If you’re looking for an unforgettable and easy breakfast treat then you are in luck! The recipe we have for you today is a true family favorite. I’d describe it as a delicious combination of a cinnamon roll and a cheesecake danish. After making my first batch I immediately texted the recipe to my sister and said, “These are tastier than they have any right to be. Dangerous.” And that about sums it up. Simple ingredients, easy preparation, and just 15 minutes in the oven- there’s so much to love about this breakfast bake. Let’s talk about how it comes together!
You’ll start things out by greasing a 9×13 pan with a generous amount of butter. From there, you’ll want to separate the sweet rolls and cut an “X” into the tops. I recommend using a wooden spoon handle (or something about that thick) to push into the “X” creating a hollow space for the cheesecake filling. Do be careful not to cut through the bottom of the roll, we don’t want that filling spilling out. Place the prepared rolls into the buttered dish and then coat them with some additional sweetened butter (we’re not skimping here!).
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