Mini Cinnamon Roll Cheesecakes combine the sweet, spicy goodness of cinnamon rolls with the creamy richness of cheesecake. These bite-sized treats are perfect for breakfast, brunch, or dessert and are guaranteed to impress at any gathering.
Why You’ll Love This Recipe
- Two Desserts in One: A delicious fusion of cinnamon rolls and cheesecake.
- Easy to Make: Simple steps with stunning results.
- Perfect for Any Occasion: Great for parties, potlucks, or a cozy family treat.
- Portion-Controlled: Individual servings make them easy to serve and enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust
- Cinnamon roll dough (store-bought or homemade)
Cheesecake Filling
- Cream cheese, softened
- Granulated sugar
- Vanilla extract
- Egg
- Ground cinnamon
Cinnamon Swirl
- Brown sugar
- Ground cinnamon
- Butter, melted
Glaze
- Powdered sugar
- Milk or cream
- Vanilla extract
Directions

- Preheat and Prep:
- Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners or grease it well.
- Prepare the Crust:
- Roll out the cinnamon roll dough and cut it into circles to fit the bottom of each muffin cup. Press the dough into each cup to form the crust.
- Make the Cheesecake Filling:
- In a medium bowl, beat the cream cheese and sugar until smooth.
- Add the egg, vanilla extract, and ground cinnamon, mixing until fully combined.
- Add the Cinnamon Swirl:
- In a small bowl, mix the brown sugar, cinnamon, and melted butter to create a swirl mixture.
- Assemble the Cheesecakes:
- Spoon the cheesecake filling over the cinnamon roll crusts, filling each cup about ¾ full.
- Drizzle the cinnamon swirl mixture on top of the filling and use a toothpick to create a marbled effect.
- Bake:
- Bake for 18-22 minutes, or until the cheesecakes are set but slightly jiggly in the center. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to set completely.
- Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the chilled cheesecakes before serving.
Servings and Timing
- Servings: Makes 12 mini cheesecakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 40 minutes
Variations
- Chocolate Cinnamon Roll Cheesecakes: Add mini chocolate chips to the cheesecake filling for a chocolatey twist.
- Pumpkin Spice: Replace cinnamon with pumpkin spice for a fall-inspired flavor.
- Gluten-Free: Use gluten-free cinnamon roll dough and ensure other ingredients are gluten-free.
- Caramel Drizzle: Replace the glaze with a caramel drizzle for an extra indulgent topping.
- Nutty Addition: Sprinkle chopped pecans or walnuts over the cinnamon swirl before baking.
Storage/Reheating
- Storage: Store the cheesecakes in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze individual cheesecakes without glaze in a freezer-safe container for up to 3 months. Thaw in the refrigerator before adding the glaze.
- Reheating: These are best enjoyed chilled, but you can warm them slightly in the microwave for a softer texture.
FAQs
1. Can I use homemade cinnamon roll dough?
Yes, homemade dough works beautifully for the crust. Just roll it out thin and cut it to size.
2. How do I prevent cracks in the cheesecake?
Avoid overmixing the batter and do not overbake. Cheesecakes should be slightly jiggly in the center when removed from the oven.
3. Can I make these without a cinnamon swirl?
Yes, they’ll still be delicious, but the swirl adds extra cinnamon roll flavor.
4. Can I use a mini cheesecake pan instead of a muffin tin?
Yes, a mini cheesecake pan works well and makes removal even easier.
5. What’s the best way to cut cinnamon roll dough for the crust?
Use a biscuit cutter or the rim of a glass slightly smaller than the muffin tin wells.
6. Can I make these in advance?
Yes, they can be made up to 2 days ahead and stored in the refrigerator until ready to serve.
7. How do I make the glaze thicker?
Add more powdered sugar until you reach your desired consistency.
8. Can I skip the glaze?
Yes, but the glaze adds sweetness and enhances the cinnamon roll flavor.
9. Can I use low-fat cream cheese?
Yes, but the texture may be slightly less rich.
10. How do I know the cheesecakes are done?
The edges should be set, and the center should jiggle slightly when gently shaken.
Conclusion
Mini Cinnamon Roll Cheesecakes are the ultimate dessert mash-up that delivers big on flavor in a small package. Whether you’re hosting a party or treating yourself, these delightful little cheesecakes are sure to impress. With their creamy filling, cinnamon swirl, and sweet glaze, they’re simply irresistible. Try this recipe today and enjoy a heavenly bite of indulgence!
PrintMini Cinnamon Roll Cheesecakes
These Mini Cinnamon Roll Cheesecakes combine the creamy goodness of cheesecake with the warm, spicy flavors of cinnamon rolls. Featuring a graham cracker crust, a creamy cinnamon-spiced cheesecake filling, and a drizzle of icing, they’re perfect for brunch, parties, or an indulgent treat.
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
For the Cinnamon Swirl:
- ¼ cup light brown sugar
- 1 tsp ground cinnamon
- 1 tbsp unsalted butter, melted
For the Icing:
- ½ cup powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract
Instructions
Prepare the Crust:
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Divide the mixture evenly among the liners, pressing it down firmly to form the crust. Bake for 5 minutes, then set aside to cool.
Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar with a hand or stand mixer until smooth.
- Add the eggs, one at a time, mixing until just combined.
- Mix in the sour cream, vanilla extract, and ground cinnamon until smooth and creamy.
Prepare the Cinnamon Swirl:
- In a small bowl, stir together the brown sugar, cinnamon, and melted butter.
Assemble the Cheesecakes:
- Divide the cheesecake filling evenly among the prepared crusts.
- Drop small dollops of the cinnamon swirl mixture onto each cheesecake. Use a toothpick or skewer to swirl the cinnamon mixture into the filling.
Bake the Cheesecakes:
- Bake in the preheated oven for 18–20 minutes, or until the centers are set.
- Allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours (or overnight).
Make the Icing:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the chilled cheesecakes before serving.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Make Ahead: These cheesecakes can be made a day in advance and iced just before serving.
- Add Texture: Sprinkle chopped pecans or walnuts on top of the icing for a crunchy twist.