Name: Cinnamon Roll Honeybun Cheesecake – Easy Dessert Recipes You’ll Crave
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 (8 oz) blocks cream cheese, softened; 1 cup granulated sugar; 1 cup sour cream; 2 large eggs; 1 tsp vanilla extract; 1 can cinnamon rolls (8 count); 1/4 cup brown sugar; 1 tsp cinnamon; Cinnamon roll icing (from the can)

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I still remember the first time I tried this cinnamon roll honeybun cheesecake. I was supposed to be saving it for a dinner party, but after one ‘test slice’… well, let’s just say the party never saw the whole cake. It’s rich, creamy, swirled with cinnamon sugar, and tucked into the most comforting crust imaginable. This one hits all the right spots—cheesecake lovers, cinnamon roll addicts, and sweet treat seekers unite. It tastes like your favorite bakery and Grandma’s Sunday breakfast had a very indulgent baby. And the best part? You don’t need any special equipment or a culinary degree. Just a little patience, a love for all things gooey and sweet, and maybe someone nearby to stop you from licking the mixing bowl clean. If you’re looking for easy dessert recipes that impress without stress, you’ve just met your match.

1) Key Takeaways
2) Easy Cinnamon Roll Honeybun Cheesecake Recipe
3) Ingredients for Cinnamon Roll Honeybun Cheesecake
4) How to Make Cinnamon Roll Honeybun Cheesecake
5) Tips for Making Cinnamon Roll Honeybun Cheesecake
6) Making Cinnamon Roll Honeybun Cheesecake Ahead of Time
7) Storing Leftover Cinnamon Roll Honeybun Cheesecake
8) Try these Desserts next!
9) Cinnamon Roll Honeybun Cheesecake
10) Nutrition

1) Key Takeaways

What makes this cheesecake taste like cinnamon roll heaven?
Can you use store-bought cinnamon rolls?
What’s the trick to a smooth, creamy cheesecake filling?
How long should you chill this dessert before slicing?

2) Easy Cinnamon Roll Honeybun Cheesecake Recipe

When I say this cheesecake stopped me in my tracks, I mean I paused mid-bite just to savor the moment. It’s sweet, it’s creamy, and it’s loaded with cinnamon sugar goodness. What I love most is how low-stress it is. This cheesecake doesn’t need anything fancy. A mixer, a bowl, and a bit of patience are your best tools.

We’re layering two beloved desserts here, and it works so well. Think of it as a warm hug disguised as a slice of cake. The cinnamon rolls create the base, giving it this chewy, golden crust that soaks up the tangy filling. Then there’s the drizzle. Oh, that drizzle. It adds just the right kiss of sweetness on top. If you’re hunting for easy dessert recipes that feel special but come together with pantry staples, this one checks every box.

Whether you serve it at brunch or as a midnight treat (yes, I’ve done both), this recipe brings joy. And let’s be honest, in the middle of a hectic week, we all deserve a slice of that.

3) Ingredients for Cinnamon Roll Honeybun Cheesecake

Cream Cheese: Go for full-fat blocks. They whip up creamy and rich, just like your favorite New York-style slice.

Granulated Sugar: It sweetens the deal without stealing the spotlight from the cinnamon swirl.

Sour Cream: Adds a little tang and smooths everything out. It’s the quiet hero in every creamy bite.

Eggs: Just two. They bind the cheesecake together without turning it into a dense brick.

Vanilla Extract: One teaspoon is all you need. It lifts the flavor and ties everything together.

Cinnamon Rolls: Yep, straight from the can. They unroll and press right into the pan for a perfect crust.

Brown Sugar: Mix this with cinnamon for a gooey swirl that tastes like a honeybun dream.

Cinnamon: The spice that pulls the whole recipe into sweet and cozy territory.

Cinnamon Roll Icing: Don’t toss that packet. It’s your glossy, sugary finish that melts like magic on top.

4) How to Make Cinnamon Roll Honeybun Cheesecake

Step 1. Preheat the oven to 325°F. Lightly grease a 9-inch springform pan or line it with parchment paper.

Step 2. Pop open the cinnamon rolls and press them into the bottom of the pan, forming a sealed crust. You’ll feel like a kid playing with dough. It’s fun.

Step 3. In a large bowl, beat the cream cheese and sugar until smooth. No lumps allowed. This takes about 3 minutes with a hand mixer.

Step 4. Add sour cream, vanilla, and eggs one at a time, mixing after each one. You’re aiming for creamy and well-blended here, not airy.

Step 5. Pour the mixture over your cinnamon roll base. Spread it out with a spatula so it settles in evenly.

Step 6. Stir the brown sugar and cinnamon together. Sprinkle it over the cheesecake batter for a golden, sticky swirl.

Step 7. Bake for 45 minutes. You’ll know it’s ready when the edges are set and the center has a gentle wobble.

Step 8. Cool on the counter, then refrigerate for at least 4 hours before slicing. Drizzle with the icing just before serving.

5) Tips for Making Cinnamon Roll Honeybun Cheesecake

Don’t skip the chill. I’ve rushed cheesecakes before, and every time I’ve regretted it. Letting it rest in the fridge overnight makes the texture silky and helps the flavors mellow and blend. If you slice too soon, it can be runny in the center and harder to plate.

Use room temp ingredients. Trust me, cold cream cheese is a wrestling match no one wins. Let your eggs, sour cream, and cream cheese sit out for 30 minutes before mixing. You’ll get a smoother batter with less effort.

Mix gently after the eggs go in. Overmixing adds air, which can lead to cracks or puffiness. A few swirls with the spatula are all you need. Cracks don’t change the flavor, but hey, we’re going for smooth and pretty here.

6) Making Cinnamon Roll Honeybun Cheesecake Ahead of Time

This dessert is a planner’s dream. You can bake it up to two days ahead. It actually gets better the longer it chills. I like to make it in the evening, then forget about it until brunch the next day. It’s one less thing to stress over when company’s coming.

Wrap the pan in foil after it cools to room temperature. That keeps fridge odors out and the moisture in. I don’t add the icing until just before serving. It stays glossy and fresh that way instead of soaking in and disappearing.

If you’re traveling with it, chill it right in the pan and carry it with the springform still locked. Slice once you’re at the table and ready to impress.

7) Storing Leftover Cinnamon Roll Honeybun Cheesecake

Pop any leftovers in an airtight container and refrigerate. It stays good for about four days. That said, it rarely lasts that long in my fridge. One slice leads to another, and well… you get it.

If you like to plan, wrap individual slices in plastic and freeze them. A quick zap in the microwave or a slow thaw in the fridge brings it right back to life. The texture stays lovely and the flavor might even deepen a bit.

Just don’t forget it’s in there. A cheesecake this good shouldn’t be buried behind the frozen peas. Treat it like treasure, and it’ll treat you right.

8) Try these Desserts next!

9) Cinnamon Roll Honeybun Cheesecake