Cheesecake Filled Cinnamon Rolls

• Vegetarian

• Baking & Spices

  • 2 tsp Vanilla extract
  • 1/2 cup White sugar

• Bread & Baked Goods

  • 2 packages Cinnamon rolls

• Dairy

  • 1 package Cream cheese, full-fat
  • 1 cup Heavy whipping cream

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 400 degrees F. Spray a regular-sized muffin tin generously with nonstick spray.
• Remove the cinnamon rolls from the containers and set aside the icing.
• Separate the rolls from each other.
• Using a rolling pin and a lightly floured work surface, roll out each individual roll. (Quickly re-attach any of the cinnamon sugar pieces that attach themselves to the rolling pin on each individual cinnamon roll)
• Evenly place each rolled out cinnamon roll into an individual cavity in the muffin tin.
• Bake for 9-11 minutes (My oven takes exactly 10 minutes) or until lightly golden brown on top. Be careful to not over-bake!
• While they are baking, beat the at room temperature cream cheese until smooth. Add in the white sugar and beat for 1-2 minutes.
• Add in the vanilla extract.
• Beat until mixed together.
• In another bowl, beat the cold (straight out of the fridge) heavy whipping cream until soft peaks form. Be careful to not over-beat.
• Using a spatula, gently fold together the whipped cream with the cream cheese mixture.
• Spoon the mixture into the cinnamon rolls (that have cooled to barely warm)
• Warm the reserved icing in the microwave for 10 seconds and then generously drizzle evenly on top of the rolls. Put a pinch of some extra cinnamon on top of each roll if desired.
• Best enjoyed as soon as they are made otherwise they arent that great 🙂
• If you want to make these ahead of time, make the filling and store in the fridge. Roll out the cinnamon rolls and cover in the fridge. When ready to enjoy, bake the cinnamon rolls about 15 minutes before serving to give them 10 minutes cooking time and about 5 minutes cooling time before filling with the chilled cheesecake filling.