I had the idea in my noggin for quite a while. It took me forever to just do it. I stared and stared at the cinnamon bun canister sitting in my fridge, the family kept asking when they could eat them. “Never!” became my response after about the 437th time I was asked. Poor kidlets. Poor hubby. What an awful tease that was.
But I had these grand plans of lining my cake pans with cinnamon bun dough, filling it with my perfect cheesecake recipe, drizzling a thin, warm frosting on top… It sounded magnificent and utterly sinful all at once. Now where the heck did my motivation go?!? This was becoming a problem.
Well, about 4 months after the inspiration hit me (seriously… procrastination overload) a blogger friend of mine had a huge viral recipe, and it was cheesecake. Not cinnamon bun cheesecake – it was eggnog cheesecake. Check out Rose Bakes’ recipe HERE. She’s a bit genius, and I do love my cheesecake and eggnog!
So Rose was the one who kicked me. She kicked me square in the backside. And then smacked me in the face with cheesecake. It was all unintentional and out of love, I’m certain of it.
Anywhoooo. I got my buns in the kitchen and set to work. Of course I did this while the kidlets and hubs were out and about so that I could concentrate on the awesomeness of this recipe. And in all of my excitement and distraction, I left a portion of the frosting I was reserving to drizzle over top in an unarmed bowl on my counter…
Come the next morning once my cheesecake has chilled and set overnight, and ready to slice and take pictures and write you this blog post… *Sigh* My frosting seemed to have escaped the bowl.
Via little fingers.
That left evidence on my countertop.
And on their shirts. I was wondering what that white smudge was!
Never to worry, a cup of powdered sugar and a splash of milk later and I had my frosting once again. Those little buggers thought they outsmarted me. Not so quick, messy eaters! Not. So. Quick.
In the end, I was able to photograph the cheesecake peacefully and enjoy the first slice by myself 🙂 SUCCESS!!! Sweet, cinnamon-y, delicious success.
The cinnamon bun crust gets crunchy on the very top edge and it is surprisingly satisfying. A gentle baked pastry flavor paired with the creamy, smooth, sweet texture and flavor of the cheesecake?!? How has this not become THE thing to do with our cheesecake recipes?!? I think cinnamon buns need to be wrapped around everything now. Cookies. Osso bucco. Lasagna. My coffee. Wrap all the foods with buns!!!
Whoa. Settle down, Kara. Breathe.
I used a couple things in this recipe that are out of the ordinary. The first and most notable is the Amoretti Chocolate Cinnamon Bun Spread. Holy. Goodness! I imagine this would be incredible on toast just like Nutella, however after making this recipe and a few spoonfuls straight to my mouth there’s not enough left to try. Oh well. I’ll just have to get more. Darn.
I also used Goop, my fail-proof pan release that I won’t bake without.
Have you ever baked in a 3 inch tall cake pan? I kinda have fallen in love with them compared to my 2 inch tall pans. You can check out the 9 x 3 I use in this recipe HERE.
And if you haven’t yet experienced it, this is my always perfect cheesecake recipe. And if I’d love for you to learn about the jiggles that you cheesecake should do as well as how I get the cake out of the pan easily every time. I seriously dislike springform pans for cheesecake. And my method will allow you to say goodbye to the soggy crust issues with springform pans and hot water baths forever! There are videos filmed in real time to show you what I do 🙂 Check ’em out!
P.S. Do you Instagram? I’m renewing my efforts over there because it is a wealth of amazing images and inspiration. Follow me there, too, for behind the scenes fun like the picture below 🙂 Follow here>>>https://www.instagram.com/karascouturecakes/