Ingredients:

  • 1 tube (12.4 oz) refrigerated cinnamon roll dough
  • 2 tbsp unsalted butter, melted
  • 24 oz full-fat cream cheese, room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup full-fat sour cream
  • 1 tbsp vanilla bean paste
  • 2 tbsp all-purpose flour
  • 1/4 cup unsalted butter, melted
  • 1/2 cup dark brown sugar, packed
  • 1.5 tbsp ground Saigon cinnamon
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 tbsp heavy cream

Instructions:

  1. Preheat and Prep. Set your oven to 350°F (175°C). Line the bottom of your 9 inch springform pan with parchment. Note: This ensures the dough doesn't fuse to the metal.
  2. Form the Foundation. Take the refrigerated cinnamon rolls and press them firmly into the bottom of the pan. Flatten them with your palm until they form a solid, cohesive layer with no gaps.
  3. The First Bake. Brush the dough with 2 tbsp melted butter and bake for 10 minutes. Note: This par baking prevents the dough from being raw under the wet batter.
  4. Cream the Base. In your mixer, beat 24 oz cream cheese and granulated sugar until the mixture looks like smooth silk. This usually takes about 3 to 4 minutes on medium speed.
  5. Incorporate the Rest. Add the eggs one at a time, mixing slowly. Fold in the sour cream, vanilla bean paste, and flour. Stop as soon as it’s combined. Note: Over mixing here introduces air that causes the cake to puff and then collapse.
  6. Create the Spice Paste. In a small bowl, whisk 1/4 cup melted butter, dark brown sugar, and Saigon cinnamon. It should look like thick, dark lava.
  7. Layer and Swirl. Pour the cheesecake batter over your par baked crust. Drop spoonfuls of the cinnamon paste on top and use a butter knife to swirl it into deep, elegant ribbons.
  8. The Main Bake. Slide it into the oven for 65 minutes. Look for set edges and a center that still has a slight jiggle when you gently shake the pan.
  9. The Slow Cool. Turn off the heat. Crack the oven door open about an inch. Let it sit there for one hour. Note: This gradual temperature drop is the secret to a smooth, crack free top.
  10. Chill and Glaze. Refrigerate for at least 6 hours. Before serving, whisk 4 oz cream cheese, powdered sugar, and heavy cream until it’s thick enough to coat a spoon. Drizzle it generously over the top.