Cheesecake Stuffed Cinnamon Roll Bake: The Ultimate Indulgent Breakfast Treat
If breakfast is the most important meal of the day, why not make it extraordinary? This Cheesecake Stuffed Cinnamon Roll Bake combines two irresistible favorites—gooey cinnamon rolls and creamy cheesecake filling—into one easy and heavenly Cinnamon Roll Bake. Whether you’re looking to elevate your weekend brunch or surprise your family with a decadent morning treat, this recipe delivers in every way.
Cheesecake Stuffed Cinnamon Roll Bake
Not only is this dish rich and flavorful, but it’s also unbelievably simple to make. Using canned cinnamon rolls as the base means you’ll save time while still serving up a dessert-worthy breakfast. Add in a luscious layer of sweetened cream cheese, and you’ve got a dish that will have everyone scraping their plates clean.
Perfect for holidays, lazy Sundays, or whenever you want to indulge a little, this bake is a surefire hit. Serve it warm, gooey, and topped with that iconic cinnamon roll icing, and watch it disappear in no time!
What You’ll Love About This Recipe
- Quick & Easy: With just five ingredients and minimal prep, it’s perfect for busy mornings.
- Crowd-Pleaser: Whether it’s for family or guests, this dish is always a hit.
- Versatile: Serve it for breakfast, brunch, or even dessert!
- Decadent Flavor: The combo of sweet cinnamon rolls and creamy cheesecake filling is pure magic.
Ingredients
- 2 cans of Pillsbury Cinnabon Cinnamon Rolls
- 8 ounces of cream cheese, softened
- 3/4 Cup Powdered Sugar
- 1 Tsp Vanilla
Instructions
- Preheat oven to 350 degrees. Spray/Grease an 8 inch baking dish.
- Spread your first can of cinnamon rolls on the bottom of the baking dish.
- In a mixing bowl, add cream cheese, powdered sugar, and vanilla. Beat until creamy.
- Spread the cheesecake mixture over the top of the cinnamon rolls.
- Spread a second layer of cinnamon rolls using your second can.
- Bake in preheated oven for 20 minutes.
- Remove from oven and spread icing over the top included in both cans of cinnamon rolls. Serve warm.
Tips & Tricks for the Best Cinnamon Roll Bake
- Soft Cream Cheese: Make sure your cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Layer Evenly: Spread the cheesecake mixture evenly for consistent bites of creamy goodness.
- Use a Glass Dish: A glass baking dish allows for even heat distribution and makes it easy to see the bottom layer.
- Serve Warm: This dish is best enjoyed fresh out of the oven while the icing is gooey and the rolls are soft.
- Customize the Flavor: Add a sprinkle of cinnamon or nutmeg to the cream cheese mixture for extra warmth and depth.
FAQ’s About Cheesecake Stuffed Cinnamon Roll Bake
1. Can I use homemade cinnamon rolls?
Yes! Homemade cinnamon rolls will work beautifully in this recipe. Just make sure to pre-bake them slightly before adding the cheesecake layer.
2. Can I make this dish ahead of time?
You can assemble the dish the night before and bake it fresh in the morning. Store it in the refrigerator overnight and add 5-10 extra minutes to the baking time.
3. What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 15-20 seconds to bring back the gooey texture.
4. Can I add toppings?
Absolutely! Consider adding chopped pecans, a drizzle of caramel, or a sprinkle of powdered sugar for extra flair.
5. Can I double the recipe?
Yes, this recipe can easily be doubled to fit a larger baking dish. Just ensure the layers stay even for consistent baking.
Interested In More Breakfast Recipes
- Breakfast Sandwich Waffles | Transform your waffles into an incredible breakfast sandwich. This recipe is easy, and one that will truly be a treat.
- Ninja Foodi Buttermilk Blueberry Cake | This buttermilk blueberry cake is one of our favorites. Studs of blueberries in every single bite. The moist cake that you don’t have to feel guilty about eating for breakfast.
- Tater Tot Breakfast Casserole | Enjoy this savory take to breakfast. I have made this so many times and it is fantastic. Plus it reheats nicely for breakfasts down the line in the week.
Cheesecake Stuffed Cinnabon Cinnamon Roll Bake
Cheesecake stuffed Cinnamon Cinnamon Roll bake is one of my favorite ways to jump-start the day. Cinnamon rolls with a cheesecake layer in between the cinnamon rolls.
Ingredients
- 2 cans of Pillsbury Cinnabon Cinnamon Rolls
- 8 ounces of cream cheese, softened
- 3/4 Cup Powdered Sugar
- 1 Tsp Vanilla
Instructions
- Preheat oven to 350 degrees. Spray/Grease a 8 inch baking dish.
- Spread your first can of cinnamon rolls on the bottom of the baking dish.
- In a mixing bowl, add cream cheese, powdered sugar and vanilla. Beat until creamy.
- Spread cheesecake mixture over the top of the cinnamon rolls.
- Spread a second layer of cinnamon rolls using your second can.
- Bake in preheated oven for 20 minutes.
- Remove from oven and spread icing over the top included in both cans of cinnamon rolls. Serve warm.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 288Total Fat: 15gSaturated Fat: 7gTrans Fat: 2gUnsaturated Fat: 3gCholesterol: 29mgSodium: 436mgCarbohydrates: 36gFiber: 1gSugar: 21gProtein: 4g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
I actually cut my cinnamon rolls in half, so I wouldn’t have so much dough. We prefer the cheesecake mix more. The last time I used 2 cans, and it was a lot of dough to cheesecake mixture.