Cinnamon Roll Cheesecake

The highlight of this cake, for me, was the candle. I was watching a new talk show on Food Network over the weekend, saw this Lotus Candle and immediately ordered one. You light the center then it drops open & lights the 12 candles on its own. While it’s spinning & playing Happy Birthday. Stuff like that makes me happy.

Source: Slightly adapted from Tastes of Lizzy T
Makes: 10.5″ cheesecake, so it serves about 12

Ingredients
For the cinnamon rolls
1/2 cup milk, heated so it’s warm to the touch
1 1/4 teaspoons yeast (1 packet)
1 egg, at room temp
3 Tablespoons butter, melted
1/2 teaspoon salt
1/4 cup sugar
2 1/4 cups flour

For the cinnamon roll filling
3 Tablespoons unsalted butter, at room temp
1 1/2 Tablespoons ground cinnamon
1/4 cup sugar

For the cheesecake
2 bricks (16 oz) cream cheese, softened
2 eggs
1/2 cup sour cream
1/2 cup sugar
1 1/2 teaspoons vanilla

For the cheesecake cinnamon swirl/filling
1/2 stick unsalted butter, softened
1/4 cup + 2 Tablespoons brown sugar
1/2 Tablespoon ground cinnamon

Directions
To the bowl of your stand mixer, add the warm milk and yeast and let it sit for about 5 minutes until the yeast is activated.

Add in the egg, melted butter, salt, sugar, and flour.

Use your dough hook to beat on low for 2 minutes or until the dough is combined and forms a ball.
{I couldn’t find my dough hook – I looked everywhere – so I used the paddle attachment then kneaded the dough by hand. If you have a dough hook, it will make your life easier. I found mine the next day.}

After a ball has formed, turn the speed to medium and continue kneading the dough with the hook for 6-7 minutes.

Cover the dough with plastic wrap, place it in a warm spot (I let my oven warm up to 200 degrees while the dough is kneading, then turn it off, and put the covered bowl in there), and let it rise for 20-30 minutes or until the dough has doubled in size.

Flour a clean surface (I use a large cutting board lined with a silicone baking mat) and roll the dough into a 10″ x 20″ rectangle.

Spread the 3 Tb of softened butter over it evenly. In a small bowl, mix together the 1 1/2 Tablespoons cinnamon with the 1/4 cup of sugar, then sprinkle evenly over the buttered dough.

Roll it up, lengthwise, and cut into twenty (20) 1″ pieces.

Spray a 10.5″ springform pan with non-stick spray and press the cinnamon roll slices into the bottom. Set aside.

Preheat your oven to 350 degrees at this point.

Now you need to make the cheesecake. In a large bowl (or the bowl of your stand mixer), add the cream cheese, eggs, sour cream, sugar, and vanilla. Beat until smooth and creamy.

Now you need to make the cheesecake cinnamon swirl filling. In a bowl, stir together the butter, brown, sugar, and cinnamon. I like to use a fork to combine it.

Take your prepared springform pan and pour half of the cheesecake filling on top of the cinnamon rolls slices.

Using about half of your cinnamon swirl filling mixture, drop teaspoons on top of the cheesecake filling.

Pour the remaining cheesecake filling on top and add the remaining cinnamon swirl filling mixture, again by teaspoons.

Use a butter knife to gently swirl through the cheesecake and cinnamon layers. I also sprinkled a little brown sugar on top.

Bake for 55-60 minutes or until the cheesecake is set.

Remove from oven and let the cheesecake come to room temp before putting it in the fridge to chill.