Preheat the Oven Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan lightly with butter or cooking spray.
Prepare the Base
Unroll the cinnamon rolls and place them evenly at the bottom of the pan.
Press them slightly to form a base.
Pour the melted butter over the rolls.
Make the Cheesecake Layer
In a mixing bowl, beat the cream cheese until smooth.
Add sugar, eggs, and vanilla extract; mix until creamy.
Stir in the sour cream until fully combined.
Assemble
Pour the cheesecake mixture over the cinnamon roll base in the pan.
Sprinkle optional cinnamon sugar on top if desired.
Bake
Bake for 35–40 minutes, or until the cheesecake is mostly set (center might jiggle slightly).
Remove from the oven and let cool at room temperature for 15–20 minutes.
Chill in the fridge for at least 2 hours, or overnight for best results.
Serve
Drizzle extra icing from the cinnamon rolls over the top before slicing.
Cut into wedges and enjoy the magical combination of cinnamon rolls and creamy cheesecake!
💡 Tip: If you want even more cinnamon goodness, swirl a little cinnamon-sugar mixture into the cheesecake layer before baking.
If you want, I can also give you a “quick & easy single-bowl version” that uses pre-made cinnamon rolls and takes less than 30 minutes to prep. It’s perfect if you’re craving it right now!
