Description
Decadent cinnamon rolls baked into a creamy cheesecake, topped with a tangy cream cheese frosting. The ultimate dessert mashup!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3/4 cup milk, warmed to 110-115°F
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 3 (8 ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup sour cream
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk, or more to reach desired consistency
Instructions
- In a large bowl, whisk together the flour, granulated sugar, and salt.
- In a separate bowl, dissolve the yeast in the warm milk. Let it stand for 5-10 minutes, or until foamy. This indicates that the yeast is active. If it doesn’t foam, your yeast may be old and you’ll need to start with fresh yeast.
- Add the melted butter and egg to the yeast mixture and whisk to combine.
- Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. I usually preheat my oven to 200°F, then turn it off and place the dough inside to rise. Just make sure the oven isn’t too hot!
- While the dough is rising, prepare the cinnamon-sugar filling. In a medium bowl, combine the softened butter, brown sugar, and cinnamon. Mix until well combined and creamy. Set aside.
- Once the dough has doubled in size, punch it down to release the air.
- Turn the dough out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
- Spread the cinnamon-sugar filling evenly over the entire surface of the dough.
- Starting from one of the long edges, tightly roll the dough into a log.
- Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices.
- While the cinnamon rolls are proofing, prepare the cheesecake layer. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar and beat until well combined.
- Add the vanilla extract and salt and mix until incorporated.
- Beat in the eggs one at a time, mixing well after each addition. Be careful not to overmix, as this can incorporate too much air into the batter and cause the cheesecake to crack.
- Stir in the sour cream until just combined.
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Arrange the cinnamon roll slices evenly in the bottom of the prepared springform pan. They should be close together, but not overlapping.
- Pour the cheesecake batter evenly over the cinnamon rolls.
- Bake for 60-75 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle.
- Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
- In a medium bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar and beat until well combined.
- Add the vanilla extract and milk, one tablespoon at a time, until you reach your desired consistency. I like mine to be thick enough to pipe, but still easily spreadable.
- Once the cheesecake is completely cooled and chilled, remove it from the springform pan.
- Spread the cream cheese frosting evenly over the top of the cheesecake.
- You can optionally drizzle with caramel sauce or sprinkle with chopped pecans for added flavor and visual appeal.
- Slice and serve. Enjoy! This cheesecake is best served cold.
Notes
- Make sure your yeast is active for the cinnamon roll dough. If it doesn’t foam in the warm milk, it’s likely old and needs to be replaced.
- Don’t overmix the cheesecake batter after adding the eggs, as this can cause the cheesecake to crack.
- Cooling the cheesecake slowly in the oven helps prevent cracking.
- Refrigerating the cheesecake for at least 4 hours (or overnight) is essential for the best flavor and texture.
- Prep Time: 45 minutes
- Cook Time: 75 minutes