Monday, March 11, 2013

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

2 cans Pillbury Cinnamon Rolls (10 rolls in total)

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

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.


  1. This sounds so good and seems so easy! Pinned! Visiting from Chef in Training Link Party!

  2. These look and sound delicious. We would like to invite you to share them at our party that goes live tonight:
    Hope to see you there!
    The Busy Bee's
    Myrna and Joye.

  3. Oh my word! These look amazing!

  4. These look delicious! Can't wait to try them! Found you through Kitchen Fun and I'm a new follower!


  5. Those would make great "carrots" for Easter. Just make a "stem" out of either green fruit roll-ups or rolled out green gum drops.

  6. These look delicious! I wonder if you could also cut each cinnamon bun in half then roll them and bake. Then they would be like little finger snack foods. Just a thought... Thanks for sharing! ;-)

  7. What a great idea if you do not have the metal cones.

  8. how can I pin this?..sounds wonderful!!!

    1. You can copy the "http" address, then go to Pinterest, click on the "+" at the top of the page, then paste the "http" address into the "add from a website" area. :) Hope that helps.

  9. Congrats on having this recipe featured on Pillsbury's Facebook page!!! Yay!

    Beth @ Hungry Happenings

  10. what else can you use if you do not have any cones?

    1. You could use metal baking cones. If you do not have metal baking cones or regular ice cream cones then you could just wad up tinfoil and shape it into cones - just remember to spray the tinfoil with cooking spray to prevent them from sticking. .