Cinnamon Roll Cheesecake

This Cinnamon Roll Cheesecake is the perfect combination of a creamy and rich cheesecake with a flavourful and aromatic cinnamon roll.

About This Recipe

• This Cinnamon Roll Cheesecake contains four parts, which are very easy to prepare, including Crust, Cheesecake, Cinnamon Roll Filling, and the Glaze. If I want to be exact, This cheesecake has the fifth part, the mini Cinnamon Rolls.
• Let's start with the first layer, the Crust. To make the Crust go with what your heart desires. I love using crushed Biscoff Cookies for all my cheesecake recipes' crusts. Graham Cracker Crumb is totally fine. The other ingredients are Melted Butter, Brown sugar, Cinnamon, and Ginger.
• The Cheesecake filling is the Classic New York Style Cheesecake recipe. This recipe is versatile and can be adapted to many different cheesecakes. This part of the Cinnamon Roll Cheesecake includes Cream Cheese, Granulated Sugar, Flour, Heavy Cream, Sour Cream, Cinnamon, Eggs, and Vanilla extract.
• Well, the highlight of this Cinnamon Roll Cheesecake is the Cinnamon filling. This filling includes Brown Sugar, Cinnamon, Flour, Butter, Salt, and Vanilla extract.
• The cinnamon rolls are traditionally covered with Cream Cheese Frosting, but I decided to cover them with a thin vanilla glaze.

Mini Cinnamon Rolls

The Mini Cinnamon Rolls contain 1) The bread and 2) The cinnamon filling.

To make the bread, I am using Active Dry Yeast, and the dough needs to rise twice. Once at the beginning, once the dough is ready and the second time after, you fill them with the cinnamon filling and cut.

How To Make The Cinnamon Roll Cheesecake

The Crust;

• Use a food processor to crush the Biscoff Cookies.
• Melt the butter and mix with the cookie crumbs, cinnamon, ginger, and brown sugar.
• Oil spray the bottom of a 10-inch springform pan. Press the mixture into the pan at the bottom of a measuring cup. Bake the crust for 10 minutes and set it aside.

The Cinnamon Filling;

I prefer to make the Cinnamon Filling and have it ready for assembling.

• Melt the butter and mix with brown sugar, flour, cinnamon, salt, and vanilla extract. The mixture will have the consistency of wet sand.

The Cream Cheese Filling;

• Leave the cream cheese out of the fridge for a few hours before making the Cinnamon Roll Cheesecake. Use the paddle attachment to beat the cream cheese until it is semi-smooth.
• Add the sugar and mix.
• Mix the flour, heavy cream, sour cream, cinnamon, and vanilla extract in a separate bowl. Add the mixture to the cream cheese mixture and mix on low speed.
• In a separate bowl lightly beat the eggs and add them to the above mixture and gently mix until all the eggs are incorporated.

• Pour Half of the cream cheese filling over the crust.
• Sprinkle half of the cinnamon filling all over the cream cheese filling.
• Pour the remaining of the cream cheese filling and top it off with the remaining of the cinnamon filling.
• Bake the Cinnamon Roll Cheesecake for 65- to 75 minutes. See the PERFECT CHEESECAKE HACKS on how to bake the cheesecake.
• Let the cheesecake rest in the oven with the door cracked open for one hour.
• Leave the cheesecake on the counter for one hour, transfer it to the fridge, and chill it for at least 3-4 hours or overnight.

The Glaze;

• Mix the butter with milk, powdered sugar, cinnamon, and vanilla paste. The mixture should be pourable but not too runny.
• Pour the glaze all over the cheesecake and mini rolls.

Mini Cinnamon Rolls

• In a large bowl, combine the milk, sugar, and yeast. Allow the yeast to bloom for about 5 minutes.
• Mix in the butter, egg, granulated and brown sugar until smooth.
• In a small bowl, combine the flour and salt. Pour the dry ingredients into the yeast mixture and stir until combined.
• Use the hook attachment to knead the dough. About seven minutes. If you notice your dough isn’t pulling away from the sides of the bowl or it’s too wet, add flour one tablespoon at a time until the dough pulls away from the sides of the bowl.

How To Create A Warm Spot For Rising The Dough

• Turn your oven to 250F for 5 minutes, then turn it off. Cover the dough with a dishcloth and place it in the oven for at least one hour. At the end, the dough should double in size. This is the first rise.
• After the first rise, dump the dough out onto a lightly floured surface and cut it in half. Use a rolling pin to roll one half into a large rectangle about 6” x 22” in size.

• Mix the melted butter, cinnamon and brown sugar and sprinkle evenly over the dough. Starting with one of the long ends, tightly roll the dough from end to end and pinch the edges together to seal.
• Cut the dough into about 20 one-inch sections and place them in a lightly greased mini muffin pan. Repeat this process with the second half of the dough. Cover the pan with plastic wrap and allow it to rise again for about 30 minutes.
• In the meantime, preheat the oven to 350F.
• Bake them in the oven for about 15-17 minutes or until the edges are slightly golden and the internal temp of a roll is 180- 190 degrees. Remove them from the oven and let them cool down completely.
• Place eight mini cinnamon rolls on the cheesecake, brush the entire Cinnamon Roll Cheesecake with the glaze, and let the glaze set for 10 minutes. This glaze will not harden because it contains butter.

See more related posts here;

Gingerbread Cinnamon Rolls,

Apple Pie Cheesecake,

Pumpkin Sour Cream Cheesecake

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