Why You’ll Love This Recipe

The cinnamon roll crust brings a nostalgic, comforting flavor that pairs perfectly with the creamy cheesecake filling. The addition of cinnamon in the filling and the glaze gives it a sweet, spiced warmth that makes every bite indulgent. The glaze drizzled on top finishes the dessert with a burst of sweetness and cinnamon, making it a treat that’s guaranteed to be the star of the table. This cheesecake is not only delicious but also fun to make with its unique crust and layered flavors!

Ingredients

For the Crust:

1 package of cinnamon rolls, including icing (usually 8 rolls)
¼ cup melted butter

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 teaspoon cinnamon
¼ cup sour cream

For the Glaze:

Prepared icing from the cinnamon roll package
1 teaspoon cinnamon, plus more for garnish
2 tablespoons milk

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a springform pan with butter or non-stick spray.
Prepare the Crust: Separate the cinnamon rolls and set aside the icing. Flatten each cinnamon roll and press them evenly into the bottom of the pan, spreading them slightly up the sides to form a crust. Drizzle the melted butter over the cinnamon roll crust. Bake for 10 minutes and then set aside to cool slightly.
Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, cinnamon, and sour cream until smooth and well combined.
Assemble the Cheesecake: Pour the cheesecake filling over the pre-baked cinnamon roll crust. Smooth the top with a spatula to evenly distribute the filling.
Bake the Cheesecake: Bake for 45-50 minutes, or until the center is just set and jiggles slightly when shaken. The edges should be firm and golden brown.
Cool and Refrigerate: Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours, or overnight for the best texture and flavor.
Make the Glaze: Before serving, mix the cinnamon roll icing with milk and an additional teaspoon of cinnamon to create a smooth glaze. Drizzle the glaze over the chilled cheesecake, allowing it to drip down the sides.
Serve: Garnish with extra cinnamon if desired. Slice and serve!

Servings and Timing

Servings: 12 slices (approximately)
Prep Time: 30 minutes
Cook Time: 50 minutes
Rest Time: 4 hours (or overnight)
Total Time: 5 hours 20 minutes

Variations

Add Fruit: Top the cheesecake with fresh fruit like berries, bananas, or sliced apples for added freshness and flavor.
Make it Nutty: Add some chopped pecans or walnuts to the cinnamon roll crust for an extra crunch.
Chocolate Drizzle: For a chocolate twist, drizzle some melted chocolate over the glaze before serving.

Storage/Reheating

Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days.
Freezing: You can freeze the cheesecake (without the glaze) for up to 2 months. Thaw overnight in the refrigerator before serving.

FAQs

1. Can I use a different kind of crust?

Yes, you can substitute the cinnamon roll crust with a traditional graham cracker crust or a shortbread crust for a different flavor.

2. Can I use low-fat cream cheese?

Yes, you can use low-fat cream cheese if you want to make the cheesecake a bit lighter. The flavor and texture will still be delicious!

3. How can I make the cheesecake fluffier?

Make sure all ingredients, especially the cream cheese and eggs, are at room temperature to ensure a smooth and airy filling. Be careful not to overmix the batter to avoid excess air pockets.

4. Can I prepare the cheesecake the day before?

Yes, it’s best to refrigerate the cheesecake overnight to allow the flavors to develop and the texture to set properly.

5. Can I make this cheesecake gluten-free?

Yes, you can use gluten-free cinnamon rolls or even make your own gluten-free crust to make this dessert suitable for a gluten-free diet.

6. Can I skip the sour cream?

You can skip the sour cream, but it helps add to the richness and tanginess of the cheesecake. If you don’t have sour cream, you can substitute it with Greek yogurt.

7. How do I know when the cheesecake is done?

The cheesecake is done when the edges are set, and the center still jiggles slightly. It will firm up as it cools in the fridge.

8. Can I freeze the cheesecake before glazing?

Yes, you can freeze the cheesecake before glazing. Once it’s fully chilled, wrap it tightly and freeze for up to 2 months. Drizzle with the glaze once it’s thawed.

9. Can I use store-bought icing for the glaze?

While the icing that comes with the cinnamon rolls is the recommended choice for the glaze, you can make a simple glaze with powdered sugar, milk, and cinnamon if you prefer.

10. How can I make this cheesecake more decadent?

For an even richer flavor, add a layer of caramel sauce or chocolate ganache over the cheesecake before adding the cinnamon glaze.

Conclusion

This Cinnamon Roll Honeybun Cheesecake combines the best of both worlds—comforting cinnamon rolls and creamy cheesecake—into one indulgent dessert. Whether you serve it for a holiday, brunch, or just as a special treat, it’s sure to be a crowd-pleaser. With a cinnamon roll crust, a rich cream cheese filling, and a sweet cinnamon glaze, this cheesecake is the perfect dessert to wow your guests and satisfy your sweet tooth!