Oh my goodness, let me tell you about these mini cinnamon roll cheesecakes! They’re a delightful marriage of two of my absolute favorite treats—creamy cheesecake and warm, gooey cinnamon rolls. Seriously, who wouldn’t want to indulge in bite-sized pieces of heaven? Every time I make these, the smell wafts through the house, and I can’t help but sneak a taste before they’re even done baking. The best part is that you get all the deliciousness of a cinnamon roll, but in a cute little cheesecake form! Trust me, once you try these mini cinnamon roll cheesecakes, you’ll be hooked! Perfect for parties or just a cozy night in, they’re sure to be a hit.

Ingredients for Mini Cinnamon Roll Cheesecakes

• 1 cup cream cheese, softened to room temperature for easy mixing
• 1/2 cup granulated sugar, to sweeten the creaminess
• 1/2 cup sour cream, for that extra tang and creaminess
• 2 large eggs, at room temperature to ensure a smooth batter
• 1 teaspoon vanilla extract, for a lovely depth of flavor
• 1 teaspoon ground cinnamon, because what’s a cinnamon roll without it?
• 1 pre-made cinnamon roll dough, cut into small pieces—this is the fun part!
• 1/4 cup powdered sugar, for a sweet drizzle on top
• 1 tablespoon milk, to thin out the glaze

(Tip: Make sure your cream cheese is really soft; it makes blending so much easier and gives you that silky texture we all crave!)

How to Prepare Mini Cinnamon Roll Cheesecakes

1. First things first, preheat your oven to 350°F (175°C). This is key to getting that perfect bake!
2. In a mixing bowl, beat the softened cream cheese and granulated sugar together until it’s nice and smooth. You want to see no lumps here—just creamy goodness!
3. Next, add in the sour cream, eggs, vanilla extract, and ground cinnamon. Mix everything until it’s well combined and silky. Don’t rush this part; a smooth batter makes for a dreamy cheesecake!
4. Now, grab your muffin tin and line it with paper liners. This will help you pop those mini cheesecakes out later without any fuss.
5. Take your pre-made cinnamon roll dough and roll it out on a floured surface. Cut it into small pieces—about an inch or so. This is where the fun begins!
6. Place a few pieces of the cinnamon roll dough in the bottom of each muffin liner. It’s okay if they overlap a bit; you want that ooey-gooey base!
7. Pour the cheesecake mixture over the dough, filling each liner about 3/4 full. They’ll rise a bit while baking, so don’t overdo it!
8. Now, pop them in the oven and bake for 20-25 minutes. You’ll know they’re done when the centers are set but still have a slight jiggle. Let them cool in the tin for a bit, then transfer them to a wire rack.
9. Once they’re cool, drizzle with that sweet powdered sugar and milk mix. Yum!

Why You’ll Love This Recipe

• Quick and easy to prepare—perfect for busy days or last-minute gatherings!
• Deliciously creamy cheesecake paired with the warm, comforting flavors of cinnamon rolls.
• Perfectly portioned mini treats that are great for sharing (or not!).
• The delightful aroma that fills your kitchen while they bake will have everyone asking, “What’s cooking?”
• Versatile enough to customize with your favorite toppings or add-ins.

Tips for Success

To make sure your mini cinnamon roll cheesecakes turn out absolutely perfect, here are some of my favorite tips! First, don’t skip the pre-heating step—it really helps them bake evenly. Keep an eye on them in the oven; if you notice the edges are set but the centers still jiggle a bit, that’s exactly where you want them! After baking, let them cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely. For presentation, a light drizzle of the powdered sugar glaze really elevates them! And if you want to get fancy, top with a dollop of whipped cream or a sprinkle of extra cinnamon before serving. Enjoy the smiles they bring!

Serving Suggestions for Mini Cinnamon Roll Cheesecakes

These mini cinnamon roll cheesecakes are a treat on their own, but pairing them with the right drinks can elevate your dessert experience! I love serving them alongside a steaming cup of freshly brewed coffee or a comforting chai tea. The warm spices in the tea complement the cinnamon flavor beautifully! If you’re feeling indulgent, a scoop of vanilla ice cream on the side adds a creamy, dreamy touch. And for special occasions, why not serve them with a drizzle of caramel sauce or a side of fresh berries? Trust me, your taste buds will thank you!

Nutritional Information for Mini Cinnamon Roll Cheesecakes

These mini cinnamon roll cheesecakes are not only delicious but also fairly balanced in terms of nutrition! Each serving, which is one mini cheesecake, has approximately 180 calories. You’ll find about 8 grams of fat, including 4 grams of saturated fat, and 3 grams of protein. They also contain around 22 grams of carbohydrates and 12 grams of sugar. Keep in mind that these values are estimates based on the typical ingredients used. So, while you indulge, you can enjoy a sweet treat without too much guilt!

FAQ about Mini Cinnamon Roll Cheesecakes

Can I use a different type of dough?
Absolutely! While I love using pre-made cinnamon roll dough for convenience, you can also try puff pastry or even a homemade pie crust if you’re feeling adventurous. Just remember to adjust the baking time if needed.

How should I store the leftovers?
These mini cheesecakes are best stored in an airtight container in the refrigerator. They’ll stay fresh for about 3-5 days—if they last that long! Just make sure to let them cool completely before sealing them up.

Can I freeze them?
Yes, you can! Just wrap each mini cheesecake tightly in plastic wrap and place them in a freezer-safe container. They’ll keep well for up to 2 months. Thaw them overnight in the fridge before enjoying them again.

What can I use instead of sour cream?
If you don’t have sour cream on hand, don’t worry! You can substitute it with plain Greek yogurt or even cream cheese for a richer flavor. Just keep the same amount, and you’ll be golden!

Why did my mini cheesecakes crack?
Cracks can happen if the batter is overmixed or if they bake too long. To prevent this, mix gently and keep an eye on them in the oven. They should be set but still slightly jiggly in the center when done.

Storage & Reheating Instructions

To keep your mini cinnamon roll cheesecakes fresh and delicious, store them in an airtight container in the refrigerator. They’ll stay good for about 3-5 days—if you can resist eating them all at once! If you find yourself with leftovers, you can also freeze them. Just wrap each cheesecake tightly in plastic wrap and place them in a freezer-safe container. When you’re ready to enjoy, thaw them overnight in the fridge. No need to reheat—these little treats are best served chilled, but if you prefer them warm, pop them in the microwave for about 10-15 seconds. Enjoy!

For more delicious dessert recipes, check out Berrylicious Strawberry Crunch Cheesecake or Peanut Butter Cup Cheesecake.

Mini Cinnamon Roll Cheesecakes: 5 Sweet Indulgences Awaits

---

• Author: Julia marin
• Total Time: 40 minutes
• Yield: 12 mini cheesecakes 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Delicious mini cheesecakes with a cinnamon roll twist.

---

Ingredients

Scale 1x2x3x

• 1 cup cream cheese
• 1/2 cup sugar
• 1/2 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 pre-made cinnamon roll dough
• 1/4 cup powdered sugar
• 1 tablespoon milk

---

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, beat cream cheese and sugar until smooth.
3. Add sour cream, eggs, vanilla, and cinnamon. Mix well.
4. Prepare a muffin tin with liners.
5. Roll out the cinnamon roll dough and cut it into small pieces.
6. Place pieces in the bottom of each muffin liner.
7. Pour the cheesecake mixture over the dough.
8. Bake for 20-25 minutes, until set.
9. Let cool, then drizzle with a mixture of powdered sugar and milk.

Notes

• Store in the refrigerator.
• Best served chilled.
• Can be topped with whipped cream.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cheesecake
• Calories: 180
• Sugar: 12g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg

Keywords: mini cinnamon roll cheesecakes