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Cinnamon Roll Honeybun Cheesecake

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This Cinnamon Roll Honeybun Cheesecake is the perfect blend of two beloved desserts. A creamy cheesecake filling sits atop a soft, cinnamon-infused crust, swirled with a honeybun-inspired topping of gooey cinnamon sugar and drizzled with a sweet glaze. Each bite offers a delightful mix of rich cheesecake and sweet, cinnamon-spiced goodness. Ideal for special occasions or a decadent dessert, this cheesecake will quickly become a favorite.

Ingredients

Scale
  • For the Crust:
    • 2 cups graham cracker crumbs
    • 2 tbsp sugar
    • ¼ cup melted butter
    • 1 tsp ground cinnamon
  • For the Cheesecake Filling:
    • 24 oz cream cheese, softened
    • 1 cup granulated sugar
    • 3 large eggs
    • 1 tsp vanilla extract
    • 1 cup sour cream
    • 2 tbsp all-purpose flour
  • For the Cinnamon Roll Topping:
    • ½ cup unsalted butter, melted
    • ¾ cup brown sugar, packed
    • 2 tsp ground cinnamon
    • 1 cup chopped cinnamon rolls (about 4–5 small rolls)
  • For the Honey Glaze:
    • ¼ cup powdered sugar
    • 2 tbsp honey
    • 1–2 tbsp milk (to adjust consistency)

Instructions

1️⃣ Prepare the Crust:
Preheat your oven to 325°F (165°C). In a medium bowl, mix graham cracker crumbs, sugar, melted butter, and ground cinnamon until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool.

2️⃣ Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Stir in vanilla extract, sour cream, and flour until well combined.

3️⃣ Assemble the Cheesecake:
Pour the cheesecake filling over the cooled crust.

4️⃣ Prepare the Cinnamon Roll Topping:
In a small bowl, mix the melted butter, brown sugar, and cinnamon. Gently fold in the chopped cinnamon rolls. Spoon this mixture over the cheesecake, swirling it gently into the filling.

5️⃣ Bake the Cheesecake:
Bake for 50–60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly open. Then refrigerate for at least 4 hours or overnight.

6️⃣ Make the Glaze:
In a small bowl, whisk together powdered sugar, honey, and milk until smooth. Drizzle the glaze over the chilled cheesecake just before serving.

7️⃣ Serve:
Carefully remove the cheesecake from the springform pan, slice, and serve. Enjoy!

Notes

  • Make sure the cream cheese is softened before mixing to avoid lumps in the filling.
  • The cheesecake can be stored in the refrigerator for up to 5 days.
  • For extra cinnamon flavor, sprinkle additional cinnamon on top of the glaze.

Keywords: cinnamon roll honeybun cheesecake, cinnamon roll cheesecake, honeybun cheesecake, cinnamon sugar cheesecake, creamy cheesecake

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