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Cinnamon Roll Honeybun Cheesecake

A rich and creamy cheesecake with a cinnamon roll base, swirled with cinnamon sugar and topped with a sweet honeybun glaze.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 6 hours
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 cans refrigerated cinnamon rolls
  • 2 tbsp butter melted
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 eggs large
  • 1 cup sour cream
  • 2 tsp vanilla
  • 2 tbsp flour
Swirl
  • 0.5 cup brown sugar
  • 1 tbsp cinnamon
  • 3 tbsp butter melted
Glaze
  • 1.5 cups powdered sugar
  • 4 tbsp milk
  • 0.5 tsp vanilla

Equipment

  • Mixing bowls
  • Springform pan
  • Roasting pan
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (160°C) and prepare a springform pan.
  2. Press cinnamon roll pieces into the pan and bake 10 minutes.
  3. Beat cream cheese and sugar until smooth.
  4. Add eggs one at a time, then sour cream, vanilla, and flour.
  5. Layer batter with cinnamon swirl mixture and swirl gently.
  6. Bake in water bath for 55–65 minutes.
  7. Cool gradually, then refrigerate at least 4 hours.
  8. Drizzle glaze before serving.

Notes

For best texture, chill overnight before slicing.