Hello there, baking friends! Are you ready for a treat that’s like a warm hug in every bite? Today, we’re diving into a recipe that combines two of the best things in the dessert world: cinnamon rolls and cheesecake. Get ready to make some seriously delicious Mini Cinnamon Roll Cheesecake bites! These little beauties are perfect for satisfying your sweet tooth, impressing guests, or just enjoying a cozy afternoon at home. Let’s get baking!
Why You Will Love This Recipe
This Mini Cinnamon Roll Cheesecake recipe is truly special, and I know you’re going to adore it. First off, they’re mini! Everything is just cuter and more fun in miniature form, right? Plus, these aren’t just any mini desserts; they perfectly blend the comforting flavors of cinnamon rolls with the rich, creamy texture of cheesecake. Imagine biting into a soft, cinnamon-swirled roll that gives way to a tangy, smooth cheesecake filling. It’s a flavor explosion in every bite! This recipe is also surprisingly easy to make, even if you’re not a seasoned baker. We’re breaking down each step to make sure it’s foolproof. Whether you’re looking for a crowd-pleasing dessert for a party, a special treat for brunch, or just a delightful homemade goodie to enjoy, these mini cinnamon roll cheesecakes are guaranteed to be a hit. They’re unique, delicious, and oh-so-satisfying.
Ingredients
Here’s everything you’ll need to whip up these delightful mini cheesecakes. Make sure you have all your ingredients ready before you start!
- 1 can (12.4 oz) refrigerated cinnamon rolls (like Pillsbury)
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream or plain Greek yogurt
- Optional: powdered sugar for dusting
Step-by-Step Instructions
Let’s walk through making these amazing mini cinnamon roll cheesecakes together, step by step. Don’t worry, it’s easier than you might think!
Step 1: Prep Your Muffin Tin
First things first, let’s get our baking pan ready. Grab a standard 12-cup muffin tin. You can either lightly grease each cup with cooking spray or line them with cupcake liners. This will make removing the mini cheesecakes super easy later on.
Step 2: Separate the Cinnamon Rolls
Open up your can of refrigerated cinnamon rolls. You should find 8 rolls inside (some brands might have more or less, adjust accordingly if needed). Carefully separate each cinnamon roll and set aside the icing packet that comes with it – we’ll use that yummy icing later!
Step 3: Flatten and Shape the Cinnamon Rolls
Now, take one cinnamon roll at a time and gently flatten it out a bit with your fingers. You want it to be just a little thinner so it will fit nicely into the muffin cup and create a little well for the cheesecake filling. Press each flattened cinnamon roll into the bottom and up the sides of a muffin cup, forming a small bowl shape. Don’t worry if they aren’t perfectly shaped, they will bake up beautifully!
Step 4: Make the Cheesecake Filling
Time to make the creamy cheesecake filling! In a medium bowl, put in your softened cream cheese and granulated sugar. Using an electric mixer (hand mixer or stand mixer), beat the cream cheese and sugar together until they are smooth and creamy. Make sure there are no lumps of cream cheese left.
Step 5: Add Egg, Vanilla, and Sour Cream
Crack the large egg into the bowl with the cream cheese mixture. Add the vanilla extract and sour cream (or Greek yogurt). Continue to mix everything together on low speed until just combined. Be careful not to overmix at this stage, just mix until everything is nicely incorporated and the batter is smooth.
Step 6: Fill the Cinnamon Roll Cups
Spoon the cheesecake filling evenly into each of the cinnamon roll cups you prepared earlier. Fill them almost to the top, leaving a little space as they might puff up slightly while baking.
Step 7: Bake to Golden Perfection
Place the muffin tin in your preheated oven. Bake at 350°F (175°C) for 20-25 minutes, or until the edges of the cinnamon rolls are golden brown and the cheesecake filling is set. To check if they are done, the filling should be set and not jiggly in the center. A toothpick inserted into the cheesecake filling should come out mostly clean.
Step 8: Cool Completely
Once baked, take the muffin tin out of the oven and let the mini cinnamon roll cheesecakes cool in the pan for about 10-15 minutes. This allows them to set a bit more. Then, carefully transfer them to a wire rack to cool completely. Cooling them completely is important for the best texture and flavor.
Step 9: Drizzle with Icing and Enjoy!
While the mini cheesecakes are cooling, get that icing packet from the cinnamon roll can ready. Once the cheesecakes are completely cool, drizzle the icing over the top of each one. If you want to get fancy, you can use a piping bag or just snip the corner of the icing packet and drizzle away. For an extra touch, you can lightly dust them with powdered sugar before serving. Now, they are ready to be devoured!
Serving Suggestions
These Mini Cinnamon Roll Cheesecakes are delightful on their own, but here are a few ideas to make them even more special.
For a simple pairing, serve these warm (or cold!) mini cheesecakes with a hot cup of coffee or tea. The warm spices in the cinnamon rolls and the creamy cheesecake are a perfect match for a comforting beverage. You could also pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.
Presentation wise, a light dusting of powdered sugar always adds an elegant touch. You could also drizzle a little extra cinnamon glaze on top if you want to amp up the cinnamon flavor. Arrange them nicely on a platter for parties or gatherings to really impress your guests.
These mini cinnamon roll cheesecakes are perfect for so many occasions! They’re fantastic for brunch with friends and family, a sweet treat after dinner, or a delightful addition to holiday dessert tables. They’re also a wonderful homemade goodie to bring to potlucks or parties – everyone will be asking for the recipe!
Storage and Reheating
Got leftovers? Lucky you! Store any leftover Mini Cinnamon Roll Cheesecakes in an airtight container in the refrigerator. They will stay fresh and delicious for up to 3-4 days.
These mini cheesecakes are honestly best enjoyed cold or at room temperature straight from the fridge, so reheating isn’t really necessary. However, if you prefer a slightly warmed cheesecake, you can gently warm them in the microwave for just a few seconds (about 5-10 seconds) or in a low oven (around 200°F or 95°C) for about 5-10 minutes. Be careful not to overheat them, or the cheesecake filling might become too soft.
Key Details
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: About 40 minutes
Servings: 12 mini cheesecakes
Equipment You’ll Need:
- 12-cup muffin tin
- Mixing bowls
- Electric mixer (hand or stand mixer)
- Measuring cups and spoons
- Wire rack
And that’s it! You’ve just made delicious homemade Mini Cinnamon Roll Cheesecakes. I hope you enjoy making and eating these as much as I do! Happy baking!
Mini Cinnamon Roll Cheesecake
Ingredients
- 1 can 12.4 oz refrigerated cinnamon rolls (like Pillsbury)
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream or plain Greek yogurt
- Optional: powdered sugar for dusting
Instructions
- Prep Your Muffin Tin: Grease or line a 12-cup muffin tin.
- Separate Cinnamon Rolls: Open cinnamon roll can and separate rolls, setting icing aside.
- Flatten and Shape: Flatten each cinnamon roll and press into muffin cups to form a bowl.
- Make Cheesecake Filling: Beat softened cream cheese and sugar until smooth. Mix in egg, vanilla, and sour cream until just combined.
- Fill Cups: Spoon cheesecake filling into cinnamon roll cups.
- Bake: Bake at 350°F (175°C) for 20-25 minutes, until golden brown and filling is set.
- Cool: Cool in pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Drizzle with Icing: Drizzle with icing from cinnamon roll packet and dust with powdered sugar if desired.
