Oh, let me tell you about my love affair with the Cinnamon Roll Honeybun Cheesecake! It all started during a family gathering when my aunt brought this incredible dessert that had everyone swooning. The moment I took a bite, I was transported to my childhood, where the sweet scent of cinnamon rolls wafted through my grandma’s kitchen every Sunday morning. That warm, cozy feeling is what I strive to recreate every time I make this cheesecake. It’s a delightful blend of nostalgia and indulgence, perfect for fall gatherings, holiday celebrations, or simply a sweet treat on a cozy evening at home.

This recipe is not just a dessert; it’s a memory wrapped in layers of creamy goodness. With its cinnamon roll crust, rich cheesecake filling, and an irresistible honeybun glaze, it’s a showstopper that’s sure to bring smiles to the faces around your table. Plus, making it is a joy in itself, allowing you to savor each step of the process as you whip up something truly special for your loved ones.

Why You’ll Love "Cinnamon Roll Honeybun Cheesecake"

It combines the comforting flavors of cinnamon rolls with creamy cheesecake, making it a delightful treat.
Prep time is a breeze—only 30 minutes before it goes in the oven!
This cheesecake is perfect for family gatherings, holiday celebrations, or simply as a weekend indulgence.
It’s a crowd-pleaser that looks impressive but is surprisingly easy to make.
Leftovers (if there are any!) can be stored in the fridge for up to four days, making it a great make-ahead dessert.
It’s easily customizable with different flavors or toppings to suit your family’s taste.

Ingredients You’ll Need

For the Cinnamon Roll Crust:
2 cups crushed cinnamon roll cookies (I love using the packaged ones, but homemade works just as well!)
6 tablespoons unsalted butter, melted (Make sure it’s unsalted for the right balance of flavors.)
¼ cup granulated sugar (You can adjust this if you like it sweeter!)
1 teaspoon ground cinnamon (Freshly ground is always best for that warm flavor.)
For the Cheesecake Filling:
24 oz cream cheese, softened (Let it sit at room temperature for an hour or so for easy mixing.)
1 cup granulated sugar (This sweetens the filling perfectly.)
3 large eggs, room temperature (They mix in better than cold ones!)
1 cup sour cream (Adds creaminess and a little tang.)
½ cup heavy cream (This gives the cheesecake its luscious texture.)
2 teaspoons pure vanilla extract (Don’t skimp on the real stuff for the best flavor.)
For the Cinnamon Swirl Filling:
½ cup light brown sugar (Adds a lovely caramel flavor.)
2 tablespoons ground cinnamon (A must for that cinnamon roll taste!)
¼ cup unsalted butter, melted (Again, choose unsalted for balance.)
For the Honeybun Glaze Topping:
1 ½ cups powdered sugar (Sifted for a smooth glaze.)
2–3 tablespoons milk (Add more for a thinner glaze, if you like.)
1 teaspoon vanilla extract (For a lovely aroma and flavor.)
1 tablespoon honey (This gives it that signature honeybun sweetness!)

Step-by-Step Instructions

Preheat the Oven

First things first, preheat your oven to 325°F (163°C). This will ensure that your cheesecake bakes evenly and comes out perfectly creamy.

Make the Cinnamon Roll Crust

In a medium bowl, combine the 2 cups of crushed cinnamon roll cookies, 6 tablespoons of melted unsalted butter, ¼ cup of granulated sugar, and 1 teaspoon of ground cinnamon. You want to mix until everything is well combined and resembles wet sand.
Now, take your springform pan and press the mixture firmly into the bottom. Make sure it’s evenly spread out; you want a solid base for your cheesecake!

Prepare the Cheesecake Filling

In a large mixing bowl, beat 24 oz of softened cream cheese and 1 cup of granulated sugar together until it’s nice and smooth. This can take a minute or two.
Add in 3 large eggs, one at a time, mixing well after each addition. Make sure everything is fully incorporated!
Next, mix in 1 cup of sour cream, ½ cup of heavy cream, and 2 teaspoons of pure vanilla extract. Beat until it’s all creamy and luscious—your arms might get a little tired, but it’ll be worth it!
Pour this heavenly cheesecake filling over your prepared crust. Don’t worry if it looks a little wobbly; it will set up beautifully as it bakes.

Create the Cinnamon Swirl Filling

In a small bowl, whisk together ½ cup of light brown sugar and 2 tablespoons of ground cinnamon. This mixture is the magic that adds that cinnamon roll vibe!
Drizzle ¼ cup of melted unsalted butter over the sugar and cinnamon mixture and mix until it forms a crumbly texture. It doesn’t have to be perfect; just ensure it’s mixed well.

Assemble and Bake

Now comes the fun part! Drop spoonfuls of the cinnamon swirl filling over the cheesecake batter. You can be as messy as you like—just make sure it’s evenly distributed.
Using a knife, gently swirl the cinnamon mixture into the cheesecake batter. Don’t overdo it; you want to create a beautiful marbled effect, not mix it all together.
Place your springform pan in the preheated oven and bake for 50-60 minutes. You’ll know it’s done when the center is set but still slightly jiggly. It’ll firm up as it cools!
Once baked, remove it from the oven and let it cool for about 10 minutes. Then, refrigerate it for at least 4 hours to let those flavors meld and the cheesecake to set completely.

Variations

For a pumpkin spice twist, add 1 cup of pumpkin puree and 1 teaspoon of pumpkin pie spice to the cheesecake filling.
Try a chocolate version by folding in ½ cup of cocoa powder into the cheesecake batter for a rich chocolate flavor.
Use gluten-free cinnamon roll cookies to make this dessert gluten-free.
For a lighter version, substitute the cream cheese with Neufchâtel cheese and use Greek yogurt instead of sour cream.
Mix in nuts like pecans or walnuts into the swirl for added crunch and flavor.

Serving and Storage Tips

Serving

Serve your Cinnamon Roll Honeybun Cheesecake chilled for the best texture. It pairs wonderfully with a dollop of whipped cream or a sprinkle of cinnamon on top. Slice it up and watch everyone’s eyes light up as they dig in!

Storage

Keep any leftovers in an airtight container in the fridge for up to 4 days. If you want to save some for later, this cheesecake can be frozen for up to 3 months. Just wrap it tightly to prevent freezer burn!

Helpful Notes

For a smoother cheesecake, ensure all ingredients are at room temperature before mixing.
If you don’t have heavy cream, you can substitute with half and half for a lighter texture.
Add in chopped nuts or chocolate chips to the cinnamon swirl for extra flavor and crunch.
For a dairy-free version, try using vegan cream cheese and coconut cream instead of heavy cream.
Adjust the sweetness of the glaze based on your preference by adding more or less milk.

Frequently Asked Questions

Can I freeze the Cinnamon Roll Honeybun Cheesecake?

Yes, you can absolutely freeze this cheesecake! Just make sure it’s well-wrapped in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply let it thaw in the refrigerator overnight.

What can I use instead of cream cheese?

If you’re looking for a substitute, you can use Neufchâtel cheese, which has a similar texture but with less fat. For a dairy-free option, try using vegan cream cheese, which works just as well in this recipe.

How do I make the glaze thicker?

To thicken the glaze, simply add more powdered sugar until you reach your desired consistency. If it gets too thick, you can always thin it out with a touch more milk, just a tablespoon at a time!

Final Thoughts

So there you have it, my dear friend! The Cinnamon Roll Honeybun Cheesecake is not just a dessert; it’s an experience that brings joy to every bite. I hope you feel inspired to give this recipe a whirl in your own kitchen. Just imagine the delight on your loved ones’ faces when they taste this creamy, dreamy creation. Remember, cooking is all about the love you put into it, and I know you’ll sprinkle plenty of that in as you make this cheesecake. So roll up your sleeves, have fun, and enjoy every delicious moment!

Cinnamon Roll Honeybun Cheesecake

Author: Emily Parker
Total Time: 4 hours 90 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delicious cheesecake with a cinnamon roll crust and a honeybun glaze.

Instructions

Preheat the oven to 325°F (163°C).
In a bowl, combine crushed cookies, melted butter, sugar, and cinnamon for the crust.
Press the mixture into the bottom of a springform pan.
In another bowl, beat cream cheese and sugar until smooth.
Add eggs, sour cream, heavy cream, and vanilla; mix until well combined.
Pour the cheesecake filling over the crust.
In a small bowl, mix brown sugar and cinnamon for the swirl filling.
Drizzle melted butter over the filling and mix until crumbly.
Drop spoonfuls of the swirl filling over the cheesecake.
Use a knife to gently swirl it into the cheesecake batter.
Bake for 50-60 minutes or until the center is set.
Let cool, then refrigerate for at least 4 hours.
For the glaze, whisk together powdered sugar, milk, vanilla, and honey.
Drizzle the glaze over the chilled cheesecake before serving.

Notes

Use room temperature ingredients for better mixing.
Adjust the thickness of the glaze with milk.
Refrigerate leftovers for up to 4 days.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 30g
Sodium: 250mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 6g
Cholesterol: 100mg

Keywords: Cinnamon Roll Honeybun Cheesecake, cheesecake, dessert, cinnamon roll, honeybun