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Cinnamon Roll Honeybun Cheesecake slice on a plate with a fork

Cinnamon Roll Honeybun Cheesecake

A delightful cheesecake with a cinnamon roll crust, topped with a honey glaze, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 package refrigerated cinnamon rolls (about 8 rolls)
  • ¼ cup butter, melted
For the Cheesecake Filling
  • 3 packages cream cheese, softened (8 oz each) Use low-fat or vegan alternative if desired.
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
For the Honey Glaze
  • ½ cup powdered sugar
  • 2 tbsp honey
  • 1-2 tbsp milk Adjust for desired consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a greased springform pan, unroll the cinnamon rolls and press them together to form an even layer on the bottom.
  3. Pour melted butter evenly over the crust.
  4. Bake the crust for 10-12 minutes or until golden brown. Remove from the oven and let cool.
Cheesecake Filling
  1. In a large bowl, beat softened cream cheese with granulated sugar until smooth.
  2. Add eggs, one at a time, mixing well after each addition. Stir in vanilla and ground cinnamon until fully combined.
  3. Pour the cheesecake filling into the crust, smoothing the top with a spatula.
Baking
  1. Bake for 45-50 minutes or until the center is set but slightly jiggly.
  2. Turn off the oven and let the cheesecake sit in the oven for an additional hour.
  3. Remove from the oven and allow the cheesecake to cool at room temperature, then chill in the refrigerator for at least 4 hours or overnight for best results.
Honey Glaze
  1. In a small bowl, whisk together powdered sugar, honey, and enough milk to reach a drizzling consistency.
  2. Once the cheesecake has set, drizzle the honey glaze over the top just before serving.

Notes

Room temperature ingredients help create a smoother filling. Store leftovers in an airtight container in the refrigerator for up to 5 days. For a gluten-free version, use gluten-free cinnamon rolls.