Cinnamon Roll Cream Pie
Indulge in the ultimate fusion dessert with this Cinnamon Roll Cream Pie—a sweet masterpiece that combines the warm, spiced flavors of classic cinnamon rolls with the creamy decadence of a no-bake cheesecake! Featuring a golden, flaky crust made from pre-made cinnamon roll dough, this pie is filled with a luscious cream cheese and whipped cream mixture, delicately flavored with vanilla and a touch of powdered sugar. A buttery cinnamon topping adds irresistible warmth, while a drizzle of the iconic cinnamon roll icing ties it all together for a show-stopping finish. Perfect as a make-ahead dessert, this easy-to-follow recipe is ready in just 45 minutes (plus chilling) and is guaranteed to impress at any gathering. Whether you're looking for a crowd-pleasing holiday treat or a unique twist on a family favorite, this Cinnamon Roll Cream Pie will be your new go-to dessert!
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Recipe Information
Ingredients
- 1 package (8 rolls) Pre-made cinnamon roll dough
- 8 ounces Cream cheese
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Ground cinnamon
- 2 tablespoons (melted) Butter
- 1 dash (for garnish) Optional cinnamon sugar topping
Instructions
Preheat your oven to 375°F (190°C).
Grease a 9-inch pie dish with nonstick cooking spray or butter.
Open the pre-made cinnamon roll dough and separate the rolls, reserving the icing packets for later use.
Press the cinnamon rolls flat with your hands and arrange them in the pie dish to create the crust, pressing the edges together to seal any gaps.
Bake the cinnamon roll crust in the preheated oven for 15-18 minutes or until golden brown. Remove from the oven and let cool completely.
In a large mixing bowl, combine the cream cheese, granulated sugar, and vanilla extract. Using an electric mixer, mix until smooth and creamy.
In a separate bowl, whip the heavy whipping cream and powdered sugar together until stiff peaks form.
Gently fold the whipped cream mixture into the cream cheese mixture until combined. Be careful not to deflate the whipped cream.
Pour the cream filling into the cooled cinnamon roll crust and spread evenly with a spatula.
Brush the melted butter over the surface of the cream filling and sprinkle evenly with the ground cinnamon.
Refrigerate the pie for at least 2-3 hours to allow the filling to set.
Before serving, drizzle the reserved cinnamon roll icing over the top of the pie in a decorative pattern. Optionally, sprinkle with a dash of cinnamon sugar for added flavor.
Slice, serve, and enjoy your Cinnamon Roll Cream Pie!
Nutrition Facts
Calories |
3466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.7 g | 298% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 2659 mg | 116% | |
| Total Carbohydrate | 302.6 g | 110% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 193.2 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 322 mg | 25% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 602 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
