Lemon Cheesecake Cinnamon Roll Cups

This post is being sponsored by Pillsbury™. All thoughts and opinions are my own.

Are you dreaming of spring yet? There’s just something about the taste of lemon that makes me think of sunny springtime. So naturally, these lemon cheesecake cinnamon roll cups are the perfect, simple dessert for a Spring Brunch.

We used our favorite Pillsbury Grands!™ Refrigerated Cinnamon Rolls with Cream Cheese Icing from Walmart to create these yummy treats. My family loves their great taste, and I love that they make these cheesecake cups super easy to make!

Lemon Cheesecake Cinnamon Roll Cups

 

Here’s what you need to make Lemon Cheesecake Cinnamon Roll Cups:

• Pillsbury Grands!™ Refrigerated Cinnamon Rolls with Cream Cheese Icing 5 ct 17.5 oz Can
• 6 oz cream cheese, softened
• 2/3 cup powdered sugar
• 1 tsp vanilla
• 1 fresh lemon

Preheat your oven to 350 degrees F and prepare a muffin tin with baking spray.

Open the package of Pillsbury Grands!™ Refrigerated Cinnamon Rolls with Cream Cheese Icing and set the icing aside. Unroll each cinnamon roll and cut it in half.

Spiral one slice of cinnamon roll into the bottom of a muffin cup and press into place. It should fill the cup about half-way. Repeat with the remaining nine slices of cinnamon rolls.

In a medium bowl, beat the cream cheese until fluffy. Add the powdered sugar, vanilla, and the juice of one-half of the lemon (save the other half for garnish!). Mix well.

Scoop a rounded teaspoon of the cream cheese mixture into each cinnamon roll cup.

Bake for 18-20 minutes, until the cinnamon rolls are golden brown. Let cool 2 minutes in the pan, then transfer to a cooling rack.

Garnish the tops of the lemon cheesecake cinnamon roll cups with slices of lemon.

Microwave the cream cheese icing from the cinnamon roll container for 8-10 seconds and drizzle over the tops of the cups. Allow to cool at least 10 minutes before serving.

Enjoy!