Mini Cinnamon Roll Cheesecakes
Deliciously creamy mini cheesecakes infused with the warm flavors of cinnamon rolls, perfect for any occasion.
Ingredients
For the Cheesecake Layer
- 16 oz cream cheese, softened
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon all-purpose flour
For the Cinnamon Roll Layer
- 1 tube refrigerated cinnamon roll dough
- 1 teaspoon cinnamon
- 2 tablespoons brown sugar
For the Topping
- 1/4 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
Make the Cheesecake Mixture
- In a large mixing bowl, combine the softened cream cheese, sugar, and vanilla extract. Mix until smooth.
- Add eggs one at a time, mixing well after each addition, followed by the flour. Set aside.
Prepare the Cinnamon Roll Dough
- Cut each cinnamon roll into quarters and mix the cinnamon with the brown sugar.
- Combine the dough pieces with the cinnamon mixture until coated.
Assemble Your Cheesecakes
- Place a scoop of cinnamon roll mixture at the bottom of each cupcake liner, then pour cheesecake on top, filling about 3/4 full.
Bake and Chill
- Bake for 20-25 minutes or until centered are set and slightly jiggly. Cool and refrigerate for at least two hours.
Top It Off
- Mix powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle over chilled cheesecakes.
Notes
You can prepare the cheesecake filling ahead of time. For extra crunch, add chopped nuts on top. For more cinnamon flavor, sprinkle cinnamon on the glaze.