Ingredients
For the Cinnamon Roll Base:
- 2 tubes of pre-made cinnamon roll dough (or homemade)
- 2 tbsp unsalted butter, melted
For the Cheesecake Layer:
- 450 g (16 oz) cream cheese, softened
- 150 g (¾ cup) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ cup honey
For the Honey Glaze:
- ½ cup powdered sugar
- 2 tbsp honey
- 1–2 tbsp milk
For the Topping:
- ½ cup brown sugar
- 2 tbsp ground cinnamon
- 1 tbsp honey (drizzle)
Instructions
- Prepare the Cinnamon Roll Base:
- Preheat your oven to 175°C (350°F) and grease a 9-inch springform pan.
- Press the cinnamon roll dough into the base of the pan, pressing the edges together to form an even layer. Brush with melted butter.
- Bake the Base:
- Pre-bake the cinnamon roll crust for 10 minutes to ensure it holds up under the cheesecake layer.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing until incorporated. Stir in vanilla, cinnamon, and honey.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the pre-baked crust. Spread evenly.
- Create the Cinnamon Sugar Swirl:
- In a small bowl, mix the brown sugar and cinnamon. Sprinkle over the top of the cheesecake filling. Use a knife to create a swirl pattern.
- Bake the Cheesecake:
- Bake for 40–45 minutes, or until the center is slightly jiggly but the edges are set.
- Allow to cool completely, then refrigerate for at least 4 hours (overnight is best).
- Prepare the Honey Glaze:
- In a bowl, whisk together powdered sugar, honey, and milk until smooth.
- Add the Glaze & Serve:
- Drizzle the honey glaze over the chilled cheesecake. Add a final drizzle of honey and extra cinnamon sugar if desired.
- Slice and serve!
Tips:
- For extra indulgence, top with whipped cream or a scoop of vanilla ice cream.
- Keep leftovers refrigerated for up to 4 days.
This Cinnamon Roll Honeybun Cheesecake is a heavenly mix of sweet, creamy, and spiced goodness! 🍯🍰