Cinnamon Roll Cheesecake — A Deliciously Tasty Dessert

Something different, a dessert that can top off any dish with a delicious ending.

Something a little different for this post. Lately I have been posting recipes for delicious main dishes, both vegan and non vegan recipes. However, today I wanted to post of my dessert recipes. Unfortunately, I can’t make amazing desserts as often as I would like, but when I do these are one of the recipes I go to. Cheesecake is a winner all round, with all my friends and family being lovers of it. With cinnamon and cinnamon rolls being a fave of mine also, having them both together was a no-brainer! I hope you enjoy the recipe, and let me know what you think.


16 oz cream cheese (450 g), softened

½ cup sugar (100 g)

½ cup sour cream (120 g)

1 teaspoon vanilla extract

2 eggs

½ cup butter (115 g), melted

½ cup light brown sugar (100 g)

2 tablespoons cinnamon

1 package refrigerated cinnamon rolls, with frosting


Preheat oven to 325°F/160°C.

In a bowl, beat the cream cheese and sugar until smooth.

Add the sour cream and vanilla, and beat until there are no lumps.

Add the eggs one at a time, mixing completely after each one. Set aside.

In another bowl, mix the butter, brown sugar, and cinnamon until fully combined. Set aside.

In a greased springform pan, press all of the cinnamon rolls flat, until they completely cover the bottom of the pan.

Evenly spread the cheesecake batter, then drop spoonfuls of the butter mixture onto the cheesecake batter.

Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges!).

Bake for 30–35 minutes, until the cheesecake is firm around the edges but still slightly jiggly in the middle.

Remove from oven and cool completely.

Top with frosting from the cinnamon rolls.

Refrigerate at least 4 hours.




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Brandon Bourne

Brandon Bourne

I am a London born designer, entrepreneur and author, who has always had a passion for creation. I like to write what comes into my mind, and generate debates!