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.
Servings 24
Calories 39kcal
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
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.
Notes
- Make sure to generously grease your muffin pan before adding the dough. This will help prevent sticking and make cleanup much easier.
- It’s normal for a little of the cheesecake filling to bubble up over the edges—don’t worry, it makes a delicious topping!
- These rolls are best enjoyed slightly warm, when the cheesecake filling is soft and creamy, and the cinnamon roll edges are golden and flaky.
- If you’re having trouble removing them from the pan, run a butter knife gently around the edges to loosen.
- You can easily customize the cheesecake filling by adding flavors like pumpkin purée, chocolate chips, or butterscotch.
- Store leftovers at room temperature for 1–2 days, in the fridge for up to a week, or freeze for up to 3 months. Reheat in the oven at 350°F or microwave before serving.
Nutrition
Serving: 1g | Calories: 39kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Cholesterol: 17mg | Sodium: 38mg | Sugar: 5g
