I used to think cinnamon rolls were just like any other sweet breakfast treat. All of that sweet dough, plus sugar and butter then to top it all of a pure sugar glaze.
Not that I didn’t love all that sweetness, or the characteristic pop of the tube, it just wasn’t my favorite sweet thing.
I will admit, I loved the occasional Cinnabon. But they were only a really special treat when we were traveling so I didn’t get too attached.
When we (the #milkbarmonday ladies) made the cinnamon bun pie a few weeks ago, I became smitten with breakfast items.
And to use up the second half of my mother dough, what could be better than cinnamon rolls filled with liquid cheesecake?!
Are you a breakfast fan? What is your favorite thing to eat for breakfast?
Cinnamon Rolls
Ingredients:
- 1/2 the Mother Dough recipe (get the recipe here!)
- flour for dusting
- 1/4 cup brown butter
- 1 recipe for liquid cheesecake (get the recipe here!)
- 1/4 cup tightly packed brown sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 recipe cinnamon streusel (get the recipe here!)
- 1 egg
- optional: 1 egg or heavy cream to brush over the rolls before baking
- optional: powdered sugar for dusting
To Make the Cinnamon Rolls:
- Preheat the oven to 350 degrees F. Spray an aluminum pie plate with Pam.
- Roll the mother dough to 1/4 to 1/2 inch thick. Brush 1/2 the brown butter over the dough, leaving about 1/2 inch border around the edge. Sprinkle half of the brown sugar, half the salt, and half the cinnamon streusel over the brown butter.
- Carefully spread the liquid cheesecake over the streusel. I find it’s easiest to do this by dispersing the cheesecake in big scoops over different spots, then slowly smooth the scoops together.
- Spread remaining brown butter over the cheesecake, and sprinkle remaining brown sugar, salt, cinnamon and streusel over the brown butter.
- Now..very carefully roll the dough up. You want to make sure you are helping the dough roll into a good spiral, and not smooshing the filling out as you do so.
- Once you have the dough rolled up close the ends as best as you can. Using a piece of floss, cut the cinnamon rolls into 6-8 even pieces. I recommend cutting a piece then moving it to the pan. It’s hard to cut them all then try and move them into the pan. Brush the cinnamon rolls with an egg or milk wash and bake 20-30 minutes, or until golden brown.
- Serve hot out of the oven dusted with powdered sugar. To store, cover with plastic wrap and keep in the fridge for up to 5 days. Reheat in the microwave until hot.
About bigfatbaker
Beautiful rolls and way to roll with the mother dough some more
Be still my heart. Not much I like more than hot cinnamon rolls
These look so tempting! You know I’ve never made cinnamon rolls and I could be persuaded to have them for breakfast – or at any other time of day (well, 4 o’clock with tea…) Breakfast I’m a toast and butter freak with brioche and croissants on the weekend. These buns look like they need to change my world!
Oh my god…making cinnamon rolls is a rather deadly skill. You find out how easy they are then you want to make them all the time! Especially with liquid cheesecake rolled up in them
I think these would be the perfect accompaniment to tea and plate of pretty macaroons 
Who doesn’t love a cinnamon roll? Childhood treats that never cease to comfort. Although now they’re nice to enjoy with a piping hot cup of coffee. Beautiful iteration!
Ohh if only I had these this morning for breakfast, they look amazing!!
Oh. mah. word, girl…I bet these are fabulous.
I’m still SO intimidated to work my way into my Momofuku cookbook.
I just can’t resist any longer! Why would I deny myself these???
What are you waiting for?! It’s only like, the best book ever
And trust me, it’s not nearly as intimidating as it seems!
Hoooooooly moly, YES PLEASE. Ahem. That looks incredibly tasty. Well done, you!
The smell of freshly made cinnamon buns does me in…I think it is one of my very favorite sweet treats. The IKEA ones are always a must and they aren’t even very good. These look delicious. I am wishing I had one now.
Oh my, I can just imagine how delicious the house smells when these are baking!
Yum! The cinnamon rolls look amazing!!!
I LOVE these. I always make them from scratch for christmas morning. You should get the cinnamon roll pan from King Arthur Flour. It’s great, even though I only use it a few times a year, I love it!
I don’t think I’ve seen their pan, I’ll have to check it out asap!
I’m so jealous! I want a big huge warm cinnamon roll!!! These are even bursting out of the pan!!
I need those for breakfast tomorrow. Wish you could deliver
“Happy Cooking”
Oh my, I’m not much of a cinnamon roll fan, but I do love cheesecake! When it comes to breakfast I still like what I grew up on, eggs, bacon and hashbrowns.
Oh wow, these look amazing!
Your cinnamon rolls sound amazing! The cheesecake filling idea is genious! They would be so addictive
!
cinnamon rolls look fabulous
Liquid cheesecake say what? Um. All cinnamon rolls are not created equal and I have got to try these!