This fluffy cheesecake has all the traditional rich and creamy texture you love. We’ve upped the yum factor by giving it an actual cinnamon bun crust and swirling in copious amounts of cinnamon bun swirl. Topped with a thick glaze, this Cinnamon Bun Cheesecake will take you to a whole new level of enjoyment with breakfast flavor for dessert.
Growing up I remember my Grandma always having a pie or two cooling. Boy, did she make good pies. Peach, cherry, apple, rhubarb…you name it. And it wasn’t just the fillings that were delicious. The buttery, flaky crusts were pastry perfection. The real treat for us grand-kids wasn’t the pie we had to wait on dessert for though, it was what we knew she would do with the leftover pie crust. She would sprinkle them with cinammon and sugar and bake them into sweet little sticks. These are so similar to what she did, but the dip blew my mind. Sorry Grandma, but the dip is where it’s at.
A sweet start to the morning? These can be for breakfast or dessert. The sticks are soft and buttery and then dipped in that cinnamon sweet sauce makes it just right. And yes, I know they’re on the sweet side for breakfast, but you’ve got to treat yourself every once in a while, right?
Cinnamon Roll Dippers
recipe originally from Creme De La Crumb
1½ cups flour
4 tablespoons sugar (divided)
½ teaspoon salt
½ cup butter, softened +1 tablespoon (divided)
3-6 tablespoons ice cold water
1 teaspoon cinnamon
for the glaze dip
2 ounces cream cheese, softened
1½ cups powdered sugar
¼ teaspoon vanilla
3 tablespoons brown sugar
3 tablespoons butter
½ teaspoon cinnamon
1. Combine flour, 3 tablespoons sugar, and salt in a medium bowl and whisk to combine. Cut in ½ cup butter with pastry cutter or two forks until crumbly. Add 3 tablespoons ice cold water and mix to combine. Add more water 1 tablespoon at a time as needed until mixture comes together. Flatten dough into a round disk, wrap with plastic wrap, and chill 15 minutes or overnight.
2. Preheat oven to 375 and grease a baking sheet with cooking spray.
3. When dough has chilled, unwrap it and use a pizza cutter to cut into 1-1/2 inch strips. Place wtrips on prepared baking sheet. Use a rubber spatula to spread 1 tablespoon butter over the tops of the strips. Combine cinnamon and 1 tablespoon sugar in a small bowl and sprinkle mixture on top of buttered strips. Bake uncovered 12-14 minutes, until lightly browned.
4. Prepare the glaze dip by combining softened cream cheese, powdered sugar, and vanilla in a bowl. Use a hand mixer to mix well. Add milk 1 teaspoon at a time until a smooth consistency is reached. In a small sauce pan combine brown sugar, butter, and cinnamon and whisk until butter melts and mixture is smooth. Drizzle cinnamon mixture into prepared glaze dip. Serve
*These can be made ahead by making the dough and glaze up to two days beforehand and chilling until ready to eat. When ready, simply bake the sticks as the directions suggest (may need to increase time by 1-2 minutes) and warm the glaze in a microwave safe bowl before serving.
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By popcorn experiment # 4, the sons and I had had enough spicy seasonings and were ready to venture back into sweeter waters. Obviously, ‘cinnamon roll’ popcorn was a must-try. The smells coming from my stopve-top and oven were incredible. With that first mouth-watering bite we discovered the finished product didn’t disappoint. It actually tasted like a cinnamon roll (but with crunch!). Who knew?! In fact, it was soooo good, that we bagged a second batch up and gave it out to family & friends as late Christmas gifts.
Sorry for my lack of picture planning. My camera battery died before I could nap a picture of the drizzled white chocolate topping. This second batch didn’t stick around long enough for me to get one afterwards either. Little popcorn monsters!
Seriously though, this is the next big thing (at least in the popcorn world). It is completely amazing: buttery, crunchy, caramel popcorn with a burst of cinnamon and a drizzle of white chocolate.
Cinnamon Roll Caramel Popcorn
recipe originally from Mel’s Kitchen Cafe
18 cups popped popcorn (about 3/4 cup kernels)
1 1/2 sticks butter (12 tablespoons)
1 1/2 cups lightly packed brown sugar
1/2 cup light corn syrup
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons baking soda
4 ounces white chocolate, melted
1. Preheat the oven to 250 degrees. Grease two large rimmed baking sheets and set aside.
2. Place the popcorn in a really large bowl (or two separate large bowls if you don’t have an extra big one).
3. In a large saucepan over medium heat, melt the butter. When melted add the brown sugar, corn syrup, and cinnamon. Bring to a boil while stirring. Once the mixture starts boiling, reduce the heat to medium-low and simmer, stirring often, for 3 minutes. The mixture will be slightly thickened. Take the pot off the heat and stir in the vanilla and baking soda. The mixture will bubble so be careful.
4. Pour the caramel over the popcorn and mix until the popcorn is evenly coated.
5. Turn the popcorn out onto the baking sheets, spreading into an even layer on each sheet. Bake the popcorn for one hour*, stirring and tossing every 20 minutes. Move the bottom tray to the upper rack and vice versa each time you stir. The popcorn will deepen in color and harden a bit as the caramel bakes and sets.
6. When the popcorn comes out of the oven, scrape it onto an even layer of parchment or wax paper.
7. Drizzle the white chocolate over the top (using the tines of a fork to drizzle it across or pour the melted chocolate into a freezer quart-size ziploc bag and snip a corner to drizzle).
8. Let the popcorn sit until white chocolate is set, 30 minutes or so. Break into pieces. Try not to eat the entire batch. I’m not kidding.
* If you like a bit of chewiness to your toffee-like popcorn, bake it for 40 minutes instead of the full hour.