A decadent fusion of gooey cinnamon rolls and creamy cheesecake, swirled with honey and cinnamon for a rich, bakery-style dessert.
📝 Ingredients
2 cans cinnamon rolls (with icing)
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 tbsp all-purpose flour
½ cup sour cream
¼ cup honey
1 tsp ground cinnamon
👩🍳 Instructions
1️⃣ Preheat the Oven
Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
2️⃣ Prepare the Crust
Open the cinnamon rolls and press them evenly into the bottom of the pan to form a crust. Set the icing aside.
3️⃣ Make the Cheesecake Filling
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in vanilla extract and flour until combined.
Mix in the sour cream until smooth and lump-free.
4️⃣ Assemble
Pour the cheesecake mixture over the cinnamon roll crust.
In a small bowl, mix honey and cinnamon, then drizzle over the batter.
Use a knife to gently swirl the mixture into the cheesecake.
5️⃣ Bake
Bake for 45–50 minutes, until the edges are set and the center slightly jiggles.
6️⃣ Chill
Let cool at room temperature, then refrigerate for at least 4 hours or overnight.
7️⃣ Serve
Drizzle the reserved icing over the cheesecake before serving.
Slice and enjoy.
📊 Recipe Info
Prep Time: 15 minutes
Bake Time: 45–50 minutes
Chill Time: 4 hours
Total Time: ~5 hours
Servings: 8–10
Calories: ~420 per slice