Cinnamon Bun Cone Filled With Cheesecake

Cinnamon buns and cheesecake you can hold in your hand.

*Cue angels singing*

I wanted to make something that would be a totally indulgent treat.

I'm pretty sure combining cinnamon rolls and cheesecake qualifies.

I was busy with my Easter baking and was inspired to try something a little different. Something that wasn't already all over the internet!

I was really happy with how these turned out.

They are incredibly decadent and so easy to make.

Maybe a little too easy....

Cinnamon Bun Cone Filled With Cheesecake

Ingredients

2 cans Pillbury Cinnamon Rolls (10 rolls in total)

Cheesecake

1 (8 oz) pkg cream cheese, softened

1 (300 ml) Sweetened Condensed Milk (just over 1 cup)

1 tsp lemon juice

1 tsp vanilla

2 cups Cool Whip

Directions

Preheat oven to 375. Line a cookie sheet with parchment paper.

Open the can of cinnamon rolls. Take one of the rolls and as you unroll it, wrap it around a metal cream horn form. 

IMPORTANT NOTE - If you do NOT have the metal forms here is what you can do - it is what I did in the photos. Take a pointy sugar cone ice cream cone, wrap it in a piece of tinfoil, and lightly spray the tinfoil with cooking spray.

Start at the top and wrap your way down - the layers don't have to overlap - as the dough will rise - but you do want them to touch so there is no gaps. You want to make sure the bottom is pinched together so there won't be a hole at the bottom.

Repeat with all 10 of the rolls. Place them on the prepared cookie sheet. Bake at 375 until the rolls have risen and are browned evenly. (About 15 minutes give or take - keep checking them!)

Let the rolls cool for about 5 minutes - until you can pick them up in your hands. DO NOT LET THEM COOL ON THE CONE.

While they are still warm, take a butter knife and carefully run it around the ice cream cone, loosening the bun from the tinfoil. Gently twist the cone as you pull it out.

(If you let it cool in the bun it will stick!)

Let cool while you make the cheesecake filling.

In the bowl of a stand mixer, beat cream cheese until smooth. Pour in the condensed milk, lemon, and vanilla. Beat until well combined. Fold in the Cool Whip until no streaks remain.

Let sit in fridge for about 30 minutes to set a bit.

Place the cooled cinnamon bun cones upright in a bowl. Carefully spoon or pipe the cheesecake into each cone.

Place back in fridge to completely set. FYI - This version of no-bake cheesecake does not set very firm. It will be just a bit thicker than a mousse-like consistency.

Once they have set, serve and enjoy. 

Note - If you do have a hole at the bottom, don't worry. All you have to do is wrap a piece of plastic wrap around the hole to block it. Spoon in the cheesecake as directed, let it set, then remove the plastic wrap. It will set enough that it won't leak out the hole.

I think we all know cream cheese frosting goes amazingly well on top of cinnamon buns so just imagine how crazy good cheesecake stuffed inside one is!

I'm thinking I'd like to try this with a baked cheesecake. Ie: bake a cheesecake, scoop it out of the crust, whip it, then pipe it into the cone.

I love baked cheesecake even more than no-bake so I think I would like it better. If that is even possible.

I mean.... cinnamon buns and cheesecake in any form is enough to corrupt me completely.

Stop by The Rustic Pig and Chef In Training and Adorned From Above and Feeding Big and The Busy Bees and Kitchen Fun With My 3 Sons and My Turn (for us) for some fantastic links!