Cinnamon Roll Honeybun Cheesecake – Sweet, Creamy, and Irresistibly Cozy – Page 2

Preheat your oven to 325°F (163°C). Lightly grease the bottom of a 9-inch springform pan with butter or nonstick spray. Line the bottom with parchment paper for easier removal later.

Unroll the cinnamon roll dough and gently flatten each roll with your hands or a rolling pin. Arrange the flattened rolls in a single layer to cover the bottom of the prepared pan, pressing the edges together to seal any gaps.
In a small bowl, mix together the melted butter, brown sugar, and cinnamon until smooth and syrupy. Drizzle this mixture evenly over the dough.
Place the pan in the oven and bake for 15–20 minutes, or until the rolls are lightly golden and puffed. Remove from the oven and allow the crust to cool for a few minutes before adding the filling.

In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract together with an electric mixer until smooth and creamy, about 2–3 minutes. Scrape down the sides as needed to ensure no lumps remain.
Add the eggs one at a time, beating well after each addition. Finally, mix in the sour cream until the batter is thick and velvety. Be careful not to overmix, which can cause cracks during baking.

Pour the cheesecake filling over the warm cinnamon roll crust and spread evenly with a spatula.
Bake at 325°F (163°C) for 50–60 minutes, or until the center is just set and the top is slightly golden. If the edges begin to brown too quickly, tent the pan loosely with aluminum foil.
Once baked, turn off the oven and crack the oven door open slightly. Allow the cheesecake to cool inside the oven for 1 hour. This gradual cooling helps prevent cracks.
After an hour, remove the cheesecake from the oven and let it cool completely at room temperature before adding the glaze.

In a small bowl, whisk together the honey, melted butter, milk, and cinnamon until smooth and glossy. The mixture should be pourable but not too runny — adjust with a few extra drops of milk if needed.