Cinnamon Roll Honeybun Cheesecake Recipe

If you're a fan of indulgent desserts, you're in for a treat! This Cinnamon Roll Honeybun Cheesecake is the perfect combination of warm, spiced cinnamon rolls, sticky honeybuns, and creamy cheesecake all in one. It's a decadent dessert that's sure to impress at any gathering or satisfy any sweet tooth. Whether you're baking for a special occasion or just because, this recipe is easy to follow and will leave you with a beautiful, mouthwatering cheesecake. Read on for a full guide on how to make this sweet masterpiece.

What is a Cinnamon Roll Honeybun Cheesecake?

A Cinnamon Roll Honeybun Cheesecake is a creative fusion of three beloved desserts: cinnamon rolls, honeybuns, and cheesecake. Imagine the soft, gooey goodness of a cinnamon roll layered with the sticky sweetness of a honeybun, all topped with a creamy, rich cheesecake filling. This dessert is a textural and flavorful dream, with a balance of sweetness and spice that’s perfect for any dessert lover. It's a unique take on cheesecake, with each bite offering layers of cinnamon, honey, and cheesecake that melt in your mouth.

Ingredients List for Cinnamon Roll Honeybun Cheesecake

For the Cinnamon Roll Base:

• 1 can (8-count) pre-made cinnamon roll dough
• 2 tablespoons melted butter
• ¼ cup light brown sugar
• 1 teaspoon ground cinnamon

For the Honeybun Layer:

• ¼ cup unsalted butter, melted
• ¼ cup brown sugar
• ¼ cup honey
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon nutmeg

For the Cheesecake Filling:

• 2 blocks (16 ounces) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ¼ cup heavy cream
• Pinch of salt

For the Cinnamon Swirl:

• ¼ cup unsalted butter, melted
• ¼ cup brown sugar
• 1 tablespoon ground cinnamon

For the Icing (Optional):

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Substitutions and Variations

• Cinnamon Roll Dough: If you prefer, you can make your own cinnamon roll dough from scratch instead of using a pre-made can. Homemade dough will add a more rustic touch to the recipe.
• Honey Substitute: Instead of honey, you can use maple syrup or agave nectar for the honeybun layer. This will slightly alter the flavor but still maintain that sweet, sticky texture.
• Cream Cheese: You can substitute Neufchâtel cheese for a lighter option or use mascarpone for a richer, creamier cheesecake.
• Gluten-Free: Use gluten-free cinnamon roll dough and gluten-free graham cracker crumbs for a gluten-free version.
• Sugar-Free: If you're watching your sugar intake, substitute granulated sugar and brown sugar with sugar-free alternatives like stevia or erythritol.

Step-by-Step Cooking Instructions

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Cinnamon Roll Base: Open the cinnamon roll dough and press the rolls into the bottom of the prepared pan to form an even layer. You may need to press and stretch the dough to cover the entire bottom of the pan. Brush with melted butter, then sprinkle with brown sugar and cinnamon. Bake for 10 minutes to set the base.
3. Honeybun Layer: In a small saucepan, melt the butter, then stir in the brown sugar, honey, vanilla extract, cinnamon, and nutmeg. Cook for 2-3 minutes until the mixture is smooth and well combined. Pour this over the baked cinnamon roll base and spread evenly.
4. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, heavy cream, and a pinch of salt. Pour this mixture over the honeybun layer in the springform pan.
5. Cinnamon Swirl: In a small bowl, mix the melted butter, brown sugar, and cinnamon. Using a spoon, drizzle the cinnamon mixture over the top of the cheesecake batter and gently swirl it with a knife or toothpick to create a marbled effect.
6. Bake: Place the cheesecake in the oven and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about an hour before removing it.
7. Chill: Once the cheesecake has cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours or overnight for best results.

How to Cook Cinnamon Roll Honeybun Cheesecake: A Step-by-Step Guide

Cooking this layered cheesecake may seem like a multi-step process, but breaking it down into manageable stages makes it a lot easier. The key to this recipe is patience—allowing each layer to set and bake properly will give you the best results. Follow the steps closely, and you’ll end up with a stunning dessert that’s as delicious as it looks. First, you’ll create the cinnamon roll base, ensuring it bakes just enough to hold up the honeybun layer. The next step is preparing a simple honeybun mixture that adds a burst of sticky sweetness. Finally, the creamy cheesecake filling is poured on top, followed by the marbled cinnamon swirl for added flavor and visual appeal.

Common Mistakes to Avoid

• Overmixing the Cheesecake Filling: Overmixing the cream cheese and eggs can incorporate too much air, leading to cracks in your cheesecake. Beat the mixture just until smooth and creamy.
• Undercooking the Base: The cinnamon roll base needs to be slightly baked before adding the honeybun layer to avoid a soggy bottom. Don’t skip this step.
• Skipping the Cooling Process: Cheesecake requires slow cooling to prevent cracks. Always let the cheesecake cool in the oven with the door slightly open before chilling it in the fridge.
• Not Using a Springform Pan: A springform pan is essential for cheesecakes because it allows for easy release without damaging the layers. Make sure to grease and line the pan properly.

Serving and Presentation Tips

To serve this Cinnamon Roll Honeybun Cheesecake, cut it into slices with a sharp knife that has been dipped in warm water. This will give you clean, smooth slices without dragging the filling. Serve chilled or at room temperature, depending on your preference. If desired, drizzle a bit of the optional icing over each slice for added sweetness and decoration.

How to Serve Cinnamon Roll Honeybun Cheesecake

This cheesecake is rich, so a small slice goes a long way! Serve with a dollop of whipped cream or a scoop of vanilla ice cream to balance out the sweetness. If you’re feeling extra indulgent, drizzle caramel sauce or honey over the top for an added layer of flavor.

Presentation Ideas for Cinnamon Roll Honeybun Cheesecake

For a stunning presentation, top the cheesecake with a sprinkle of ground cinnamon or even some cinnamon sugar. You can also garnish with fresh berries or a dusting of powdered sugar. A drizzle of honey or caramel around the edges of the plate adds a gourmet touch. If you want to get creative, pipe some cream cheese frosting in decorative swirls around the top edge of the cheesecake.

Cinnamon Roll Honeybun Cheesecake Recipe Tips

• Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before starting. This ensures a smooth and creamy cheesecake filling.
• Swirling the Cinnamon: Be gentle when swirling the cinnamon mixture into the cheesecake filling. You want a marbled effect, not a fully mixed layer.
• Chilling Time: Cheesecake tastes best when it has been chilled for at least 4 hours, but overnight is even better. This allows the flavors to meld and the texture to set properly.

Frequently Asked Questions (FAQs)

Q: Can I freeze Cinnamon Roll Honeybun Cheesecake?
A: Yes, you can freeze this cheesecake! After it has chilled completely, wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 2 months. Thaw it in the refrigerator before serving.

Q: How do I prevent my cheesecake from cracking?
A: To prevent cracks, avoid overmixing the batter, and ensure the cheesecake cools slowly by leaving the oven door cracked open after baking. Also, avoid opening the oven door while baking.

Q: Can I make this cheesecake without a springform pan?
A: A springform pan is recommended, but if you don’t have one, you can use a regular cake pan lined with parchment paper, allowing extra paper to hang over the edges to help lift the cheesecake out once it’s fully cooled.

Q: How long will the cheesecake last in the fridge?
A: This cheesecake will stay fresh for up to 5 days in the fridge if stored in an airtight container.

Conclusion

This Cinnamon Roll Honeybun Cheesecake recipe brings together the best of three classic desserts for an unforgettable sweet treat. With its layers of cinnamon roll, honeybun, and cheesecake, it’s a decadent dessert that’s perfect for any occasion. Be sure to follow the step-by-step instructions and tips for the best results. Happy baking!

Print