. I love it!
@Brooke,
When you swirl you are gently swirling the cheesecake, cinnamon, and roll layers. Next time I might just try swirling the cinnamon and leaving the roll layer as is.
Hi I just put this in the oven and I had a question, when you swirl with the knife are you just mixing and spreading the roll layer or are you mixing the cheesecake, cinnamon, and roll layer? I wasn’t sure so I was very gentle with it and just mixed it very light. Any insight? Thanks!
WOW! This sounds absolutely delicious. I have a weakness for Cinnamon Rolls; I just bought some from the store yesterday. Who doesn’t have a weakness for Cheesecake? Since it’s getting closer to the holiday, I’m getting on a dessert making kick. Thanks for sharing!
Oh my, this looks heavenly! I love anything cheesecake and this is definitely going to be the next one I’m going make. Mmm, I can almost taste it.
HOLY MOTHER OF ALL CHEESECAKES! My daughter is obsessed with Cinnamon Rolls so I think this should be her birthday cake! I will have to try! I hope she’s happy with it. I was actually going to get her cinnabon cinnamon rolls and have a huge one for her birthday cake! I think now I’ll have to make this!!!! Impress the guests too! Thank you for sharing! Please stop by my blog and join our blog party! See you there!
By the way, I have a 3 year old too and my daughter is 8 going to be 9. It’s impossible sometimes to bake something that requires steps with the little ones especially when they want to help!
Annamaria
I’m pretty sure I could eat this entire cake.
Yes… this looks very good and I sure good too.
Ciao.
oh my gosh Christy! I am IN HEAVEN here!! I’ve been searching for the perfect cheesecake recipe to be the first cheesecake on my blog (not my frist cheesecake made!) and this looks PERFECT for the occassion! Simply divine and incredible! And while it takes a few steps (doesn’t all cheesecake?!?!) it’s completely worth it! GORGEOUS!
Uh are you trying to kill me? cuz i think this dessert just gave me a heart attack from lookin’ so good!!! LOL
Um… Yeah… I totally love a dessert I can eat for breakfast! That’s what this is for, right? Breakfast?
What a great combo! It really looks good.
I wrote about you today on my blog and sent them here
…I got two private emails telling me I’m ruining them and their diets. I told them you do it to me and I’m paying it forward. 🙂
My goodness this looks amazing!
Ooooooh looks really moorish… perfect for the suddenly chilly weather!
This one looks yummmmmmy!!
OK, I will use any excuse I can come up with to make this ASAP…
Holy cow! Our two favorite things in one dessert! I’m making this tonight! Thanks so much!
Well hello, can you be my breakfast?
OMG I am making this!!!
Note to self – diet first then eat cake!
This looks like heaven! I really want to make this on Saturday. Thanks!
Oh wow does this look incredible! I absolutely am making it.
Looks yummy! I definetely have to make it!!!
I have to try them, one day !
deliciouuuuus :OOO ♥♥♥♥♥♥
Wow…I am a lover of cheesecake and this looks absolutely amazing! Printing the recipe and am going to attempt making it gluten free – although going to wait until a family gathering of some sort otherwise I’m worried my hubby and I will eat the whole thing…unless we decided to share a bit with the kiddos 🙂
Thanks for sharing!
Um……hello…..looks like HEAVEN!! Pinning NOW!
Wow, this looks yummy! Pinning it for later use.
Um, this is kinda sorta ridiculously amazeballs.