Mini Cinnamon Roll Cheesecakes – Sweet Easy Recipes Everyone Will Love
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.
Servings: 12 mini cheesecakes
Ingredients
- 1 can refrigerated cinnamon rolls (with icing)
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Optional: extra cinnamon sugar for sprinkling
Instructions
- Preheat your oven to 325°F and line a muffin tin with paper liners.
- Open the can of cinnamon rolls and flatten each roll into a disc. Press them into the bottom of each muffin liner.
- In a large bowl, beat the cream cheese and sugar together until smooth.
- Add eggs, one at a time, mixing gently until just combined.
- Stir in vanilla extract and cinnamon.
- Spoon the cheesecake batter over each cinnamon roll base.
- Bake for 18-22 minutes or until the centers are set.
- Cool at room temperature, then refrigerate for at least 2 hours before serving.
- Drizzle with the icing that came with the rolls and a pinch of cinnamon sugar if you’re feeling extra.