Here’s a confession: I used to be that person who could never choose between a gooey cinnamon roll and a slice of creamy cheesecake. So, I did what any dessert-obsessed home baker would do—I mashed ’em together. The first time I made this cinnamon roll cheesecake, my kitchen smelled like a Cinnabon and a New York deli had a love child. Even my husband (who swears he’s “not a sweets guy”) ate two slices before dinner. True story.
I’ve tinkered with this cinnamon roll cheesecake recipe more times than I can count—swapping crusts, tweaking the cinnamon swirl, battling the infamous cheesecake crack. (If you’ve fought the crack, you know the struggle.) But now? I’ve got it down to a science. The secret’s all in the layering and, honestly, in not skimping on that cream cheese icing. If you’re here because you want a homemade dessert that’ll make your kitchen smell like heaven and taste like a bakery, you’re in the right place.
So anyway, cinnamon roll cheesecake is now my go-to for birthdays, brunches, even “just because it’s Tuesday.” If you love real-deal cinnamon rolls and classic cheesecake, this recipe is about to become your new favorite. Let’s get into it.
Why You’ll Love This Cinnamon Roll Cheesecake Recipe
Okay, I’m not exaggerating when I say this cinnamon roll cheesecake will ruin you for regular cheesecake (and cinnamon rolls, for that matter). Here’s why I keep coming back to it:
- Swirled with Real Cinnamon Goodness: The cinnamon filling is legit—brown sugar, butter, and so much cinnamon. It tastes exactly like the middle of a cinnamon roll (you know, the best part).
- That Cream Cheese Icing: Forget just a drizzle. I smother the top with thick, tangy cream cheese icing. It sets up perfectly and makes every bite melt-in-your-mouth dreamy.
- No Water Bath Fuss: I’m not messing with roasting pans and boiling water. This cheesecake sets up beautifully with just a pan of hot water on the rack below—no soggy crust!
- Perfect for Pinterest-Worthy Slices: Seriously, every layer is gorgeous. You get swirly cinnamon ribbons and creamy cake in one bite. It’s a show-off dessert (but not high maintenance).
- Make Ahead Friendly: You can (and should) make this a day ahead. The flavors get even better overnight, and it slices like a dream.
Honestly, this cinnamon roll cheesecake is comfort food disguised as a fancy dessert. It’s the thing I bake when I want people to think I spent all day in the kitchen (spoiler: I didn’t). It’s rich, cozy, and straight-up irresistible.
What Ingredients You’ll Need for Cinnamon Roll Cheesecake
Here’s what I love about this ingredient list: you probably have most of it already. I’m picky about a few things, and I’ll tell you why (because nothing ruins a cheesecake faster than subpar cream cheese).
- For the Crust:
- Graham cracker crumbs (1 ½ cups / 150g) — I’ve tried digestive biscuits, but graham crackers just taste right for this cheesecake.
- Granulated sugar (2 tbsp / 25g) — Adds a touch of sweetness and crunch.
- Melted butter (5 tbsp / 70g) — Use real butter, not margarine. Salted is fine here!
- For the Cinnamon Swirl:
- Brown sugar (½ cup / 100g) — Light or dark both work. Dark is a bit deeper, which I love.
- Ground cinnamon (2 ½ tsp / 7g) — Don’t skimp! I use Saigon cinnamon for extra oomph.
- Melted butter (¼ cup / 55g) — Helps the swirl stay gooey.
- All-purpose flour (1 tbsp / 8g) — Thickens the swirl so it holds its shape.
- For the Cheesecake Filling:
- Cream cheese (3 blocks / 24 oz / 675g) — Full-fat, always. I swear by Philadelphia for smooth texture.
- Granulated sugar (1 cup / 200g)
- Sour cream (½ cup / 120g) — Adds tang and keeps it creamy.
- Eggs (3 large, room temp)
- Vanilla extract (2 tsp / 10ml) — Go for real vanilla if you can.
- For the Cream Cheese Icing:
- Cream cheese (4 oz / 115g), softened
- Butter (2 tbsp / 28g), softened
- Powdered sugar (1 cup / 120g) — Sifted for smoothness.
- Vanilla extract (½ tsp / 3ml)
- Milk (2-3 tbsp / 30-45ml) — Adjust for your preferred icing thickness.
Ingredient Tips & Substitutions:
- No graham crackers? Try Biscoff cookies for a spicy twist.
- If you run out of sour cream, plain Greek yogurt works. I’ve done this more than once.
- If you want extra cinnamon flavor, add a pinch to the crust mix. Trust me.
- Room temp eggs and cream cheese are non-negotiable. Cold ingredients = lumpy batter (learned this the hard way).
Quick note: you’ll find cream cheese on sale a lot around the holidays. I stock up and freeze it. Just thaw overnight in the fridge—works perfectly for cheesecake.
Equipment Needed for Cinnamon Roll Cheesecake
You don’t need a fancy kitchen to pull this off—I’ve made it in a rental with nothing but the basics.
- 9-inch (23cm) springform pan — Make sure it’s leakproof. I wrap the bottom in foil, just in case.
- Mixing bowls — Three: one for crust, one for swirl, one for filling.
- Hand mixer or stand mixer — Stand mixer is easiest, but I’ve made plenty with just a hand mixer.
- Measuring cups and spoons — No eyeballing here; cheesecake is a science.
- Rubber spatula — For scraping every last bit of filling out.
- Baking sheet or roasting pan — For the “cheesecake crack prevention” water bath trick. You’ll put hot water in this and set it on the rack below.
- Parchment paper and foil — Optional, but helps with easy pan removal and leak protection.
Personal note: I use my grandmother’s springform pan, and it’s survived more cheesecakes than I can count. If yours is new, check that it locks tightly. Leaky cheesecake is a mess (been there, cleaned that).
If you don’t have a stand mixer, don’t sweat it—a hand mixer does the job just fine, as long as you’re patient with the cream cheese. And for the icing, I just use a whisk—no need to break out the big guns.
How to Make Cinnamon Roll Cheesecake – Step by Step
Alright, let’s make this cinnamon roll cheesecake! I’m walking you through every little thing, including those mistakes I’ve made (so you don’t have to).
- Prep the Pan (5 minutes)
Preheat your oven to 325°F (160°C). Wrap the bottom of your springform pan in foil (just in case of leaks), and lightly grease the pan with butter or nonstick spray. If you want super-easy removal, line the bottom with a circle of parchment paper. - Make the Crust (7 minutes)
Combine graham cracker crumbs, sugar, and melted butter in a bowl. Stir until it looks like wet sand. Press firmly into the bottom of your pan—I use the bottom of a measuring cup. It should be packed tight, with no gaps. Bake for 10 minutes, then let it cool while you prep the filling. - Mix the Cinnamon Swirl (5 minutes)
In a small bowl, whisk together brown sugar, cinnamon, flour, and melted butter. It should be thick, like paste. Set aside—don’t eat it all with a spoon (I’m tempted every time). - Make the Cheesecake Filling (10 minutes)
In your mixer bowl, beat room temp cream cheese for 2-3 minutes until super smooth—scrape the sides halfway through. Add sugar and beat another minute. Mix in sour cream and vanilla, then add eggs one at a time, mixing on low until just combined. (Don’t overmix here or you’ll get air bubbles!) The batter should be glossy and lump-free. - Layer & Swirl (8 minutes)
Pour half the cheesecake batter over the crust. Drop spoonfuls of cinnamon swirl over the batter—about half. Swirl gently with a butter knife. Add the rest of the cheesecake batter, then repeat with the rest of the swirl. Swirl again, but don’t overdo it—you want ribbons, not muddy batter. - Bake the Cheesecake (60-70 minutes)
Place your springform pan on the middle rack. Fill your baking sheet or roasting pan with 2 cups (500ml) hot water and set it on the rack below. Bake for 60-70 minutes. The center should still jiggle slightly when you nudge the pan—don’t wait for it to be fully set or it’ll be dry. If the edges start browning too fast, tent loosely with foil. - Cool & Chill (4+ hours or overnight)
Turn off oven and crack the door, letting the cheesecake cool inside for 1 hour (prevents cracks). Remove, cool to room temp, then chill in the fridge at least 4 hours—overnight is best. Don’t rush this. Warm cheesecake falls apart. - Make the Cream Cheese Icing (5 minutes)
Beat together softened cream cheese, butter, powdered sugar, vanilla, and 2 tbsp milk until smooth. Add a bit more milk if you want it runnier. Spread or drizzle over chilled cheesecake. I go heavy on the icing—there’s no such thing as too much. - Slice & Serve
Run a knife around the edge before unlocking the pan. Slice with a hot, dry knife for clean cuts (I dip it in hot water and wipe between slices). Bask in the glory—your kitchen should smell like cinnamon heaven right now.
Troubleshooting:
- If the top cracks, don’t panic—the icing covers everything.
- See bubbling around the edges? That’s normal. It’ll settle as it cools.
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You’re about 90 minutes in (most of it hands-off). The hardest part? Waiting to dig in.
My Best Tips & Techniques for Cinnamon Roll Cheesecake
Okay, here’s where I spill all the secrets I’ve learned from making this cinnamon roll cheesecake way too many times…
- Don’t Overmix the Eggs: Once the eggs go in, mix just until combined. Overmixing = puffy, cracked cheesecake. Trust me—I’ve mourned many a split top.
- Room Temp Everything: Leave your cream cheese and eggs out for 30-45 minutes. Cold cream cheese = lumps, and lumps = not cute.
- Swirl, Don’t Stir: Use a butter knife for the cinnamon filling and stop when you see ribbons. If you swirl too much, you lose that gorgeous pattern.
- Water Bath Hack: Skip the full water bath. Just put a pan of hot water on the rack below—no risk of soggy crust, but plenty of moisture to prevent cracks.
- Chill Overnight: This cheesecake is 100x better the next day. It sets up firm, the flavors meld, and slicing is way easier.
- Generous Icing: Go big or go home. I use all the icing—if you want a drizzle, you can thin it out with more milk.
- Use Good Cinnamon: Fresh, high-quality cinnamon makes a difference. I switched to Saigon cinnamon and never looked back.
Real talk: the first time I made this, I forgot to wrap my pan in foil. The butter from the crust leaked everywhere, and my smoke alarm got a workout. Now I double-wrap, every time. Learn from my chaos.
Also, don’t stress about cracks. The cream cheese icing is your best friend—covers everything and tastes even better.
Ways to Mix Up Your Cinnamon Roll Cheesecake
Once you’ve nailed the classic version, here’s where you can get creative. I’ve tested these cinnamon roll cheesecake twists, and they all work:
- Maple Pecan Swirl: Add ½ cup chopped toasted pecans and swap half the cinnamon swirl’s brown sugar for maple syrup. It tastes like autumn in cheesecake form.
- Gluten-Free: Use gluten-free graham crackers or swap the crust for almond flour (1 ½ cups), butter, and sugar. Texture is slightly different, but still delicious.
- Pumpkin Spice Edition: Add ½ cup canned pumpkin and 1 tsp pumpkin pie spice to the cheesecake batter. Swirl as usual. It’s basically Thanksgiving dessert, but year-round.
- Chocolate Cinnamon Roll: Toss ½ cup mini chocolate chips into the cheesecake batter and swirl in 2 tbsp cocoa powder with the cinnamon filling. My kids (and honestly, me) request this version a lot.
- Vegan/Dairy-Free Adaptation: Use dairy-free cream cheese (like Kite Hill or Tofutti), vegan butter, and swap eggs for flax eggs (1 tbsp flaxseed + 3 tbsp water per egg). Texture is softer, but the flavor’s still on point.
- Extra Cream Cheese Swirl: Before baking, dollop spoonfuls of sweetened cream cheese (2 oz cream cheese + 1 tbsp powdered sugar) on top and swirl. It bakes into pockets of pure joy.
Flavor Add-Ins I Love: Chopped apples, dried cranberries, or even a handful of raisins mixed into the cinnamon swirl. For a brunch vibe, I’ve even done a coffee-infused icing (just swap some milk for cooled espresso).
There are no rules—only happy accidents. Try your favorite mix-ins, and let me know what works!
Serving Ideas & Storage Tips
This cinnamon roll cheesecake is a total crowd-pleaser, but here’s how I serve it to make it feel extra special (even if it’s just me and a cup of coffee).
- Warm or Chilled: It’s fabulous both ways. I like it cold straight from the fridge, but a quick zap in the microwave (10 seconds) makes the icing gooey.
- Brunch Star: Serve slices with fresh berries, scrambled eggs, and mimosas for an over-the-top brunch.
- Dessert Plate: Drizzle with caramel sauce, add a dollop of whipped cream, and sprinkle with extra cinnamon. People always ask if it’s store-bought (nope, just fancy plating).
- Coffee Companion: My Saturday morning ritual is a slice of cinnamon roll cheesecake and a huge latte. If you’re a coffee person, don’t skip this pairing.
Storage:
- Room Temp: Covered, it’s fine for a few hours (say, during a party), but refrigerate after that.
- Fridge: Lasts up to a week tightly wrapped. I keep it in the pan with plastic wrap so it doesn’t dry out.
- Freezer: Slice, wrap each piece in plastic and foil, and freeze up to 2 months. Thaw overnight in the fridge or microwave a slice for 30 seconds. The icing holds up great!
Reheating Tips:
- Microwave: 10-15 seconds for a warm, gooey slice.
- Oven: 275°F (135°C) for 10 minutes if reheating several pieces.
- Pro tip: If it’s getting a little dry, warm and serve with extra icing or a scoop of vanilla ice cream. No slice left behind.
Nutritional Info & Health Benefits
I’m not a nutritionist, but here’s why I feel slightly less guilty about eating cinnamon roll cheesecake for breakfast sometimes.
| Per Slice (1/12 of cheesecake) | Calories: ~350 | Protein: 7g | Carbs: 37g | Fat: 20g | Fiber: 1g |
|---|
- Protein from cream cheese & eggs — More filling than you’d expect from a dessert.
- Calcium boost — Thanks to all the dairy, one slice gives you a decent chunk of your daily needs.
- Cinnamon benefits — Okay, you’d have to eat a lot, but cinnamon’s loaded with antioxidants.
- Less sugar than store-bought rolls — Especially if you make the icing a little tangier and skip extra drizzle.
Real talk: It’s still dessert, not health food. But homemade means you control the ingredients (and the portion size… unless you eat half the cake, which I’ve definitely considered).
Final Thoughts on Cinnamon Roll Cheesecake
So that’s my cinnamon roll cheesecake recipe! I know I’ve gone on about it, but when a dessert can turn your kitchen into a bakery and make everyone at the table go silent (except for happy noises), you want to share it with the world.
This has become my go-to for birthdays, potlucks, and those “just-because” weekends. I hope your family loves it as much as mine does—every time I make it, someone asks for the recipe. Now you have it, with all my weird tips and honest stories.
Make it your own! Try out those flavor twists, swap ingredients if you need to, and don’t be afraid to go heavy on the icing. The best recipes are the ones you make your own.
If you bake this cinnamon roll cheesecake, I’d love to hear how it turns out! Drop a comment below, or tag me on Instagram @thecozyoven—I seriously get excited seeing your creations. Any questions? Ask away in the comments. I check them daily and love troubleshooting with fellow bakers.
Happy baking! Hope your kitchen smells as amazing as mine does right now.
FAQs About Cinnamon Roll Cheesecake
Q: Can I use low-fat cream cheese?
A: You can, but real talk—it won’t be as creamy. I’ve tried it, and the texture is a bit rubbery. Full-fat is the way to go if you want that classic cheesecake richness.
Q: My cheesecake cracked—did I mess up?
A: Nope, you didn’t mess up! It happens to the best of us. Cheesecake cracks for a bunch of reasons (overbaking, cooling too fast), but the cream cheese icing covers everything. I’ve served cracked cheesecakes and nobody noticed.
Q: Can I make this ahead for a party?
A: Absolutely! I always make this cinnamon roll cheesecake the night before. The flavors meld and the texture sets perfectly. Just keep it chilled and add icing before serving.
Q: What can I substitute for graham cracker crust?
A: Biscoff cookies are amazing for this (extra spice!), or try vanilla wafers. You can even use Oreos if you want a chocolate twist—just skip the added sugar in the crust.
Q: How do I know when it’s done baking?
A: The edges should look set but the center will still jiggle when you gently shake the pan. If you wait for it to be firm, it’s probably overbaked. Let it cool slowly in the oven with the door cracked for best results.
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Cinnamon Roll Cheesecake
- Total Time: 5 hours 40 minutes
- Yield: 12 servings 1x
Description
This Cinnamon Roll Cheesecake combines the gooey cinnamon swirl of a classic roll with the creamy richness of New York-style cheesecake, topped with a thick layer of tangy cream cheese icing. It’s a show-stopping homemade dessert that’s perfect for birthdays, brunches, or any time you want your kitchen to smell like a bakery.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons melted butter (salted is fine)
- 1/2 cup brown sugar (light or dark)
- 2 1/2 teaspoons ground cinnamon
- 1/4 cup melted butter
- 1 tablespoon all-purpose flour
- 24 ounces (3 blocks) full-fat cream cheese, room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 4 ounces cream cheese, softened (for icing)
- 2 tablespoons butter, softened (for icing)
- 1 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract (for icing)
- 2–3 tablespoons milk
Instructions
- Preheat oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan in foil and lightly grease. Line with parchment paper if desired.
- Combine graham cracker crumbs, 2 tbsp sugar, and 5 tbsp melted butter in a bowl. Mix until it resembles wet sand. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool.
- In a small bowl, whisk together 1/2 cup brown sugar, 2 1/2 tsp cinnamon, 1 tbsp flour, and 1/4 cup melted butter until thick and paste-like. Set aside.
- In a mixer bowl, beat 24 oz cream cheese for 2-3 minutes until smooth. Add 1 cup sugar and beat another minute. Mix in 1/2 cup sour cream and 2 tsp vanilla. Add 3 eggs one at a time, mixing on low until just combined.
- Pour half the cheesecake batter over the cooled crust. Drop spoonfuls of half the cinnamon swirl over the batter and swirl gently with a butter knife. Add the remaining cheesecake batter and repeat with the rest of the swirl. Swirl again lightly.
- Place the springform pan on the middle oven rack. Fill a baking sheet or roasting pan with 2 cups hot water and set it on the rack below. Bake for 60-70 minutes, until the edges are set and the center jiggles slightly.
- Turn off oven and crack the door. Let cheesecake cool inside for 1 hour. Remove, cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
- For the icing, beat together 4 oz cream cheese, 2 tbsp butter, 1 cup powdered sugar, 1/2 tsp vanilla, and 2 tbsp milk until smooth. Add more milk for a thinner consistency if desired. Spread or drizzle over chilled cheesecake.
- Run a knife around the edge before unlocking the pan. Slice with a hot, dry knife for clean cuts. Serve and enjoy.
Notes
Room temperature ingredients are key for a smooth batter. Don’t overmix after adding eggs to prevent cracks. The water bath on the rack below helps prevent cracking without risking a soggy crust. Chill overnight for best flavor and texture. The cream cheese icing covers any cracks and adds extra richness.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of che
- Calories: 350
- Sugar: 28
- Sodium: 320
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 37
- Fiber: 1
- Protein: 7
Keywords: cinnamon roll cheesecake, homemade cheesecake, cream cheese icing, cinnamon swirl, easy dessert, brunch, bakery-style, cinnamon dessert, cheesecake recipe
