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Warm Cinnamon Roll Cheesecake Dip
December 24, 2018
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This Cinnamon Roll Cheesecake Dip is a decadent, crazy simple dessert or breakfast! It only takes about 30 minutes from start to finish!
Cinnamon Roll Cheesecake Dip
Warm cinnamon rolls and cheesecake made a baby and this Cinnamon Roll Cheesecake Dip is that love child.
Sometimes I wonder why I’ve been given this evil gift of recipe development.
Usually, it’s a good thing. No, a great thing! Because I can come up with delicious dinners with very little food in my pantry. However, sometimes I come up with these kinds of ridiculous concoctions that I can’t NOT eat and they do absolutely nothing for my figure.
ANYWAYS, let me explain this recipe to you and why I love it so:
Main Ingredients Needed
Firstly this recipe requires minimal ingredients, all of which are easy to find either already in your pantry or at the store. Here’s what you need to make cinnamon roll cheesecake dip:
- Pillsbury Cinnamon Rolls – use the regular rolls not the “Grand’s!” version.
- Cream Cheese – the base of the cheesecake dip. Creamy and tangy, yum!
- Sugar – to sweeten.
- Vanilla – to flavor.
- Butter, Brown Sugar + Cinnamon – this mixture is swirled into the cream cheese. Talk about addicting, this is the definition.
How to Make Cinnamon Roll Cheesecake Dip
Secondly it’s so easy to make! For full details on how to make cinnamon roll cheesecake dip, see the recipe card down below 🙂
1. Preheat + Prep
Preheat oven. Lightly spray a cast iron skillet with nonstick cooking spray.
2. Place Cinnamon Rolls
Open a can of cinnamon rolls and place cinnamon rolls evenly around the edges of the prepared pan.
3. Make Cream Cheese Dip
In a medium bowl, mix cream cheese together with sugar and vanilla until smooth. Spread into the center of the pan.
In a small bowl, stir butter, brown sugar, and cinnamon together until combined. Swirl butter mixture into the cream cheese using a butter knife or toothpick.
4. Bake
Bake until rolls are completely baked. Spread warm rolls with the frosting that came with the cinnamon rolls. Serve warm.
More Cinnamon Roll Recipes to Try!
And if you’re a lover of all things cinnamon rolls, don’t forget to take a peak at these recipes:
- Chewy Soft Cinnamon Rolls
- The Best Homemade Cinnamon Rolls
- Puff Pastry Cinnamon Rolls
- Cinnamon Roll Cake Recipe
- Gluten-Free Cinnamon Rolls
- Christmas Tree Cinnamon Rolls
- 1-Hour Cinnamon Roll Recipe
- Cinnamon Roll Cookies
- Cinnamon Roll French Toast Waffles
- Cinnamon Roll Pancake & Waffle Syrup
- Cinnamon Roll Pretzels
I ate this with a fork because I didn’t want to burn my fingers {and I’m impatient}, but feel free to let it cool and get messy with it.
I guarantee if you like cinnamon rolls, you will DIE when you eat this. It makes a wonderful treat, whether it be breakfast or dessert. Be sure to print this recipe using the button below! It’s totally worth it 🙂
Have a great day, friends!!
Cinnamon Roll Cheesecake Dip
This Cinnamon Roll Cheesecake Dip is a decadent, crazy simple dessert or breakfast! It only takes about 30 minutes from start to finish!
Ingredients
- 12.4 oz Pillsbury Cinnamon Rolls the regular ones not the Grands! 1 can
- 8 oz. cream cheese softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 3 tablespoons butter very soft
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. Lightly spray a cast iron skillet with nonstick cooking spray.
- Open can of cinnamon rolls and place cinnamon rolls evenly around the edges of the prepared pan.
- In a medium bowl, mix cream cheese together with sugar and vanilla until smooth. Spread into the center of the pan.
- In a small bowl, stir butter, brown sugar and cinnamon together until combined. Swirl butter mixture into the cream cheese using a butter knife or toothpick.
- Bake 15-17 minutes or until rolls are completely baked. Spread warm rolls with the frosting that came with the cinnamon rolls. Serve warm.
Nutrition
Calories: 354kcal | Carbohydrates: 40g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 42mg | Sodium: 445mg | Potassium: 45mg | Sugar: 27g | Vitamin A: 510IU | Calcium: 35mg | Iron: 0.8mg
I am soooooo making these this weekend. You are a genius!
Did you miss a step (s)? You have the rolls in the pan, you a medium bowl mixture and asmall bowl mixture and you have combined the two into one bowl. And then you bake? Just the rolls or put the mixture into the center and then bake everything together? Not that one cannot derive that from the pictures, but . . .
You put the rolls around the edges of your cast iron skillet, you add the cream cheese mixture into the center and then swirl in the butter sugar cinnamon mixture and bake all together. If you read the recipe card, it should be pretty straightforward.
I don’t have a cast iron pan, what can I use?
Just a plain baking pan will work as well!
This looks so yummy. Will definitely have to put everything on my grocery list to make soon!
I did a twist on this recipe for my turn at the twelve dips of Christmas at work. I cut the baked rolls into 4 pieces and microrowaved the dip when I got to work. It was a hit!
This looks delicious! Do you think it would work with refrigerated biscuits in place of the cinnamon rolls?
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