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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


  • 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


  • 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.