Just when I thought I’ve seen everything that could possibly be sprinkled, slathered, swirled, and stuffed into a Cinnamon Roll~ along comes this idea that crashed into my head at just the right moment! 🙂
AND, I had everything needed to whip up a batch of these ooey-gooey, creamy sweet, cinnamony rolls from Heaven, all just waiting patiently for me in my kitchen!
These are SO easy and SOOO delectable, I suggest you log off the computer and go make you a few, and by a “few”, I totally mean as many as your tummy can handle! 🙂
What you’ll need:
The Filling:
1 container of Pillsbury Cinnamon Rolls (8 count)
1-8oz. block of Cream Cheese
1 cup of Powdered Sugar
1 tablespoon Vanilla Extract
The Frosting:
The remaining Cheesecake Filling leftover in the bowl, PLUS the enclosed Cinnamon Roll Frosting from the container
1/2 cup of Graham Cracker Crumbs..for sprinkling
Directions:
In a food processor, or with a spoon and muscles, mix together the Powdered Sugar, Cream Cheese and Vanilla..
Until it’s super smooth and creamy…
Slice/split each Cinnamon Roll down the center into equal halves…
Smear some of the Cheesecake filling inside each Roll and close them up.
Place each stuffed Roll into a muffin tin, or baking pan and bake them at 350 for approx. 15 minutes or until they’re firm all the way through.
With the remaining Cheesecake Filling still left in the mixing bowl, add the enclosed frosting from the Cinnamon Roll container, and blend it up until smooth. This is your frosting…
Put those babies out of the oven…
While they’re warm, but NOT hot, frost them with a swirl of the frosting mixture…
Now a light dusting of Graham Cracker Crumbs, for that authentic Cheesecake flavor!
Grab one, because you just can’t wait any longer…
Peel that paper back and say OMG!
Prepare for the BEST Cinnamon Roll..errr, Cheesecake EVER…
Sink your teeth into that fluffy, flaky Cheesecake stuffed, ooey-gooey Cinnamon Roll of succulent Heaven! Feel NO shame! ~Enjoy!
My new years resolution should have been to see how much weight I could gain lol. Now I have to go get cinnamon rolls.
HAHA…that’s a bit more realistic of a resolution huh?! 🙂 I should try that!~lol!!!
Looks awesome! There is no mention of paper liners in the recipe until just before you take the baked cinnamon roll out to eat it. I assume you used small pieces of parchment paper instead of cupcake liners. I like the idea. What size are they? Would a 6 inch square work?
Yes, I just cut some parchment into approx. 5″ squares. Your size would depend on the size of your cupcake pan. They worked well, cute and functional..enjoy! 🙂
Love it, Love it, A lil too much !, Like everyone else, need to lose a few, hard to do, looking at these awesome recipe’s, Ok, I’m blaming you guys for the weight add-on!
These look amazing! I have your Reese’s cheesecakes chilling as I write this (I think I over-whipped the cheesecake, but I’m sure they’ll still taste great!) and see that you are a woman after my own heart! I think I might sprinkle with a little cinnamon-sugar instead of graham crackers when I I try these (in the VERY near future)! Thank you for your delicious little blog!
Aww..thank you! Hope you enjoy them! 🙂
I can not print from this website, or email to a friend or change it to PDF format to my computer.
This is idea for cinnamon rolls. Thank you.
Hi! I made these rolls this morning. I halved the filling for the 8 rolls and it turned out really well. Thanks for such a good recipe.
I’m starting my first batch now! Was so very hard to finish reading the recipe all the way before starting. I’m certain they will be magnificent! I will let you know if i can stop eating them long enough.