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.

Cinnamon Roll Batter:

  • ⅔ 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
  • ½ 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:

  • ⅓ cup butter, melted
  • 1 cup brown sugar
  • 3 Tablespoons cinnamon

Cream Cheese Frosting:

  • 3 oz cream cheese, softened
  • ¼ cup (4 tablespoons) butter, softened
  • 1½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • ⅛ 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.

You can find complete recipes of this Cinnamon Roll Cheesecake in

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