1/4 cup honey
2 tablespoons butter, melted
1 tablespoon milk
1/4 teaspoon cinnamon
Directions:
Prepare the Cinnamon Roll Crust:
Preheat your oven to 325°F (163°C). Grease the bottom of a 9-inch springform pan.
Roll out the cinnamon roll dough and flatten the rolls slightly with your hands. Arrange them to cover the bottom of the pan.
In a small bowl, mix the melted butter, brown sugar, and cinnamon. Pour the mixture evenly over the cinnamon roll dough.
Bake in the preheated oven for 15-20 minutes, or until golden brown and slightly puffed. Remove from the oven and set aside to cool slightly.
Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the sour cream and mix until fully combined.
Pour the cheesecake filling over the cinnamon roll crust in the springform pan.
Bake the Cheesecake:
Return the pan to the oven and bake at 325°F (163°C) for 50-60 minutes, or until the cheesecake is set in the center and lightly browned on top. If the cheesecake starts to brown too quickly, cover it with aluminum foil.
Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. Then, remove and let it cool to room temperature.
Prepare the Honeybun Topping:
In a small bowl, combine the honey, melted butter, milk, and cinnamon. Stir until smooth.
Once the cheesecake has cooled, pour the honeybun topping evenly over the cheesecake. Spread it out gently with a spatula to cover the entire surface.
Chill the Cheesecake:
Refrigerate the cheesecake for at least 4 hours, or overnight, to allow the flavors to meld and the cheesecake to firm up.
Serve and Enjoy! This Cinnamon Roll Honeybun Cheesecake combines the best of both worlds: creamy cheesecake, cinnamon rolls, and honeybun topping! A perfect sweet indulgence for any occasion.
