It’s been a while since I did anything with cinnamon rolls. I know, I know, our cinnamon rolls are pretty yummy all by themselves, and most of us like them just the way they are. But sometimes it doesn’t hurt to give it a little extra punch.
We’ve done bread pudding style cinnamon rolls where we ladle on a glorious sweet egg mixture, we’ve done a coffee cake version where we douse the cinnamon rolls with caramel and pecans, we’ve also thrown apples in the mix, and they’re all wonderfully yummy-licious! But I say there’s always more ways to make our cinnamon rolls even more amazing, and I think I’ve found a winner: Cinnamon Roll Cheesecake!
‘Tis a union made in heaven is all I can say. I’ve left off the icing, because the cheesecake already serves as a great sweetener and flavor enhancer for me. The cinnamon filling that’s mixed in the cheesecake layer adds to the cinnamon rolls. But hey, if you’re a super icing fanatic, I say go for it!
Okay, so I guess this is probably an unusually long ingredient list when you compare it to most of the stuff I’ve posted. But you should think of it this way: It’s really a cheesecake recipe + cinnamon filling, and then just throw in a can of Immaculate Baking Cinnamon Rolls, and voila, the end product will make the long list and the 45 minute wait well worth it!
Ooh. And as a side note, if you’re looking for a taller cheesecake layer, feel free to double up on the cream cheese, the egg, sugar and sour cream. I didn’t actually have a springform pan on hand, and I knew that my cheesecake mixture would overflow my pie dish if i doubled up the recipe.
You Will Need:
- 1 can Immaculate Baking Co.® Cinnamon Rolls
- 8 oz cream cheese, softened
- 1 egg
- 1/4 cup sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/3 stick butter, softened
- 1/4 brown sugar
- 1/2 tablespoon cinnamon
Here’s How to Get the Dough Rolling:
- Heat oven to 350°F. Separate cinnamon rolls and press dough into a 9” pie plate or a springform pan.
- In a large bowl, mix the cream cheese, egg, sour cream, sugar and vanilla. Beat until smooth and creamy, about 3 minutes. In another bowl, stir together the butter, brown sugar and cinnamon to make cinnamon filling.
- Layer half of the cheesecake batter in the pie plate/springform pan on top of the pressed cinnamon rolls. Drop teaspoonfuls of the cinnamon filling on top of the cheesecake layer, using about half of the filling. Pour the remaining cheesecake layer over top, and add the last teaspoonfuls of cinnamon filling. Gently swirl through the cheesecake & cinnamon filling layers with a knife.
- Bake for 40-50 minutes or until the cheesecake is set. Allow the cheesecake to cool to room temperature, then store it in the fridge.