Cinnamon Roll Cheesecake: Prepare to experience dessert nirvana! Imagine the warm, comforting flavors of a freshly baked cinnamon roll swirled into the creamy decadence of a classic cheesecake. This isn’t just a dessert; it’s a flavor explosion that will have everyone begging for seconds.

The humble cinnamon roll, with its origins possibly tracing back to Sweden and Denmark, has become a beloved treat worldwide. Its warm spices and sweet glaze evoke feelings of home and happiness. Cheesecake, on the other hand, boasts a history stretching back to ancient Greece, where it was even served to athletes during the Olympic Games. Combining these two iconic desserts creates a symphony of flavors and textures that is simply irresistible.

What makes this Cinnamon Roll Cheesecake so special? It’s the perfect marriage of textures the smooth, velvety cheesecake filling, the soft, doughy cinnamon swirl, and the crunchy graham cracker crust. The warm cinnamon spice complements the tangy cream cheese beautifully, creating a balanced and satisfying treat. Plus, it’s surprisingly easy to make, making it the perfect show-stopping dessert for any occasion. Get ready to impress your friends and family with this unforgettable creation!

Ingredients:

For the Cinnamon Roll Base:

2 1/4 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1 teaspoon salt
1 package (2 1/4 teaspoons) active dry yeast
1 cup milk, warmed to 110-115°F
1/4 cup (1/2 stick) unsalted butter, melted
1 large egg

For the Cinnamon-Sugar Filling:

1/2 cup (1 stick) unsalted butter, softened
3/4 cup packed light brown sugar
2 tablespoons ground cinnamon

For the Cheesecake Layer:

3 (8 ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs
1/2 cup sour cream

For the Cream Cheese Frosting:

4 ounces cream cheese, softened
1/4 cup (1/2 stick) unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2-4 tablespoons milk, or more as needed for consistency

Preparing the Cinnamon Roll Dough:

Activate the Yeast: In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to use. If it doesn’t foam, your yeast might be old and you’ll need to start with fresh yeast.
Combine Wet and Dry Ingredients: Add the melted butter and egg to the yeast mixture and whisk until well combined. In a separate bowl, whisk together the flour and salt.
Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or dough hook attachment on your stand mixer until a shaggy dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. Alternatively, knead with a dough hook in your stand mixer for about 5 minutes. The dough should be slightly tacky but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. This is crucial for a light and airy cinnamon roll base.

Assembling the Cinnamon Rolls:

Prepare the Filling: While the dough is rising, prepare the cinnamon-sugar filling. In a medium bowl, combine the softened butter, brown sugar, and cinnamon. Mix until well combined and creamy.
Roll Out the Dough: Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
Spread the Filling: Spread the cinnamon-sugar filling evenly over the entire surface of the dough. Make sure to get it all the way to the edges!
Roll Up the Dough: Starting from one of the long edges, tightly roll the dough into a log. Try to keep the roll as tight as possible to prevent gaps in the cinnamon rolls.
Slice the Rolls: Using a sharp knife or unflavored dental floss, slice the log into 12 equal-sized rolls. I find dental floss works really well for clean cuts!
Arrange in the Pan: Grease a 9-inch springform pan. Place the cinnamon rolls evenly in the pan. They should be snug but not overly crowded.
Second Rise: Cover the pan with plastic wrap or a clean kitchen towel and let the rolls rise again for 30-45 minutes, or until they are puffy and almost doubled in size.

Preparing the Cheesecake Layer:

Preheat Oven and Prepare Water Bath: Preheat your oven to 325°F (160°C). Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in. Prepare a water bath by placing the wrapped springform pan inside a larger roasting pan.
Cream the Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This is important to avoid lumps in your cheesecake.
Add Sugar and Vanilla: Gradually add the granulated sugar and beat until well combined. Mix in the vanilla extract and salt.
Incorporate Eggs: Add the eggs one at a time, beating well after each addition. Be careful not to overmix, as this can incorporate too much air into the batter and cause the cheesecake to crack.
Add Sour Cream: Stir in the sour cream until just combined.

Assembling and Baking the Cheesecake:

Pour Cheesecake Batter: Gently pour the cheesecake batter over the risen cinnamon rolls in the springform pan.
Add Water to Water Bath: Carefully pour hot water into the roasting pan, filling it about halfway up the sides of the springform pan.
Bake the Cheesecake: Bake in the preheated oven for 70-80 minutes, or until the edges are set but the center still has a slight jiggle.
Cooling Process: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracking.
Chill the Cheesecake: Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to fully set and develop its flavor.

Preparing the Cream Cheese Frosting:

Cream Cheese and Butter: In a medium bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, beating on low speed until combined. Mix in the vanilla extract.
Adjust Consistency: Add milk, one tablespoon at a time, until the frosting reaches your desired consistency. It should be smooth and spreadable.

Frosting and Serving:

Frost the Cheesecake: Once the cheesecake is completely chilled, remove it from the springform pan. Spread the cream cheese frosting evenly over the top.
Optional Garnish: You can garnish the cheesecake with extra cinnamon, a drizzle of caramel sauce, or chopped pecans, if desired.
Slice and Serve: Slice the cheesecake into wedges and serve cold. Enjoy!

Conclusion:

This Cinnamon Roll Cheesecake isn’t just a dessert; it’s an experience. It’s the perfect marriage of two beloved classics, resulting in a decadent treat that’s guaranteed to impress. The creamy, tangy cheesecake filling, swirled with that irresistible cinnamon-sugar goodness, all nestled on a buttery graham cracker crust it’s a symphony of flavors and textures that will leave you wanting more. Trust me, this is one recipe you absolutely need in your repertoire. But why is this particular recipe a must-try? It’s more than just the sum of its parts. It’s the way the warm cinnamon spice complements the cool, rich cheesecake. It’s the satisfying crunch of the crust against the smooth, velvety filling. It’s the sheer joy of creating something so beautiful and delicious from scratch. And honestly, who can resist the allure of a cinnamon roll, especially when it’s elevated to cheesecake status? Beyond its inherent deliciousness, this Cinnamon Roll Cheesecake is surprisingly versatile. Serve it chilled, straight from the refrigerator, for a refreshing treat on a warm day. Or, for an extra touch of indulgence, warm a slice slightly and top it with a scoop of vanilla ice cream and a drizzle of caramel sauce. The possibilities are endless! Looking for variations? Consider adding chopped pecans or walnuts to the graham cracker crust for a nutty twist. You could also incorporate a layer of apple pie filling between the crust and the cheesecake for an apple cinnamon cheesecake hybrid. For a truly decadent experience, try swirling a bit of salted caramel into the cheesecake batter before baking. And if you’re feeling adventurous, experiment with different spices, such as nutmeg or cardamom, to create your own unique flavor profile. Serving suggestions? This cheesecake is perfect for any occasion, from a casual family gathering to a sophisticated dinner party. It’s a showstopper dessert that’s sure to be the highlight of any meal. Pair it with a cup of coffee or tea for a delightful afternoon treat, or serve it with a glass of dessert wine for a truly elegant experience. You can even cut it into small squares and serve it as part of a dessert buffet. I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It might seem a little daunting at first, but I promise you, it’s easier than you think. Just follow the instructions carefully, and you’ll be rewarded with a stunning and incredibly delicious Cinnamon Roll Cheesecake. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. I’m so excited for you to try this recipe and experience the magic of this Cinnamon Roll Cheesecake for yourself. Once you’ve made it, I’d absolutely love to hear about your experience! Did you make any variations? What did your friends and family think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear all about your baking adventures. Happy baking!