Ingredients:
¾ cup (180ml) warm milk (about 110°F / 43°C)
2 ¼ tsp (1 packet) active dry yeast
¼ cup (50g) granulated sugar
1 large egg + 1 egg yolk, room temp
¼ cup (60g) unsalted butter, melted
2 ¾ cups (345g) all-purpose flour
½ tsp salt
Instructions:
Activate yeast: In a bowl, mix warm milk and sugar. Sprinkle in yeast. Let sit 5–10 min until foamy.
Add egg, yolk, melted butter, and mix.
Gradually stir in flour and salt until dough forms.
Knead for 6–8 minutes until smooth (stand mixer or by hand).
Cover bowl with a towel, let dough rise in a warm place for 1–1.5 hours, until doubled in size.
Punch down dough, roll out into a large rectangle (about 9×14 inches).
🍯 2. Cinnamon Sugar Filling (for swirl and dough)
Ingredients:
½ cup (100g) brown sugar
2 tbsp ground cinnamon
¼ cup (60g) unsalted butter, melted
Instructions:
Combine all ingredients to make a thick cinnamon paste.
🌀 3. Build the Cinnamon Roll Base
Spread half of the cinnamon sugar filling over rolled-out dough.
Roll into a log, slice into ½-inch rounds like mini cinnamon rolls.
Press rolls into the bottom of a greased 9-inch springform pan, forming the crust. Press lightly so it forms a flat bottom.
Pre-bake the crust at 350°F (175°C) for 10 minutes. Let cool slightly.
🍰 4. Cheesecake Filling
Ingredients:
3 (8 oz) packages cream cheese (680g), softened
1 cup (200g) granulated sugar
1 tsp vanilla extract
¾ cup (180ml) sour cream or Greek yogurt
3 large eggs
¼ cup (30g) all-purpose flour
Instructions:
Beat cream cheese until very smooth.
Add sugar, vanilla, and sour cream. Mix until combined.
Mix in eggs one at a time.
Stir in flour just until blended — don’t overmix.
🔄 5. Assemble the Cheesecake
Pour half the cheesecake batter over the cinnamon roll crust.
Drop spoonfuls of the remaining cinnamon filling and swirl with a knife.
Pour the rest of the cheesecake batter on top.
Optional: more cinnamon swirl on top (pretty and tasty!).
