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Cinnamon Roll Cheesecake with Extra Cinnamon Topping

Cinnamon Roll Cheesecake with Extra Cinnamon Topping

5 from 1 vote



  • 2 cans cinnamon buns
  • 16 oz cream cheese
  • 1/2 cup sour cream
  • 1/2 cup sugar
  • 2 large eggs
  • 1/2 tbsp vanilla

Cinnamon Topping

  • 1/2 cup butter softened
  • 3/4 cup brown sugar
  • 1 tbsp cinnamon


  • Preheat oven to 350F.
  • Press the cinnamon bun dough into the skillet, creating a crust over the bottom and sides of the skillet.
  • Make sure all of the cinnamon bun dough is connected and there are no spaces between the dough.
  • In a stand mixer, mix the cream cheese, eggs, sour cream, sugar, and vanilla.
  • Beat until smooth and creamy, about 3 minutes.
  • Pour the mixture into the skillet over the cinnamon bun dough.
  • For the cinnamon filling: In a bowl, stir together the butter, brown sugar and cinnamon.
  • Transfer the cinnamon mixture to a sealable bag, focusing it towards one corner of the bag.
  • Cut off the tip and pipe a swirl over the cheesecake batter.
  • Bake for 50-55 minutes or until the cheesecake is set.
  • Allow the cheesecake to cool to room temperature, then store it in the fridge.
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