These mini cinnamon roll cheesecakes have become my go-to when I want to wow without the work. They’re everything I love about brunch and dessert—swirly, cinnamon-packed, and just the right amount of creamy. I made a batch of these for my friend’s birthday last weekend, and I swear, one bite turned the room into a chorus of muffled ‘mmms.’ They’re the kind of treat that makes you feel like a baking genius, even if you use canned dough (I won’t tell if you don’t). Perfect for gatherings or those days when your sweet tooth won’t quit. Plus, no slicing required—everyone gets their own little masterpiece. They hit the spot every single time, and you’ll find yourself making them way more than you thought. Trust me.

<br /> Mini Cinnamon Roll Cheesecakes<br />

1) Key Takeaways
2) Easy Mini Cinnamon Roll Cheesecakes Recipe
3) Ingredients for Mini Cinnamon Roll Cheesecakes
4) How to Make Mini Cinnamon Roll Cheesecakes
5) Tips for Making Mini Cinnamon Roll Cheesecakes
6) Making Mini Cinnamon Roll Cheesecakes Ahead of Time
7) Storing Leftover Mini Cinnamon Roll Cheesecakes
8) Try these desserts next!
9) Mini Cinnamon Roll Cheesecakes
10) Nutrition

1) Key Takeaways

These are bite-sized cheesecakes made with cinnamon roll dough as the crust.
They’re simple to make, crowd-pleasing, and require very little prep.
The recipe is ideal for holidays, brunches, or a quick sweet fix.
No water bath or springform pan required, just a muffin tin and a dream.

2) Easy Mini Cinnamon Roll Cheesecakes Recipe

Let me tell you about a dessert that has saved my sanity more than once. These mini cinnamon roll cheesecakes hit that magical spot between comfort food and impressive treat. I mean, who wouldn’t love a bite-sized cinnamon roll that’s also a cheesecake?

They’ve become my go-to for potlucks, brunches, and those random Tuesday nights when you need something sweet but don’t feel like pulling out half the pantry. The crust is just a flattened cinnamon roll, and the filling comes together faster than you can find your hand mixer.

Plus, cleanup is a breeze. One bowl, one muffin tin, and boom—twelve little pieces of cinnamon-swirled heaven. Honestly, I’ve made them so many times that I could probably whip up a batch with one eye closed. If sweet easy recipes are your thing (like they are mine), this one’s about to earn a top spot in your kitchen rotation.

3) Ingredients for Mini Cinnamon Roll Cheesecakes

1 can refrigerated cinnamon rolls (with icing): This shortcut gives each mini cheesecake a tender, sweet, and spicy base. Don’t worry, I won’t judge you for using pre-made dough—I do it too.

16 oz cream cheese, softened: The heart and soul of the cheesecake filling. Let it sit out a bit before mixing so it blends nice and smooth.

1/2 cup granulated sugar: Just enough sweetness to balance the tang of the cream cheese and boost the cinnamon roll base.

2 large eggs: These give the filling structure while keeping it light and creamy. Crack them in one at a time and go easy with the whisk.

1 tsp vanilla extract: For depth. It rounds out the sugar and spices and brings the whole flavor party together.

1/2 tsp ground cinnamon: Yes, the rolls are already cinnamon-flavored, but this just turns up the warm, cozy notes. Trust me.

Optional: extra cinnamon sugar for sprinkling: If you want that bakery-style sparkle on top, go ahead and give ’em a dusting before or after baking.

4) How to Make Mini Cinnamon Roll Cheesecakes

Step 1: Preheat your oven to 325°F. Line a muffin tin with paper liners—you’ll thank yourself later at cleanup time.

Step 2: Open that glorious tube of cinnamon rolls. Gently press each one into the bottom of the liners, making sure they come up the sides a bit to create a shallow crust.

Step 3: In a large bowl, beat the softened cream cheese and sugar until it’s creamy and lump-free. This part matters—no one wants a lumpy cheesecake.

Step 4: Add the eggs one at a time. Mix just enough to blend, but don’t overdo it. You want the filling smooth, not whipped.

Step 5: Stir in the vanilla and ground cinnamon. The batter should smell like a holiday morning at grandma’s house.

Step 6: Spoon the filling over the cinnamon roll crusts, filling each about three-quarters full. They’ll puff slightly, so give ’em room.

Step 7: Bake for 18 to 22 minutes, or until the centers look set. Cool them completely, then chill for at least two hours.

Step 8: Before serving, drizzle with the icing that came with the cinnamon rolls. Add a pinch of cinnamon sugar if you’re feeling fancy. Done.

5) Tips for Making Mini Cinnamon Roll Cheesecakes

Let your cream cheese sit out for a while before you mix it. Cold cream cheese equals lumpy batter, and that’s just not the vibe here.

If your cinnamon rolls don’t quite reach the edges of the muffin liner, press them out a bit. They’re pretty forgiving and puff up nicely during baking.

After baking, don’t rush the chill. Give these cheesecakes the full fridge treatment—two hours minimum. The texture and flavor get better once they’ve rested.

6) Making Mini Cinnamon Roll Cheesecakes Ahead of Time

I love a dessert that lets me look prepared even when I’m not. These mini cheesecakes are perfect for making ahead. Bake them the night before and let them chill overnight.

Wait to add the icing until just before you serve them. That way, it stays gooey and fresh, instead of getting absorbed into the cheesecake tops.

If you need them to travel, keep them chilled in a container with a tight lid. They’re sturdy enough to make it intact and tasty to any gathering.

7) Storing Leftover Mini Cinnamon Roll Cheesecakes

Leftovers? Rare. But if you manage not to eat them all at once, store them in the fridge in an airtight container. They’ll last 4 or 5 days—though they’re usually gone long before that.

Want to freeze a batch? You can. Just skip the icing and wrap them individually. Thaw overnight in the fridge and drizzle fresh icing before serving.

If they get a little soft, don’t panic. A quick 10-second zap in the microwave perks them right back up.

8) Try these desserts next!