If you're a fan of cinnamon rolls, honeybuns, and cheesecake, this recipe is going to become your new favorite dessert! It perfectly combines the best of all three worlds—fluffy cinnamon rolls, sweet honeybun glaze, and creamy cheesecake—into one indulgent creation. Whether you’re making this for a holiday gathering, a birthday celebration, or just because, this Cinnamon Roll Honeybun Cheesecake will leave everyone begging for the recipe.
Ready to start baking? Keep reading to learn how to create this mouthwatering masterpiece!
What is a Cinnamon Roll Honeybun Cheesecake?
A Cinnamon Roll Honeybun Cheesecake is a fusion dessert that brings together the rich flavors of a cinnamon roll and honeybun with the creamy texture of cheesecake. It features a cinnamon roll crust, a honeybun glaze, and layers of tangy cheesecake filling, all topped with a swirl of cinnamon sugar. The combination of flavors and textures makes it a show-stopping dessert that’s both unique and utterly delicious.
Ingredients List for Cinnamon Roll Honeybun Cheesecake
To create this indulgent cheesecake, you’ll need a variety of ingredients divided into three main parts: the crust, the cheesecake filling, and the topping.
For the Crust:
- 2 cups crushed cinnamon graham crackers (or regular graham crackers with 1 teaspoon cinnamon)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 24 oz cream cheese (3 blocks), softened
- 1 cup granulated sugar
- ½ cup sour cream
- 2 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 3 large eggs
- ¼ cup honey (for that signature honeybun flavor)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional, for added spice)
For the Cinnamon Roll Topping:
- ¼ cup unsalted butter, softened
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon milk or cream (to thin the mixture if needed)
For the Honeybun Glaze:
- 1 cup powdered sugar
- 1-2 tablespoon milk
- 1 teaspoon vanilla extract
- Drizzle of honey (optional)
Substitutions and Variations
Don't have all the ingredients on hand? No problem! There are plenty of substitutions and variations you can try:
- Crust: Instead of cinnamon graham crackers, try using crushed gingersnaps or digestive biscuits for a different flavor.
- Sour Cream Substitute: Greek yogurt works great as a substitute for sour cream in the cheesecake filling.
- Cream Cheese: If you want to cut down on the richness, you can use part cream cheese and part mascarpone cheese for a lighter texture.
- Honey: Swap the honey for maple syrup or agave nectar if you prefer a different sweetness profile.
- Topping Variation: You can also add chopped nuts (like pecans or walnuts) into the cinnamon roll topping for a bit of crunch.
Step-by-Step Cooking Instructions
How to Make the Crust:
- Prepare the crust mixture: In a large bowl, mix the crushed cinnamon graham crackers with granulated sugar, melted butter, and vanilla extract. Stir until the mixture is moist and well combined.
- Press into the pan: Grease a 9-inch springform pan and press the crust mixture into the bottom. Use the back of a spoon or the bottom of a glass to pack it down firmly.
- Pre-bake the crust: Bake the crust at 350°F (175°C) for about 10 minutes, just until it's set. Remove from the oven and allow it to cool while you prepare the filling.
How to Make the Cheesecake Filling:
- Beat the cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy.
- Add sour cream and flavorings: Add the sour cream, vanilla extract, cinnamon, and nutmeg, then beat until well incorporated.
- Mix in the eggs: Add the eggs one at a time, beating after each addition. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed.
- Add honey and flour: Drizzle in the honey and sprinkle the flour over the top of the mixture. Beat once more to ensure everything is combined and smooth.
How to Make the Cinnamon Roll Topping:
- Combine ingredients: In a small bowl, mix the softened butter, brown sugar, cinnamon, and nutmeg until it forms a thick paste. If it’s too thick, add 1 tablespoon of milk or cream to loosen it up.
- Create a swirl: Spoon the cinnamon mixture into a piping bag or a small plastic bag with the tip cut off. Pipe swirls of the cinnamon mixture onto the surface of the cheesecake filling in a spiral pattern, starting from the center and working your way out. Use a toothpick or skewer to create a swirl effect by dragging lines from the center outward.
Bake the Cheesecake:
- Bake: Place the cheesecake in the oven at 325°F (160°C) and bake for 55–65 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle.
- Cool: Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour, then transfer it to the fridge to chill for at least 4 hours or overnight.
Make the Honeybun Glaze:
- Whisk ingredients: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle in honey for extra flavor.
- Glaze the cheesecake: Once the cheesecake is completely chilled, drizzle the honeybun glaze over the top before serving.
Common Mistakes to Avoid
- Overmixing the Batter: Overmixing can introduce too much air, causing the cheesecake to crack while baking. Mix the ingredients just until combined for the best results.
- Opening the Oven Too Soon: Avoid opening the oven door while the cheesecake is baking, as the sudden change in temperature can cause it to crack or sink.
- Skipping the Cooling Process: Cheesecake needs to cool gradually to avoid cracks. Letting it cool in the oven with the door slightly open helps prevent drastic temperature changes.
Serving and Presentation Tips
When it comes to serving your Cinnamon Roll Honeybun Cheesecake, presentation is key! Here are some tips to make it look as good as it tastes:
How to Serve Cinnamon Roll Honeybun Cheesecake:
- Slice the cheesecake with a hot knife for clean, smooth cuts. Run your knife under hot water and wipe it dry before slicing each piece.
- Serve chilled for the best texture. This cheesecake is at its creamiest when properly chilled in the refrigerator for several hours or overnight.
Presentation Ideas for Cinnamon Roll Honeybun Cheesecake:
- Swirl Glaze Design: Drizzle more honeybun glaze in a circular pattern on top, following the cinnamon swirl, to enhance the visual appeal.
- Top with Whipped Cream: Pipe small rosettes of whipped cream around the edges of the cheesecake for a fancy touch.
- Garnish with Cinnamon Sticks: Lay a few cinnamon sticks or sprinkle a bit of ground cinnamon on the serving plate for a rustic look.
Cinnamon Roll Honeybun Cheesecake Recipe Tips
- Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing. This ensures a smoother filling with no lumps.
- Water Bath for Baking: Consider using a water bath to prevent cracks in the cheesecake. Wrap the springform pan in aluminum foil and place it in a larger pan filled with a couple of inches of hot water.
- Make Ahead: This cheesecake tastes even better the next day, so feel free to make it in advance. It can also be stored in the fridge for up to 5 days.
Frequently Asked Questions (FAQs)
Can I Freeze Cinnamon Roll Honeybun Cheesecake?
Yes! You can freeze the cheesecake without the glaze for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight and add the glaze just before serving.
How Can I Prevent My Cheesecake from Cracking?
To prevent cracks, don’t overmix the batter, bake at a low temperature, and allow the cheesecake to cool gradually in the oven. Using a water bath can also help maintain even baking.
Can I Use Pre-Made Cinnamon Roll Dough for the Crust?
Absolutely! If you’re short on time, you can press pre-made cinnamon roll dough into the bottom of your pan for an easy and delicious crust alternative.
Conclusion
This Cinnamon Roll Honeybun Cheesecake recipe is the ultimate dessert indulgence, combining the warmth of cinnamon, the sweetness of honeybun glaze, and the creamy texture of classic cheesecake. With these step-by-step instructions, helpful tips, and presentation ideas, you’ll be able to create a dessert that’s sure to impress. Whether you’re making it for a special occasion or just to satisfy your sweet tooth, this cheesecake is bound to become a go-to favorite in your recipe collection.
Happy baking!
PrintCinnamon Roll Honeybun Cheesecake Recipe
- Total Time: 75 minutes
- Yield: 8-10 servings
- Diet: Vegetarian
Description
This Cinnamon Roll Honeybun Cheesecake recipe delivers a decadent blend of cinnamon, honeybun glaze, and creamy cheesecake. Perfect for dessert lovers craving something sweet and rich. Made with simple ingredients and easy-to-follow steps, this cheesecake will be a hit at any gathering.
Ingredients
- Cream cheese
- Sugar
- Eggs
- Vanilla extract
- Ground cinnamon
- Brown sugar
- Honeybun dough or similar pastry dough
- Butter
- Powdered sugar
- Heavy cream
Instructions
- Preheat oven and prepare a springform pan.
- Press honeybun dough into the bottom of the pan and bake.
- Beat cream cheese, sugar, eggs, and vanilla for the cheesecake layer.
- Pour the cheesecake mixture over the baked dough.
- Swirl a cinnamon-sugar mixture through the cheesecake.
- Bake until the cheesecake is set, then cool completely.
- Drizzle with a honeybun glaze made of powdered sugar and cream before serving.
Notes
- Ensure the cheesecake cools fully before slicing to achieve the best texture.
- The honeybun dough can be substituted with store-bought cinnamon roll dough for convenience.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 320mg
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