Ingredients:
Cinnamon Roll Base:
2 cans of cinnamon rolls (8-count,
refrigerated)
1/4 cup melted butter
1/4 cup brown sugar
1 tsp cinnamon
Cheesecake Layer:
16 0z cream cheese (softened)
3/4 cup sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream
1/4 cup honey (for the honeybun
flavor)
Cinnamon Sugar Swirl:
1/4 cup brown sugar
1 tbsp ground cinnamon
1/4 cup melted butter
Glaze:
lcing from cinnamon roll cans (or
homemade glaze with powdered
sugar and milk)
2 tbsp honey for extra drizzle
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C).
Grease a 9-inch springform pan.
Prepare the Cinnamon Roll Base:
Flatten and press the cinnamon rolls
into the bottom of the springform
pan to form an even layer. Drizzle
with melted butter and sprinkle with
the cinnamon and brown sugar
mixture.
Make the Cheesecake Filling:
In a large bowl, beat the softened
cream cheese and sugar until
smooth. Add eggs one at a time,
mixing after each addition. Stir in
vanilla, sour cream, and honey,
blending well.
Cinnamon Sugar Swirl:
Mix together the brown sugar,
cinnamon, and melted butter. Drizzle
this mixture over the cheesecake
filling in a swirling pattern.
Bake:
Pour the cheesecake filling over the
cinnamon roll base and bake for 45-
50 minutes, or until the cheesecake
is set but still slightly jiggly in the
center.
Cool & Glaze:
Allow the cheesecake to cool for
about 10 minutes, then drizzle with
the cinnamon roll icing and an extra
drizzle of honey for that honeybun
touch. Refrigerate for at least 4
hours or overnight for best results.
With a perfect swirl of cinnamon
sugar and a hint of honeybun
goodness, this dessert is the
ultimate treat for any sweet tooth.
Slice it up and watch it disappear!
Enjoy!