Cinnamon Roll Honeybun Cheesecake – The Ultimate Decadent Dessert!


 
  • 24 oz (3 blocks) cream cheese, softened

  • 1 cup granulated sugar

  • 3 large eggs, room temperature

  • 1 tsp vanilla extract

  • ½ cup sour cream

For the Honey Glaze:

  • Reserved cinnamon roll icing (from the can)

  • 2 tbsp honey

  • 1 tbsp milk (if needed for thinning)

(Optional toppings: chopped pecans, caramel drizzle, or extra cinnamon!)


Step-by-Step Instructions

1. Prep the Cinnamon Roll Swirl

  • Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.

  • Unroll the cinnamon rolls and cut into small pieces. Set aside the icing.

  • In a bowl, toss pieces with melted butter, brown sugar, and cinnamon.

2. Make the Cheesecake Filling

  • Beat cream cheese and sugar until smooth.

  • Add eggs one at a time, then mix in vanilla and sour cream.

3. Layer & Swirl

  • Press half of the cinnamon roll pieces into the pan’s bottom.

  • Pour cheesecake batter over the top.

  • Drop remaining cinnamon roll pieces onto the batter and swirl gently with a knife.

4. Bake & Cool

  • Bake for 45-55 mins until edges are set but center slightly jiggles.

  • Turn off oven, crack the door, and let cool inside for 1 hour (prevents cracks).

  • Chill in fridge for at least 4 hours (overnight best).

5. Add the Honey Glaze

  • Mix reserved icing with honey (add milk if too thick).

  • Drizzle over chilled cheesecake before serving.


Pro Tips for the Best Cheesecake

🔹 Room temperature ingredients – Prevents lumps.
🔹 Don’t overmix – Keeps texture creamy.
🔹 No peeking while baking! – Avoids cracks.
🔹 For extra flavor – Add a tsp of maple syrup to the glaze.


Variations & Swups

🍎 Apple cinnamon – Fold in diced apples.
🍫 Chocolate chip – Add mini chocolate chips to batter.
🥜 Praline crunch – Top with candied pecans.
☕ Coffee twist – Add 1 tsp espresso powder to filling.


FAQs

Q: Can I use homemade cinnamon roll dough?
A: Yes! Just skip the butter/sugar coating step if already flavored.

Q: How long does it last?
A: Up to 5 days refrigerated or 3 months frozen (without glaze).

Q: Can I make it without sour cream?
A: Substitute Greek yogurt or heavy cream.


Final Thoughts

This Cinnamon Roll Honeybun Cheesecake is the ultimate dessert mashup—soft, spiced, and luxuriously creamy. One slice won’t be enough!