Creamy Cinnamon Roll Cheesecake with a Swirl of Fall Magic made with cinnamon rolls, cream cheese, brown sugar, and a cinnamon swirl topping.

this recipe

So here’s the thing—I didn’t mean to invent what I now call my Cinnamon Roll Cheesecake with a Swirl of Fall Magic. Honestly, it started because I found an old can of Pillsbury cinnamon rolls shoved in the back of my fridge. You know that moment when you open the fridge and think, “Do I risk it?” Yeah, that. Luckily, they were still good, so I figured—why not?

It reminded me of fall weekends at my grandma’s house where she always had cinnamon rolls cooling on the counter. The smell of cinnamon and butter clinging to your clothes for the rest of the day—sound familiar? Except this time I decided to smash that memory into cheesecake form. A little messy? Absolutely. A little over-the-top? Sure. But you know what? One bite later, I knew I’d stumbled on something that felt like wrapping yourself in a blanket and watching the leaves drop outside.

Why You’ll Love This Cinnamon Roll Cheesecake with a Swirl of Fall Magic Recipe?

Here’s my pitch: this cheesecake is like if your favorite fall candle and your favorite diner cinnamon roll had a baby… and then dressed it up in cream cheese frosting. The crust is literally made of cinnamon rolls (so you don’t even have to mess with graham crackers), the filling is silky smooth, and that cinnamon swirl layer running through it? Pure cozy vibes.

It’s also a bit of a showstopper. When I served it the first time, people gave me that are you serious right now? look. You know the one. And secretly, I loved it. This cheesecake isn’t just dessert—it’s bragging rights.

Ingredient Notes:

I always think ingredients tell part of the story, so here’s my take:

• Cinnamon rolls – Straight from the can. I could lie and say I made them from scratch, but nope. Shortcut heaven.

• Brown sugar + cinnamon – They smell like fall and make the swirl taste like bakery magic.

• Butter – Melted, because gooey is the goal here.

• Cream cheese – Softened so you don’t get random lumps (been there, regretted it).

• Sour cream – Cuts through the sweetness. Plus, it adds that tang you didn’t know you needed.

• Eggs – Room temp because cold eggs in cheesecake batter = chaos.

• Vanilla – Warm, cozy, like background music.

• Powdered sugar + heavy cream – Turned into frosting that pipes on like a cinnamon roll spiral. (Mine usually looks more like a snail shell, but hey, it still tastes good.)

How To Make Cinnamon Roll Cheesecake with a Swirl of Fall Magic?

Cheesecake has this reputation of being fussy, but honestly? If I can pull this off while my kid was “helping” by stealing cinnamon roll scraps, you’ll be fine.

Step 1: Crust.
Line and grease your pan, press the cinnamon rolls into the bottom, and pinch the seams closed. Bake until golden. Don’t panic if it looks patchy—it evens out.

Step 2: Cinnamon swirl.
Mix brown sugar, cinnamon, flour, and melted butter. It’ll look like sandy crumble, and yes, you’ll want to eat it with a spoon.

Step 3: Cheesecake filling.
Beat cream cheese, sugar, and flour until smooth. Add sour cream, cinnamon, vanilla, then the eggs—one at a time. Keep it gentle, like folding laundry you don’t want to wrinkle.

Step 4: Build it.
Layer swirl, then batter, repeat. Finish with swirl on top. Wrap your pan in foil, put it in a water bath, and into the oven it goes. Bake until the edges are set but the middle has that slight wiggle. (Think Jell-O, not soup.)

Step 5: Cool it sloooowly.
Turn the oven off, leave it in, crack the door, all that jazz. Then chill overnight. This part is torture, but worth it.

Step 6: Frost & serve.
Whip up frosting, pipe a spiral, step back, and admire your masterpiece. Slice into it, and watch everyone’s eyes light up.

Storage Options:

This cheesecake is actually one of those desserts that tastes even better the next day. Keep it in the fridge, covered, for about 5 days. If you’ve got leftovers (ha!), you can freeze slices—just wrap them tight. They’ll keep for a couple months. And honestly? A slightly chilled slice straight from the fridge at midnight hits different.

Variations and Substitutions:

I’m a fan of tweaking recipes, so here are some ideas:

• No cinnamon rolls? Use gingersnaps or graham crackers for the crust.

• Want crunch? Toss pecans or walnuts into the swirl.

• Love spice? Double the cinnamon or sneak in a little nutmeg.

• Dairy-free crowd? Swap in vegan cream cheese and butter—close enough, still good.

• Frosting not your thing? Go with caramel drizzle. Or both. I don’t judge.

What to Serve with Cinnamon Roll Cheesecake with a Swirl of Fall Magic?

This cheesecake is the star, but if you want to play around with pairings:

• Hot coffee (black if you’re bold, latte if you’re cozy).

• A chai latte, because chai and cinnamon were basically made for each other.

• Fresh fruit—sliced pears or apples make you feel like you’re being healthy.

• Or go full dessert-on-dessert with a scoop of vanilla ice cream.

Frequently Asked Questions:

Do I have to bother with the water bath?
Honestly? It helps. But if you skip it, no big deal. Worst case, you get a crack—which you’ll cover with frosting anyway.

Can I make it ahead?
Yes, and you should. Cheesecake is always better after chilling overnight.

How do I know when it’s done?
The edges should be set, the middle should still jiggle a little. If it looks stiff all the way through, you’ve gone too far.

And there it is—my Cinnamon Roll Cheesecake with a Swirl of Fall Magic. It’s cozy, it’s a little extra, and it’s exactly what fall desserts should feel like: indulgent, a bit nostalgic, and totally worth the calories.

So tell me—are you saving this for Thanksgiving, or eating it straight from the pan with a fork? (No judgment if it’s the second one.)

Keep the Flavor Coming – Try These:

Delicious Brown Sugar Glazed Ham Recipe

Mongolian Ground Beef Noodles

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Cinnamon Roll Cheesecake with a Swirl of Fall Magic

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Chill Time 6 hours hrs

Total Time 8 hours hrs

A decadent Cinnamon Roll Cheesecake with a Swirl of Fall Magic featuring a cinnamon roll crust, creamy cheesecake filling, spiced brown sugar swirl, and cream cheese frosting spiral.

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12 Servings

Ingredients

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Crust

• 1 12.4 oz can Pillsbury cinnamon rolls (8-count)
• Nonstick spray and parchment paper for lining

Cinnamon Swirl Layer

• 1 ¼ cups light brown sugar
• 5 tablespoons ground cinnamon
• ¾ cup all-purpose flour
• ½ cup unsalted butter melted

Cheesecake Filling

• 24 oz cream cheese softened
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 cup full-fat sour cream
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 4 large eggs room temperature

Frosting

• 2 oz cream cheese softened
• 6 tablespoons unsalted butter softened
• ½ teaspoon vanilla extract
• 1 ½ cups powdered sugar
• 3 –4 tablespoons heavy cream as needed

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Instructions

 

Prepare the pan and crust

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan, line the bottom with parchment paper, and add a parchment collar. Press the cinnamon rolls evenly into the bottom, pinching gaps shut. Bake for 18 minutes, then remove and set aside. Reduce oven temperature to 300°F (150°C).

Prepare the cinnamon swirl layer

1. In a medium bowl, combine brown sugar, cinnamon, and flour. Stir in melted butter until a thick, crumbly mixture forms.

Prepare the cheesecake batter

1. In a large mixing bowl, beat cream cheese, sugar, and flour on low speed until smooth. Add sour cream, vanilla, and cinnamon, mixing until just combined. Add eggs one at a time, mixing gently after each addition. Do not overbeat.

Assemble and bake

1. Wrap the springform pan securely in heavy-duty foil, or prepare a water bath. Sprinkle one-quarter of the cinnamon swirl mixture over the baked crust, followed by one-third of the cheesecake batter. Repeat layering two more times, finishing with the cinnamon swirl on top. Place the pan in a water bath and bake for 1 hour 20–30 minutes, until the edges are set and the center has a slight jiggle.

Cool the cheesecake

1. Turn off the oven and leave the cheesecake inside for 30 minutes with the door closed. Then crack the oven door and allow it to cool for an additional 30 minutes. Remove from the oven, cool to room temperature, and refrigerate for at least 6 hours or overnight.

Prepare frosting and decorate

1. Beat cream cheese and butter until smooth. Add vanilla extract and powdered sugar, mixing until combined. Add heavy cream one tablespoon at a time until a spreadable consistency is achieved. Pipe in a spiral pattern over the chilled cheesecake to resemble a cinnamon roll. Slice and serve.

Notes

To make this Cinnamon Roll Cheesecake with a Swirl of Fall Magic gluten-free, substitute the canned cinnamon rolls with a certified gluten-free cinnamon roll dough. Replace the all-purpose flour in both the swirl and cheesecake batter with a gluten-free 1:1 baking flour blend. Confirm that all additional ingredients (such as powdered sugar and vanilla extract) are labeled gluten-free.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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