Name: Fluffy Cinnamon Roll Cheesecake
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 5 h 25 min
Cuisine: American
Ingredients: Cinnamon Roll Dough (store-bought or homemade); 16 oz (450g) Cream Cheese; 1 cup (240g) Sour Cream; 1 cup (200g) Granulated Sugar; 1/2 cup (100g) Brown Sugar; 2 tsp (5g) Ground Cinnamon; 3 large Eggs (room temperature); 2 tsp (10ml) Vanilla Extract; 1 cup (120g) Powdered Sugar (for glaze); 2-3 tbsp (30-45ml) Heavy Cream (for glaze)

Jump to Recipe

If you’ve ever wished for the perfect marriage between a gooey cinnamon roll and a creamy cheesecake, this Fluffy Cinnamon Roll Cheesecake Recipe is about to make your sweet dreams come true. Picture this: a buttery cinnamon roll crust layered with luscious cheesecake filling and swirls of cinnamon sugar goodness. Sounds divine, doesn’t it?

This dessert is an absolute showstopper—ideal for holidays, birthdays, or just because you deserve a treat! Whether you’re a cheesecake aficionado or a cinnamon roll fanatic, this recipe brings the best of both worlds onto one decadent plate. Get ready to wow your taste buds and impress everyone at the table!

The Story Behind Cinnamon Roll Cheesecake

Cheesecakes have been around for centuries, but combining them with cinnamon rolls? That’s a relatively modern twist—and honestly, it’s genius. This fusion dessert draws inspiration from classic American comfort food. Cinnamon rolls, with their warm spices and sticky glaze, have long been a breakfast favorite, while cheesecake is the go-to dessert for creamy decadence.

I first discovered this idea at a local diner that served an unforgettable cinnamon roll cheesecake. It was love at first bite! After a few attempts to recreate it at home, I landed on this recipe, which balances the cinnamon roll’s softness with the cheesecake’s fluffiness. It’s become a family favorite, especially during cooler months when cinnamon’s warm aroma fills the kitchen.

This dessert also feels like a warm hug on a plate—perfect for cozy gatherings or a sweet indulgence after a long day. Plus, it’s versatile! Serve it as a dessert, a brunch centerpiece, or even a birthday cake. Honestly, there’s no wrong time for a slice of cinnamon roll cheesecake.

Ingredients You’ll Need

To make this Fluffy Cinnamon Roll Cheesecake, you’ll need a mix of pantry staples and fresh ingredients. Here’s what makes it so special:

Cinnamon Roll Dough: Store-bought or homemade, this forms the chewy, buttery crust. If using store-bought, look for a high-quality brand with minimal additives.
Cream Cheese: The star of the cheesecake filling! Use full-fat cream cheese for the creamiest texture.
Sour Cream: Adds tanginess and helps keep the cheesecake light and fluffy.
Granulated Sugar: Sweetens the cheesecake filling without overpowering it.
Brown Sugar: Essential for that rich, caramel-like cinnamon swirl.
Ground Cinnamon: The hero of flavor! Freshly ground cinnamon makes a noticeable difference.
Eggs: Bind the filling together and give it structure. Let them come to room temperature for best results.
Vanilla Extract: Enhances all the sweet flavors—don’t skip this!
Powdered Sugar: For the optional glaze topping, because who can resist a drizzle?
Heavy Cream: Makes the glaze silky and pourable.

If you need substitutions, you can swap sour cream with plain Greek yogurt or use a dairy-free cream cheese for a lactose-free version. For those avoiding refined sugar, coconut sugar works well in the cinnamon swirl!

Equipment You’ll Need

Here’s what you’ll need to whip up this dreamy dessert:

Springform Pan: A must for cheesecakes! It allows you to remove the cheesecake without damaging the sides.
Hand Mixer or Stand Mixer: Makes blending the cheesecake filling a breeze.
Rolling Pin: If you’re making homemade cinnamon roll dough, this is essential for rolling it out evenly.
Mixing Bowls: At least two—one for the filling and one for the cinnamon swirl mixture.
Spatula: For spreading the cheesecake filling and swirling the cinnamon mixture.

No springform pan? You can use a deep cake pan lined with parchment paper, but the presentation won’t be as clean. And pro tip: always wrap the outside of your springform pan with foil to prevent leaks in a water bath!

How to Make Cinnamon Roll Cheesecake

Prepare the Cinnamon Roll Crust: If using store-bought dough, press it into the bottom of a greased 9-inch springform pan, pinching seams together. If homemade, roll out the dough to fit the pan and press it in evenly. Pre-bake the crust at 350°F (175°C) for 8-10 minutes.
Make the Cheesecake Filling: In a large bowl, beat 16 oz (450g) of cream cheese and 1 cup (200g) of granulated sugar until smooth. Add 1 cup (240g) of sour cream, 2 tsp (10ml) of vanilla extract, and 3 room-temperature eggs, one at a time, mixing well after each addition.
Prepare the Cinnamon Swirl: In a small bowl, combine 1/2 cup (100g) of brown sugar, 2 tbsp (30g) of melted butter, and 2 tsp (5g) of ground cinnamon. Mix until smooth.
Assemble the Cheesecake: Pour half the cheesecake filling over the pre-baked crust. Drizzle half the cinnamon swirl mixture on top and use a skewer or knife to swirl it gently. Repeat with the remaining filling and cinnamon mixture.
Bake: Wrap the springform pan in foil and place it in a larger roasting pan. Add hot water to the roasting pan to create a water bath. Bake at 325°F (160°C) for 55-65 minutes, or until the center is just set.
Cool: Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. Then, refrigerate for at least 4 hours or overnight.
Add the Glaze: Whisk 1 cup (120g) of powdered sugar with 2-3 tbsp (30-45ml) of heavy cream until smooth. Drizzle over the chilled cheesecake before serving.

Tips for the Perfect Cheesecake

Room Temperature Ingredients: Ensure cream cheese, sour cream, and eggs are at room temperature for a smooth filling.
Don’t Overmix: Overmixing introduces air bubbles, which can cause cracks.
Use a Water Bath: This prevents the cheesecake from drying out or cracking.
Chill Thoroughly: Cheesecake needs time to set in the fridge—don’t rush this step!

Variations & Adaptations

Gluten-Free Version: Use gluten-free cinnamon roll dough or a simple almond flour crust.
Pumpkin Spice Twist: Add 1/2 cup (120g) of pumpkin puree and a pinch of nutmeg to the cheesecake filling for a fall-inspired dessert.
Chocolate Cinnamon Roll Cheesecake: Add a layer of melted chocolate between the crust and filling for extra decadence.

You can also experiment with toppings like caramel sauce, chopped pecans, or even a dollop of whipped cream for a personalized touch!

Serving & Storage Suggestions

This cheesecake is best served chilled, straight from the fridge. Slice it with a hot knife for clean edges, and pair it with a cup of coffee or a glass of milk for ultimate indulgence. If you’re hosting a brunch or holiday gathering, this dessert shines as a centerpiece.

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before enjoying again!

Nutritional Information & Benefits

While this dessert is definitely a treat, it’s worth noting that cinnamon has anti-inflammatory properties and can help regulate blood sugar levels. A slice of this cheesecake provides approximately:

Calories: 450-500 (depending on portion)
Protein: 6g
Carbohydrates: 45g
Fat: 28g

Keep in mind that portion control is key—this dessert is rich, so a smaller slice can still satisfy your sweet tooth!

Conclusion

This Fluffy Cinnamon Roll Cheesecake is more than just a dessert—it’s an experience. From the buttery cinnamon roll crust to the creamy cheesecake filling and swirls of cinnamon sugar, every bite is pure bliss. It’s a recipe that brings joy to any occasion and is sure to become a family favorite.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get baking! I’d love to hear how it turns out—leave a comment below or share your own creative variations. Let’s spread the love for this cinnamon roll cheesecake far and wide!

FAQs

Can I use pre-made cinnamon rolls for the crust?

Yes! Pre-made cinnamon rolls work wonderfully and save time. Just press them into the pan evenly.

Do I need to use a water bath?

While it’s not mandatory, a water bath helps prevent cracks and ensures a creamy texture.

How long does this cheesecake last?

It stays fresh in the fridge for up to 5 days and can be frozen for up to 3 months.

Can I make this cheesecake dairy-free?

Yes, substitute dairy-free cream cheese, sour cream, and heavy cream for the glaze.

Can I skip the glaze topping?

Of course! The cheesecake is delicious on its own, but the glaze adds an extra touch of sweetness.

Fluffy Cinnamon Roll Cheesecake Recipe Perfect for Dessert