Cinnamon Roll Honeybun Cheesecake – Sweet Easy Recipes for Any Occasion
I’ve got a dessert for you that’s going to cause some serious fork-fighting at the table—Cinnamon Roll Honeybun Cheesecake. Yes, we’re talking layers of cinnamon-spiced sweetness baked into a creamy cheesecake that tastes like your childhood cinnamon rolls just went to college, graduated, and got fancy. I first made this on a cold Sunday morning when I was craving something warm, nostalgic, and downright indulgent. One bite in and I knew—this wasn’t just dessert, it was an experience.
This recipe has become my go-to whenever friends drop by unannounced (you know the ones who 'just happened to be in the neighborhood'). It’s quick enough for last-minute gatherings, yet it feels like you’ve pulled it straight out of a bakery window. Whether you bake often or rarely, this is one of those sweet easy recipes that makes you feel like a pro.
From the scent of cinnamon filling your kitchen to the crunch of the golden top layer, it checks every box. Trust me—if you're looking for quick and easy recipes, air fryer desserts easy recipes, or even easy baking recipes that actually deliver, this is your jackpot.
Servings: 12 squares
Ingredients
- 2 cans refrigerated cinnamon rolls with icing
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 1 tbsp melted butter
Instructions
- Preheat your oven to 350°F. Grease a 9x13-inch baking dish (nonstick spray is your best friend here).
- Unroll one can of cinnamon rolls and press the dough flat into the bottom of the dish to form your crust.
- In a bowl, beat together the cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla.
- Pour the cheesecake mixture over the cinnamon roll base and smooth it out with a spatula.
- In a small bowl, mix brown sugar and cinnamon, then sprinkle it evenly over the cheesecake filling. Drizzle the melted butter over the top.
- Unroll the second can of cinnamon rolls and place them on top of the cheesecake layer (whole or chopped up, your call).
- Bake for 35–40 minutes, or until the center is set and the top is golden. Let it cool slightly before drizzling the icing over the top.
- Serve warm or chilled—either way, prepare for compliments.