Cinnamon Roll Honeybun Cheesecake

A Cinnamon Roll Honeybun Cheesecake sounds like a deliciously indulgent dessert! Here’s a recipe idea that combines the rich flavors of cinnamon rolls, honeybuns, and cheesecake:

Cinnamon Roll Honeybun Cheesecake Recipe

Ingredients:

For the crust:

• 1 box of cinnamon rolls (8-count can)
• 2 tbsp unsalted butter, melted

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup sour cream
• 2 tbsp all-purpose flour

For the honeybun swirl:

• 1/4 cup unsalted butter, melted
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 2 tbsp honey

For topping:

• 1/4 cup chopped pecans or walnuts (optional)
• 1/4 cup icing (store-bought or homemade)

Instructions:

1. Prepare the crust:
   • Preheat your oven to 325°F (163°C).
   • Grease a 9-inch springform pan.
   • Open the cinnamon rolls and set aside the icing packet.
   • Cut each cinnamon roll into quarters and arrange them in the bottom of the springform pan, slightly pressing them down to cover the base.
   • Drizzle the melted butter over the cinnamon roll pieces.
   • Bake the crust for about 10 minutes or until golden brown.
2. Make the cheesecake filling:
   • In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
   • Add in the vanilla extract, eggs (one at a time), sour cream, and flour, beating until well combined.
   • Pour the cheesecake batter over the partially baked cinnamon roll crust in the springform pan.
3. Prepare the honeybun swirl:
   • In a small bowl, combine the melted butter, brown sugar, cinnamon, and honey. Stir until smooth.
   • Drizzle the honeybun mixture over the cheesecake batter in a swirl pattern.
   • Use a knife or skewer to gently swirl the honeybun mixture into the cheesecake batter for a marbled effect.
4. Bake the cheesecake:
   • Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
   • Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
   • Afterward, remove it from the oven and refrigerate for at least 4 hours or overnight for the best texture.
5. Prepare the topping (optional):
   • Once the cheesecake is fully chilled, drizzle the reserved cinnamon roll icing over the top of the cheesecake.
   • Sprinkle with chopped pecans or walnuts if desired for extra crunch.
6. Serve:
   • Carefully remove the cheesecake from the springform pan and place it on a serving platter.
   • Slice and enjoy the delicious combination of cinnamon rolls, honeybuns, and creamy cheesecake!

This dessert is perfect for any special occasion, combining the rich flavor of cinnamon and honey with the creaminess of cheesecake. Enjoy!