Description

Mini Cinnamon Roll Cheesecakes are the dreamy mashup you never knew you needed! Imagine the warm, sugary swirl of a classic cinnamon roll, fused with the rich, creamy decadence of a cheesecake—all wrapped up in a perfectly portioned dessert. This easy recipe is perfect for parties, brunch, or anytime you’re craving something sweet, cozy, and totally irresistible.

Ingredients

1 can refrigerated cinnamon rolls (with icing)

16 oz (2 blocks) cream cheese, softened

1/2 cup granulated sugar

1 tsp vanilla extract

2 large eggs

1/2 tsp ground cinnamon

Optional: whipped cream or extra icing for topping

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
Press one cinnamon roll into the bottom of each liner to form the crust.
In a bowl, beat cream cheese, sugar, and vanilla until smooth.
Add eggs one at a time, mixing just until incorporated.
Stir in ground cinnamon, then spoon the cheesecake mixture evenly over the cinnamon roll crusts.
Bake for 18–22 minutes, until centers are set. Cool completely, then chill in the refrigerator for at least 2 hours.
Drizzle with reserved icing or add whipped cream before serving.

Prep Time: 15 minutes
Chilling Time: 2 hours
Cook Time: 20 minutes
Category: Dessert