If you’ve ever stood in your kitchen, craving something cozy, creamy, and unforgettable, Mini Cinnamon Roll Cheesecakes are about to become your go-to dessert. These little beauties combine the swirly goodness of cinnamon rolls with the rich, velvety charm of classic cheesecake—all neatly wrapped into a perfectly portioned treat.
Whether you’re baking for a brunch, holiday gathering, potluck, or just a Tuesday-night sweet fix, these mini desserts deliver a wow-factor without overwhelming your schedule. They’re easy, elegant, and endlessly craveable. What’s not to love?
1. Why You’ll Love This Recipe
Let’s get real—desserts are meant to impress, but nobody wants to stress over them. This recipe offers the best of all worlds:
- ✅ Easy prep: Uses store-bought cinnamon rolls, which saves time and adds flavor.
- ✅ Individual servings: No slicing, no mess—just pick up and enjoy.
- ✅ Irresistible texture: Creamy cheesecake on a warm, cinnamon-swirled crust.
- ✅ Versatile: Great for breakfast or dessert (or both—we won’t judge).
- ✅ No special pans needed: Just your everyday muffin tin and paper liners.
2. Ingredients Breakdown
Let’s take a closer look at the ingredients that bring this recipe to life:
🧁 For the Crust (Cinnamon Roll Base):
- 1 can refrigerated cinnamon rolls (with icing)
The shortcut that adds softness, flavor, and structure. Each roll becomes a built-in crust with just the right amount of spice.
🍰 For the Cheesecake Filling:
- 16 oz cream cheese, softened
Full-fat works best for that rich, smooth texture. Let it come to room temperature for a lump-free mix. - ½ cup granulated sugar
Balances the tang of the cream cheese and boosts the natural sweetness of the cinnamon rolls. - 2 large eggs
Provide structure without making the filling too dense. - 1 teaspoon vanilla extract
Adds warmth and depth—don’t skip this! - ½ teaspoon ground cinnamon
Layers the flavor and makes the dessert smell like a holiday morning.
✨ Optional Garnishes:
- Extra cinnamon sugar for sparkle and crunch
- Whipped cream or icing drizzle for finishing touches
3. Kitchen Tools You’ll Need
No fancy equipment required! Here’s your quick checklist:
- Muffin tin (12-count)
- Paper cupcake liners
- Mixing bowls (1 large, 1 medium)
- Hand or stand mixer
- Rubber spatula
- Measuring spoons & cups
- Cooling rack
- Spoon or small scoop for batter
4. How to Make Mini Cinnamon Roll Cheesecakes (Step-by-Step Guide)
🔥 Step 1: Preheat and Prep
- Preheat your oven to 325°F (163°C).
- Line a 12-cup muffin tin with paper liners.
🌀 Step 2: Shape the Cinnamon Roll Crusts
- Open the cinnamon roll tube and separate the rolls.
- Flatten each roll into a disc about 2.5–3 inches wide.
- Press them into the bottom of each muffin cup, pushing the dough slightly up the sides.
🧁 Step 3: Mix the Cheesecake Batter
- In a large bowl, beat softened cream cheese and sugar until smooth.
- Add the eggs one at a time, beating gently after each addition.
- Mix in vanilla and cinnamon until fully combined and fragrant.
🥄 Step 4: Fill and Bake
- Spoon the cheesecake mixture evenly over the crusts, filling each liner about ¾ full.
- Bake for 18–22 minutes, or until centers are set and the tops no longer jiggle when lightly tapped.
❄️ Step 5: Cool and Chill
- Let the cheesecakes cool in the pan for 10 minutes.
- Remove and place on a cooling rack. Chill in the fridge for at least 2 hours.
🍬 Step 6: Add Final Touches
- Drizzle with the icing packet from the cinnamon rolls.
- Sprinkle with cinnamon sugar or add a dollop of whipped cream before serving.
5. Pro Tips for Perfect Cheesecakes
- Room-temperature ingredients = smooth batter.
- Don’t overmix the eggs—it introduces air and can cause cracks.
- Use paper liners for easy removal and cleaner presentation.
- Refrigerate fully before serving—the flavor and texture improve!
- If the cinnamon roll dough doesn’t reach the muffin liner edges, stretch gently.
6. Make-Ahead and Freezing Instructions
Mini cheesecakes are perfect for prepping ahead of time. Here’s how:
🕒 Make-Ahead:
- Bake and cool the cheesecakes fully.
- Refrigerate (unfrosted) in an airtight container for up to 3 days.
- Add icing or toppings just before serving.
❄️ Freezing:
- Wrap each cooled mini cheesecake in plastic wrap, then foil.
- Store in a freezer-safe bag for up to 1 month.
- Thaw overnight in the fridge and top fresh.
7. Flavor Variations and Fun Twists
Looking to switch things up? Try these fun adaptations:
- Pumpkin Spice Cheesecakes: Add ½ cup pumpkin puree and pumpkin spice.
- Chocolate Swirl: Stir melted chocolate into half the batter and create swirls.
- Apple Pie Cheesecakes: Add diced, cooked cinnamon apples on top before baking.
- Nutty Crunch: Sprinkle chopped pecans or walnuts over the cheesecake layer before baking.
8. Serving Suggestions and Pairings
These little cheesecakes pair beautifully with:
- Coffee or chai lattes for a morning treat
- Sparkling cider or mimosas at brunch
- Vanilla bean ice cream for dessert-on-dessert action
- Fresh berries for a pop of tart contrast
- Caramel drizzle for extra indulgence
9. Storage and Reheating Tips
🧊 Refrigerator:
- Store leftovers in an airtight container for up to 4–5 days.
🔁 Reheating:
- Serve cold (they’re great chilled)
- Or microwave for 10–15 seconds if you want that warm, gooey cinnamon base.
💡 Pro Tip:
If they get too soft after refrigerating, let them sit at room temp for 10 minutes before serving.
10. Frequently Asked Questions
❓ Can I use homemade cinnamon roll dough?
Yes! If you have a favorite recipe, use it—just keep the sizing small.
❓ Can I skip the cinnamon and use another flavor?
Absolutely. Try lemon zest, almond extract, or even cocoa powder for variety.
❓ What if I don’t have paper liners?
Grease your muffin tin well, but liners are highly recommended for easy removal.
❓ Can I make a full-size cheesecake with this recipe?
Yes, but you’ll need to adjust the baking time (about 45–55 minutes at 325°F) and use a springform pan.
11. Recipe Card – Print & Save
Mini Cinnamon Roll Cheesecakes
Prep Time: 15 mins
Cook Time: 20 mins
Chill Time: 2 hrs
Total Time: 2 hrs 35 mins
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Ingredients
- 1 can refrigerated cinnamon rolls (with icing)
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- Optional: cinnamon sugar, whipped cream
Instructions
- Preheat oven to 325°F and line muffin tin with paper liners.
- Flatten cinnamon rolls and press into liners.
- Mix cream cheese and sugar until smooth.
- Add eggs one at a time, then vanilla and cinnamon.
- Fill muffin cups with batter (¾ full).
- Bake 18–22 minutes until set.
- Cool, then chill 2+ hours.
- Top with icing and serve.
12. Nutritional Information (Per Mini Cheesecake)
| Nutrient | Amount |
|---|---|
| Calories | 270 |
| Total Fat | 18g |
| Saturated Fat | 9g |
| Cholesterol | 55mg |
| Sodium | 210mg |
| Carbohydrates | 21g |
| Sugars | 17g |
| Protein | 4g |
| Fiber | 0g |
Note: Nutrition values are approximate and may vary based on specific brands used.
13. Final Thoughts
Mini Cinnamon Roll Cheesecakes are proof that you don’t need complicated ingredients or skills to create a dessert that feels gourmet. With a comforting base, creamy filling, and customizable toppings, they strike the perfect balance of simplicity and indulgence.
Whether you’re hosting a brunch or just want something sweet on standby, this recipe is guaranteed to impress without the stress. Try it once, and it’s sure to become a staple in your dessert rotation.
