🍥 Cinnamon Roll Honeybun Cheesecake
⏳ Prep Time: 20 mins | Bake Time: 50-55 mins | Chill Time: 4+ hours
📝 Ingredients:
For the Cinnamon Roll Crust:
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2 cans (8-count) refrigerated cinnamon rolls (save the icing for drizzle!)
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2 tbsp melted butter (for extra richness)
For the Cheesecake Filling:
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24 oz (3 blocks) cream cheese, softened
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1 cup granulated sugar
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½ cup sour cream (or Greek yogurt)
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1 tsp vanilla extract
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3 large eggs, room temp
For the Honeybun Glaze:
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Reserved cinnamon roll icing
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2 tbsp honey
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1 tbsp milk (to thin, if needed)
Optional Toppings:
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Chopped pecans or walnuts
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Cinnamon sugar sprinkle
🔥 Step-by-Step Instructions:
1️⃣ Prep the Cinnamon Roll Crust:
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Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
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Unroll the cinnamon rolls and slice into ½-inch pieces. Press them into the pan to form a crust (bottom + slightly up the sides).
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Brush with melted butter. Bake for 10 mins (sets the crust).
2️⃣ Make the Cheesecake Filling:
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Beat cream cheese and sugar until smooth. Add sour cream and vanilla.
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Mix in eggs one at a time, just until combined (don’t overmix!).
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Pour over the pre-baked crust.
3️⃣ Bake & Swirl:
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Bake 50-55 mins until edges are set but center slightly jiggles.
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Cool 1 hour in oven (door cracked) to prevent cracks.
4️⃣ Honeybun Glaze & Serve:
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Whisk reserved icing with honey and milk. Drizzle over cooled cheesecake.
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Chill 4+ hours (overnight best!). Top with nuts or extra cinnamon rolls.
🌟 Why This Recipe Rocks:
✅ Easy shortcut: Canned cinnamon rolls = no dough hassle!
✅ Creamy-meets-gooey: The swirl of cinnamon and honey glaze is next-level.
✅ Feeds a crowd: Rich, so a little goes a long way!
💡 Pro Tips:
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No springform pan? Use a 9×13 dish for “cheesecake bars.”
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Prevent browning: Tent with foil if top darkens too fast.
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Extra flair: Add a cinnamon-sugar swirl in the cheesecake batter!
Serving Suggestion: Pair with coffee or a scoop of vanilla ice cream for the ultimate comfort dessert! ☕🍦
Want a nutty crunch? Toast pecans with butter + brown sugar and sprinkle on top! 😋