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Cheesecake Stuffed Cinnamon Rolls
An easy cinnamon roll hack that will make your house smell SO GOOD. Cheesecake filling is stuffed inside refrigerated cinnamon rolls for a perfect dessert.
Course
Desserts
Cuisine
American
Keyword
Cheesecake Stuffed Cinnamon Rolls
Prep Time
10
minutes
minutes
Cook Time
17
minutes
minutes
Total Time
27
minutes
minutes
Servings
24
Calories
39
kcal
Author
Stacie Vaughan
Equipment
Mixing bowl
Hand Mixer
Muffin pan
Ingredients
2
packages
cream cheese
8oz/250g packages, softened
3
packages
refrigerated cinnamon rolls
8 in each package
½
cup
sugar
2
large eggs
½
tsp
vanilla
1 ½
tsp
cinnamon
US Customary
-
Metric
Instructions
Preheat oven to 400°F. Grease 2 muffin pans.
Flatten cinnamon roll doll with your hand and then place it in the muffin tin, moulding it with your clean fingers so it is cup-shaped. Set aside.
Beat cream cheese, cinnamon, sugar and eggs with a mixer until smooth. Add about a teaspoonful of cheesecake batter to each cinnamon roll cup.
Bake for 17 minutes, or until cheesecake is set and cinnamon rolls are golden.
Let cool slightly before serving.
Nutrition
Serving:
1
g
|
Calories:
39
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
1
g
|
Cholesterol:
17
mg
|
Sodium:
38
mg
|
Sugar:
5
g