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.
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?
- 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.