Giant Cinnamon Roll Cheesecake is a decadent dessert that combines the rich, creamy texture of cheesecake with the warm, spiced flavors of a classic cinnamon roll. This indulgent treat features a buttery cinnamon-sugar swirl baked into a velvety cheesecake, topped with a sweet glaze or cream cheese frosting.

Why You’ll Love This Recipe

• Combines two beloved desserts into one showstopping dish.
• Features a buttery cinnamon roll crust with a creamy cheesecake filling.
• Perfect for special occasions, holidays, or brunch gatherings.
• A visually stunning dessert with swirls of cinnamon-sugar goodness.
• Can be customized with different toppings and variations.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cinnamon Roll Crust:

• Refrigerated cinnamon roll dough (or homemade)
• Brown sugar
• Ground cinnamon
• Melted butter

For the Cheesecake Filling:

• Cream cheese, softened
• Granulated sugar
• Eggs
• Vanilla extract
• Sour cream
• Heavy cream

For the Glaze:

• Powdered sugar
• Milk or heavy cream
• Vanilla extract

Directions

1. Preheat the oven to 325°F (163°C) and grease a springform pan.
2. Prepare the crust: Roll out the cinnamon roll dough into a large rectangle. Brush with melted butter and sprinkle with brown sugar and cinnamon. Roll the dough into a spiral and press it into the bottom of the pan to form the crust.
3. Make the cheesecake filling: In a mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in vanilla extract, sour cream, and heavy cream until combined.
4. Assemble: Pour the cheesecake batter over the cinnamon roll crust. Tap the pan on the counter to remove air bubbles.
5. Bake: Place the pan in a water bath (or wrap the bottom in foil and place it in a larger pan with water) and bake for 50-60 minutes, or until the center is set but slightly jiggly.
6. Cool: Let the cheesecake cool in the oven with the door slightly open for an hour, then refrigerate for at least 4 hours or overnight.
7. Prepare the glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cheesecake before serving.

Servings and Timing

• Servings: 10-12 slices
• Prep Time: 20 minutes
• Cook Time: 50-60 minutes
• Chill Time: 4+ hours
• Total Time: Approximately 5 hours

Variations

• Cream Cheese Frosting: Replace the glaze with a thick cream cheese frosting for a more traditional cinnamon roll topping.
• Caramel Drizzle: Add a caramel sauce drizzle for extra sweetness.
• Nutty Crunch: Sprinkle chopped pecans or walnuts on top for texture.
• Chocolate Swirl: Mix in some melted chocolate for a chocolate-cinnamon twist.
• Pumpkin Spice Version: Add pumpkin puree and pumpkin spice to the cheesecake batter for a fall-inspired treat.

Storage/Reheating

• Storage: Keep the cheesecake covered in the refrigerator for up to 5 days.
• Freezing: Wrap slices individually in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: Cheesecake is best served chilled, but you can let it sit at room temperature for 10-15 minutes before serving.

FAQs

Can I use homemade cinnamon roll dough instead of store-bought?

Yes, homemade dough works well, but allow extra time for preparation and rising.

Why does my cheesecake crack?

Cracking can occur if the cheesecake is overbaked or cooled too quickly. Using a water bath helps prevent cracks.

How do I know when the cheesecake is done?

The center should be slightly jiggly but not liquid. It will firm up as it cools.

Can I make this cheesecake without a water bath?

Yes, but a water bath helps ensure even baking and a smooth texture. If skipping, bake at a lower temperature for longer.

What is the best way to slice the cheesecake cleanly?

Use a sharp knife dipped in warm water and wipe between cuts for clean slices.

Can I add a streusel topping?

Yes, a streusel topping made of flour, butter, and brown sugar adds extra texture.

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the best texture, but low-fat can be used with a slightly different consistency.

How long should I chill the cheesecake before serving?

At least 4 hours, but overnight chilling gives the best results.

Can I make this ahead of time?

Yes, you can make it 1-2 days in advance and store it in the refrigerator until ready to serve.

What can I serve with this cheesecake?

Fresh berries, whipped cream, or a dusting of cinnamon complement this dessert beautifully.

Conclusion

Giant Cinnamon Roll Cheesecake is a stunning and delicious dessert that merges the flavors of a classic cinnamon roll with creamy cheesecake. With its rich texture, warm cinnamon layers, and sweet glaze, it is perfect for holidays, celebrations, or whenever you want to impress guests. Whether you enjoy it plain or with extra toppings, this cheesecake is sure to be a crowd-pleaser

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This Giant Cinnamon Roll Cheesecake is the ultimate dessert for cinnamon roll lovers! A soft and buttery cinnamon roll crust is swirled with a rich and creamy cheesecake filling, creating a stunning combination of flavors and textures. Perfect for holidays, special occasions, or when you need a show-stopping treat!

• Author: Emma Harper
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 4 hours
• Yield: 5 hours 10 minutes 1x
• Category: 8-10 servings
• Method: Dessert
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

For the Cinnamon Roll Dough:

• 1 can refrigerated cinnamon roll dough (or homemade dough)
• 2 tbsp melted butter

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract

For the Cinnamon Swirl:

• 1/4 cup brown sugar
• 1 tsp cinnamon
• 2 tbsp melted butter

For Topping:

 

• Powdered sugar (for dusting)
• Cream cheese glaze (optional)

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Instructions

• Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
• Prepare the cinnamon roll base: Unroll the cinnamon roll dough and press it into the bottom and slightly up the sides of the pan, sealing any seams. Brush with melted butter.
• Make the cheesecake filling: In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract.
• Create the cinnamon swirl: Mix brown sugar, cinnamon, and melted butter. Drizzle half into the cheesecake filling and swirl with a knife.
• Assemble & bake: Pour the cheesecake mixture over the cinnamon roll crust. Drizzle remaining cinnamon swirl on top.

 

• Bake for 45-50 minutes until the center is set but slightly jiggly.

Notes

• If using homemade dough, let it rise for 30 minutes before baking for the best texture.
• Refrigerating overnight enhances the flavor and texture.

 

• Serve chilled or slightly warmed for an extra gooey experience!