Add the warm milk and the yeast to a stand mixer bowl. Let it sit
for about 5 minutes until yeast is activated. Add the egg, butter,
salt, sugar and flour. With with dough hook, beat on low for 2
minutes until the dough is combined and forms a ball. Then let
the dough hook knead the dough on medium speed for about 6-
7 minutes. Cover the dough and let it rise in a warm place until
doubled in size, about 20-30 minutes.
Roll out the dough into a 10x20 rectangle. Spread 3 tablespoons
of butter over it. Sprinkle brown sugar and cinnamon over the
top, then roll it up like a jelly roll. Cut it into about 1 inch slices
and press them into the bottom of a 10.5 inch springform pan
that is sprayed with cooking spray.
For the cheesecake- In a stand mixer, mix the cream cheese,
eggs, sour cream, sugar and vanilla. Beat until smooth and
creamy, about 3 minutes.
For the cinnamon filling- In a bowl, stir together the butter,
brown sugar and cinnamon.
Layer half of the cheesecake batter in the springform pan on top
of the pressed cinnamon rolls. Drop teaspoonfuls of the
cinnamon filling on top of the cheesecake layer, using about half
of the filling. Pour the remaining cheesecake layer over top, and
add the last teaspoonfuls of cinnamon filling. Take a butter knife
and gently swirl through the cheesecake & cinnamon filling
layers.
Bake at 350 degrees for 50-55 minutes or until the cheesecake
is set. Allow the cheesecake to cool to room temperature, then
store it in the fridge.
Originally Submitted
7/17/2015
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