If your sweet tooth dreams of classic breakfast pastries meeting the creamiest desserts, this Cinnamon Roll Honeybun Cheesecake will instantly become your new obsession. Imagine a lavish cheesecake nestled on a buttery, cinnamon roll crust, rippled with honey and a whisper of nutmeg. Each slice is pure bliss, capturing layers of spicy warmth, dreamy tanginess, and that unmistakable honeyed glow. Whether you’re baking for a festive brunch or just treating yourself on a cozy afternoon, this indulgent treat is a showstopper that’s surprisingly easy to create from scratch.
Ingredients You’ll Need
Every ingredient in this Cinnamon Roll Honeybun Cheesecake plays a star role, from the soft, pre-made pastries forming the crust to the velvety cream cheese filling. Don’t skip a detail—each brings its own magic, making every bite beautifully balanced and irresistibly decadent.
- Refrigerated cinnamon rolls with icing (1 package, 8-count): These provide the buttery, cinnamon-spiced foundation for the cheesecake crust, and the included icing is your finishing touch.
- Cream cheese (2 packages, 8 oz each, softened): The heart of a silky-smooth cheesecake—the softer it is, the creamier your filling will be.
- Granulated sugar (1/2 cup): Sweetens the cheesecake base without overpowering the cinnamon flavors.
- Large eggs (2): Essential for setting the filling and ensuring that luscious, custardy texture.
- Vanilla extract (1 teaspoon): Adds warm, aromatic depth that complements the spices.
- Sour cream (1/2 cup): Gives that classic cheesecake tang and richness, making every forkful dreamier.
- Honey (1/3 cup): A natural sweetness that echoes the honeybun inspiration while adding soft floral notes.
- Ground cinnamon (1 teaspoon): The warm, spicy backbone—don’t be shy, as this ingredient defines the flavor.
- Nutmeg (1/4 teaspoon): Just a pinch creates a richer, more aromatic spice profile.
- Brown sugar (1/4 cup): Infuses the cheesecake with a subtle caramel note and deepens the overall sweetness.
- All-purpose flour (1 tablespoon): Helps the filling set up without cracking and keeps it perfectly tender.
- Nonstick cooking spray: Ensures the cheesecake releases cleanly so your slices look bakery-worthy.
How to Make Cinnamon Roll Honeybun Cheesecake
Step 1: Prepare Your Pan and Preheat the Oven
Start by heating your oven to 325°F and giving your 9-inch springform pan a generous spray with nonstick cooking spray. This makes all the difference when it comes to easy cheesecake release—no more clinging crusts or messy slices!
Step 2: Create the Cinnamon Roll Crust
Pop open your package of cinnamon rolls and press them evenly into the bottom of your prepared pan. Gently stretch and piece them together with your fingers so they cover every inch—don’t worry if they overlap a bit. Bake the crust for 10 minutes just until set, then set aside to cool slightly while you whip up the filling.
Step 3: Mix the Cheesecake Filling
In a large mixing bowl, blend the softened cream cheese and granulated sugar until completely smooth and fluffy. Add the eggs one at a time, mixing well after each—this ensures a luscious, airy texture. Stir in the vanilla extract, sour cream, honey, cinnamon, nutmeg, brown sugar, and flour. Mix gently until everything is just combined; overbeating can introduce air bubbles, so go easy here!
Step 4: Assemble and Bake
Pour your cheesecake mixture over the cooled cinnamon roll crust, smoothing it into an even layer. Place the pan on a baking sheet and bake for 40 to 45 minutes. You’ll know your Cinnamon Roll Honeybun Cheesecake is ready when the edges look set but the center still has the slightest jiggle. For that ultra-creamy finish, turn the oven off, crack the door, and let the cheesecake rest inside for 1 hour before removing.
Step 5: Cool, Chill, and Decorate
After an hour in the gradually cooling oven, let the cheesecake reach room temperature on the counter. Then pop it in the fridge for at least 4 hours—overnight is even better for slicing. Right before serving, drizzle the icing from the cinnamon roll package across the top, letting it pool into dreamy vanilla rivers.
How to Serve Cinnamon Roll Honeybun Cheesecake
Garnishes
When it comes to presentation, a thick drizzle of the included cinnamon roll icing does wonders. For extra flair, sprinkle chopped pecans, add a cloud of whipped cream, or shower the top with cinnamon sugar—each adds flavor, crunch, and a dash of elegance to your Cinnamon Roll Honeybun Cheesecake.
Side Dishes
Pair this decadent dessert with something refreshing and simple, like fresh berries or a tart fruit compote. Hot coffee or tea is a classic sidekick, balancing the richness and intensifying the cinnamon aromas wafting from every slice.
Creative Ways to Present
Try serving your Cinnamon Roll Honeybun Cheesecake as individual mini cheesecakes using a muffin tin, or slice it into bite-sized bars for a dessert platter. For a brunch twist, present it as the crown jewel among a spread of pastries and fruit, letting guests help themselves to dreamy wedges.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cheesecake snugly in plastic wrap or store it in an airtight container in the fridge. It’ll stay fresh and delicious for up to five days—just don’t be surprised if it disappears before then!
Freezing
For longer storage, freeze slices individually on a baking sheet, then transfer to a zip-top bag once solid. Wrapped tightly, the Cinnamon Roll Honeybun Cheesecake holds up beautifully in the freezer for up to two months, perfect for a sweet surprise whenever a craving strikes.
Reheating
If you enjoy your cheesecake with a touch of warmth, microwave a slice for about 10–15 seconds. This restores some of that fresh-baked-cinnamon-roll magic and subtly softens the cheesecake without making it runny.
FAQs
Can I use homemade cinnamon rolls instead of refrigerated ones?
Absolutely! If you’re up for the extra effort, homemade cinnamon rolls can make your Cinnamon Roll Honeybun Cheesecake even more special. Just ensure they’re par-baked and cooled before pressing them into the pan.
What’s the best way to avoid cracks in my cheesecake?
For a flawless top, don’t overmix the filling, and let the cheesecake cool gently by leaving it in the turned-off oven with the door open after baking. If a crack sneaks in, a generous swirl of icing hides any imperfections beautifully.
Do I have to include honey?
The honey is what gives this Cinnamon Roll Honeybun Cheesecake its signature smooth sweetness and moisture. If needed, you can substitute pure maple syrup, but honey really preserves that classic honeybun flavor.
Can I make this cheesecake gluten free?
Yes! Look for gluten-free cinnamon rolls (store-bought or homemade) and swap the all-purpose flour in the filling for your favorite gluten-free blend. The rest of the ingredients should already be naturally gluten free.
How do I cut neat cheesecake slices?
Use a sharp knife dipped in hot water, wiping it clean between cuts. This keeps each slice of your Cinnamon Roll Honeybun Cheesecake looking picture-perfect, with distinct layers and minimal smearing.
Final Thoughts
Treat yourself and your loved ones to the unforgettable joy of Cinnamon Roll Honeybun Cheesecake—it’s one of those desserts that turns any day into a celebration. Don’t be shy about making it your signature recipe. Slice, savor, and get ready for an avalanche of compliments!
Print
Cinnamon Roll Honeybun Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 6 hours (including cooling and chilling)
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the ultimate dessert mashup with this Cinnamon Roll Honeybun Cheesecake recipe. Creamy cheesecake filling with a hint of cinnamon and honey sits atop a base of cinnamon roll crust for a delightful treat.
Ingredients
Cinnamon Roll Crust:
- 1 package (8-count) refrigerated cinnamon rolls with icing
- Nonstick cooking spray
Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/3 cup honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup brown sugar
- 1 tablespoon all-purpose flour
Instructions
- Preheat Oven: Preheat oven to 325°F and grease a 9-inch springform pan with nonstick spray.
- Prepare Crust: Press cinnamon rolls into the bottom of the pan to form a crust. Bake for 10 minutes, then cool.
- Make Filling: Beat cream cheese and sugar, add eggs one at a time, mix in remaining ingredients until smooth.
- Assemble: Pour filling over crust and bake for 40–45 minutes until set.
- Cool: Leave cheesecake in the oven with the door slightly open for 1 hour, then cool and refrigerate for at least 4 hours.
- Serve: Drizzle with included icing before serving.
Notes
- For a stronger cinnamon flavor, swirl extra cinnamon sugar on top before baking.
- Top with whipped cream or chopped pecans for added indulgence.
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