Cinnamon Roll Honeybun Cheesecake: A Sweet Swirl

Overview

A Symphony of Sweetness

The cinnamon roll honeybun cheesecake is the ultimate union of two classic American desserts. It takes the homey, cinnamon-spiced swoops of traditional honeybun and marries them with New York-style cheesecake’s lush, creamy luxury. Every bite offers up the depth of flavors—the cinnamon-y aroma, brown sugar caramelizing, and zip of cream cheese—a harmony so perfect that it will make your taste buds sing.

A Dessert Worth Celebrating

This cinnamon roll honeybun cheesecake is a dessert, but it’s also a party in itself. The golden-brown crust, with its appearance of just-out-of-the-oven cinnamon rolls, contains in its creamy cheesecake center the ribbons of cinnamon-sugar goodness. It’s topped by a drizzle of cream cheese glaze that runs down the sides, providing a burst of visual loveliness and another layer of flavor.

Perfect for Celebrations

While this cinnamon roll honeybun cheesecake requires some effort and time, it’s definitely worth it for holiday, birthday, or anytime impressing needs. It serves enough to feed a crowd yet is special enough to make any celebration memorable. The nostalgic flavors married with advanced presentation make this cinnamon roll honeybun cheesecake the perfect finish to any meal.

Equipment

• 9-inch springform pan
• Stand mixer or hand mixer
• Large roasting pan (for water bath)
• Parchment paper
• Aluminum foil (heavy-duty)

Ingredients

For the Cinnamon Roll Crust:

• 2 tubes of chilled cinnamon roll dough (keeping the frosting packets aside)
• 2 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese softened
• 1 cup granulated sugar
• 3 room temperature large eggs
• 1 teaspoon vanilla extract
• ¼ cup sour cream
• 2 tablespoons all-purpose flour

For the Cinnamon Swirl:

• ½ cup packed brown sugar
• 2 tablespoons ground cinnamon
• ¼ cup melted unsalted butter
• 1 tablespoon honey

For the Honeybun Glaze:

• Packet of reserved icing from cinnamon rolls
• 4 oz softened cream cheese
• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2 tablespoons honey

Instructions

1. Prepare the Crust:

• Preheat oven to 350°F (175°C).
• Prepare the bottom of a 9-inch springform pan by covering it with parchment paper and greasing the sides.
• Save the icing packets for future use and open the tubes of cinnamon rolls.
• Press cinnamon roll dough evenly into bottom of prepared pan, closing any seams.
• Brush with 2 tablespoons melted butter.
• Bake for 15-18 minutes or until lightly golden. Take out of the oven, but don’t switch it off.
• During preparation of the filling, keep the crust slightly cooled.

2. Prepare the Cheesecake Filling:

• Reduce oven temperature to 325°F (165°C).
• Beat the softened cream cheese in a big bowl for two to three minutes, or until it’s creamy and smooth.
• Beat in granulated sugar.
• Beat well after the addition of each egg individually.
• Mix in the vanilla essence and sour cream and beat just until thoroughly well mixed.
• Beat in flour until just combined. Don’t overbeat.

3. Create the Cinnamon Swirl:

• In a small bowl, combine brown sugar, ground cinnamon, melted butter, and honey to form a paste.
• Scoop mixture into a zip-top bag or piping bag and cut off a corner.

4. Assemble the Cheesecake:

• To stop water from leaking in, cover the springform pan’s exterior with sturdy aluminum foil and fold it up the sides.
• Pour half the cheesecake batter onto the cinnamon roll crust which has been baked.
• Half of the cinnamon swirl mixture should be piped or spooned over the batter in concentric circles.
• Gentle swirl of the cinnamon mixture into the batter with a knife to produce marbled effect.
• Top with remaining half of the cheesecake batter.
• Use the remaining cinnamon swirl mixture to repeat.

5. Bake the Cheesecake:

• Line a large roasting pan with the springform pan covered with foil.
• Add hot water to the roasting pan half way up springform pan sides.
• Transfer carefully to oven and bake 60 to 70 minutes, or until center is still a little goofy but edges are set.
• Turn off oven, leave door slightly open, and allow cheesecake to cool in oven for 1 hour.
• Move out of oven and water bath, and run knife around edges to release from pan.
• Before putting it in the refrigerator for at least 6 hours or overnight, let it cool at room temperature.

6. Prepare the Honeybun Glaze:

• In a small bowl, mix together reserved icing packets and softened cream cheese.
• Stir in milk, honey, vanilla essence, and powdered sugar.
• Whisk until smooth and pourable. Add sugar powder if too thin; add milk if too thick.

7. Finishing and Serving:

• Once the cinnamon roll honeybun cheesecake has reached room temperature, remove the sides of the springform pan.
• Place on serving plate and drizzle with honeybun glaze and allow to run down sides.
• For added flourish, dust with a light cinnamon dust or top with a handful of mini cinnamon rolls.
• Cut using a warm, sanitized knife, wiping the blade between slices for clean cuts.

Making Ahead & Storage

• This cinnamon roll honeybun cheesecake can be prepared up to 3 days ahead and refrigerated.
• Wrap and chill the cinnamon roll honeybun cheesecake in the refrigerator for up to 5 days.
• Baked cooled cheesecake without glaze can be frozen for 2 months. Wrap in plastic wrap and then foil tightly. Thaw overnight in refrigerator before glazing and serving.
• If glaze is made separately, store it in an airtight container in the refrigerator for a maximum period of 1 week. Let come to room temperature and whisk before applying.

Expert Tips

• Keep all the dairy ingredients at room temperature before combining them to avoid lumps in your cheesecake batter.
• Don’t skip the water bath! It provides the heat with a slow, even entry and provides the atmosphere for the ideal crack-free cheesecake.
• Be patient and allow it to cool and chill slowly. Hurrying them along can provide a cheesecake that won’t set.
• Do not over-swirl while making the cinnamon swirl. Some gentle strokes with a knife will produce lovely marbling without mixing the flavors too much.
• Do not open the oven door while the cheesecake is baking, as sudden temperature shifts can make the cheesecake crack.

Presentation Ideas

• Top each piece with a whipped cream dollop and a sprinkle of cinnamon.
• Garnish with caramelized pecans for crunch and flavor.
• Drizzle caramel sauce on each plate before placing the slice of cheesecake.
• Top with mini cinnamon rolls or cinnamon sticks for special occasions.
• Create a dessert bar by having a selection of toppings like honey, caramel sauce, or chopped nuts for guests to create their own individualized slice.

Nutritional Insights

The cinnamon roll honeybun cheesecake is certainly a rich dessert for special indulgence. Every serving has a thick mix of dairy protein and carbohydrates that makes it a satisfying dessert. Not only does honey and cinnamon provide flavor, but also some antioxidant activity, with natural sweetness from honey in addition to trace minerals.

Even though this cinnamon roll honeybun cheesecake dessert is calorie-dense, it’s also very filling, so a single slice can be a whole dessert course. If you prefer a lighter dessert, serve tiny slices with fresh berries, which complement the heavy flavors of the cinnamon roll honeybun cheesecake but are nutritious.

FAQ Section

Q: Can I substitute homemade cinnamon roll dough for store-bought?
A: Yes! Homemade cinnamon roll dough is perfect for this cinnamon roll honeybun cheesecake. Be sure to partially pre-bake it according to the recipe directions before inserting the best part, the cheesecake filling.

Q: Why did my cheesecake crack?
A: Cheesecakes crack due to a sudden change in temperature or overmixing the batter, which locks in too much air. Make sure to use a water bath, avoid opening the oven door while baking, and cool the cinnamon roll honeybun cheesecake slowly in the oven with the door left ajar.

Q: Can I make this cinnamon roll honeybun cheesecake without cinnamon swirl?
A: While the cinnamon swirl is definitive to the cinnamon roll honeybun cheesecake, you can simply omit it for a plain version. The cinnamon roll crust will still provide that unique flavor profile.

Q: How can I tell when the cinnamon roll honeybun cheesecake has finished baking?
A: A beautifully baked cheesecake will have firm edges but will still jiggle a little bit in the middle when it’s shaken gently. It will further set after cooling. If the entire cinnamon roll honeybun cheesecake is jiggly, bake it longer; if it won’t jiggle, it is probably overcooked.

Q: Can I make this cinnamon roll honeybun cheesecake recipe in individual pans for mini cheesecakes?
A: Oh, definitely! This cinnamon roll honeybun cheesecake recipe may be reduced in size to the mini springform pans or even a muffin tin lined with cupcake liners. Bake from 20 to 25 minutes for the mini cheesecakes while checking carefully for doneness.

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