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ROLL BATTER sugar egg milk vanilla all-purpose baking powder salt weight Cream Cheese sugar eggs vanilla all-purpose cinnamon unsalted butter ground cinnamon brown sugar Cream Cheese Frosting weight Cream Cheese butter lemon juice vanilla powdered sugar Milk If
Viewed: 32 - Published at: 5 years agoIngredients
- FOR THE ROLL BATTER:
- 1/4 cups Unsalted Butter
- 2/3 cups Granulated Sugar
- 1 whole Large Egg
- 1/2 cups Whole Milk
- 1 Tablespoon Vanilla Extract
- 2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoons Salt
- FOR THE CHEESECAKE:
- 16 ounces, weight Cream Cheese, At Room Temperature
- 1 cup Granulated Sugar
- 3 whole Large Eggs
- 1 Tablespoon Vanilla Extract
- 2 Tablespoons All-purpose Flour
- FOR THE CINNAMON FILLING:
- 1/3 cups Unsalted Butter, melted
- 3 Tablespoons Ground Cinnamon
- 1 cup Brown Sugar, Packed
- For Cream Cheese Frosting
- 2 ounces, weight Cream Cheese, At Room Temperature
- 3 Tablespoons Unsalted Butter, At Room Temperature
- 1 Tablespoon Lemon Juice
- 2 teaspoons Vanilla Extract
- 1 cup Powdered Sugar
- Milk If Needed To Thin Frosting
Method
- Preheat oven to 350 degrees F.
- Grease a 9-inch springform pan.
- For the cinnamon roll batter:
- Using a stand mixer with a paddle attachment (or hand mixer) cream together the butter and sugar for 3 minutes, until light and fluffy.
- Add egg, milk, and vanilla. Beat for another minute. Scrape down bowl. Set aside.
- Sift together flour, baking powder, and salt. Then combine the sifted and creamed ingredients together. Mix on low speed until throughly combined.
- Spread half of the batter onto the bottom of the Springform pan. It will be sticky and thick so spray your hands with baking spray and press down. It will be a thin layer, but trust me it will rise up during baking.
- For the cheesecake:
- Using a stand mixer (and a clean bowl) fitted with paddle attachment, beat cream cheese and sugar for 2 minutes on medium-high speed.
- Add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and flour and beat for another minute.
- Pour all of the cheesecake batter on top of the cinnamon roll batter that is in the prepared pan.
- For the cinnamon filling:
- In a small bowl, combine the melted butter, cinnamon, and brown sugar. Mix until thoroughly combined.
- Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake.
- Take the rest of the roll batter and drop spoonfuls over the entire top of cheesecake. Once finished, take a knife to swirl the ingredients together. This is hard to do as the batter is pretty thick, just do what you can.
- Bake for about 50-55 minutes. When done, cake will be puffy and lightly browned. Let chill for 20 minutes at room temperature and then cover and move to fridge for 4 hours. Before serving, remove cake from the refrigerator and let it warm up to room temperature just a bit. Frost with cream cheese frosting.
- For the cream cheese frosting:
- Using a stand mixer (and a clean bowl) with paddle attachment, beat the cream cheese and butter together for 2 minutes. Add remaining frosting ingredients and beat until desired consistency is reached. If it's too thick, thin out with milk. Frost over the cooled rolls.
