Cheesecake Stuffed Cinnamon Rolls

I can’t be the only one who loves soft and fluffy cinnamon rolls in the fall, am I right?! With this recipe, not only are we making some tasty cinnamon rolls, but we’re also stuffing them with a creamy, decadent cheesecake mixture, creating the ultimate Cheesecake-Stuffed Cinnamon Rolls!

When baking, you get both many successes and your fair share of failures. With trying and creating new recipes, and perfecting your old favorites, it’s just a matter of time until you’ve experienced both your own baking fails and rave-worthy winning recipes. 

With that being said, I have one hard and fast baking rule that I follow every single time I make a recipe in a muffin pan. This rule was born out of a baking fail: always grease your muffin pan! Trust me, you don’t want to spend a good chunk of time scrubbing off stuck-on food residue and ultimately having to throw the pan in the trash. 

Always keep this tip in mind, especially during any holiday baking, when time is of the essence!

Why You’ll Love This Easy Recipe

• A shortcut recipe that uses refrigerated cinnamon rolls
• Ready in under 30 minutes and with only five ingredients
• Easy dessert the whole family will devour
• Simple to scale and make more of
• Always a crowd pleaser

Ingredients 

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Softened Cream Cheese
• Refrigerated Cinnamon Rolls
• Sugar
• Eggs
• Vanilla Extract

How to Make Cheesecake Stuffed Cinnamon Rolls

• Step One: Preheat the oven to 400°F. Grease two muffin pans with baking spray or butter.
• Step Two: Flatten the cinnamon roll dough with your hands, then place it in the muffin tin and mold it with your clean fingers to create a cup shape. Set the tin aside.
• Step Three: Using either a stand mixer or a mixing bowl and hand mixer, beat the cream cheese, cinnamon, sugar, and eggs together until smooth. Add approximately one teaspoon of cheesecake batter to each cinnamon roll cup.
• Step Four: Bake for 17 minutes, or until cheesecake is set and cinnamon rolls are golden.
• Step Five: Let them cool slightly before serving.

What to Serve with Them

• Cinnamon Roll Cookies
• Biscoff Cinnamon Roll Cheesecake
• Cinnamon Roll Coffee Milkshake
• Cinnamon Cappuccino

Recipe Tips and Tricks

• The most important step is spraying your muffin pan with cooking spray. Not only will this step save you time on kitchen clean-up duty, but it will also make removing your cinnamon rolls from the pan a breeze.
• I ate mine a little warm so that the cinnamon roll was flaky, and the cheesecake topping melts in your mouth. Pure decadence!
• It’s normal for the cream cheese mixture to explode from the center. You can use it as a frosting topping, or make more of this mixture to lather on top as your frosting. You could also make a powdered sugar glaze to use on top.
• Be careful when removing the cinnamon rolls from the pan; even after letting them cool, they can still be warm to the touch.
• If you’re having difficulty removing the Cheesecake Cinnamon Rolls from the muffin tin molds, I suggest running a butter knife around the inner edges of the mold to help loosen the cinnamon roll from the mold. However, if you used enough baking spray to grease the pan initially, this shouldn’t be a problem. 

Variations and Substitutions

• I like to keep my recipes simple, so I used refrigerated cinnamon rolls. You could also use your own cinnamon roll recipe if you prefer.
• Feel free to add any flavors to your cheesecake mixture, pumpkin, chocolate, and butterscotch all sound wonderful. Add purees or baking chips to the cream cheese mixture and stuff it into your rolls.
• You can also make a stuffed cinnamon roll casserole-type dish by placing all your rolls in a baking dish instead of individual molds in the muffin pan. 

Storage Instructions

If you have extra cinnamon rolls, you can either wrap them in plastic wrap on a plate and leave them at room temperature on the counter for 1-2 days, and they’ll still be nice and soft, or you can refrigerate them. 

To keep them longer, place the cinnamon rolls in an airtight container and store them in the refrigerator, where they’ll keep for up to a week.

Can I Freeze?

If you want to make another batch to freeze for later, or keep your leftover Cheesecake Cinnamon Rolls for longer than a week, you sure can!

I like to make a second batch when I have the time and freeze them for later- desserts made super simple for the future, when I’m ready to thaw them out again! First, wrap your leftovers in plastic wrap, then put them in a freezer-safe bag, and you can freeze them for up to 3 months. 

Remove them from the freezer and let them thaw before reheating and enjoying them again.

How Do I Reheat?

You can reheat these Cheesecake-Stuffed Sweet Rolls in the microwave or oven. 

If you choose to use the oven, preheat it to 350°F and place the rolls on a baking dish. Cover them with aluminum foil and bake them for 7 to 10 minutes, until they are softened and warmed through.

Cinnamon Roll Recipes

• Cinnamon Roll Monkey Bread
• Pumpkin Cinnamon Rolls
• Cinnamon Rolls with Gingerbread Cream Cheese Frosting
• Mini Rum Butter Cinnamon Rolls
• Apple Cinnamon Bun Breakfast Casserole
• Biscuit Cinnamon Rolls

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