Oh my gosh, you guys – I have the most heavenly little dessert to share with you today! These mini cinnamon roll cheesecakes are what brunch dreams are made of. Imagine your favorite gooey cinnamon rolls and creamy cheesecake had the most delicious love child – that’s exactly what these cuties are. I first made them for a sleepy Sunday family breakfast (because yes, cheesecake totally counts as breakfast in my house), and now they’re my most-requested recipe when friends come over. The best part? You probably have most of the ingredients in your kitchen right now, and they come together in less time than it takes to watch an episode of your favorite baking show. Trust me, once you smell that cinnamon sugar swirling into the rich cheesecake batter, you’ll understand why I’m obsessed with this mini cinnamon roll cheesecakes recipe!
Why You’ll Love This Mini Cinnamon Roll Cheesecakes Recipe
Listen, I don’t make promises lightly—but these little cheesecakes? They’re absolute game-changers. Here’s why you’ll fall head over heels:
- No-fuss crust: Forget rolling dough—just smash up those cinnamon rolls, mix with butter, and press. Done!
- 30 minutes flat: From mixing bowl to table faster than takeout.
- Crowd-pleaser magic: One bite and your brunch guests will think you’re a pastry chef.
- Two desserts in one: All the cozy cinnamon swirls meets that dreamy cheesecake swoon.
Seriously, they disappear faster than I can say “second breakfast.”
Ingredients for Mini Cinnamon Roll Cheesecakes
Okay, let’s raid the pantry! Here’s everything you’ll need for these little bites of heaven—and yes, I’m including my *very* specific notes because details matter when it comes to cheesecake perfection:
- 8 oz cream cheese, softened (leave it out for at least 30 minutes—no cheating with the microwave!)
- 1/4 cup granulated sugar (the fine stuff, not coarse—we want it to disappear into that creamy filling)
- 1 large egg (room temp, please! Cold eggs make lumpy batter)
- 1 tsp vanilla extract (real stuff, not imitation—taste the difference!)
- 1/2 cup crushed cinnamon rolls (from a can or homemade—I won’t judge either way)
- 2 tbsp melted butter (unsalted, because we control the salt here)
- 2 tbsp brown sugar, packed (press it into the measuring spoon like you mean it)
- 1 tsp ground cinnamon (the fresher the better—smell it first to check it’s still lively)
Pro tip: Measure everything before you start. Trust me, scrambling mid-mix with sticky fingers is no fun. And if you’re like me and always have a rogue cinnamon roll can in the fridge? You’re already halfway there!
How to Make Mini Cinnamon Roll Cheesecakes
Alright, let’s get baking! These steps are so easy you could do them half-asleep (which is how I often make them on weekend mornings). Just follow along—I’ll walk you through every swirl and swoop!
Step 1: Prepare the Cinnamon Roll Base
First, let’s make that irresistible cinnamon crunch on the bottom. Grab your cinnamon rolls—no need to bake them first!—and crumble them into small pieces with your fingers (it’s oddly satisfying). Mix them with the melted butter, packed brown sugar, and cinnamon until it looks like the world’s best sandcastle material. Press about 1 tablespoon into each cupcake liner firmly—like you’re tucking in a tiny edible blanket. This keeps the cheesecake from sticking and adds that signature cinnamony bite!
Step 2: Make the Cheesecake Filling
Now for the creamy magic! Beat the softened cream cheese and granulated sugar together until it’s smoother than a jazz playlist—no lumps allowed! Scrape the bowl sides halfway through; sneaky lumps hide there. Add the room-temperature egg (cold eggs = sad, lumpy batter) and vanilla, mixing just until combined. Overbeating lets too much air in, which causes s later—we want these babies flawless! The batter should pour like thick honey.
Step 3: Bake and Cool
Center oven rack, preheated to 325°F—this gentle heat prevents s. Fill liners 3/4 full (they puff slightly) and bake 18-20 minutes until the edges look set but centers still jiggle slightly when nudged. They’ll firm up as they cool—patience is key! Let them chill in the tin for 10 minutes, then transfer to a rack. Wait at least 30 minutes before diving in (or cheat like I do and eat one warm with melty frosting). The cinnamon swirls will have you swooning!
Tips for Perfect Mini Cinnamon Roll Cheesecakes
Alright friends, let me share the secrets I’ve learned after burning through way too many cream cheese blocks perfecting these little guys:
- Temperature is everything: Room temperature cream cheese blends smoother than a jazz trio. Cold = lumpy city!
- Don’t overfill: 3/4 full max—these babies puff up like they’re trying to escape the liners.
- Chill for results: 30 minutes minimum if you can wait (who am I kidding, I eat one warm immediately).
- Swirl magic: Use a toothpick to marble extra cinnamon sugar on top before baking for bakery-worthy presentation.
The best tip? Make double batches—they disappear faster than my willpower around dessert!
Ingredient Substitutions & Variations
Listen, I know we don’t always have exactly what a recipe calls for—here’s how to improvise without sacrificing that cinnamon roll magic:
- Out of cream cheese? Try equal parts Greek yogurt or ricotta for a tangy twist.
- Gluten-free friends: Swap in your favorite GF cinnamon rolls—they’ll still get that signature swirl.
- Flavor boosters: Add a pinch of nutmeg to the cinnamon sugar or drizzle warm caramel sauce over the cooled cheesecakes.
- Extra crunch: Mix chopped pecans right into the crust—trust me, it’s life-changing.
Honestly? Half the fun is playing with these variations. My test kitchen (aka my tiny apartment) approves them all!
Serving and Storage
Okay, let’s talk about the best part—eating these cuties! My favorite way to serve them is warm with an extra dollop of cream cheese frosting (the kind that comes in the cinnamon roll can—no shame in shortcuts!). Sprinkle on some extra cinnamon right before serving if you want that picture-perfect look. They’re amazing with a cold glass of milk for breakfast (don’t @ me) or a hot coffee for dessert. For dessert.
Now, storage—because let’s be real, you might actually have leftovers (emphasis on “might”). Pop them in an airtight container in the fridge for up to 3 days. The cinnamon base actually gets better on day two—more flavorful and slightly chewier. If you want to freeze them, wrap each cooled cheesecake tightly in plastic wrap, then stash in a freezer bag for up to a month. Thaw overnight in the fridge, then let sit at room temp for 20 minutes before serving so that creamy texture comes back to life!
Mini Cinnamon Roll Cheesecakes Recipe FAQs
I’ve gotten so many questions about these little beauties since I started making them—here are the answers to everything you might wonder!
Can I use homemade cinnamon rolls instead of canned?
Absolutely! Fresh cinnamon rolls work wonderfully—just tear them into small pieces while they’re still raw. The texture might be slightly more rustic (in the best way), and you’ll get bonus points for homemade cred!
Why did my cheesecakes on top?
Oh honey, I feel your pain—been there! Usually it’s from overmixing (too much air) or drastic temperature changes. Next time, mix just until combined, don’t open the oven door early, and let them cool gradually in the turned-off oven with the door ed for 10 minutes.
Can I make these ahead for a party?
You’re speaking my language! These mini cheesecakes actually taste better the next day as flavors meld. Bake them the night before, keep refrigerated, then add frosting or toppings right before serving. They’ll be the star of your brunch spread!
Help—my cheesecakes stuck to the liners!
First, deep breath—we can fix this! Either grease your liners lightly with cooking spray before adding the crust, or try parchment paper liners instead. And always let them cool completely before peeling—warm cheesecake is like clingy toddler hands!
Can I double this recipe?
Please do—I always regret when I don’t! Just use two muffin tins or bake in batches. The filling keeps well covered in the fridge for a couple hours if you need to wait between batches. More cheesecakes = more happiness, it’s simple math!
Nutritional Information
Okay, let’s be real—we’re not eating cheesecakes for their health benefits, but I know some of you like to keep track (or need to justify eating three in one sitting). Here’s the nutritional breakdown per mini cheesecake, but remember these are estimates—your exact amounts might vary slightly depending on brands and how generous you are with toppings!
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g (6g saturated)
- Carbs: 18g
- Protein: 3g
Pro tip: If you’re watching sugar, you can reduce the granulated sugar in the filling by half—the cinnamon swirl still keeps them plenty sweet. And hey, there’s carrots in cinnamon rolls… that counts as a vegetable, right? (I’m kidding… mostly.)
Final Thoughts
Well friends, there you have it—my not-so-secret-anymore recipe for the most irresistible mini cinnamon roll cheesecakes! These little guys have saved me from countless “what should I bring?” potluck panics and turned many ordinary mornings into something special. The way that cinnamon swirl marries with the creamy cheesecake? Absolute magic.
I can’t wait for you to experience that first bite—the crisp cinnamon base giving way to that dreamy, velvety filling. They’re foolproof enough for beginner bakers but impressive enough to make your guests think you spent hours in the kitchen (we’ll keep our little 30-minute secret between us).
When you make them (notice I said “when,” not “if”—because you totally should!), snap a pic and tag me on social—I live for seeing your creations! Nothing makes me happier than knowing someone else’s kitchen smells like cinnamon sugar and happiness because of this recipe. Now go forth and cheesecake—your brunch game will never be the same!
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Heavenly 30-Minute Mini Cinnamon Roll Cheesecakes Recipe
- Total Time: 30 minutes
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
Easy-to-make mini cinnamon roll cheesecakes with a sweet cinnamon swirl and creamy texture. Perfect for dessert or brunch.
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup crushed cinnamon rolls (from a can or homemade)
- 2 tbsp melted butter
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 325°F (165°C). Line a muffin tin with cupcake liners.
- Mix crushed cinnamon rolls with melted butter, brown sugar, and cinnamon. Press into the bottom of each liner.
- Beat cream cheese and sugar until smooth. Add egg and vanilla, mixing until well combined.
- Pour cheesecake mixture over the cinnamon roll base in each liner.
- Bake for 18-20 minutes until set. Let cool before serving.
Notes
- Store leftovers in the fridge for up to 3 days.
- Top with cream cheese frosting for extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg
Keywords: mini cinnamon roll cheesecakes, easy cheesecake recipe, cinnamon dessert, quick baking recipe