Cinnabun Cheesecake with Cream Cheese Frosting
Cinnamon Crumbs
  • 110 grams light brown sugar
  • 1½ T. cinnamon
  • 25 grams flour
  • 1 T. melted butter
  • 150 grams Nilla Wafer crumbs
  • 3 T. sugar
  • 1½ tsp. ground cinnamon
  • 4 T. butter (Use up to 1 T. more if too dry-I used just 4 T.)
  • 16 ounces cream cheese
  • 2 eggs
  • 80 grams sour cream
  • 1 T. vanilla
  • 1 T. heavy cream
  • 140 grams sugar
  • 2 T. cornstarch
  • 2 tsp. cinnamon
Cream Cheese Frosting
  • 8T. butter, room temperature
  • 4 ounces cream cheese
  • 1 teaspoon vanilla
  • 2 c. powdered sugar
  • Splash of Heavy whipping cream, to make it easier to pipe
  • mini cinnamon rolls
  1. Preheat oven 300. Spray Pam into a 6x3 pan with removable bottom and line with parchemnt.
Cinnamon Crumbs
  1. Combine all. Will be dry "pebbles"-you don't want it too wet so avoid adding extra butter. Set aside
  1. Combine all and press into bottom and up sides of pan. Bake 12 mins on a rack lined pan. Cool.
  1. Mix the cream cheese on medium high 4-5 mins until creamy.
  2. Scrape down the bowl a couple of times.
  3. Add the sour cream, heavy cream, vanilla, sugar, and cornstarch.
  4. Mix on low until well combined, scraping down the sides of the bowl.
  5. It should be smooth and creamy.
  6. Add the eggs on low just until combined and finish mixing with a spatula.
  7. Pour it into the cooled crust in three additions, alternating with the cinnamon crumbs. Reserve a few crumbs for the final cheesecake.
  8. Bake on the lined sheet again at 300 for 12 minutes.
  9. Reduce temp to 225 and bake 95 mins.
  10. Shut oven heat and leave in the oven for 1 hour.
  11. Crack door open slightly for another hour.
  12. Remove and chill overnight.
  13. Remove sides of pan and the bottom and place on cake board.
  14. Decorate with frosting.
Cream Cheese Frosting
  1. Beat butter and cream cheese to combine.
  2. Once smooth, add vanilla and powdered sugar.
  3. Slowly add cream to help thin it a bit.
  4. Pipe with a pastry bag.
  1. Pipe some frosting on the mini rolls and top the cake with them.
  2. Sprinkle on reserved crumbs.
Recipe by Hugs and Cookies XOXO at