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Cinnamon Roll Honeybun Cheesecake

Overhead Shot of Cinnamon Roll Honeybun Cheesecake

This Cinnamon Roll Honeybun Cheesecake combines the best of three classic desserts! A creamy cheesecake filling sits atop a cinnamon roll base, all drizzled with a decadent honey glaze.

Ingredients

Scale
  • For the Cinnamon Roll Base:
  • 1 (13 oz) can refrigerated cinnamon roll dough
  • 2 tablespoons butter, melted
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • For the Cheesecake Filling:
  • 2 (8 oz) packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • For the Honey Glaze:
  • 1/4 cup butter
  • 1/4 cup honey
  • 1 cup powdered sugar
  • 2 tablespoons milk

Instructions

  1. Prepare the Cinnamon Roll Base: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. In a small bowl, combine melted butter, brown sugar, and cinnamon. Unroll the cinnamon roll dough and spread the mixture evenly over the dough.
  3. Reroll the dough tightly and slice into 1-inch thick rounds. Arrange the rounds in the prepared springform pan, pressing them together to form a crust.
  4. Bake for 15-20 minutes, or until golden brown. Let cool slightly.
  5. Prepare the Cheesecake Filling: In a large bowl, beat cream cheese and granulated sugar until smooth and creamy.
  6. Beat in sour cream and vanilla extract. Add eggs one at a time, beating well after each addition.
  7. Pour the cheesecake filling over the cooled cinnamon roll base.
  8. Bake for 45-50 minutes, or until the center is just set. Let cool completely in the oven with the door ajar. Then refrigerate for at least 4 hours.
  9. Prepare the Honey Glaze: In a small saucepan, melt butter and honey over medium heat.
  10. Remove from heat and whisk in powdered sugar and milk until smooth.
  11. Drizzle the honey glaze over the chilled cheesecake. Slice and serve.

Notes

For an extra touch, sprinkle chopped pecans or walnuts over the honey glaze before it sets.