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Cinnamon Roll Cheesecake

This indulgent dessert combines the nostalgic softness of a cinnamon roll with the creamy richness of cheesecake for a comforting treat.
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Prep Time 45 minutes
Cook Time 55 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the dough
  • 3 1/4 cups bread flour Use unbleached bread flour for best results.
  • 1/4 cup granulated sugar
  • 2 1/4 tsp active dry yeast (1 packet) Make sure it’s fresh for proper rising.
  • 1 tsp fine salt
  • 3/4 cup warm milk Around 105–110°F / 40–43°C.
  • 1/4 cup unsalted butter, melted and cooled
  • 1 large egg, room temperature
Cinnamon swirl
  • 1/2 cup packed brown sugar
  • 2 tbsp ground cinnamon
  • 3 tbsp unsalted butter, softened
Cheesecake filling
  • 24 oz cream cheese, room temperature Ensure it's soft for easier mixing.
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream (optional) For a silkier texture.
  • a pinch fine salt
Glaze (optional)
  • 3/4 cup powdered sugar
  • 1–2 tbsp milk or cream Adjust for desired consistency.
  • 1/4 tsp vanilla
  • A dusting of ground cinnamon or toasted pecans for finishing

Method
 

Make the dough
  1. In a mixing bowl, whisk together flour, sugar, and salt.
  2. In a small bowl, bloom the yeast in warm milk for 5–7 minutes until foamy.
  3. Combine the yeast-milk, melted butter, and egg. Stir into the dry ingredients until a shaggy dough forms.
  4. Knead (by stand mixer with dough hook or by hand) for 6–8 minutes until smooth and elastic.
  5. Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60–75 minutes.
Prepare the cinnamon swirl
  1. Mix the brown sugar and cinnamon.
  2. Spread the softened butter across the dough in the next step and sprinkle the cinnamon sugar as directed.
Form the base and par-bake
  1. Turn the risen dough onto a lightly floured surface. Roll into a rectangle roughly 12 x 8 inches.
  2. Spread softened butter across the surface, then sprinkle evenly with the cinnamon-sugar mixture.
  3. Roll the dough into a log lengthwise and gently press the seam to seal.
  4. Cut the log in half lengthwise and twist them together into a loose coil.
  5. Press into the bottom and up the sides of a 9-inch springform pan.
  6. Chill the pan for 15 minutes, then preheat oven to 350°F (175°C).
  7. Line the dough with parchment and fill with dried beans or pie weights. Par-bake for 10 minutes until the dough is set but not browned.
  8. Remove weights and parchment; reduce oven to 325°F (160°C).
Make the cheesecake filling
  1. Beat room-temperature cream cheese until smooth and free of lumps.
  2. Add sugar and beat until creamy.
  3. Add eggs one at a time, mixing gently after each.
  4. Fold in sour cream, vanilla, heavy cream (if using), and a pinch of salt. Avoid overbeating.
Assemble and swirl
  1. Pour about two-thirds of the cheesecake batter into the par-baked dough shell.
  2. Dollop the remaining batter in spoonfuls.
  3. Take any remaining cinnamon-sugar mixture and dot it over the top; gently swirl the cinnamon into the batter.
Bake and cool
  1. Place the springform on a baking sheet and bake at 325°F (160°C) for 45–55 minutes, until the edges are set and the center still has a slight jiggle.
  2. Turn off the oven, prop the door open, and let the cheesecake cool inside for 30 minutes.
  3. Transfer to a wire rack to cool to room temperature. Chill uncovered in the refrigerator for 6 hours or overnight.
Glaze and finish
  1. Whisk powdered sugar, milk, and vanilla to a pourable glaze.
  2. Spoon or drizzle over the chilled cheesecake. Optionally sprinkle with cinnamon or toasted pecans.

Notes

Serve slices slightly chilled or at cool room temperature. A warm coffee or chai complements the flavors well. For storage, cover with plastic wrap for up to 4 days in the refrigerator or freeze slices for up to 2 months.