Cinnamon Roll Honeybun Cheesecake – Easy Dessert Recipes You’ll Crave
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.
Servings: 8 slices
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)
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line it with parchment paper.
- Open the can of cinnamon rolls and press them into the bottom of the pan to form a crust, sealing the seams together.
- In a bowl, beat softened cream cheese and sugar together until smooth and fluffy.
- Mix in the sour cream, vanilla, and eggs one at a time. Pour this luscious mixture over the cinnamon roll base.
- In a small bowl, mix brown sugar and cinnamon. Sprinkle evenly over the top of the cheesecake.
- Bake for 40–45 minutes until the edges are set and the center jiggles just slightly.
- Let it cool for an hour, then chill in the fridge for at least 4 hours (overnight is better).
- Drizzle with the cinnamon roll icing before serving. Don’t skip this part—it’s magic.