Cinnamon Roll Cheesecake

This Cinnamon Roll Cheesecake is cheesecake with cinnamon roll dough base and buttery cinnamon swirled throughout. The top is frosted with thick cream cheese frosting.
This Cinnamon Roll Cheesecake is cheesecake with cinnamon roll dough base and buttery cinnamon swirled throughout. The top is frosted with thick cream cheese frosting.
It’s not often that I stumble across a dessert that leaves my mouth hanging open. My jaw literally dropped when I saw this dessert over at Culinary Concoctions by Peabody.
It sounded great. Cinnamon rolls and cheesecake together could possibly be mind blowing…or a disaster. It could go either way.
But it was everything I hoped it would be. It has a cinnamon roll base with a cheesecake layer on top with cinnamon swirled in.
The buttery cinnamon pockets are delightfully surprising. It’s hard to explain them but they completely make this cheesecake. I drizzled my favorite cinnamon roll frosting on top because to me, the frosting is perfection and I couldn’t picture this cheesecake without it.
I’m definitely not saying that this recipe is easy. It has more steps than I normally am up for especially since my 3-year-old is always helping me, making it 10x more complicated. But it’s doable and a showstopper.

Start off with a cinnamon roll base, pour on some cheesecake batter, and drop cinnamon filling by the tablespoons on top. Top with the rest of the cinnamon roll base and gently swirl.

This Cinnamon Roll Cheesecake is cheesecake with cinnamon roll dough base and buttery cinnamon swirled throughout. The top is frosted with thick cream cheese frosting.
Wow. She’s pretty.
This Cinnamon Roll Cheesecake is cheesecake with cinnamon roll dough base and buttery cinnamon swirled throughout. The top is frosted with thick cream cheese frosting.
5 from 1 vote
Cinnamon Roll Cheesecake
Cinnamon Roll Batter:
  • 2/3 cup white sugar
  • ¼ cup unsalted butter , at room temperature
  • 1 egg
  • ½ cup whole milk
  • 1 Tablespoon vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Cheesecake filling:
  • 2 packages (8 oz. each) cream cheese, at room temperature
  • 1 cup sugar
  • 1 Tablespoon vanilla extract
  • 2 Tablespoons flour
  • 3 eggs
Cinnamon Filling:
  • 1/3 cup butter , melted
  • 1 cup brown sugar
  • 3 Tablespoons cinnamon
Cream Cheese Frosting:
  • 3 oz cream cheese , softened
  • 1/4 cup (4 tablespoons) unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  1. Preheat oven to 350 degrees and grease a 9-inch Springform pan.
  2. For the Cinnamon Roll Batter: In a large bowl or stand mixer, cream together the butter and sugar for 3 minutes, until light and fluffy.
  3. Add the egg, milk, and vanilla. Beat for another minute. Scrape down bowl.
  4. Sift together flour, baking powder, and salt. Combine the sifted and creamed ingredients together. Mix on low speed until thoroughly combined.
  5. Spread half of the batter onto the bottom of the Springform pan. This is the hardest part. It will be sticky and thick so spray your hands with baking spray and press down. It doesn't need to be perfect - it's very forgiving. It will be a thin layer but will rise up during baking. Transfer the remaining batter to a small bowl and set aside.
  6. For the Cheesecake Filling:
  7. Using a stand mixer or hand mixer (a clean bowl), beat cream cheese and sugar for 2 minutes on medium-high speed in a large bowl.
  8. Add the eggs one at a time, scraping down the bowl after each addition.
  9. Add the vanilla and flour and beat for another minute.
  10. Pour all of the cheesecake batter on top of the cinnamon roll batter that is in the prepared pan.
  11. Cinnamon Filling: In a small bowl, combine the melted butter, cinnamon, and brown sugar. Mix until thoroughly combined.
  12. Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake making sure not to get too close to the sides. If you get too close to the sides the filling could bubble out when baking.
  13. Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. Swirl gently with a knife. The batter is thick but just gently do it the best you can.
  14. Bake for about 45-55 minutes or until the center is set. Cake will be puffy and lightly browned. You can cover it will foil for the last 10 minutes if it is getting too brown for your liking. Let chill for 20 minutes at room temperature and then cover and move to fridge for 4 hours. Remove cake and let it warm up to room temperature just a bit. Drizzle with Cream Cheese Frosting (recipe below).
  15. For the Cream Cheese Frosting: Beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. Beat until light and fluffy. Mix in additional milk if desired to reach the consistency you like. Since the top of the cheesecake is pretty delicate, I opted to drizzle the frosting instead of using a spatula. I placed all of the frosting in a large gallon Ziploc bag. I snipped off the corner with scissors (next time I would cut the hole a little smaller) and drizzled the frosting in a crisscross pattern.
Recipe Notes
Source: Cheesecake by Culinary Concoctions by Peabody ; frosting by The Girl Who Ate Everything
Cinnamon Roll Cheesecake - cinnamon roll batter swirled throughout cheesecake. One of my favorite recipes ever.

Speak Your Mind



  1. Um, this is kinda sorta ridiculously amazeballs.

  2. Wow, this looks yummy! Pinning it for later use.

  3. Um……hello…..looks like HEAVEN!! Pinning NOW!

  4. Wow…I am a lover of cheesecake and this looks absolutely amazing! Printing the recipe and am going to attempt making it gluten free – although going to wait until a family gathering of some sort otherwise I’m worried my hubby and I will eat the whole thing…unless we decided to share a bit with the kiddos 🙂

    Thanks for sharing!

  5. deliciouuuuus :OOO ♥♥♥♥♥♥

  6. I have to try them, one day !

  7. Looks yummy! I definetely have to make it!!!

  8. Oh wow does this look incredible! I absolutely am making it.

  9. This looks like heaven! I really want to make this on Saturday. Thanks!

  10. OMG I am making this!!!
    Note to self – diet first then eat cake!

  11. Well hello, can you be my breakfast?

  12. Holy cow! Our two favorite things in one dessert! I’m making this tonight! Thanks so much!

  13. OK, I will use any excuse I can come up with to make this ASAP…

  14. This one looks yummmmmmy!!

  15. Ooooooh looks really moorish… perfect for the suddenly chilly weather!

  16. My goodness this looks amazing!

  17. I wrote about you today on my blog and sent them here
    …I got two private emails telling me I’m ruining them and their diets. I told them you do it to me and I’m paying it forward. 🙂

  18. What a great combo! It really looks good.

  19. Um… Yeah… I totally love a dessert I can eat for breakfast! That’s what this is for, right? Breakfast?

  20. Uh are you trying to kill me? cuz i think this dessert just gave me a heart attack from lookin’ so good!!! LOL

  21. oh my gosh Christy! I am IN HEAVEN here!! I’ve been searching for the perfect cheesecake recipe to be the first cheesecake on my blog (not my frist cheesecake made!) and this looks PERFECT for the occassion! Simply divine and incredible! And while it takes a few steps (doesn’t all cheesecake?!?!) it’s completely worth it! GORGEOUS!

  22. Yes… this looks very good and I sure good too.

  23. I’m pretty sure I could eat this entire cake.

  24. HOLY MOTHER OF ALL CHEESECAKES! My daughter is obsessed with Cinnamon Rolls so I think this should be her birthday cake! I will have to try! I hope she’s happy with it. I was actually going to get her cinnabon cinnamon rolls and have a huge one for her birthday cake! I think now I’ll have to make this!!!! Impress the guests too! Thank you for sharing! Please stop by my blog and join our blog party! See you there!

    By the way, I have a 3 year old too and my daughter is 8 going to be 9. It’s impossible sometimes to bake something that requires steps with the little ones especially when they want to help!


  25. Oh my, this looks heavenly! I love anything cheesecake and this is definitely going to be the next one I’m going make. Mmm, I can almost taste it.

  26. WOW! This sounds absolutely delicious. I have a weakness for Cinnamon Rolls; I just bought some from the store yesterday. Who doesn’t have a weakness for Cheesecake? Since it’s getting closer to the holiday, I’m getting on a dessert making kick. Thanks for sharing!

  27. Hi I just put this in the oven and I had a question, when you swirl with the knife are you just mixing and spreading the roll layer or are you mixing the cheesecake, cinnamon, and roll layer? I wasn’t sure so I was very gentle with it and just mixed it very light. Any insight? Thanks!

  28. @Brooke,
    When you swirl you are gently swirling the cheesecake, cinnamon, and roll layers. Next time I might just try swirling the cinnamon and leaving the roll layer as is.

  29. Maybe I’m gonna try it one of these days, I am not really good in baking and I wanna try it until I learn…Thanks for the recipe. I love it!

  30. Stumbled across this recipe of yours by accident, but am I glad I did. This looks and sounds amazing. Yes, a little complicated because of all the steps And having fybromyalgia, bulging discs in my lower back and carpal tunnel (returned bc had surgery on both hands in 2008), among a few of the medical issues I battle with everyday. This seems like a recipe I would be on my feet in my kitchen for quite some time and in a lot of pain afterwards, But it does seem worth it if it’s as good and delicious as it looks. Thank you for posting. If I get brave enough to try and make it (which the other thing is I don’t recall ever making a cheesecake before) I will come back and post to let you know how the cake and I fared. 🙂

  31. This is the best weblog for anyone who wants to search out out about this topic. You realize so much its almost exhausting to argue with you (not that I really would need…HaHa). You undoubtedly put a new spin on a subject thats been written about for years. Great stuff, simply nice!

  32. Oh my goodness…I made this and my family raved about it. They even told their friends how great it was. I will definitely be making this again!

  33. My jaw dropped when I saw this on her blog too! Dropping again here!

  34. Oh my goodness. Two of my faves together. This is going in my recipe book for sure. I need to have a party just for this cheesecake 🙂

  35. Oh my. This is a combination of my two greatest loves in life….cinnamon buns and cheesecake. Must. Make. This.

  36. Do I have to use water in the oven to avoid cracking?

    • Christy {The Girl Who Ate Everything} says:

      You don’t have to but I’m sure it helps. You drizzle frosting on top so any cracks are hidden if you do have some.

  37. Made it, it was quite easy, even though there are alot of steps.
    Love the fact I didn’t have to use a water bath!
    On the negative side, it was way too sweet. I would cut down on the sugar in all the steps, and next time (there will be a next time) I will reduce the sugar by 1/3 or even half of it.

  38. 🙂 I was super excited by the idea of this. The frosting is delicious, but I want to go ahead and say go e-e-e-easy on the cinnamon bun dough. There was just too much of it when I made it. I thought I had made the foundation pretty thin, and the little chunks I put on top seemed comparable to the picture, but really the cinnamon bun took over the entire cheesecake. The cheesecake aspect was difficult to perceive except that it gave it a creamier texture. I’d like to consider replacing the bottom with graham cracker crust or laying off the top layer, and multiplying the portions of the cheesecake filling to 1.5x or 2x for a taller, cheesier cheesecake. All that aside, it’s still tasty and beautiful.

  39. Made this yesterday! Yum! What a hit. I swirled the cinnamon and dropped the other half of the cinnamon roll batter on top. If you can work a blender, you can make this!!

  40. Oh my Lord.. I made this tonight and it was a hit with everyone! It was sooo delicious. It was so easy to follow so I truly thank you for sharing such a yummy treat! You were right, it was mind blowing. I shared your site to my friends and they’re inlove hahaha thanks!

  41. This quickly became my holiday favorite! I made this two weeks before Christmas just to try it. Invited friends to try it too! Since then I have made 3 as gifts for friends….working on another one tonight for the “man-child” to take to his girlfriend’s family! It takes a bit of work….but it is OH SO worth it!! Doubles as a quick breakfast too! 😉 Hmmm maybe her family only need half a cheesecake…..definitly worth considering! 😉

  42. I love cinnamon rolls and cheesecake. What a great idea to combine the two. Cannot wait to try this.

  43. 3petitsprinces says:

    The genius who created this deserves a Nobel prize. Seriously. This could end wars, people.

  44. My family loves both cheesecake & cinnamon buns so this was the perfect combination. Made this for dessert on Christmas Day and it was a big hit. Everyone loved it. Thanks for sharing.

  45. #LovesToCook! says:

    I was thinking about making this, but I don’t have a springform pan. Do you think you could make it in an extra large pie plate (it’s about 10 inches, and very deep)?

  46. My grandson requested a cinnamon cheesecake for one of our Thanksgiving desserts. I came across this whild searching so gave it a try. I am very pleased to announce it was a very big hit. My grandson and everyone else loved it. It didn’t last long that’s for sure. It is a little time consuming to make but the end results are so worth it. Thanks for sharing.

  47. Made this for Christmas but used a Graham cracker pie crust.. everyone ranted and raved about how this was the best cheesecake they’d ever had.

  48. timothy presslaber says:

    Well, well, well, leave itto you girls to take all the fun outa makin the Rolls the traditional way. Ha! But, Ilike it. I’m going to tweek it a bit and cut back on the sugar and use Maple Syrup and mix in some Cherries in the Cream Cheese. Gonna ave to wait till Ma leaves town, she’s the type who eats a 2lt. Bucket of Ice Cream in one sitting. This sounds like a recipe to be eaten alone, slowly over a weekend along with Mom’s stash of ice cream hidden in the back of the freezer. And NO, I’m not a mean Son, I’m doing it because I love her, really.

  49. I just put this in the oven!! I hope it turns out well! However, looking at the picture it looks like the cinnamon roll batter is all around but in the recipe it says put a thin layer on the bottom and that’s what I did so I’m hoping it turns out well!

  50. This is an amazing recipe but I was wondering for the crust is it possible to use the pre-made cinnamon roll dough if I roll it flat.

  51. I made this the other night for a party and everyone loved it! It’s amazing – thought about bringing the leftovers in to work but everyone was eating it the next morning, so I guess it’s good with your morning cup of coffee too!

  52. Please add me to your regular mailing list. Your recipes look absolutely fabulous!
    Thank you!

  53. Amanda Kelhoffer says:

    I’m going to attempt to make this for Christmas but I have one question. For the cinnamon roll batter it specifies unsalted butter, does the unsalted butter apply to the rest of the recipe as well or should I use salted?


  54. Sounds good but why all these adverts now?

  55. Oh man, that looks amazing! I am making this tomorrow

  56. I made this over the weekend. I had the printed recipe, so I didn’t have the photos above. I noticed a few things when I made it. First, the recipe mentions not to get the cinnamon filling too close to the edge or it will ooze out when baking. In the next step, you are instructed to put the 2nd half of the dough on top and “swirl” it. I found myself questioning if I was supposed to swirl the cheesecake filling, cinnamon filling and top batter together, or just try to swirl the top batter (I didn’t want to disturb the cinnamon filling and it ruin the cheesecake while baking). I can see from the photos that it all needed to be swirled together. I didn’t do that, so it would be helpful to clarify in the directions for those that don’t have the photos handy. I would also suggest cooking in a water bath. The directions didn’t say to, I questioned that, and then I didn’t do it. The edges were over baked and the center was still runny. Overall, a great flavor combo. I just felt the instructions needed a few tweaks. I will make this again, but will definitely use a water bath.

  57. This looks soooo yummy!

  58. Made this tonight for a couple of family birthdays, looking forward to trying it with the fam tomorrow!

  59. I just made this and it looks delicious. Is the 4 hours in the fridge really necessary? Dying to eat it.

  60. Update. I couldn’t wait. I ate it after 2 hours in the fridge. Because of my impatience, It was a little runny in the center, but SO delicious. OMG!!! This is now my favorite cheesecake recipe EVER!!! Thank you so much for sharing. Now I have to go work out for 3 hours, but it was so worth it. 😀

  61. Made this last night and didn’t change a thing and everyone LOVED it! Thanks for this recipe, making it again for Thanksgiving!!

  62. Hi,
    Can you please explain what you mean by “white sugar”? You specify in this recipe white sugar, granulated sugar and powdered sugar. The distinction between writing down all three suggest a difference between “white sugar”. According to google this means either granulated sugar or powdered sugar, but since you have all three I don’t understand what you mean. No one seems to mention it in the comments bellow. Can you please explain, Thanks!