Decadent Cinnamon Roll Cheesecake

I’ll never forget the first time I bit into a cinnamon roll cheesecake at a tiny bakery in northern Maine. It was snowing sideways, and the café smelled like butter and brown sugar had married in the oven. One forkful in, and I forgot my name. This dessert doesn’t whisper comfort—it sings it in a gospel choir of spice, tang, and creamy joy.

Decadent Cinnamon Roll Cheesecake isn’t just a dessert. It’s a mashup of two of the most beloved sweets in American baking: the sticky, buttery swirl of a cinnamon roll, and the rich, silky indulgence of a New York-style cheesecake. This isn’t about subtlety. This is about unapologetic, gooey, cinnamon-laced luxury that makes grown pastry chefs cry a little.

It’s not a five-minute job. But, good things—no, great things—rarely are.

Ingredients & Substitutions

For the Cinnamon Roll Base:

• 2 ¼ tsp active dry yeast (or 1 packet)
• ¾ cup warm milk (110°F–115°F)
• ¼ cup granulated sugar
• 1 egg + 1 yolk, room temp
• ¼ cup unsalted butter, melted
• 2 ¾ cups all-purpose flour (or bread flour for a chewier base)
• ½ tsp salt

For the Filling (Swirl & Crumble):

• ¾ cup light brown sugar
• 2 ½ tbsp ground cinnamon
• ¼ cup unsalted butter, softened
• Pinch of salt
• Optional: ½ cup toasted pecans or chopped walnuts

For the Cheesecake Layer:

• 24 oz cream cheese (full fat, room temp)
• 1 cup granulated sugar
• 3 eggs
• 1 cup sour cream (Greek yogurt works too)
• 2 tsp vanilla extract
• 1 tbsp all-purpose flour (stabilizer—don’t skip it)

Cream Cheese Icing:

• 4 oz cream cheese, softened
• ¼ cup unsalted butter
• 1 cup powdered sugar
• 1 tsp vanilla
• Splash of milk to loosen if needed

Substitutions & Notes:

Got dairy allergies? Try plant-based cream cheese and oat milk, but go full-fat—fat is flavor and structure. No sour cream? Greek yogurt does the trick, just strain it well. Bread flour in the base gives a slight chew reminiscent of real cinnamon rolls, but AP flour will work fine for a softer bite. And if you’re in Europe, caster sugar works beautifully in place of granulated.

Step-by-Step Instructions

Cinnamon Roll Cheesecake: Making the Dough

Proof the yeast in warm milk and sugar—about 10 minutes until foamy like beer head. Add the egg, yolk, melted butter, then stir in flour and salt. Mix until a shaggy dough forms.

Knead by hand or hook (stand mixer) for about 8–10 mins. It should be elastic, smooth-ish, and slightly tacky—not sticky like glue. If it’s too dry, drizzle a tiny bit of milk.

Let it rise in a warm spot, covered, for about 1–1.5 hours until doubled.

Cinnamon Roll Cheesecake: Layering & Swirl

While your dough rises, mix your cinnamon filling. Brown sugar, cinnamon, butter, pinch of salt. It should feel like gritty spackle. That’s what you want.

Once the dough is ready, roll it out on a floured surface into a big rectangle. About ¼ inch thick. Spread the filling all over. Roll it up, cinnamon-roll-style, and slice into ½ inch thick rounds.

Now, line the bottom of your springform pan (greased & parchment-lined!) with the rolls, slightly overlapping. This will be your crust. Flatten them a bit with your hand. Rustic is good. Don’t stress perfection here.

Cinnamon Roll Cheesecake: Cheesecake Layer

Preheat oven to 325°F. Beat the cream cheese until smooth—no lumps, and I mean none. Add sugar, beat again. Then eggs, one at a time. Sour cream, vanilla, flour. Smooth as silk.

Pour the cheesecake filling over the cinnamon roll base. Tap the pan gently to release air bubbles.

For extra drama? Dot and swirl some of that cinnamon filling on top, using a butter knife to marble it in. Gorgeous.

Wrap your pan with foil and place in a water bath (prevents cracks, keeps the temp steady). Bake for 55–65 mins until the center jiggles like set Jell-O, not soup.

Cool slowly. First, in the oven with the door cracked. Then room temp. Then fridge, at least 6 hours or overnight.

Cinnamon Roll Cheesecake: Icing the Top

Whip up the cream cheese icing. Softened butter and cream cheese go first, then powdered sugar, vanilla, and a splash of milk if it’s too thick. It should be pourable but not runny.

Drizzle generously over the chilled cheesecake. Let it cascade like lava. Warm the icing a tad if it’s too stiff.

Cooking Techniques & Science

Cinnamon Roll Cheesecake: Why Proofing Matters

Yeast loves warmth and sugar. The milk’s heat wakes it up, and the sugar feeds it. But go too hot? You’ll kill it, and your dough won’t rise. That 110–115°F sweet spot isn’t optional.

Dough elasticity is all about gluten development. Kneading builds those gluten strands like muscle fibers—giving the base its chew and structure.

Water bath baking is critical here. It keeps the cheesecake from puffing too fast, then cracking like a dried-out riverbed. Even better—use a roaster pan with hot water and nestle your foil-wrapped springform in.

Cream cheese texture is where most people mess up. Cold cheese = lumps. And lumps = sad cheesecake. Let everything come to room temp. No shortcuts here, unless you like frustration.

Serving & Pairing Suggestions

Presentation is half the game. Slice the cheesecake cold for clean edges. Wipe the knife between slices. Serve slightly chilled or at room temp with the icing gently melting on top.

Pair with a hot espresso or bold cold brew. If you’re going full brunch, go with a rich chai latte. The cinnamon notes play off each other like jazz improv.

Want to be extra? A drizzle of salted caramel. Maybe a few toasted nuts. Even whipped cream with cinnamon dusted on top. It’s not necessary, but… who’s judging?

As a side? Nothing. This is the main event. Serve with love and a warning label: may cause spontaneous marriage proposals.

Conclusion

Cinnamon Roll Cheesecake isn’t for the faint of heart. It’s a full send into decadence, and honestly, it’s worth every bowl, spatula, and calorie. What makes it shine is the balance—sweet but not cloying, dense yet pillowy, indulgent but smart.

Use room-temp ingredients. Don’t rush the cooling. And swirl that cinnamon like you mean it.

There’s a reason this recipe has stuck with me for years. It’s more than dessert. It’s a damn memory.

FAQs

Can I make the cinnamon roll cheesecake ahead of time?

Absolutely. In fact, it tastes better the next day. Make it 1–2 days in advance and store it tightly wrapped in the fridge. Just don’t ice it until right before serving.

What if I don’t have a springform pan?

You can use a deep 9-inch cake pan, but lining it with parchment is crucial. Getting it out cleanly will be harder. Springform is the way to go for clean release.

My cheesecake cracked. What did I do wrong?

Probably overbaked or didn’t use a water bath. Also, never open the oven too early. Let it cool gradually. Cheesecakes hate sudden change—divas, really.

Can I freeze cinnamon roll cheesecake?

Yep. Freeze slices individually wrapped in plastic and foil. Thaw overnight in the fridge. Just know the texture may change slightly—it’s still delicious.

How can I make it gluten-free?

Use a 1:1 gluten-free flour blend for the dough, and double-check all other ingredients. The texture won’t be identical, but still pretty darn magical.