4. Bake the Cheesecake:
Place the pan in the preheated oven and bake for 35–40 minutes, or until the center is just set but still slightly jiggly. Avoid overbaking — the cheesecake will firm up as it cools. Remove from the oven and allow it to cool completely at room temperature, then refrigerate for at least 2 hours (or overnight) for the best texture and flavor.
5. Glaze and Serve:
Before serving, drizzle the remaining honey glaze and the icing from the cinnamon rolls over the top for a glossy, irresistible finish. Slice and serve chilled or slightly warmed — each bite is a perfect blend of creamy, buttery, and sweet cinnamon flavor.
Tips
- Crust Variation: Use only one can of cinnamon rolls for a thinner crust, or add crushed graham crackers for extra texture.
- Extra Indulgence: Sprinkle chopped pecans or walnuts over the top before baking for a nutty crunch.
- Storage: Store leftovers in the refrigerator for up to 4 days or freeze slices for up to a month.
- Serving Suggestion: Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce for an unforgettable dessert experience.
Rich, creamy, and perfectly spiced, this Cinnamon Roll Honeybun Cheesecake is a show-stopping dessert that’s sure to impress — a heavenly fusion of cheesecake indulgence and classic honeybun warmth! 🍯🍰✨
