Go Back
–+ servings
Cinnamon Roll Honeybun Cheesecake

Cinnamon Roll Honeybun Cheesecake: Creamy, Sweet Bliss Awaits

This Cinnamon Roll Honeybun Cheesecake is a delightful mash-up of creamy cheesecake and cinnamon rolls, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 package Cinnamon Rolls Use store-bought for convenience
  • 4 tablespoons Melted Butter Can substitute with margarine
For the Filling
  • 16 ounces Cream Cheese Opt for full-fat for best results
  • 3/4 cup Granulated Sugar Brown sugar can be a delightful alternative
  • 3 large Eggs Aquafaba can serve as a vegan replacement
  • 1 teaspoon Vanilla Extract Almond extract works as an alternative
  • 1 teaspoon Ground Cinnamon Nutmeg can be a substitute
  • 1 cup Sour Cream Greek yogurt can be a lighter version
For the Glaze
  • 1/2 cup Reserved Icing from Cinnamon Rolls Homemade cream cheese icing works beautifully too
  • 1-2 tablespoons Milk Any non-dairy milk is perfect for a vegan alternative

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • hand mixer or stand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Flatten the cinnamon rolls gently and press evenly into the bottom and sides of the pan to form the crust.
  3. Drizzle melted butter over the crust and bake for about 10 minutes until slightly golden.
  4. In a mixing bowl, beat cream cheese and granulated sugar until smooth, about 2-3 minutes.
  5. Add eggs one at a time, mixing well after each addition. Scrape bowl to ensure mixture is smooth.
  6. Stir in vanilla extract, ground cinnamon, and sour cream until fully combined.
  7. Pour the filling over the baked crust and smooth the top with a spatula.
  8. Bake in the oven for 45-50 minutes until edges are set but the center jiggles slightly.
  9. Turn off the oven and let the cheesecake cool inside for about 1 hour.
  10. Transfer to the fridge and chill for at least 4 hours or overnight.
  11. Prepare glaze by mixing reserved icing with milk until drizzling consistency is achieved.
  12. Remove from fridge, drizzle glaze over cheesecake, garnish, slice, and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 80mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 600IUCalcium: 80mgIron: 0.5mg

Notes

For the best texture and flavor, chill your cheesecake overnight before serving.

Tried this recipe?

Let us know how it was!