Description
If you love cinnamon rolls, honeybuns, and cheesecake, you’re in for a treat! This Cinnamon Roll Honeybun Cheesecake combines all the rich flavors of a classic cinnamon roll with the creamy, indulgent texture of cheesecake, topped with a luscious honeybun glaze. Perfect for breakfast, dessert, or a special treat, this recipe will surely impress family and friends.
Ingredients
For the Cinnamon Roll Crust:
- 1 can of cinnamon roll dough (8-count)
- 2 tablespoons butter, melted
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
For the Honeybun Topping:
- 1/4 cup honey
- 2 tablespoons butter, melted
- 1 tablespoon milk
- 1/4 teaspoon cinnamon
Instructions
Prepare the Cinnamon Roll Crust:
Preheat your oven to 325°F (163°C). Grease the bottom of a 9-inch springform pan. Roll out the cinnamon roll dough and flatten the rolls slightly with your hands. Arrange them to cover the bottom of the pan. In a small bowl, mix the melted butter, brown sugar, and cinnamon. Pour the mixture evenly over the cinnamon roll dough. Bake in the preheated oven for 15-20 minutes, or until golden brown and slightly puffed. Remove from the oven and set aside to cool slightly.
Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the sour cream and mix until fully combined. Pour the cheesecake filling over the cinnamon roll crust in the springform pan.
Bake the Cheesecake:
Return the pan to the oven and bake at 325°F (163°C) for 50-60 minutes, or until the cheesecake is set in the center and lightly browned on top. If the cheesecake starts to brown too quickly, cover it with aluminum foil. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. Then, remove and let it cool to room temperature.
Prepare the Honeybun Topping:
In a small bowl, combine the honey, melted butter, milk, and cinnamon. Stir until smooth. Once the cheesecake has cooled, pour the honeybun topping evenly over the cheesecake. Spread it out gently with a spatula to cover the entire surface.
Chill the Cheesecake:
Refrigerate the cheesecake for at least 4 hours, or overnight, to allow the flavors to meld and the cheesecake to firm up.
Serve and Enjoy!
This Cinnamon Roll Honeybun Cheesecake is a perfect combination of rich flavors and textures. The sweet cinnamon roll crust, creamy cheesecake filling, and honeybun topping create a delightful dessert experience. It’s a great choice for any special occasion or when you just need a little indulgence.
Notes
Serving Tips:
- Allow the cheesecake to sit at room temperature for about 10-15 minutes before serving. This enhances the flavor and makes it easier to slice.
- For a fun twist, you can top each slice with whipped cream or a sprinkle of extra cinnamon for added flavor.
- Pair the cheesecake with a cup of coffee, tea, or milk for the perfect treat.
Storage Tips:
- Store any leftovers in an airtight container in the refrigerator. The cheesecake will stay fresh for up to 4-5 days.
- To keep the topping from getting too soft or sticky, consider covering it loosely with plastic wrap instead of directly on top of the cheesecake.
- If you want to store the cheesecake for a longer period, you can freeze it. Simply wrap individual slices in plastic wrap, followed by foil, and place them in a freezer-safe bag. It will last up to 2 months in the freezer. To enjoy, just thaw the slices in the refrigerator overnight.
