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Cinnamon Roll Cheesecake Cake

July 22, 2016 by thedomesticrebel | 7 Comments

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Cinnamon Roll Cheesecake Cake on white plate with forks and milk in backgroundThis Cinnamon Roll Cheesecake Cake is a wonder! Super fast, super easy and totally delicious!

You guys. This cake is outrageous. Like, crazy-town good.

It’s basically a gigantic cinnamon roll stuffed with cheesecake filling. So in a word, it’s perfect.

Serve it up for breakfast, lunch, linner, dinner, or dessert. Or simply have it as a snack. Just whatever you do, promise me you’ll make it? It’s quite possibly one of the best things I’ve made.

You read that right!

It’s Friday, so I’ll keep this post short & sweet, but here’s the low-down on this monster.

Cinnamon Roll Cheesecake Cake in pie panBasically, you open a package of refrigerated cinnamon rolls and unroll one of ’em slightly. Place it into the center of a greased pie plate or round cake pan. Unroll another cinnamon roll completely and begin wrapping it around the first cinnamon roll, cinnamon-side in. Continue with the remaining rolls until there’s a gigantic spiralized cinnamon roll in the pan.

Now you could bake this puppy off and be done, but why would you want to skip out on cheesecake filling?

Closeup slice of Cinnamon Roll Cheesecake Cake on white plate with forksWhip up your cheesecake mixture and pipe it in between the cracks of each roll. It should be roll, cheesecake, roll, cheesecake, and continue to infinity… or until the middle of the cheesecake cake. Bake it up until it’s golden brown and purty, then top it with the cinnamon roll glaze that comes in the package.

Simple. Fast. Phenomenal. (And I’m not describing myself).

Do yourself a flava and MAKE IT!

Cinnamon Roll Cheesecake Cake in pie dish on white fabric

*adapted from the Pillsbury Bake Off Desserts cookbook

Print Recipe
5 from 1 vote

Cinnamon Roll Cheesecake Cake

This GIANT Cinnamon Roll Cheesecake Cake is a stunner! Fluffy, cinnamon-spiked cinnamon rolls with a cheesecake filling and a luscious glaze. Perfect for breakfast, or dessert!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 8 -10
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1 (5-count) package refrigerated cinnamon rolls
  • 1 (8 oz pkg) cream cheese at room temperature
  • 1/2 cup sugar
  • 1 Tbsp sour cream
  • 2 tsp vanilla extract

Instructions

  • Preheat oven to 350 degrees F. Liberally grease a 9" pie plate or round cake pan.
  • Open the package of cinnamon rolls and take one roll in your hand. Gently loosen the roll so it's still wound up but not as tightly. Place it in the center of the prepared pan. Take another roll, unroll it completely, and begin wrapping it around the center roll, cinnamon-side facing inward, and pinching the ends of the roll to seal. Repeat with remaining rolls, creating a large spiral.
  • In a large bowl, whisk together the cream cheese, sugar, sour cream and vanilla extract until smooth and creamy, about 1 minute. Spoon the cheesecake filling mixture into a piping bag, snip off the end, and pipe the cheesecake mixture halfway in between each strip of cinnamon roll. Start from the center and work your way to the outer edge.
  • Bake for approx. 20-25 minutes or until the top is golden brown and set. Cool for about 10 minutes, then top with the prepared glaze from the cinnamon roll package. Cut into wedges and serve warm, or at room temperature.

Cinnamon Roll Cheesecake Cake slice on white plate with fork and bite missingSuper gooey, packed with cinnamon goodness and filled with creamy cheesecake. Is there anything this Cinnamon Roll Cheesecake Cake can’t do?!

Cinnamon Roll Cheesecake Cake collageHave a super sweet day!

xo, Hayley

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Comments

  1. cakeSpy says

    July 22, 2016 at 6:08 am

    Can I get a WITNESS? Because I want to be FITNESS cheesecake in my MOUF.

    Reply
    • thedomesticrebel says

      July 22, 2016 at 6:28 am

      Amen, girl!

      Reply
  2. Annette says

    July 22, 2016 at 9:02 am

    Oh. My. Gosh. Cinnamon rolls are one of my absolute favorites for breakfast and now you’ve added cheesecake? Yum!

    Reply
    • thedomesticrebel says

      July 22, 2016 at 12:01 pm

      Thank you Annette! I can’t wait to see on Instagram if you make this!

      Reply
  3. Johanna Xue says

    August 7, 2016 at 11:13 am

    I have to make this!

    Reply
  4. Patrica says

    September 28, 2017 at 12:45 pm

    5 stars
    What brand packaged Cinnamon Roll did you use ? Do you have a photo of the package ?

    Reply
    • thedomesticrebel says

      October 1, 2017 at 9:35 am

      Hi Patrica, I used the Pillsbury “Cinnabon” style cinnamon rolls – I believe there are 5 or 6 rolls per package.

      Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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