Mini Cinnamon Roll Cheesecake
Delicious mini cinnamon roll cheesecakes, a perfect blend of cinnamon rolls and creamy cheesecake filling. Easy to make and perfect for any occasion.
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.