There’s something heartwarming about cinnamon rolls—the warm swirl of cinnamon, that gooey center, and the hint of vanilla icing that takes you back to lazy weekend mornings. Now, imagine combining that comforting flavor with the creamy decadence of cheesecake. That’s exactly what we’re doing here with these Mini Cinnamon Rolls Cheesecakes.
This recipe was inspired by one of my favorite breakfast memories—every Sunday, my grandmother would bake fresh cinnamon rolls from scratch. I’ve taken her love for cinnamon and folded it into an easy, indulgent dessert that’s perfect for any season. Whether you’re baking during a chilly winter evening or serving up sweets for a summer brunch, these mini treats bring pure joy in every bite.
Why You’ll Love These Mini Cinnamon Rolls Cheesecakes
- Two Favorites in One: All the cozy flavor of a cinnamon roll, wrapped in the creaminess of cheesecake.
- Perfect Portions: No slicing needed! These are great for brunch buffets, holiday dessert trays, or even weekday treats.
- Versatile Base: You can use real mini cinnamon rolls or whip up a graham cracker crust with a cinnamon twist.
- All-Season Favorite: Cozy enough for winter, light enough for summer—perfect all year round.
Ingredients (Makes 7 Servings)
Base Options (Pick One)
- Option A – Real Cinnamon Rolls
- 12 mini cinnamon rolls (store-bought, homemade, or refrigerated dough, baked)
- Option B – Cinnamon Graham Cracker Crust
- 1 cup crushed cinnamon graham crackers
- 3 tablespoons melted unsalted butter
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ¼ teaspoon vanilla extract
- 1 tablespoon sour cream (for creaminess)
- ½ teaspoon ground cinnamon (optional, for extra spice)
Topping Ideas (Optional but Highly Recommended)
- Cinnamon sugar
- Cream cheese glaze
- Caramel drizzle
- Crushed pecans or walnuts
- Whipped cream
Prep & Cook Times
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cooling & Chill Time: 2 hours
- Total Time: 2 hours 35 minutes
Kitchen Tools You’ll Need
- Muffin tin (12-cup or mini cheesecake pan)
- Cupcake liners or parchment rounds
- Hand mixer or stand mixer
- Mixing bowls
- Spoon or small offset spatula
- Oven and cooling rack
How to Make Mini Cinnamon Rolls Cheesecakes
Step 1: Preheat & Prepare
Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
If using Option B (graham cracker crust), combine crushed cinnamon graham crackers with melted butter and press about 1 tablespoon into the bottom of each liner. Bake for 5 minutes, then remove and let cool slightly.
If using Option A (cinnamon rolls), bake your cinnamon rolls per package instructions (if not already baked), then gently press one into the base of each muffin liner.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and fluffy (about 2–3 minutes).
Add in the egg, vanilla extract, sour cream, and ground cinnamon (if using). Beat again until just combined and silky.
Step 3: Fill & Bake
Scoop about 2 tablespoons of cheesecake batter over each crust or cinnamon roll. Use a spoon or spatula to smooth the tops.
Bake at 325°F (160°C) for 18–22 minutes, or until the centers are just set and a bit jiggly.
Remove from oven and allow them to cool in the pan for 30 minutes, then transfer to the fridge for at least 2 hours to set completely.
Step 4: Add Your Toppings
Once chilled, it’s time to get creative:
- Drizzle with a simple cream cheese glaze (powdered sugar + cream cheese + a splash of milk).
- Sprinkle cinnamon sugar for texture.
- Add a drizzle of caramel for warmth and depth.
- Garnish with crushed nuts or a swirl of whipped cream.
Cream Cheese Glaze Recipe
If you want that classic cinnamon roll finish, whip up this easy glaze:
- 2 tablespoons cream cheese
- ¼ cup powdered sugar
- 1–2 teaspoons milk
- Splash of vanilla extract
Whisk until smooth and drizzle over chilled cheesecakes just before serving.
Storage & Make-Ahead Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap each mini cheesecake in plastic and foil. Freeze up to 1 month.
- Make Ahead: These are perfect for prepping the night before a brunch or event!
How to Serve Mini Cinnamon Rolls Cheesecakes
These mini desserts fit right into a variety of occasions:
- Holiday Breakfasts or Brunches – Serve them chilled with a hot latte or warm apple cider.
- Picnics or Potlucks – No utensils required!
- Sweet Endings – Great after a savory main course like roast chicken or baked pasta.
- Kid-Friendly Parties – Add fun toppings like sprinkles or mini chocolate chips.
Variations & Flavor Ideas
Apple Cinnamon Cheesecake Bites
Add a spoonful of apple pie filling on top before baking, then finish with streusel.
Pumpkin Cinnamon Cheesecakes
Add ¼ cup pumpkin puree to the cheesecake batter and a dash of nutmeg.
Salted Caramel Pretzel Crust
Swap graham crackers for crushed pretzels and drizzle with salted caramel.
Tips for Success
- Room Temp Cream Cheese: Soft cream cheese blends better and avoids lumps.
- Don’t Overbake: Slight jiggle in the center is perfect—it will firm up as it chills.
- Line the Tin: Always use liners to make unmolding clean and easy.
- Chill Fully: Cheesecake flavor develops and sets best after full chilling.
Nutrition (Approximate Per Serving)
- Calories: 190–220
- Protein: 3g
- Fat: 11g
- Carbs: 21g
- Sugar: 13g
Note: Values depend on crust and topping choices.
Frequently Asked Questions
Can I use cinnamon roll dough for the crust?
Absolutely! Just bake and press into the muffin tin.
Do I need a water bath?
Nope—because these are mini and baked low-and-slow, no water bath needed.
Can I make these gluten-free?
Yes—use gluten-free cinnamon rolls or GF graham crackers.
How do I prevent cracks?
Avoid overmixing and don’t overbake. A gentle cool and full chill time helps