Cinnamon Roll-Swirl Cheesecake

If you love the comforting aromas of cinnamon rolls and the smooth richness of cheesecake, you’re in for a real treat. This recipe combines both favorites into one stunning dessert that not only tastes incredible but also fills your kitchen with warm, cozy scents. Whether for a special occasion or just to brighten an ordinary day, this cheesecake is sure to impress.

What You’ll Need

Here’s a breakdown of the ingredients (you can adapt quantities as needed):

For the dough:

All-purpose flour
Instant yeast
Warm milk
Granulated sugar
Melted unsalted butter
Eggs
Salt

For the cinnamon swirl filling:

Softened unsalted butter
Brown sugar
Ground cinnamon

For the cheesecake center:

Cream cheese (softened)
Granulated sugar
Eggs
Sour cream
Vanilla extract

To finish:

Powdered sugar for dusting

You can experiment — try a dairy-free cream cheese or a gluten-free flour blend to suit special diets.

Step-by-Step Instructions

1. Prepare the dough

Whisk together warm milk, yeast, and a bit of sugar. Let it rest for about 5 minutes until it becomes foamy. Next, stir in melted butter, eggs, and salt. Gradually add the flour and knead the mixture for 5–7 minutes until you get a soft, elastic dough. Cover and let it rise in a warm place until it doubles in size (about 1 hour).

2. Make the cinnamon filling

Mix softened butter with brown sugar and cinnamon until smooth and spreadable.

3. Make the cheesecake filling

Beat the softened cream cheese with sugar until creamy. Add the eggs one by one, then stir in sour cream and vanilla until fully combined.

4. Assemble the dessert

Roll out the risen dough into a rectangle (roughly 12 × 18 inches). Spread the cinnamon mixture evenly over it. Slice the dough into 2-inch strips.

In a greased springform pan, coil one strip into the center, then continue spiraling other strips around it to form a base and sides. Pour the cheesecake mixture into the central cavity. Use extra strips to frame the top edge, leaving the cheesecake exposed in the middle.

5. Bake

Preheat the oven to 350 °F (175 °C). Place your springform pan on a baking sheet to catch any drips. Bake for 60–70 minutes, or until the cinnamon roll portion is golden and the cheesecake is set (a slight jiggle is okay, but it shouldn’t be liquid).

6. Cool and chill

Allow the cake to cool fully, then refrigerate it for at least 4 hours—or overnight for best texture. Before serving, dust the top with powdered sugar and slice it like a cake.

Success Tips & Variations

Room-temperature cream cheese blends more smoothly.
Fresh, active yeast helps ensure a fluffier dough.
Don’t rush the rise time—good texture depends on it.
Use a baking sheet under your pan to catch spillover.
Chill overnight if you can, to let flavors settle.

Variations you might try:

Add chopped nuts (walnuts, pecans) to the cinnamon filling for crunch
Toss in chocolate chips or a chocolate swirl
Fold in fresh berries or banana slices
Use gluten-free flour or vegan dairy/egg substitutes

Serving Ideas & Storage

This dessert pairs beautifully with a cup of coffee. Fresh berries or a dollop of whipped cream make delightful accompaniments. After baking, store leftovers in an airtight container in the fridge—best consumed within 3–5 days (but it’s doubtful there will be much left by then).

You can also freeze it: wrap tightly in plastic wrap and then foil. Thaw in the refrigerator before serving.

Final Thoughts

This Cinnamon Roll Swirl Cheesecake delivers all the cozy charm of a cinnamon roll wrapped around a luscious cheesecake center. The baking process fills your home with irresistible aromas, and each slice offers the joy of two desserts in one. If you give it a try, savor each bite—and don’t hesitate to make it your own with creative tweaks!