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    Cinnamon Roll Breakfast Cheesecake

    September 23, 2018 By Meagan Fikes 2 Comments

    Cinnamon Roll Breakfast Cheesecake | A dairy free cinnamon raisin cheesecake with a crust made from gluten free cinnamon rolls typically served fresh for breakfast or brunch. | eatsomethingdelicious.com

    Cinnamon Roll Breakfast Cheesecake | A dairy free cinnamon raisin cheesecake with a crust made from gluten free cinnamon rolls typically served fresh for breakfast or brunch. | eatsomethingdelicious.com


    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. Additionally, I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!


    To skip straight to the recipe, click here.

    I'll admit, I couldn't remember what breakfast cheesecake tasted like until this came out of the oven but as soon as I tasted it, I knew I got the recipe right.

    Cinnamon Roll Breakfast Cheesecake | A dairy free cinnamon raisin cheesecake with a crust made from gluten free cinnamon rolls typically served fresh for breakfast or brunch. | eatsomethingdelicious.com

    My Aunt Charlene makes this a lot but it's been over six years since my diagnosis and even longer since enjoying her recipe so I had to ask her how she makes it.

    The filling pretty much stayed the same except I replaced the cream cheese and sour cream with dairy free alternatives. Even though it's a cheesecake, the filling is less dense and reminds me of bread pudding - partially due to the texture and also because of the cinnamon and raisins on top. Speaking of which, the cinnamon on top is what gives this cheesecake a darker appearance. It's not over-baked, I promise.

    Cinnamon Roll Breakfast Cheesecake | A dairy free cinnamon raisin cheesecake with a crust made from gluten free cinnamon rolls typically served fresh for breakfast or brunch. | eatsomethingdelicious.com

    In the original recipe, the crust is made from crescent roll dough which I don't really have an alternative for. Since I was already thinking of breakfast cheesecake flavor variations I could try later, I thought I'd title this one "cinnamon roll breakfast cheesecake" due to the cinnamon raisin topping. That made me think, maybe I could use a batch of my cinnamon rolls for the crust. Best decision ever!

    Cinnamon Roll Breakfast Cheesecake | A dairy free cinnamon raisin cheesecake with a crust made from gluten free cinnamon rolls typically served fresh for breakfast or brunch. | eatsomethingdelicious.com

    The crust is my apple cinnamon roll recipe without the apples which makes them just plain cinnamon rolls. A fun alternative for pumpkin season would be to use my pumpkin cinnamon roll recipe, swap the cinnamon on top for pumpkin pie spice, and swap the raisins for pecan halves or pieces. You could also make my recipe for candied pecans to top it with:

    In a skillet over medium-low heat, warm 1.5 C of pecans until they are slightly toasted and become fragrant. This does make a difference in the resulting flavor and texture but feel free to skip warming the pecans if you’re impatient. Whisk together ¼ C of pure maple syrup and ¾ teaspoon of cinnamon and pour this over the pecans after they've toasted a bit. Stir to coat the pecans then allow the syrup to cook down, stirring occasionally to prevent burning. Once the syrup resembles granulated sugar, you can remove the nuts from the heat and allow them to cool.

    Cinnamon Roll Breakfast Cheesecake | A dairy free cinnamon raisin cheesecake with a crust made from gluten free cinnamon rolls typically served fresh for breakfast or brunch. | eatsomethingdelicious.com

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    Recipe

    Cinnamon Roll Breakfast Cheesecake | A dairy free cinnamon raisin cheesecake with a crust made from gluten free cinnamon rolls typically served fresh for breakfast or brunch. | eatsomethingdelicious.com

    Cinnamon Roll Breakfast Cheesecake

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
    • Author: Meagan Fikes
    • Prep Time: 30 mins
    • Cook Time: 45 mins
    • Total Time: 1 hour 15 minutes
    • Yield: 9 servings 1x
    • Method: baking
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    Description

    A dairy free cinnamon raisin cheesecake with a crust made from gluten free cinnamon rolls typically served fresh for breakfast or brunch.


    Ingredients

    Crust:

    • 1 batch of multi-purpose dough plus additional tapioca starch for dusting
    • 1 Tbsp coconut oil
    • ¼ C coconut sugar
    • ½ Tbsp cinnamon

    Filling:

    • 4 oz (½ package) plain Daiya Cream Cheeze Style Spread, softened
    • ¼ C + 2 tablespoon plain dairy free yogurt (I used So Delicious coconut milk yogurt)
    • ⅔ C sugar
    • 1 Tbsp gluten free vanilla extract
    • 2 eggs

    Topping:

    • additional cinnamon
    • ¼-½ C raisins

    Instructions

    1. Preheat oven to 375ºF and grease an 8x8 glass baking dish.
    2. Dust a work surface and rolling pin with extra tapioca starch from making the multi-purpose dough. Roll the dough out onto this surface to form a rectangle about 8X12 inches and ¼-1/3 inch thick (doesn't have to be exact). You'll want the long end of the rectangle (12 in) closest to you. Cinnamon Roll Breakfast Cheesecake | A dairy free cinnamon raisin cheesecake with a crust made from gluten free cinnamon rolls typically served fresh for breakfast or brunch. | eatsomethingdelicious.com
    3. Melt the coconut oil and brush onto the dough. Mix the coconut sugar with the ½ tablespoon of cinnamon and sprinkle this mixture evenly onto the dough. Cinnamon Roll Breakfast Cheesecake | A dairy free cinnamon raisin cheesecake with a crust made from gluten free cinnamon rolls typically served fresh for breakfast or brunch. | eatsomethingdelicious.com
    4. Beginning at the long end of the dough, tightly roll into a log shape, pressing together any breaks in the dough as you go.
    5. Use a sharp knife to slice the rolled dough into 20-24 slices or until you have enough slices to line the entire bottom of the 8x8 baking dish with them. The easiest way to do this is to cut the log in half then keep halving those pieces until you have enough. After lining the pan with the cinnamon roll slices, lightly press (don't pack) them down with your hand to eliminate any gaps and height differences. Bake for five minutes. Cinnamon Roll Breakfast Cheesecake | A dairy free cinnamon raisin cheesecake with a crust made from gluten free cinnamon rolls typically served fresh for breakfast or brunch. | eatsomethingdelicious.com
    6. While the crust bakes, beat the "cream cheese" spread as smooth as possible. Add yogurt, sugar, vanilla, and eggs and continue to mix until smooth.
    7. Pour the cream cheese mixture over the par-baked cinnamon roll crust. Sprinkle with additional cinnamon and raisins. The exact amounts may be to your liking. Return to the oven for 35-45 minutes. The center will be slightly jiggly when it is ready to be removed from the oven.
    8. Allow the cheesecake to cool (it may be served slightly warm) then cut into squares and serve. This dish is best served fresh.

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    Cinnamon Roll Breakfast Cheesecake | A dairy free cinnamon raisin cheesecake with a crust made from gluten free cinnamon rolls typically served fresh for breakfast or brunch. | eatsomethingdelicious.com

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    Reader Interactions

    Comments

    1. Bryan

      September 23, 2018 at 9:58 pm

      I'd love to wake up and just devour a whole plate of this! I'll be making this very soon

      Reply
      • Meagan Fikes

        September 24, 2018 at 1:02 pm

        Glad to hear you are going to try them! Enjoy!

        Reply

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

    I'm a member of Food Blogger Pro. Learn how to start and grow your food blog.

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    I was going to write some jokes about logging but I was going to write some jokes about logging but you wooden get them. Because they’re super dumb. Ok, I’ll share anyway.
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How do lumberjacks find a missing exponent?
By using LOGarithms
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What did the lumberjack wear to work on casual Friday?
His favorite Tree-shirt
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When is the most stressful time of year for a tree?
Sept-timber
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I told you they were bad, right? 😅 Cut me some slack, they were for a kids birthday party. Oh, and I have more…
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Why did the logger get a gym membership?
He wanted to get lumber jacked 💪
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Why couldn’t the tree answer the riddle?
He was stumped
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What kind of beer do lumberjacks drink?
Loggers 🍻
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Why did the logger have back pain?
He didn’t have enough lumber support
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Embarrassingly enough, I have a bunch more but I’ll save them for a project in a later blog post. For now, I just have the cake.
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This is a 2 part, absolutely massive blog post on making this logging scene cake from start to finish. The cake is chocolate and vanilla layers with cookies & cream filling. And as always, gluten free and dairy free.
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The recipe is at the link in my profile
👉@eatsomethingdelicious
Thanks for chopping by 👋
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#glutenfree #dairyfree #dessert #foodallergies #celiac #glutenintolerant #eatsomethingdelicious #cakedecorating #foodbloggerpro #cake
    Big news: I cleaned my house the other day 😅 Bu Big news: I cleaned my house the other day 😅 But seriously, it’s amazing how much having a clean space can help. My energy levels are completely uncalled for considering we’re well beyond a month of Erika barely sleeping at night and at least one family member dealing with a cold. I’m so tired of snot 😩 And being responsible for 3 peoples noses. We’re trying to graduate one nose to self-care but apparently the art of nose blowing takes a lot more boxes of tissues to master. We’ll get there.
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Ok enough gross stuff. My finally clean again space has made me so much more focused and motivated to get things done. I’ve burned through most of my work to-do list and made it to the fun stuff that I don’t have to do but just want to. And since I was at that point, I decided to do something for myself by working on my blog. And I went a little overboard by working on 5 blog posts at once. I probably won’t get through them all but I have 3 ready so far.
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This first post is a 30 minute ground beef stroganoff that I made almost 3 years ago. I didn’t do a great job writing down the recipe so I wasn’t able to post it until I figured out what I forgot to write down. Figured it out the other day and it was so good!
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You can get the recipe at the link in my profile
👉@eatsomethingdelicious
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#glutenfree #dairyfree #celiac #eatsomethingdelicious #30minutemeals #foodallergies #foodbloggerpro #glutenintolerant
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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