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14 September, 2017

Cinnamon Roll Cheesecake Coffee Cake

Posted in : All, Breakfast, Desserts on by : hdcook

You know whats really hard? getting back to routine when you go on a week-long vacation? ugh it is so hard to get back into the swing of things, when you fully recharged and calm and then a whole week past and BAM!!!!! reality sets in and then your back, well I am back and its has taken me another week or so to get back on my routine, darn it why are vacations so comforting and relaxing? LOL, ok that was a dumb question because that is the whole point of vacation but its all good, its nice to be back in reality because we can’t all be on vacation all our lives right? I mean we wish as we are adults but in hall honestly, it’s not realistic to shun all your responsibilities for a carefree life, but one good thing about getting back to routine is getting back to baking things I love Like this Cinnamon Roll Coffee Cake, yes I am on another Cinnamon/Nutmeg kick and well I can’t help it.

There are two fillings in this glorious Coffee cake, a cinnamon roll filling, and cheesecake filling and not counting the streusel topping, and honestly its the best coffee cake I have made EVER!!!! combining Cinnamon rolls with a coffee Cake with a cheesecake filling, its like truly a heaven-sent idea that I  came up with in one glorious coffee cake, a cinnamon roll filling in a coffee cake with a cheesecake filling already, its like mind-boggling deliciousness that should be illegal but its not and thank god because I would break the laws every single time just to make these, though it has a couple of steps, the end results is  one delicious cake to have for a crowd, for breakfast mornings or a delicious afternoon snack.

Cinnamon Roll Cheesecake Coffee Cake


  • Cake
  • 1 1/2 Cup all Purpose flour
  • 1 1/2 Teaspoon baking powder
  • 1/2 Teaspoon baking soda
  • 2/3 Cup brown sugar
  • 1 1/2 Teaspoon vanilla extract
  • 1/4 Teaspoon kosher salt
  • 6 tablespoon unsalted butter-room temperature
  • 2 Eggs
  • 3/4 Cup sour cream room temperature
  • Streusel Topping/filling
  • 1/2 Cup unsalted butter melted
  • 1 1/2 Cup flour
  • 3/4 Cup brown sugar
  • 2 Teaspoon ground cinnamon
  • 1 1/2 Teaspoon ground nutmeg
  • 1/8 Teaspoon kosher salt
  • Cinnamon Roll filling
  • 1/4 Cup of unsalted butter melted
  • 1/4 Cup brown sugar
  • 1 1/2 Teaspoon ground cinnamon
  • 1/2 Teaspoon ground nutmeg
  • Cheesecake Filling
  • 1 Block (8oz) Cream cheese, room temperature
  • 5 Tablespoons granulated sugar
  • 1 Egg
  • 1/2 Teaspoon vanilla extract
  • Cream cheese glaze
  • 2 oz Cream Cheese room temperature
  • 2 Tablespoons unsalted butter room temperature
  • 1/2 Teaspoon vanilla extract
  • 1-2 Cups powdered sugar
  • 1-4 Tablespoons milk


  1. Preheat Oven to 350 degrees, butter a 9 inch spring-form pan and set aside.
  2. Streusel topping/filling:
  3. Mix together flour, cinnamon, nutmeg salt and brown sugar, add the melted butter and mix till resembles crumble pea-sized crumbs. Set aside.
  4. Cheesecake Filling:
  5. With either a stand mixer or a hand mixer, beat cream cheese and sugar, add vanilla extract and egg and continue to mix till combined and smooth with no lumps.Set aside.
  6. Cinnamon Roll Filling:
  7. Mix together melted butter, brown sugar, cinnamon and nutmeg together and mix to combine.Set aside.
  8. Cake:
  9. In medium bowl, mix together flour, baking powder, baking soda and salt. Either in a hand mixer or a stand mixer with the paddle attachment cream butter and sugar till light and pale, add eggs and vanilla and continue to mix, add flour and sour cream in addition ending with sour cream, scrape the sides of the pan to evenly mix the batter.
  10. Spread half of the cake batter on the spring-form pan, take less than 1/2 cup of streusel topping and spread on top of the cake batter evenly, pour the cheesecake filling over the streusel topping evenly, spread the remaining cake batter on top of the cheesecake filling( cake batter is thick so just do your best to spread the batter evenly over the cheesecake filling) lastly pour the cinnamon roll filling over the cake batter evenly, and add the remaining streusel topping and bake for 50-60 minutes, till cake is set and has no jiggle in the middle. serve warm with a cream cheese drizzle on top
  11. Cream Cheese Glaze:
  12. mix together room temperature cream cheese and butter till creamy and smooth, add vanilla extract and powdered sugar and continue to mix, add milk 1 tablespoon at a time for your desired thickness, add more powdered sugar for your desired sweetness. drizzle over warm coffee Cake


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