Cinnamon Roll Honeybun Cheesecake

This Cinnamon Roll Honeybun Cheesecake is the ultimate dessert indulgence, combining the best of cinnamon rolls, honeybuns, and creamy cheesecake into one sweet, irresistible dish. Perfect for any occasion, it’s bound to wow your family and friends!

Ingredients:

Cinnamon Roll Base:

2 cans of cinnamon rolls (8-count, refrigerated)
1/4 cup melted butter
1/4 cup brown sugar
1 tsp cinnamon

Cheesecake Layer:

16 oz cream cheese (softened)
3/4 cup sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream
1/4 cup honey (for the honeybun flavor)

Cinnamon Sugar Swirl:

1/4 cup brown sugar
1 tbsp ground cinnamon
1/4 cup melted butter

Glaze:

Icing from cinnamon roll cans (or homemade glaze with powdered sugar and milk)
2 tbsp honey for extra drizzle

Directions:

Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.

Prepare the Cinnamon Roll Base:
Flatten and press the cinnamon rolls into the bottom of the springform pan to form an even layer. Drizzle with melted butter and sprinkle with the cinnamon and brown sugar mixture.

Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in vanilla, sour cream, and honey, blending well.

Cinnamon Sugar Swirl:
Mix together the brown sugar, cinnamon, and melted butter. Drizzle this mixture over the cheesecake filling in a swirling pattern.

Bake:
Pour the cheesecake filling over the cinnamon roll base and bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.

Cool & Glaze:
Allow the cheesecake to cool for about 10 minutes, then drizzle with the cinnamon roll icing and an extra drizzle of honey for that honeybun touch. Refrigerate for at least 4 hours or overnight for best results.

With a perfect swirl of cinnamon sugar and a hint of honeybun goodness, this dessert is the ultimate treat for any sweet tooth. Slice it up and watch it disappear!