If you have a sweet tooth that craves both the warm, gooey essence of cinnamon rolls and the creamy, dreamy texture of cheesecake, then the Cinnamon Roll Honeybun Cheesecake Recipe is absolutely your next must-bake. This delightful dessert captures the swirls of cinnamon and brown sugar you love in a honeybun, layered effortlessly with a luscious cheesecake filling, all nestled on a cinnamon roll dough crust. It’s a perfect treat that combines nostalgic flavors with creamy richness, promising every bite to be a deliciously comforting experience.
Ingredients You’ll Need
Every ingredient in this Cinnamon Roll Honeybun Cheesecake Recipe plays a key role, from creating the tender crust to achieving the perfect creamy filling and irresistible honeybun swirl. These simple, accessible components come together beautifully to give you a show-stopping dessert that looks impressive but is surprisingly easy to make.
- Cinnamon roll dough (1 tube, 8 ounces): Provides a buttery, pillowy crust with built-in cinnamon sweetness. Ideal for saving time without sacrificing flavor.
- Melted butter (1 tablespoon, optional): Brushed on the crust for an extra golden finish and slight crisp texture.
- Cream cheese (16 ounces, softened): The foundation of the rich cheesecake filling that’s smooth and tangy.
- Sour cream (1/2 cup): Adds moisture and a subtle tang, balancing the sweetness perfectly.
- Granulated sugar (1/2 cup): Sweetens the filling without overpowering the spice notes.
- Eggs (2 large): Bind the filling together and help achieve that creamy, firm texture.
- Vanilla extract (1 teaspoon): Enhances the flavors with a warm, sweet aroma that complements cinnamon beautifully.
- Brown sugar (1/4 cup): Key to the honeybun swirl, offering a molasses-rich sweetness.
- Ground cinnamon (1 1/2 teaspoons): The signature spice for that comforting, warm note throughout the dessert.
- All-purpose flour (1 tablespoon): Helps stabilize the swirl mixture so it melds perfectly with the filling.
- Melted butter (2 tablespoons for swirl): Adds richness and helps create that gooey honeybun texture.
- Icing (reserved from cinnamon roll tube or glaze): The final sweet drizzle that ties the whole cheesecake together in style.
How to Make Cinnamon Roll Honeybun Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C) and greasing a 9-inch springform pan, lining the bottom with parchment paper for easy removal. Press the refrigerated cinnamon roll dough evenly into the pan to form your crust, carefully sealing the seams to avoid gaps. A light brushing of melted butter enhances the crust’s golden finish. Bake it for 8 minutes to set that crust, then let it cool just a bit before the next step.
Step 2: Make the Cheesecake Filling
While the crust slightly cools, beat together the softened cream cheese and granulated sugar until silky smooth—this ensures your filling has no lumps. Add in the sour cream, eggs one at a time, and vanilla extract, mixing just until combined. Overmixing can trap air and cause cracks, so keep it gentle but thorough. This filling promises a creamy, luscious texture that pairs perfectly with the sweet swirls.
Step 3: Prepare the Honeybun Swirl
In a small bowl, combine brown sugar, cinnamon, flour, and melted butter to create that iconic honeybun swirl. This mixture will add depth, gooey caramel-like pockets throughout the cheesecake, infusing each bite with cinnamon-sweet magic.
Step 4: Assemble and Swirl
Pour half of your cheesecake filling over the cinnamon roll crust and gently drizzle half of the honeybun mixture on top. Take a knife or skewer and create swirling patterns to merge the fillings beautifully. Repeat this layering with the remaining filling and swirl mixture to ensure every slice bursts with flavor and texture.
Step 5: Bake and Cool
Bake for 40 to 45 minutes until the center is mostly set but still wobbly—this is the hallmark of a perfectly creamy cheesecake. Turn off the oven and leave the door cracked for an hour, allowing the cheesecake to cool gradually and avoid cracks. After removing it, let it come to room temperature before chilling it in the fridge for at least 4 hours or ideally overnight to fully set.
Step 6: Add the Glaze
Before serving, drizzle the reserved icing (or a simple powdered sugar glaze) over the cooled cheesecake. This finishing touch adds just the right amount of sweetness and visual appeal, making your dessert irresistible.
How to Serve Cinnamon Roll Honeybun Cheesecake Recipe
Garnishes
Elevate your cheesecake presentation by adding a sprinkle of cinnamon sugar or a dollop of freshly whipped cream on each slice. A few chopped pecans or toasted almonds make a wonderful crunchy contrast, while a drizzle of caramel sauce can amp up the decadence. These garnishes not only add visual sophistication but also enhance each bite’s textures and flavors.
Side Dishes
This luscious Cinnamon Roll Honeybun Cheesecake Recipe shines on its own, but pairing it with a cup of hot coffee, chai tea, or a cold glass of milk makes the experience even better. Fresh fruit like raspberries or sliced apples provide a refreshing contrast that balances the richness of the cheesecake beautifully.
Creative Ways to Present
For a party, serve mini cheesecakes in ramekins or mason jars with the cinnamon roll crust pressed into the base. Alternately, plate individual slices with a scoop of vanilla bean ice cream and a drizzle of warm butterscotch sauce. These creative touches turn a classic recipe into a gourmet delight that will wow your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your Cinnamon Roll Honeybun Cheesecake Recipe, cover leftover portions tightly with plastic wrap or store in an airtight container in the refrigerator. Properly stored, it will stay fresh and creamy for up to 4 days—perfect for savoring those delicious bites later without any compromise in flavor or texture.
Freezing
This cheesecake freezes beautifully for up to 2 months. Slice it before freezing and place pieces on parchment-lined trays to freeze individually, then wrap each slice in plastic wrap and foil. Thaw overnight in the refrigerator for best results, maintaining that perfect creaminess and swirl detail.
Reheating
Since cheesecake is best enjoyed chilled or at room temperature, gently bring frozen or refrigerated slices to room temp before serving. Avoid microwaving, which can affect texture. If desired, a quick warm-up with a kitchen torch on the icing can bring out warm cinnamon aroma without overheating the filling.
FAQs
Can I make this cheesecake without refrigerated cinnamon roll dough?
While the cinnamon roll dough crust adds convenience and flavor, you can use homemade or store-bought pie crust or even a graham cracker crust for a different twist. Just note that it won’t have quite the same fluffy, cinnamon-swirled base that makes this recipe special.
Is it possible to make this recipe gluten-free?
You can substitute gluten-free cinnamon roll dough if you find a good brand, or use a gluten-free crust alternative. Just be sure to check all ingredient labels, especially for the cinnamon roll dough and any added flours in the honeybun swirl.
How do I prevent cheesecake cracks in this recipe?
Mix your filling gently to avoid incorporating too much air, bake at a low temperature, and cool the cheesecake gradually with the oven door slightly open. These steps help maintain a smooth surface and creamy texture.
Can I make this recipe vegan or dairy-free?
This recipe relies heavily on cream cheese and eggs, but vegan alternatives like cashew-based cream cheese and flax eggs can work—though texture and flavor will be slightly different. Experimenting with vegan cinnamon roll dough is another consideration.
How long does this cheesecake stay fresh after baking?
Stored in the refrigerator in an airtight container, this cheesecake keeps well for 3 to 4 days. Always let it cool and chill properly before covering to maintain freshness and texture.
Final Thoughts
Trust me, once you try the Cinnamon Roll Honeybun Cheesecake Recipe, it will find a permanent spot on your dessert rotation. Its perfect harmony of cinnamon, sweetness, and creamy cheesecake makes it utterly irresistible and a guaranteed crowd-pleaser. Whether for a special occasion or just because you deserve a treat, this cheesecake is ready to become your new favorite indulgence. So grab your ingredients, get baking, and get ready to enjoy the warm hug of flavor that only this delightful recipe can deliver.
Print
Cinnamon Roll Honeybun Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes (plus chilling time)
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Roll Honeybun Cheesecake combines the flaky, sweet goodness of cinnamon roll dough with a creamy cheesecake filling swirled with a rich honeybun mixture, finished with a luscious glaze. A comforting American dessert perfect for breakfast or a decadent treat.
Ingredients
For the Cinnamon Roll Crust:
- 1 (8-ounce) tube refrigerated cinnamon roll dough (with icing)
- 1 tablespoon melted butter (optional, for brushing)
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Honeybun Swirl:
- 1/4 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
- 2 tablespoons melted butter
For the Glaze:
- Reserved icing from cinnamon roll tube or 1/4 cup powdered sugar mixed with 1–2 teaspoons milk
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Press the cinnamon roll dough evenly into the bottom of the pan, sealing any seams to form a uniform crust. Lightly brush the dough with melted butter if using. Pre-bake the crust for 8 minutes and then allow it to cool slightly.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Add in the sour cream, eggs, and vanilla extract, mixing gently until just combined to avoid overmixing, which can cause cracks during baking.
- Prepare the honeybun swirl: In a small bowl, combine the brown sugar, ground cinnamon, all-purpose flour, and melted butter. Stir well to create a thick, spreadable swirl mixture.
- Assemble the cheesecake: Pour half of the cheesecake filling over the pre-baked cinnamon roll crust. Drizzle half of the honeybun swirl mixture over the filling and use a knife or skewer to swirl the mixture gently into the filling. Repeat with the remaining cheesecake filling and honeybun swirl, creating a beautiful marbled effect.
- Bake the cheesecake: Place the pan in the oven and bake for 40 to 45 minutes, or until the center of the cheesecake is set but still has a slight jiggle. Once done, turn off the oven, crack the oven door, and leave the cheesecake inside to cool slowly for 1 hour. This helps prevent cracking.
- Cool and refrigerate: Remove the cheesecake from the oven and allow it to cool to room temperature. Then, refrigerate for at least 4 hours or preferably overnight to let it fully set and develop flavor.
- Glaze and serve: Before serving, drizzle the cheesecake with the reserved cinnamon roll icing or a simple glaze made by mixing powdered sugar with a little milk. Slice and enjoy your rich, swirled cinnamon roll honeybun cheesecake.
Notes
- Let the cheesecake come to room temperature slightly before slicing to achieve cleaner, neater cuts.
- Top with whipped cream or a dusting of cinnamon sugar for an extra indulgent touch.
- You can use homemade cinnamon roll dough if preferred, but refrigerated dough ensures convenience and consistent results.
