Why are people adding heavy cream to cinnamon rolls?

Heavy cream turns standard cinnamon rolls into ultra-soft, bakery-style pastries. It adds moisture, richness, and helps caramelize the sugar filling. That same creaminess inspired the luscious swirl in this cheesecake. Check out more on that here .

What is the best cheesecake in the world?

This is up for debate, but if you ask my readers—or me—it’s all about bold flavor and texture. A well-balanced cheesecake that’s rich without being too dense wins every time. Our Cinnamon Roll Cheesecake checks every box.

How long can Cinnamon Roll Cheesecake be stored?

Up to 5 days in the fridge, tightly wrapped. The flavor actually improves over time as the spices settle and mingle.

Can I freeze Cinnamon Roll Cheesecake?

Yes, and you should if you want to enjoy it again. Wrap it well, freeze for up to 3 months, and thaw in the fridge overnight for best results.

Cinnamon Roll Cheesecake – 5 Irresistible Reasons to Try It Today

Name: Cinnamon Roll Cheesecake – A Delicious Twist on a Classic Favorite
Prep time: 30 min
Cook time: 75 min
Total time: 1 h 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 ½ cups vanilla wafer crumbs; ¼ cup sugar; 1 tsp ground cinnamon; 5 tbsp melted butter; 24 oz cream cheese; 1 cup sugar; 3 tbsp flour; 1 cup sour cream; 2 tsp vanilla extract; 2 tsp ground cinnamon; 4 eggs; 1 ¼ cups brown sugar; 5 tbsp ground cinnamon; ¾ cup flour; ½ cup melted butter; 2 oz cream cheese; 6 tbsp butter; ½ tsp vanilla extract; 1½ cups powdered sugar; 4–5 tbsp heavy cream

Description

This Cinnamon Roll Cheesecake blends creamy texture and cinnamon spice with a buttery vanilla crust and cream cheese frosting—comfort food perfection.

Ingredients

Scale

Crust

1 ½ cups (201g) vanilla wafer crumbs

¼ cup (56g) sugar

1 tsp ground cinnamon

5 tbsp (70g) melted butter

Filling

24 oz (678g) cream cheese

1 cup (207g) sugar

3 tbsp (24g) flour

1 cup (230g) sour cream

2 tsp vanilla extract

2 tsp ground cinnamon

4 eggs

Cinnamon Swirl

1 ¼ cups (281g) brown sugar

5 tbsp cinnamon

¾ cup (98g) flour

½ cup (112g) melted butter

Frosting

2 oz cream cheese

6 tbsp (84g) butter

½ tsp vanilla

1½ cups (173g) powdered sugar

4–5 tbsp heavy cream

Instructions

1. Preheat oven to 325°F. Prepare crust and bake for 10 minutes.

2. Mix cream cheese until smooth. Add sugar and flour.

3. Stir in sour cream, vanilla, and cinnamon.

4. Add eggs one at a time.

5. Mix swirl ingredients in separate bowl.

6. Layer half batter, half swirl, repeat, and swirl with knife.

7. Bake in water bath 75 mins. Cool and chill 6+ hours.

8. Mix frosting and drizzle on cooled cheesecake.

Notes

Store in the fridge up to 5 days or freeze up to 3 months.

Use a warm knife for clean slices.

Pairs beautifully with hot coffee or whipped cream.

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