Cinn A Bun Cheesecake Recipes

CINNAMON BUN CHEESECAKE

Steps:

• Cinnamon Bun Instructions:
• Preheat oven to 350 degrees F.
• Grease bottom of a 9 inch springform pan.
• In a large bowl, whisk together flour, baking powder, and salt.
• Add butter and beat on medium speed just until blended (do not over mix).
• Beat in milk.
• Stir in brown sugar, granulated sugar and cinnamon until well mixed.
• Press into the greased springform pan.
• Place springform pan on a baking sheet (to catch any drips).
• Bake 23-25 minutes.
• Cheesecake Layer:
• Reduce oven to 325 degrees F.
• In a large bowl, beat together cream cheese and sugar until smooth.
• Add eggs, one at a time, beating well after each addition.
• Beat in sour cream, vanilla extract, light brown sugar, cinnamon and all-purpose flour.
• Pour batter over baked cinnamon bun base. Smooth top.
• Bake for 80-90 minutes (until top is golden and middle is set - no longer really jiggly).
• Let cool on wire rack for 1 hour.
• Refrigerate for at least 4 hours (best to let this cool in fridge overnight) before icing.
• Before icing, run table knife around inside of the pan (to loosen it from sides) and remove cheesecake from pan.
• Place cheesecake on serving dish before icing.
• Icing:
• Beat cream cheese and butter together on medium speed until smooth.
• Add in brown sugar, granulated sugar, cinnamon and confectioners' sugar. Beat until well mixed.
• Spread icing over cooled cheesecake.
• Store leftovers in refrigerator.

CINNA-BUN CAKE RECIPE - (3.8/5)

Steps:

• Preheat oven to 350F. Prepare a 9 x 13 baking pan (buttered). Mix all of the base ingredients together, with the exception of the butter. Add the melted butter last, and then pour into your prepared pan, Mix all of the topping ingredients together in a separate bowl. Mix well. Drop by teaspoonful over the base, as evenly as you can over the entire base. Take a butter knife and swirl the topping into the base. Pop into the oven and bake for 28-30 minutes. While the cake is baking, prepare the glaze and set aside. Remove from oven and glaze the cake while still warm.

CINNABON® CINNAMON ROLL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix 3 cups flour, milk, white sugar, eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a large bowl until well-combined. Stir in 1/4 cup melted butter. Pour batter into the prepared baking pan.
• Beat 1 cup softened butter, brown sugar, 2 tablespoons flour, and cinnamon together in a large bowl until smooth. Drop by spoonfuls over the batter in the baking pan. Swirl the top layer into the bottom layer with a knife to create a marble effect.
• Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 25 to 30 minutes.
• Mix confectioners' sugar, milk, and 1 teaspoon vanilla extract in a large bowl until smooth. Drizzle over warm cake.

CINNAMON ROLL CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat oven to 325°F/160°C.
• In a bowl, beat the cream cheese and sugar until smooth.
• Add the sour cream and vanilla, and beat until there are no lumps.
• Add the eggs one at a time, mixing completely after each one. Set aside.
• In another bowl, mix the butter, brown sugar, and cinnamon until fully combined. Set aside.
• In a greased springform pan, press all of the cinnamon rolls flat, until they completely cover the bottom of the pan.
• Evenly spread the cheesecake batter, then drop spoonfuls of the butter mixture onto the cheesecake batter.
• Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges!).
• Bake for 30-35 minutes, until the cheesecake is firm around the edges but still slightly jiggly in the middle.
• Remove from oven and cool completely.
• Top with frosting from the cinnamon rolls.
• Refrigerate at least 4 hours.
• Enjoy!

CINNAMON BUN CHEESECAKE

Steps:

• Preheat oven to 375°F.
• Lightly coat the inside of the 9" x 3" pan with spray or with Goop (see the link to my easy Goop recipe above).
• Open the tube of cinnamon rolls, set the icing aside, and cut each roll in half width wise, making two flat round cinnamon bun dough circles.
• Line to bottom, the up the sides of the pan with the cinnamon buns. Flatten them as you arrange them so they sit close together. This way they will bake into each other creating a full crust. If you have open gaps, you can tear a little piece from the dough and fill it in.
• Bake for 15 minutes. If the sides begin to droop at all you can place a 7" round cake pan in the center and use that keep shape. Once you remove it from the oven, allow it to cool slightly. You can also shape the sides here if they have drooped too much. Just push them gently up against the sides of the pan.
• Turn the oven temp to 350*F; begin to simmer at least 6 cups of water in a pan on your stove top
• Place one can of frosting into a microwave safe bowl along with the 1/4 cup of Chocolate Cinnamon Bun Spread. Microwave for 15-20 seconds and stir. It should be melted and fluid. Set aside.
• In the bowl of a stand mixer blend both cheeses and sugar till smooth, scraping down the sides a couple times; there should be no lumps
• Add the vanilla bean paste and lemon juice; blend till combined
• Add eggs, one at a time, scraping down the sides of the bowl in between each addition.
• Remove a couple spoonfuls of the cheesecake batter and mix it with the frosting and chocolate cinnamon bun spread mixture. Blend together.
• Pour the cheesecake filling into the cinnamon bun crust keeping the edges of your pan clean.
• Tap firmly on a counter top to release any trapped bubbles.
• Spoon the frosting and chocolate cinnamon bun spread mixture onto the top and use a butter knife or wooden skewer to marble the top.
• Place the larger water bath pan in the oven empty, place your cheesecake pan to the far edge of the larger pan, pour your simmering water into the larger pan carefully - don't get water inside your cheesecake pan. Center the cheesecake pan inside the water bath.
• Close the door and set your timer for 75 minutes.
• Test your cheesecake for jiggling after 60 minutes - it should jiggle like Jello, not slosh like a liquid. Watch the third video on my Perfect Cheesecake recipe post to see what a "Jiggly" cheesecake looks like.
• Allow cake to rest at room temp until just warm the place in the refrigerator, covered, for at least 8 hours to set.

CINNABON CHEESECAKE (LIKE TGI FRIDAY'S)

Steps:

• Preheat oven to 350 degrees.
• Grease springform pan.
• TO PREPARE BASE BATTER:.
• Cream 3/4 cup sugar, 1/4 cup shortening, and 1 egg together; Add milk and vanilla. set aside.
• Sift together 2 cups flour, baking powder, and salt. Combine the sifted and creamed ingredients together. Once batter is mixed, it should be nice and thick; set aside.
• TO PREPARE THE CREAM CHEESE BATTER:.
• Cream all the ingredients for the cream cheese batter together, set aside.
• TO PREPARE THE CINNAMON FILLING:.
• Melt 1/3 cup butter then mix in the brown sugar and cinnamon; set aside.
• TO PREPARE THE CHEESECAKE:.
• Take the base batter and spread half of it on the bottom of the pan. Next, spread the entire amount of cream cheese batter on top. Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. After that take the cinnamon filling and drop spoonfuls over entire top. Once finished, take a knife to swirl the ingredients together.
• Bake in preheated 350 degree F oven for about 45 minutes, cake will be puffy and lightly browned. Let chill and serve with icing drizzled over the top.
• TO PREPARE THE ICING:.
• Cream 2 tbsp cream cheese and 2 tbsp butter together. Stir in lemon juice and vanilla, then powdered sugar. If icing is too thick, thin with milk.

NO-FUSS CINNAMON CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Flatten one tube of crescent roll dough, and press into the bottom of a 9x13 inch pan. In a medium bowl, mix together the cream cheese with 1 cup sugar and vanilla until smooth. Spread the cream cheese mixture over the dough in the pan. Unroll the remaining crescent roll dough, and place over the top of the cream cheese layer. Spread melted butter over the top, and sprinkle the top with a mixture of 1/2 cup sugar and cinnamon.
• Bake for 30 minutes in the preheated oven, or until top is lightly toasted. Cool, and refrigerate before serving.

CINNAMON CHEESECAKE

Steps:

• Preheat oven to 325°F.
• Mix cream cheese & sugar until fluffy. Add cinnamon & vanilla; continue mixing. Add eggs one at a time, mixing well between each egg.
• Stir in sour cream.
• Pour into prepared graham cracker crust & bake for 50 minutes. Let cool 10 minutes then refrigerate until thoroughly chilled.

CINNAMON ROLL CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder, cinnamon and salt; add to creamed mixture alternately with milk, beating well after each addition. Spread three-fourths of batter into a greased 9-in. springform pan (batter will be thick). Set remaining batter aside., In another bowl, beat cream cheese, sugar and flour until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour over batter., Mix cinnamon filling ingredients. Drop by tablespoonfuls over cream cheese mixture. Cut through cream cheese filling with a knife to swirl the cinnamon filling. Drop reserved batter by tablespoonfuls over filling. Place pan on a baking sheet., Bake until center is almost set, 70-80 minutes. Cover top loosely with foil during the last 30 minutes if needed to prevent overbrowning. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour; remove sides of pan. Serve warm. Refrigerate leftovers.

CINN-A-BUN CHEESECAKE

Steps:

• Preheat oven to 325. Place a pan of water on the bottom rack. For crust, mix cookie crumbs, butter and brown sugar and press into the bottom of an 8-inch springform pan. Spray the sides of the pan with non-stick cooking spray. For filling, blend cream cheese, sugar and sour cream until smooth, scraping bottom and sides of bowl, about 3-4 minutes. Stir in eggs, vanilla and flour and blend well, 2-3 minutes. Spoon 1/3 of filling into pan and top with half of each chopped cookies and raisins. Drizzle on some butterscotch topping. Dust on some cinnamon sugar mixture. Pour on another 1/3 of cream cheese mixture and other layers. Add last bit of cream cheese filling and finish top of cake with cookies and cinnamon sugar. Bake 50-55 minutes or until cheesecake is set about 2 inches from the side and wiggles slightly in the center. Turn oven off, leave door open and let cheesecake cool until you can take it out of the oven without oven mitts. Leave cheesecake on the counter until it's room temperature, then refrigerate overnight. Serve with whipped cream and butterscotch topping.