1-Preheat and prepare crust: Getting started with mini cinnamon roll cheesecakes is a blast, and it all begins with preheating your oven to 325°F! Mix the crust ingredients until they hold together, then press the mixture into cupcake liners for a sturdy base. Bake this for just 5 minutes to set it up.

2-Mix and bake filling: Once cooled, lower the oven to 300°F and prepare the cheesecake filling by blending the cream cheese, sugar, flour, and cinnamon slowly to keep air bubbles at bay. Add sour cream, vanilla extract, and eggs one at a time, mixing gently for a silky texture. This step helps avoid cracks later on.

3-Building the Layers: Now for the fun part: fill each crust with about 1/2 to 3/4 tablespoon of the cheesecake mixture, sprinkle on some cinnamon sugar, and repeat for three layers total. Bake for 15 to 17 minutes, then turn off the oven and let them sit inside with the door closed for 5 minutes.

4-Cool and frost: After that, cool the cheesecakes for 15 to 20 minutes before popping them in the fridge. For the frosting, cream the butter, mix in powdered sugar, vanilla extract, and milk until smooth, then pipe it on using a bag or even a ziplock corner. They taste best chilled, so refrigerate until you’re ready to serve.