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Cinnamon Roll Honeybun Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 23 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Flavor the Filling: Stir in the vanilla extract, cinnamon, and sour cream until the mixture is smooth and well combined, adding richness and spice.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

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Find it online: https://tastyfoodfix.com/cinnamon-roll-honeybun-cheesecake-recipe/