What happens when you combine three of the most beloved desserts—cinnamon rolls, honeybuns, and cheesecake? You get this Cinnamon Roll Honeybun Cheesecake, a dessert so decadent and irresistible that it’s bound to become a new favorite. This recipe layers the gooey warmth of cinnamon rolls with the sticky sweetness of honeybuns, all topped with a rich and creamy cheesecake filling. It’s perfect for holiday gatherings, birthdays, or whenever you need an over-the-top indulgent treat.
Ingredients
- 1 package (16.5 oz) refrigerated cinnamon roll dough
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup honey
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- Powdered sugar, for garnish
Instructions
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Prepare the crust:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan. Unroll the cinnamon roll dough and press it evenly into the bottom of the pan, sealing any gaps. Bake for 10 minutes, then set aside to cool.
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Make the cinnamon-honey layer:
In a small bowl, mix the melted butter, brown sugar, and cinnamon until combined. Drizzle this mixture over the partially baked cinnamon roll crust and spread it evenly.
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Prepare the cheesecake filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the honey, eggs (one at a time), and vanilla extract, mixing well after each addition. Stir in the sour cream and heavy cream until fully incorporated.
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Assemble the cheesecake:
Pour the cheesecake filling over the cinnamon-honey layer in the springform pan. Tap the pan gently on the counter to release any air bubbles.
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Bake:
Place the springform pan on a baking sheet and bake for 50-55 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
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Chill:
Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, preferably overnight, to set completely.
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Serve:
Remove the cheesecake from the springform pan and dust the top with powdered sugar. Slice and serve for an unforgettable dessert experience!
Tips for Success
- Room temperature ingredients: Make sure all your ingredients are at room temperature to ensure a smooth and creamy cheesecake filling.
- Prevent cracks: Use a water bath or place a pan of hot water in the oven to keep the cheesecake moist and prevent cracking.
- Chill thoroughly: Cheesecake tastes best when fully set, so don’t rush the chilling process.
Creative Variations
- Pecan Cinnamon Roll Cheesecake: Add chopped pecans to the cinnamon-honey layer for a nutty twist.
- Maple Honeybun Cheesecake: Replace the honey with maple syrup for a uniquely sweet flavor profile.
- Chocolate Drizzle: Finish the cheesecake with a drizzle of melted chocolate for an extra indulgent touch.
FAQs
- Can I use homemade cinnamon roll dough?
- Yes, homemade dough works wonderfully, though it may take a bit more time and effort.
- How do I store leftovers?
- Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Can I freeze this cheesecake?
- Absolutely! Wrap the cheesecake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Conclusion
This Cinnamon Roll Honeybun Cheesecake is the ultimate dessert mashup that combines the best elements of three classic treats. From the buttery cinnamon roll crust to the rich and creamy cheesecake filling, every bite is a delightful explosion of flavor. Perfect for any occasion, this recipe is guaranteed to impress your family and friends. Try it out today and watch it become an instant favorite!