Cinnamon Roll Cheesecake

Here are some things I love in my office right at this moment,  as documented from my camera phone (because I’m too slow in the morning to ever remember to bring my DSLR to work).

The pile of exactly 11 sharpies on my desk

And the fact that at least half of them are running out of ink which makes me feel like a real artist. Even if it was for technical storyboarding.

The string of cupcake lights lining my desk.

Subtly revealing my sometimes secret desire that my office was a bakery instead.

Big Plush R2D2 and Little Lego R2D2

Because I have a thing for the juxtaposition of various sizes of the same object. Besides, plush R2 is so darn huggable.

Most of all, this basket.

October is a month of supporting charities at my workplace, and I decided to contribute by baking a Cinnamon Roll Cheesecake and forcing my co-workers to make donations to this basket in order to have a piece. All the money in the basket is going to Child’s Play, my favourite charity. They buy toys, games, books and movies for children who are sick in the hospital over the holidays.

I tempted them to donate well with a favourite recipe of mine. One that is particularly decadent.

If a cinnamon roll and a cheesecake had an illegitimate child, it would be this cheesecake.

In the end it worked. My coworkers donated $116 in total. For my little cheesecake.

I always love baking. But when it helps sick children via a combination of cinnamon, brown sugar, sweet dough and rich cheesecake? Well that’s something extra special.

Cinnamon Roll Cheesecake

Recipe from Culinary Concoctions by PeaBody

Cinnamon Roll Batter

  • 2/3 cup white sugar
  • 1/4 cup unsalted butter, room temperature
  • 1 egg
  • 1/2 cup whole milk
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt

Cheesecake filling

  • 2 pkg. (8 oz. each) cream cheese, room temperature
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons flour
  • 3 eggs

Cinnamon Filling

  • 1/3 cup butter, melted
  • 1 cup brown sugar
  • 3 TBSP cinnamon

Cream Cheese Frosting

  • 2 ounces cream cheese, room temperature
  • 3 tablespoons unsalted butter, room temperature
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla
  • 1 cup powdered sugar
  • milk (if needed to thin frosting)


  1. Preheat oven to 350 degrees F.
  2. Grease a 9-inch Springform pan.
  3. Cinnamon Roll Batter: Using a stand mixer with a paddle attachment (or hand mixer) cream together the butter and sugar for 3 minutes, until light and fluffy.
  4. Add egg, milk,  and vanilla. Beat for another minute. Scrape down bowl.
  5. Sift together flour, baking powder, and salt. Combine the sifted and creamed ingredients together. Mix on low speed until throughly combined.
  6. Spread half of the batter onto the bottom of the Springform pan. It will be sticky and thick so spray your hands with baking spray and press down. It will be a thin layer that will rise up during baking.
  7. Cheesecake Filling: Using a stand mixer with a clean bowl fitted with paddle attachment, beat cream cheese and sugar for 2 minutes on medium-high speed.
  8. Add the eggs one at a time, scraping down the bowl after each addition.
  9. Add the vanilla and flour and beat for another minute.
  10. Pour the cheesecake batter on top of the cinnamon roll batter in the prepared pan.
  11. Cinnamon Filling: In a small bowl, combine the melted butter, cinnamon, and brown sugar. Mix until thoroughly combined.
  12. Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake.
  13. Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. Once finished, take a knife to “swirl” the ingredients together. (I say “swirl” because everything is so thick that it’s more like “move around” than swirl. Give it you best shot!)
  14. Bake for about 50-55 minutes, cake will be puffy and lightly browned. Let cool for 20 minutes at room temperature and then cover and move to fridge for 4 hours.
  15. Cream Cheese Frosting: Using a stand mixer (and a clean bowl) with paddle attachment, beat the cream cheese and butter together for 2 minutes. Add remaining ingredients and beat until desired consistency is reached. If too thick, thin out with milk.
  16. Remove cake and let it warm up to room temperature just a bit. Frost with Cream Cheese Frosting.

25 thoughts on “Cinnamon Roll Cheesecake

  1. Wow, what a great way to raise funds for charity! And you already had all your co-workers hooked on your baking. ;)

    I love reading your blog every week. It’s so much fun.

  2. Woah, there is so much goodness going on in this post!!! And congrats to the Child’s Play donation! That’s a fantastic example of using your powers for good!

  3. Oh my gosh, this is nothing short of brilliant. Turning a cinnamon roll into a cheesecake means you can eat it for breakfast, right? :) Sounds and looks totally decadent.

    • I’m happy to hear it! As a cheesecake I feel like I need to reserve making it for special occasions, but really I just wish there was one around all the time for me to snack on.

  4. Hi, i have a question… on number 6 you wrote to (6.Spread half of the batter onto the bottom of the Springform pan). What do i do with the rest? Where do i added then? thanks!

  5. This recipe looks awesome…I plan on making my cheesecake in a water bath, should i bake the dough before hand or just follow the same baking directions? Thank you :)

    • Follow the same directions, just make sure the outside of the pan is tightly wrapped with tin foil (which you should be doing anyways) as water seeping in to the crust would make for a pretty unfortunate texture!

    • I would aim for Friday at the very earliest. A day ahead of time is great, cheesecakes do great sitting in the fridge for a day as it develops their flavour. Much more than a couple days for this particular cake though can cause the cinnamon roll dough to begin tasting stale, so be careful! Friday should be okay. :)

  6. Success on the cheesecake! I emailed you a picture of the successful one out o of the oven. We were so excited to eat it i forgot to take a pic of the frosted masterpiece though :( Only 2 pieces left, and there was only 6 of us!:) I am going to try tweaking the recipe, just on the method of assembly, and see if its a little more foolproof. I was disappointed in Peabody, I emailed her on FB for some suggestions and she was very apathetic. Thank you for all your help. I’d love to send you a few recipes of mine to try that people love, as a thank you :)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s