Easy Cinnamon Cheesecake Roll-Ups

These easy cinnamon cheesecake roll-ups are one of my favorite quick treats to make at home. They start with simple white sandwich bread, so you don’t need anything fancy.

The idea is pretty simple. You flatten the bread, add a creamy filling, roll it up, and coat it in cinnamon sugar.

Once they bake, they turn crisp and golden on the outside while staying soft and creamy inside. It’s a nice mix of textures in every bite.

The salted caramel drizzle on top pulls everything together and adds that little extra touch. It makes them feel a bit more special without much effort.

If you want a sweet snack that comes together fast, these roll-ups are a great place to start. I think you’ll be surprised how good something this simple can taste.

Why You’ll Love It

Bakery Taste at Home – These roll-ups taste just like a warm cinnamon roll but come together in a fraction of the time.

Crispy Outside, Creamy Inside – Every bite gives you a golden crunchy shell wrapped around a smooth, sweet cream cheese center.

No Fancy Baking Needed – You use simple sandwich bread instead of dough, so there is no rising, kneading, or waiting around.

That Salted Caramel Drizzle – The final drizzle adds a rich, buttery sweetness that makes these feel like a real dessert.

Recipe Ingredients

• 8 slices Soft White Sandwich Bread
• 6 oz Cream Cheese, Softened
• 1/3 cup Powdered Sugar
• 1 tsp Vanilla Extract
• 1/2 cup Granulated Sugar
• 1 1/2 tsp Ground Cinnamon
• 4 tbsp Unsalted Butter, Melted
• 1/3 cup Salted Caramel Sauce

Directions

Step 1

Preheat the oven to 375°F and line a baking sheet with parchment paper. Flatten each slice of white bread into a thin, even square with a rolling pin.

Step 2

Beat the cream cheese, powdered sugar, and vanilla extract until smooth. Spread the filling over the bread, leaving a small border around the edges.

Step 3

Roll each bread slice into a tight cylinder with the filling inside. Place the rolls seam-side down on the prepared baking sheet.

Step 4

Mix the granulated sugar and cinnamon in a shallow dish. Brush every roll with melted butter, then coat it generously in the cinnamon sugar.

Step 5

Bake for 12 to 15 minutes, turning once halfway through, until crisp and golden on all sides.

Step 6

Cool the roll-ups for 5 minutes, then drizzle them with salted caramel sauce and serve warm.

My Tips

Use Fresh, Soft Bread

Grab the softest, freshest white bread you can find for this. Older bread gets stiff and cracks when you try to roll it, which makes a mess.

From my experience, day-old bread that is still soft actually works great too. Just make sure it bends easily without breaking apart.

Roll the Bread Really Thin

When you flatten each slice with your rolling pin, press hard and go over it a few times until it is thin and flat. This is one of the most important steps.

Thin bread rolls up tight and bakes into that crisp, crunchy outside everyone loves. If you leave it too thick, the middle stays soft and doughy.

Soften Your Cream Cheese Properly

Let the cream cheese sit out on the counter for about 30 to 45 minutes before you start. Cold cream cheese stays lumpy no matter how long you beat it.

My favorite trick here is to cut it into smaller chunks first, which helps it soften faster. Once it is soft, your filling will beat up smooth and creamy in no time.

More Recipes

• Biscoff Cinnamon Rolls
• Cinnamon Roll Bread Pudding
• Churro Bites with Chocolate Dipping Sauce
• Creme Brulee Cheesecake
• No-Bake Biscoff Cheesecake

Frequently Asked Questions

What type of bread works best for this recipe?

Soft white sandwich bread is the way to go here because it flattens easily and rolls up without cracking or tearing.

Skip anything hearty like sourdough or whole grain since those tend to be too thick and stiff to roll into a nice tight cylinder.