If you have a sweet tooth and love the comforting swirl of cinnamon rolls combined with the creamy richness of cheesecake, you are going to fall head over heels for this Cinnamon Roll Honeybun Cheesecake Recipe. It’s the perfect blend of gooey, sweet, and smooth that brings the best of both desserts into one irresistible dish. Imagine that cinnamon roll crust hugging a luscious cheesecake center, all topped off with a cinnamon-spiked glaze that makes every bite feel like a warm hug. This recipe is truly a celebration of flavors and textures that’s perfect for any occasion where you want to wow your friends and family with something unforgettable.
Ingredients You’ll Need
Gathering your ingredients for the Cinnamon Roll Honeybun Cheesecake Recipe is easier than you think. Each component plays a vital role — the cinnamon rolls form a sweet, buttery crust, the cream cheese filling is silky and rich, and the glaze brings an extra layer of cinnamon goodness that ties everything together deliciously.
- Cinnamon rolls (including icing): These provide a sweet, soft crust that sets the tone for the entire cheesecake.
- Melted butter (¼ cup): Adds a golden richness to bond the crust perfectly.
- Cream cheese (3 packages, softened): The star of the filling, giving that smooth, creamy texture we all love in cheesecake.
- Granulated sugar (1 cup): Sweetens the filling evenly, balancing the tang of the cream cheese.
- Eggs (3 large): Help bind the filling and create a firm, yet tender structure.
- Vanilla extract (1 tablespoon): Brings depth and subtle warmth to the flavor profile.
- Cinnamon (1 teaspoon + 1 teaspoon for glaze, plus extra for garnish): The signature spice that complements both the crust and the filling with cozy warmth.
- Sour cream (¼ cup): Adds creaminess and a slight tang, keeping the cheesecake moist.
- Milk (2 tablespoons for glaze): Thins the icing just enough to create a drizzly glaze topping.
How to Make Cinnamon Roll Honeybun Cheesecake Recipe
Step 1: Prepare the Oven and Pan
Begin by preheating your oven to 350°F (175°C). Make sure to grease a springform pan well with butter or non-stick spray so your cheesecake doesn’t stick when it’s time to serve. This step ensures a smooth release and beautiful presentation.
Step 2: Create the Crust
Separate your cinnamon rolls and carefully set aside the icing—don’t lose that, it will be your luscious glaze later! Flatten each roll and press them firmly into the bottom of your springform pan. Be sure to spread some up the sides slightly to form a nice crust that holds everything together and gives you those sweet cinnamon edges in every bite.
Step 3: Add Butter and Par-Bake the Crust
Drizzle the melted butter evenly over the pressed cinnamon rolls. This will help the crust achieve a lovely golden color and support its structure. Pop the pan in the oven and bake for 10 minutes, then set it aside to cool just a bit while you prepare the filling.
Step 4: Beat the Cream Cheese and Sugar
Using a large mixing bowl, beat the softened cream cheese with the sugar until fully smooth and creamy. This quality step guarantees a velvety cheesecake texture, free from lumps. Patience here results in pure decadence.
Step 5: Incorporate Eggs and Flavorings
Add the eggs one at a time, beating well after each addition to ensure a silky texture. Then, mix in the vanilla extract, cinnamon, and sour cream. These enhance the flavor complexity and contribute to the cheesecake’s moist, tender crumb.
Step 6: Pour Filling Over Crust and Smooth
Pour your luscious cheesecake filling over the partially baked cinnamon roll crust. Take a spatula and smooth out the surface for an even bake and gorgeous look once it’s done.
Step 7: Bake Until Set
Bake the cheesecake for 45 to 50 minutes, just until the center jiggles slightly when you gently shake the pan. This timing is key for that perfect creamy interior without cracking or overbaking.
Step 8: Cool and Chill
Allow your cheesecake to cool down completely at room temperature before refrigerating it for at least 4 hours or overnight. This chilling step lets the flavors meld beautifully and the texture firm up just right.
Step 9: Prepare the Cinnamon Glaze
Mix the reserved cinnamon roll icing with milk and an extra teaspoon of cinnamon until smooth and drizzle-worthy. This glaze is the final flourish that adds extra sweetness and cinnamon spice that elevates the entire cheesecake.
Step 10: Glaze and Garnish
Drizzle the cinnamon glaze over your chilled cheesecake, letting it run down the sides for a picture-perfect finish. Add a sprinkle of extra cinnamon for a little visual pop and extra aromatic warmth. Now it’s time to slice and enjoy every heavenly bite!
How to Serve Cinnamon Roll Honeybun Cheesecake Recipe
Garnishes
Try topping your cheesecake slices with a light dusting of ground cinnamon, a few toasted pecans, or even some powdered sugar. These simple touches add a lovely contrast and elevate the flavor experience without overwhelming the distinctive layers of cinnamon roll and cheesecake.
Side Dishes
This Cinnamon Roll Honeybun Cheesecake Recipe pairs beautifully with fresh berries or a small bowl of creamy whipped cream on the side. A cup of strong coffee or chai tea alongside is also an excellent choice to balance the sweetness and boost your indulgence moment.
Creative Ways to Present
For a festive twist, serve individual cheesecake portions in glass jars topped with extra glaze and a mini cinnamon stick for stirring. Or fold in chopped nuts or a swirl of caramel sauce right before the final bake for an unexpected but delightful surprise that dazzles guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cinnamon Roll Honeybun Cheesecake tightly covered in the refrigerator. Stored properly, it will stay fresh and tasty for about 4 to 5 days, making it perfect for multiple sweet treats over the week.
Freezing
If you want to save some for a later indulgence, this cheesecake freezes well. Wrap it securely with plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to 2 months without losing flavor or texture.
Reheating
When ready to enjoy frozen cheesecake, thaw it overnight in the fridge. Serve chilled or let it sit at room temperature for 15-20 minutes to take the edge off the chill. Avoid microwaving, as this can alter the cheesecake’s consistency.
FAQs
Can I use homemade cinnamon rolls instead of store-bought?
Absolutely! Homemade cinnamon rolls make a wonderful crust and add a personal touch to this cinnamon roll honeybun cheesecake recipe. Just be sure they’re fully cooled and slightly flattened before pressing into the pan.
What’s the best way to prevent cracks in my cheesecake?
Mix your filling thoroughly but gently, avoid overbeating, and bake at the correct temperature. Using a water bath can also help maintain moisture and prevent cracks, but this recipe is forgiving enough without one if you watch the bake time closely.
Can I make this recipe gluten-free?
If you find or make gluten-free cinnamon rolls, you can definitely adapt the crust. The rest of the cheesecake filling and glaze is naturally gluten-free, so it’s a sweet option for gluten-sensitive friends.
How long should I let the cheesecake chill before serving?
For the best texture and flavor, chill the cheesecake for at least 4 hours or preferably overnight. This resting time lets the flavors deepen and the texture firm up, making slicing clean and easy.
Is it possible to double this recipe?
Yes, you can double the ingredients and bake in a larger springform pan or two separate pans. Just adjust the baking time as needed and keep a close eye to avoid overbaking.
Final Thoughts
Making the Cinnamon Roll Honeybun Cheesecake Recipe is like crafting a slice of happiness that blends two beloved desserts into one perfect bite. It’s a dish that’s sure to impress, delight, and leave everyone asking for seconds. So don’t hesitate — gather your ingredients, give it a try, and treat yourself and your loved ones to this warm, sweet, and utterly scrumptious cheesecake experience. I promise, it’s worth every delicious minute!
Print
Cinnamon Roll Honeybun Cheesecake Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 50m
- Total Time: 5h 20m
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cinnamon Roll Honeybun Cheesecake combines the warm, gooey goodness of cinnamon rolls with the creamy richness of classic cheesecake. The cinnamon rolls form a buttery, spiced crust topped with a smooth, cinnamon-flavored cheesecake filling. Finished with a sweet cinnamon glaze made from the cinnamon roll icing, this dessert is a decadent treat perfect for breakfast or dessert lovers seeking a unique twist.
Ingredients
For the Crust:
- 1 package of cinnamon rolls (usually 8 rolls), including icing
- ¼ cup melted butter
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- ¼ cup sour cream
For the Glaze:
- Prepared icing from the cinnamon roll package
- 1 teaspoon cinnamon, plus more for garnish
- 2 tablespoons milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a springform pan with butter or non-stick spray to prevent sticking.
- Form the Crust: Separate the cinnamon rolls and set aside the icing for later. Flatten each cinnamon roll and press them evenly into the bottom of the prepared pan, pushing some dough slightly up the sides to create a crust base.
- Add Butter and Bake Crust: Drizzle the melted butter over the formed cinnamon roll crust. Bake the crust for 10 minutes, then remove and let it cool slightly to firm up.
- Make Cheesecake Filling: In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition to ensure a uniform filling.
- Flavor the Filling: Stir in the vanilla extract, cinnamon, and sour cream until the mixture is smooth and well combined, adding richness and spice.
- Assemble Cheesecake: Pour the batter evenly over the pre-baked cinnamon roll crust in the springform pan. Smooth the top surface with a spatula for an even finish.
- Bake the Cheesecake: Bake for 45-50 minutes at 350°F, or until the center is just set with a slight jiggle when gently shaken, indicating perfect doneness.
- Cool and Chill: Allow the cheesecake to cool completely at room temperature. Once cooled, refrigerate it for at least 4 hours or overnight to let it fully set and develop flavors.
- Prepare the Glaze: Mix the reserved cinnamon roll icing with milk and 1 teaspoon of cinnamon until smooth and pourable. Drizzle this glaze generously over the chilled cheesecake, letting it drip enticingly down the sides.
- Garnish and Serve: Optionally sprinkle extra cinnamon on top for added aroma and visual appeal. Slice the cheesecake and serve chilled for a delightful dessert experience.
Notes
- If you prefer a less sweet glaze, adjust the amount of icing or milk to your taste.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- For easier slicing, run a knife under hot water and dry before each cut.
- Use a springform pan to easily remove the cheesecake without damaging the crust.
- Refrigerate leftovers promptly and consume within 3-4 days for best freshness.
