I love a good breakfast on a Saturday or Sunday morning. The problem is, I don't ever want to get up in the morning to make that breakfast. Growing up, my mom would make cinnamon rolls every Sunday morning. The big, gooey cinnamon rolls are my favorite. If you love cinnamon rolls and cheesecake--this recipe is for you! I've made it three times now and it gets better each time. It's a perfect mixture of a cinnamon roll with cheesecake. Who would've thought this would ever be possible?!
Ingredients:
Cinnamon Roll Batter:
* 2/3 cup white sugar
* ¼ cup unsalted butter, at room temperature
* 1 egg, room temp
* ½ cup whole milk, room temp
* 1 TBSP vanilla extract
* 2 cups flour
* 2 tsp baking powder
* 1/2 tsp salt
* 2/3 cup white sugar
* ¼ cup unsalted butter, at room temperature
* 1 egg, room temp
* ½ cup whole milk, room temp
* 1 TBSP vanilla extract
* 2 cups flour
* 2 tsp baking powder
* 1/2 tsp salt
Cheesecake filling:
* 2 pkg. (8 oz. each) cream cheese, at room temperature
* 1 cup sugar
* 1 TBSP vanilla extract
* 2 TBSP flour
* 3 eggs, room temp
* 1 cup sugar
* 1 TBSP vanilla extract
* 2 TBSP flour
* 3 eggs, room temp
Cinnamon Filling:
* 1/3 cup butter, melted
* 1 cup brown sugar
* 3 TBSP cinnamon
* 1 cup brown sugar
* 3 TBSP cinnamon
Cream Cheese Frosting:
* 2 ounces cream cheese, at room temperature
* 3 TBSP unsalted butter, at room temperature
* 1 TBSP lemon juice
* 2 tsp vanilla
* 1 cup powdered sugar
* milk (if needed to thin frosting)
* 2 ounces cream cheese, at room temperature
* 3 TBSP unsalted butter, at room temperature
* 1 TBSP lemon juice
* 2 tsp vanilla
* 1 cup powdered sugar
* milk (if needed to thin frosting)
I totally forgot the tub of butter in this picture!
Directions:
2. Grease a 9-inch Springform pan.
Cinnamon Roll Batter:
1. Using a stand mixer with a paddle attachment (or hand mixer) cream together the butter and sugar for 3 minutes, until light and fluffy.
2. Add egg, milk, and vanilla. Beat for another minute. Scrape down bowl.
3. Sift together flour, baking powder, and salt. Combine the sifted and creamed ingredients together. Mix on low speed until throughly combined.
4. Spread half of the batter onto the bottom of the Springform pan. It will be sticky and thick so spray your hands with baking spray and press down. It will be a thin layer, but trust me it will rise up during baking.
For the Cheesecake Filling:
1. Using a stand mixer (and a clean bowl) fitted with paddle attachment, beat cream cheese and sugar for 2 minutes on medium-high speed.
2. Add the eggs one at a time, scraping down the bowl after each addition.
3. Add the vanilla and flour and beat for another minute.
4. Pour all of the cheesecake batter on top of the cinnamon roll batter that is in the prepared pan
Cinnamon Filling:
1. In a small bowl, combine the melted butter, cinnamon, and brown sugar. Mix until thoroughly combined.
2. Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake.
Final Process:
1. Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. Once finished, take a knife to swirl the ingredients together. This is hard to do as the batter is pretty thick, just do what you can. I found myself using my fingers and gently spread it apart.
2. Bake for about 50-55 minutes, cake will be puffy and lightly browned. Let chill for 20 minutes at room temperature and then cover and move to fridge for 4 hours. Remove cake and let it warm up to room temperature just a bit.
3. After four hours, frost with Cream Cheese Frosting.
Cream Cheese Frosting:
1. Using a stand mixer (and a clean bowl) with paddle attachment, beat the cream cheese and butter together for 2 minutes.
2. Add remaining ingredients and beat until desired consistency is reached. If too thick, thin out with milk.
*courtesy of Peabody Concoctions
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