Cinnamon Roll Honeybun Cheesecake: Irresistibly Gooey & Sweet

If you’re craving a dessert that blends the best of soft, gooey cinnamon rolls with the creamy decadence of cheesecake, look no further than this Cinnamon Roll Honeybun Cheesecake. Perfect for brunch, holiday gatherings, or a weekend indulgence, this recipe takes your favorite bakery flavors and combines them into one stunning dessert centerpiece.

Why You’ll Love This Recipe

• Decadent Flavors: The cinnamon swirl from the honeybun paired with a creamy cheesecake center is irresistible.
• Easy to Make: Despite its gourmet look, this recipe is straightforward and uses simple ingredients you probably already have.
• Show-Stopping Presentation: The cheesecake rises beautifully with swirls of cinnamon sugar and caramel-like drizzles.

Ingredients

Cheesecake Base:

• 2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 tbsp brown sugar

Cinnamon Roll Layer:

• 4–5 store-bought cinnamon rolls, slightly flattened
• 2 tbsp unsalted butter, melted

Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 cup heavy cream

Honey Glaze:

• 1/2 cup honey
• 2 tbsp unsalted butter
• 1/4 tsp cinnamon

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Prepare Base: Mix graham cracker crumbs, melted butter, and brown sugar until evenly combined. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then let cool.
3. Prepare Cinnamon Rolls: Flatten the cinnamon rolls slightly and brush with melted butter. Arrange evenly over the cooled crust.
4. Make Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth. Add sugar and beat until light and fluffy. Mix in eggs one at a time, then add vanilla, sour cream, and heavy cream until smooth.
5. Assemble Cheesecake: Pour the cheesecake filling over the cinnamon rolls in the pan. Gently smooth the top with a spatula.
6. Bake: Bake for 45–50 minutes, or until the center is set but slightly jiggly. Avoid overbaking to keep the cheesecake creamy.
7. Prepare Honey Glaze: While baking, melt honey, butter, and cinnamon together in a small saucepan over low heat. Stir until fully combined. Set aside to cool slightly.
8. Cool and Chill: Let the cheesecake cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight for best results.
9. Serve: Drizzle the honey glaze over the chilled cheesecake. Slice carefully with a hot knife for clean layers.

Tips for the Perfect Cinnamon Roll Honeybun Cheesecake

• Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature to prevent lumps.
• Use a Springform Pan: This ensures you can remove the cheesecake easily without damaging the layers.
• Swirl Magic: For added effect, swirl a little extra cinnamon sugar into the cheesecake filling before baking.

Variations

• Chocolate Drizzle: Add melted chocolate over the honey glaze for an extra decadent treat.
• Fruit Twist: Top with fresh berries or caramelized bananas to add a fruity contrast.
• Mini Cheesecakes: Make individual servings using muffin tins for parties or gifts.

Fun Facts & Cultural Context

The idea of combining cinnamon rolls and cheesecake is relatively modern but inspired by classic American dessert mashups. Cinnamon rolls, traditionally a breakfast treat, are popular in the U.S., especially in the Midwest and during holidays. Honeybun, a beloved sweet bread with cinnamon sugar, adds nostalgia and a soft, gooey texture that pairs beautifully with rich, creamy cheesecake. This dessert bridges breakfast comfort with dessert indulgence.

Serving Suggestions

• Serve slightly chilled for clean slices or at room temperature for a gooier texture.
• Pair with a hot cup of coffee, spiced chai, or a glass of cold milk.
• Add a sprinkle of chopped pecans or a dollop of whipped cream for extra flair.

Storage

• Keep refrigerated in an airtight container for up to 5 days.
• Can be frozen (sliced or whole) for up to 2 months; thaw overnight in the fridge before serving.

Nutrition (Approximate per slice)

• Calories: 420
• Carbohydrates: 38g
• Protein: 7g
• Fat: 28g
• Saturated Fat: 16g
• Sugar: 28g
• Sodium: 230mg

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