Cinnamon Roll Cheesecake the Ultimate Dessert Mashup

Recipe Introduction

Ever wondered if you could combine two of the best desserts ever? This Cinnamon Roll Cheesecake is the answer! Honestly, it is a dream come true! This mashup brings together the comforting warmth of cinnamon rolls and the rich decadence of a creamy cheesecake .

What's the Deal with this Dessert?

This epic dessert blends American and maybe a little bit of British comfort food. The base is a buttery, cinnamon swirl , topped with a luscious cheesecake filling and a creamy cream cheese frosting cheesecake .

It's rated medium difficulty, so you need a bit of patience. Give yourself about 4- 5 hours, including chill time.

This recipe yields 12 servings. Perfect for sharing... or not.

Why You Need this Cinnamon Roll Cheesecake in Your Life

Aside from tasting unbelievably good, this dessert brings the happy vibes! It's perfect for special occasions or even just a cozy night in.

The health bonus? Well, let's be real, it's dessert, but it's made with quality ingredients. What makes this recipe special? It's the homemade cinnamon roll cheesecake from scratch crust that gives the cheesecake the best flavors, but the cinnamon cheesecake dessert is the key of success.

Ready to grab your apron? Let's check out what you need to make this amazing Cinnamon Roll Cheesecake recipe.

Ingredients & Equipment: Let's Get Baking!

Alright, let's gather everything we need for this amazing Cinnamon Roll Cheesecake . Honestly, it sounds a bit fancy, but it's totally doable. Get ready for some creamy cheesecake goodness!

Main Ingredients: The Building Blocks

Here's what you'll need to make this homemade cinnamon roll cheesecake .

• All-Purpose Flour: 1 cup (125g) . This is for the base. Make sure it's fresh, not something lurking in the back of your cupboard.
• Granulated Sugar: 1/4 cup (50g) for the base, 1 1/4 cups (250g) for the filling. Just your everyday sugar will do.
• Salt: 1/4 tsp . Just a pinch!
• Active Dry Yeast: 1 packet (2 1/4 tsp) . Check the date. Nobody wants a flat dough.
• Milk: 1/2 cup (120ml) . Warm it up to 110- 115° F (43- 46° C) . Not too hot, or you'll kill the yeast!
• Unsalted Butter: 2 tbsp (30g) melted for the base, 2 tbsp (30g) softened for the swirl, 1/4 cup (57g) softened for the frosting. Good quality butter makes all the difference.
• Egg: 1 large for the base, 2 large for the filling. Free range if you can.
• Vanilla Extract: 1 tsp for the base, 2 tsp for the filling, 1/2 tsp for the frosting. Real vanilla, not that fake stuff!
• Brown Sugar: 1/4 cup (50g) packed . This gives the swirl that lovely caramel taste.
• Ground Cinnamon: 1 tbsp . This is easy cinnamon magic.
• Cream Cheese: 32 ounces (900g) full fat for the filling, 4 ounces (115g) for the frosting. It must be softened!
• Sour Cream: 1/4 cup (30g) , room temperature. This adds a tangy twist.
• Powdered Sugar: 2 cups (240g) sifted. This is for the cream cheese frosting cheesecake .
• Milk or Heavy Cream: 1/4 cup (60ml) for the frosting.

Seasoning Notes: Spice it Right!

The cinnamon and brown sugar combo is the heart of the cinnamon swirl . Don't skimp! Vanilla extract enhances all the flavors.

If you're feeling adventurous, a pinch of nutmeg in the swirl is divine. No sour cream? Greek yogurt works fine!

Equipment Needed: Keep it Simple

• 9 inch Springform Pan: Absolutely essential! Otherwise, you will have the biggest problems.
• Stand Mixer or Hand Mixer: Makes life so much easier.
• Mixing Bowls: Various sizes.
• Measuring Cups and Spoons: Accuracy is key in baking!
• Plastic Wrap: For proofing the dough.
• Parchment Paper: To line the bottom of the pan.
• Aluminum Foil: If you're doing a water bath (recommended!).
• Instant Read Thermometer: To check the doneness.
• Rolling Pin: Use to arrange Cinnamon roll cheesecake from scratch .

That's it! Once you have these basics, you're ready to create this cinnamon roll cheesecake is a dessert that'll impress everyone. Good luck and happy baking!

Cooking Method: Let's Bake This Cinnamon Roll Cheesecake!

Right then, let's get started! This Cinnamon Roll Cheesecake is an absolute showstopper. Trust me, it's easier than you think.

We're talking comfort food heaven, layered with creamy cheesecake bliss and that irresistible cinnamon swirl. Honestly, you'll be the star baker of your friend group after this.

I know it will!

Prep Steps: Getting Sorted

Essential mise en place is key. Honestly, this is your most important step. Get all your ingredients measured out before you even switch on the oven.

It's like getting your ducks in a row before the Bake Off buzzer sounds! Soften your cream cheese because lumpy cheesecake is a no-no!

Time saving organization tips ? When the dough is rising, prep the cheesecake filling. This recipe has so many processes. Multitasking is a baker's best friend.

Safety Reminders: When warming the milk, don't let it get too hot. Too hot milk will kill the yeast. Use an instant read thermometer to ensure the milk is between 110- 115° F (43- 46° C) .

Be careful using the oven as well. Use an oven glove.

step-by-step: Baking Magic

1. Mix the crust ingredients. Knead to form a smooth dough.
2. Let the dough rise in a warm spot until it's doubled. That’s around 1 hour 30 minutes.
3. Roll the dough, spread butter, cinnamon, and sugar. This is the fun part!
4. Roll it up, slice it, and press it into your springform pan.
5. Make the creamy cheesecake filling. Beat the cream cheese, sugar, sour cream, eggs, and vanilla. Beat until the mix is a smooth consistency.
6. Pour the filling over the cinnamon roll crust.
7. Bake in a 325° F ( 160° C) oven for 55- 65 minutes. Or until set with a slight wiggle. Internal temperature should reach 150° F ( 65° C).
8. Cool it slowly, then chill for at least 4 hours or overnight.

Pro Tips: Secret Baker Moves

To achieve the best cinnamon roll cheesecake , use room temperature ingredients. Trust me; it makes a massive difference. My nan always told me that.

Don't overbake it. A slight wobble in the centre is what you want. Overbaking means a dry cheesecake, and nobody wants that.

make-ahead option? The cheesecake can be baked a day in advance. Frost it just before serving. Enjoy your homemade cinnamon roll cheesecake !

Honestly? I was so nervous the first time I made this. Now, it's my go-to for wowing people. So, get baking, enjoy the journey, and don't forget to share a slice with your mates.

You know what they say "sharing is caring!"

Recipe Notes for the Best Cinnamon Roll Cheesecake

Right then, let's have a gander at some extra bits and bobs to make sure your Cinnamon Roll Cheesecake from scratch turns out bang on .

It is an absolute showstopper , even if I do say so myself. Honestly, you’ll feel like you’ve won Bake Off! This Cinnamon Roll Cheesecake is the business!

Serving Suggestions: Make it Look Proper Lush!

Right, so presentation is key. A good dollop of cream cheese frosting cheesecake looks proper posh. Pop a slice on a plate.

Drizzle it with caramel sauce. Bam! Instant fancy dessert. Maybe chuck on some chopped pecans if you're feeling extra. Goes down a treat with a strong cuppa, too! Get some vanilla ice cream if you’re feeling naughty.

Storage Tips: Keep It Fresh, Mate!

Right, you've made Homemade cinnamon roll cheesecake , you've probably not eaten it all.

• Keep your Creamy Cheesecake in the fridge. Wrap it well. It will last about 3-4 days.
• Freezing isn’t ideal. The texture changes. Just saying.
• To reheat, let a slice sit at room temperature for like, 20 minutes. Or sneak it straight from the fridge, you know? No judgement.

Variations: Spice Things Up A Bit!

Fancy a change from Easy Cinnamon ? I feel ya.

• For a gluten-free version, use gluten-free flour. Make sure it has xanthan gum. That is to make it stick properly.
• Want a seasonal twist? Chuck some apple in the Cinnamon roll cheesecake recipe for Cinnamon cheesecake dessert with an apple cinnamon vibe. Lovely!

Nutrition Basics: A Little Bit of What You Fancy

Alright, let's be honest. Cheesecake with cinnamon swirl is a treat. It tastes great! But it's not exactly health food.

Each slice of Best cinnamon roll cheesecake is about 550-650 calories. Think of it as a reward for all that hard work.

It is good for you, you’re treating yourself!

Give this a go, and you'll be a cheesecake champion in no time. It is absolutely doable! And blooming delicious. You got this!

Frequently Asked Questions

Help! My cheesecake cracked! What did I do wrong?

Cracking is a common cheesecake woe, a bit like a soggy bottom on Bake Off! Overbaking is the most frequent culprit. Next time, try using a water bath, which helps the cheesecake bake more evenly and prevents it from drying out too quickly.

Also, be sure to cool the cheesecake gradually in the oven with the door ajar to prevent drastic temperature changes.

Can I make This Cinnamon Roll Cheesecake is ahead of time?

Absolutely! In fact, it's almost better if you do. Cheesecakes benefit from chilling overnight, which allows the flavors to meld and the texture to fully set. Just hold off on frosting it until right before serving to keep the frosting looking its best, rather like saving your best dress for the party.

How do I store leftover Cinnamon Roll Cheesecake?

Leftovers should be stored in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days. You can also freeze individual slices for longer storage. Wrap them tightly in plastic wrap and then foil to prevent freezer burn, just like prepping for a long winter!

Can I skip the water bath? Is it really necessary?

While not strictly necessary, the water bath is highly recommended, particularly for a creamy and smooth texture like we're aiming for with This Cinnamon Roll Cheesecake is. It helps regulate the oven temperature around the cheesecake, preventing cracking and ensuring even baking.

If you skip it, just keep a close eye on the cheesecake and don't overbake it, and perhaps say a little prayer to the baking gods!

My cream cheese is lumpy. How can I fix it?

Lumpy cream cheese is usually due to it being too cold. Make sure your cream cheese is fully softened to room temperature before you start mixing. If it's still lumpy, try beating it with an electric mixer for a longer period of time until it becomes smooth and creamy.

A bit of patience is key here, just like waiting for the tea to brew properly.

Can I make a smaller version of This Cinnamon Roll Cheesecake?

Yes, you can! Halve all of the ingredients and bake in a smaller springform pan (around 6 inches) or even individual ramekins. Keep a close eye on the baking time, as it will likely be shorter. Think of it as making mini Yorkshire puddings same great taste, smaller package!