Description
Decadent cheesecake swirled with cinnamon rolls and topped with cream cheese frosting. A show-stopping dessert!
Ingredients
Scale
- 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
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 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
- 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
Instructions
- Prepare 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.
- Assemble 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.
- Prepare 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.
- Assemble and Bake 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.
- Prepare 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.
- Frost and Serve:
- 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!
Notes
- Make sure your cream cheese is fully softened for both the cheesecake layer and the frosting to avoid lumps.
- Don’t overmix the cheesecake batter after adding the eggs, as this can cause cracking.
- The water bath is crucial for a smooth and creamy cheesecake.
- Cooling the cheesecake gradually in the oven helps prevent cracking.
- Chilling the cheesecake completely is essential for it to set properly.
- Dental floss works great for slicing the cinnamon rolls cleanly.
- Prep Time: 1 hour 30 minutes
- Cook Time: 80 minutes