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
Scale
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.
