Description
This Cinnamon Roll Honeybun Cheesecake recipe is a decadent dessert mashup that combines the gooey sweetness of honeybuns, the soft spiced flavor of cinnamon rolls, and the creamy richness of classic cheesecake. Perfect for holidays, brunch, or indulgent dessert cravings, this cheesecake is layered with cinnamon sugar swirls and topped with a honey glaze for the ultimate sweet treat.
Ingredients
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 cup brown sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream
- 1/4 cup milk
- 1 cup powdered sugar
- 1 package store-bought cinnamon roll dough (or homemade)
- 2 tbsp butter, melted
- 1 tbsp honey
Instructions
- Preheat oven to 325°F (163°C) and line a springform pan with parchment paper.
- Press cinnamon roll dough into the bottom of the pan, sealing any seams.
- In a large bowl, beat cream cheese and granulated sugar until smooth.
- Add eggs one at a time, then mix in vanilla extract and sour cream.
- Pour half of the cheesecake mixture over the dough crust.
- Combine brown sugar and cinnamon in a small bowl and swirl half into the batter.
- Repeat layers with remaining cheesecake batter and cinnamon sugar.
- Bake for 55–65 minutes, until center is just set.
- Cool completely, then chill for at least 4 hours or overnight.
- Mix powdered sugar, milk, and honey to create a glaze and drizzle over cheesecake before serving.
Notes
- For extra crunch, add chopped pecans or walnuts to the cinnamon swirl.
- Nutmeg or clove can be added for deeper spice flavor.
- Use a water bath or steam pan in the oven to reduce cracking.
- Cheesecake slices can be frozen for later enjoyment.
