Imagine the comforting warmth of a cinnamon roll combined with the rich creaminess of cheesecake. The cinnamon roll cheesecake is the perfect fusion of these two beloved desserts, offering a balance of sweet, spiced flavors and velvety textures.

Whether you’re a cheesecake lover or a cinnamon roll fanatic, this dessert is bound to become one of your favorites. It features a buttery, cinnamon-infused crust, a smooth cheesecake filling, and swirls of cinnamon sugar that melt in your mouth. The best part? It’s surprisingly easy to make at home with the right techniques.

In this guide, you’ll learn everything you need to create the perfect cinnamon roll cheesecake, from choosing the best ingredients to baking techniques and troubleshooting tips. Let’s get started!

The Story Behind Cinnamon Roll Cheesecake

A Match Made in Dessert Heaven

The cinnamon roll cheesecake was born from a simple idea: blending the buttery, spiced goodness of cinnamon rolls with the indulgent creaminess of cheesecake. The result? A dessert that’s both nostalgic and innovative.

The cheesecake base is infused with cinnamon flavors, while the signature cinnamon sugar swirl adds a gooey, caramelized touch. Some variations even include a cinnamon roll crust instead of the traditional graham cracker base, making it even more decadent.

Essential Ingredients for Cinnamon Roll Cheesecake

For the Cinnamon Roll Crust:

2 cups (250g) flour
1 teaspoon instant yeast
¼ cup (50g) sugar
½ teaspoon salt
½ cup (120ml) warm milk
1 large egg
¼ cup (55g) unsalted butter, melted

For the Cheesecake Filling:

16 oz (450g) cream cheese, softened
¾ cup (150g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup (120ml) sour cream

For the Cinnamon Sugar Swirl:

½ cup (100g) brown sugar
2 tablespoons ground cinnamon
¼ cup (55g) butter, melted

For the Cream Cheese Frosting (Optional):

4 oz (115g) cream cheese, softened
¼ cup (55g) unsalted butter, softened
1 cup (120g) powdered sugar
1 teaspoon vanilla extract

Kitchen Tools You’ll Need

Having the right equipment makes all the difference:

Stand mixer or hand mixer – To blend the cheesecake batter smoothly.
Springform pan (9-inch/23cm) – Ensures easy removal of the cheesecake.
Whisk and spatula – For mixing and folding ingredients.
Rolling pin – If making a homemade cinnamon roll crust.
Baking sheet and parchment paper – For easier cleanup.

Step-by-Step Cinnamon Roll Cheesecake Recipe

Step 1: Prepare the Cinnamon Roll Crust

In a large bowl, combine flour, yeast, sugar, and salt.
Add warm milk, egg, and melted butter, then mix until the dough forms.
Knead for about 5 minutes until smooth. Cover and let it rise for 1 hour.
Once risen, roll it out into a rectangle, about ¼ inch thick.
Sprinkle with brown sugar and cinnamon, then roll into a log and slice into rounds.
Press the cinnamon roll rounds into the bottom of a greased springform pan, covering the entire base.

Step 2: Make the Cheesecake Filling

Beat cream cheese and sugar together until creamy.
Add eggs, one at a time, mixing after each.
Stir in vanilla extract and sour cream until smooth.

Step 3: Create the Cinnamon Swirl

Mix brown sugar, cinnamon, and melted butter together.
Pour half of the cheesecake batter over the cinnamon roll base.
Drizzle half of the cinnamon swirl mixture over the batter.
Pour the remaining cheesecake batter on top, then add the rest of the cinnamon swirl.
Swirl gently using a knife for a marbled effect.

Step 4: Bake the Cheesecake

Preheat oven to 325°F (163°C).
Place the cheesecake on the middle rack and bake for 50-55 minutes.
Let it cool in the oven with the door slightly open for 1 hour to prevent cracks.

Step 5: Prepare the Frosting (Optional)

Beat cream cheese and butter together until smooth.
Add powdered sugar and vanilla extract, mixing until creamy.
Drizzle over the cooled cheesecake before serving.

Tips for the Perfect Cinnamon Roll Cheesecake

1. Avoid Overbaking

The center should have a slight jiggle when you remove it from the oven. It will firm up as it cools.

2. Use a Water Bath for a Smoother Texture

Place the springform pan in a larger pan filled with hot water to prevent cracks.

3. Let It Chill for the Best Flavor

Refrigerate for at least 4 hours (preferably overnight) before serving.

4. Don’t Overmix the Batter

Overmixing incorporates too much air, leading to a dense cheesecake.

Common Mistakes to Avoid

1. Cheesecake Cracks Too Much

Solution: Use a water bath and let it cool gradually.

2. Cinnamon Swirl Sinks to the Bottom

Solution: Layer carefully and don’t make the swirl too liquidy.

3. Overly Dense Cheesecake

Solution: Avoid overmixing the batter.

Variations to Try

Mini Cinnamon Roll Cheesecake Bites – Make individual portions in a muffin tin.
Cinnamon Roll Cheesecake Bars – Bake in a square pan and slice into bars.
Chocolate Cinnamon Roll Cheesecake – Add a chocolate drizzle for extra indulgence.

Storage and Make-Ahead Tips

How to Store

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap slices individually in plastic wrap and freeze for up to 2 months.

How to Serve

Let it sit at room temperature for 15 minutes before serving.
Serve with a hot coffee or a glass of milk for the perfect pairing.

Final Thoughts: Your New Favorite Dessert

The cinnamon roll cheesecake is the perfect balance of warmth, spice, and creamy indulgence. Whether for a holiday, a birthday, or just because, this dessert is bound to be a crowd-pleaser.

Try this easy-to-follow recipe and enjoy the ultimate combination of two classic desserts. Happy baking!

FAQ – Cinnamon Roll Cheesecake

1. What is a Cinnamon Roll Cheesecake?

A Cinnamon Roll Cheesecake is a combination of two classic desserts: the buttery, cinnamon-spiced goodness of a cinnamon roll and the rich, creamy texture of cheesecake. It features a cinnamon roll-inspired crust, a velvety cheesecake filling, and a cinnamon sugar swirl for extra flavor.

2. Do I Need to Bake This Cheesecake?

Yes, this cheesecake requires baking. It needs to bake at 325°F (163°C) for about 50-55 minutes and then cool slowly to prevent cracks.

3. Can I Make It Without a Cinnamon Roll Crust?

Absolutely! You can use a graham cracker crust instead by mixing:

1 ½ cups (180g) graham cracker crumbs
¼ cup (55g) melted butter
2 tablespoons (25g) sugar

Press this mixture into the bottom of your pan and proceed with the recipe as usual.

4. How Do I Prevent My Cheesecake From Cracking?

Use a water bath: Place the springform pan inside a larger pan filled with hot water.
Don’t overbake: The center should jiggle slightly when done.
Cool gradually: Let it cool in the oven with the door slightly open before refrigerating.

5. Can I Make Mini Cinnamon Roll Cheesecakes?

Yes! Use a muffin tin with cupcake liners. Fill each cup with a small cinnamon roll crust, add cheesecake filling, and bake for about 18-22 minutes at 325°F (163°C).

6. Can I Make This Cheesecake Ahead of Time?

Yes, you can make it a day in advance. After baking, store it in the fridge for at least 4 hours (overnight is best) before serving.

7. How Long Does Cinnamon Roll Cheesecake Last?

Refrigerator: Up to 5 days in an airtight container.
Freezer: Wrap slices individually and store for up to 2 months.

8. How Do I Reheat This Cheesecake?

Microwave: Heat a slice for 10-15 seconds.
Oven: Warm at 300°F (150°C) for 5-10 minutes if you prefer it slightly warm.

9. Can I Add a Frosting or Glaze?

Yes! A cream cheese frosting drizzle makes it even better. Mix:

4 oz (115g) cream cheese, softened
¼ cup (55g) unsalted butter, softened
1 cup (120g) powdered sugar
1 teaspoon vanilla extract

Drizzle over the cheesecake before serving.

10. What Are Some Fun Variations?

Cinnamon Roll Cheesecake Bars: Bake in a 9×13-inch (23x33cm) pan and slice into bars.
Chocolate Cinnamon Roll Cheesecake: Add a chocolate drizzle or mix cocoa into the cinnamon swirl.
Caramel Pecan Cinnamon Cheesecake: Drizzle caramel sauce and sprinkle chopped pecans on top.

11. Can I Make It Gluten-Free?

Yes! Substitute:

Almond flour or gluten-free flour for the cinnamon roll crust.
Gluten-free cookies for a simple alternative crust.

12. Can I Use Pre-Made Cinnamon Roll Dough?

Yes! Press store-bought cinnamon roll dough into the base of your springform pan for an easy shortcut.

13. How Do I Get a Perfect Cinnamon Swirl?

Layer the cinnamon sugar mixture in two steps:

Pour half of the cheesecake batter into the crust.
Drizzle half of the cinnamon sugar mixture and swirl lightly.
Repeat with the remaining batter and cinnamon mixture.

This technique creates a beautiful marbled effect in every slice.

14. What Can I Serve With This Cheesecake?

A scoop of vanilla ice cream
Fresh strawberries or blueberries
A drizzle of caramel or chocolate sauce
A hot cup of coffee or chai latte

15. Can I Use Low-Fat Cream Cheese?

Yes, but the cheesecake will be slightly less creamy. Full-fat cream cheese provides the best texture.

Table of Contents

The Story Behind Cinnamon Roll Cheesecake

A Match Made in Dessert Heaven