Ingredients
Scale
For the Cinnamon Roll Base:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup milk
- 1 large egg
- ¼ cup unsalted butter, melted
- 1 tsp vanilla extract
For the Cheesecake Layer:
- 450g (16 oz) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Honeybun Swirl:
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- 2 tbsp honey
For the Glaze:
- ½ cup powdered sugar
- 1–2 tbsp milk or cream
Instructions
- Preheat oven to 175°C (350°F). Lightly grease a 9×9-inch baking dish or line with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, salt, and cinnamon.
- In a separate bowl, mix milk, egg, melted butter, and vanilla extract.
- Stir the wet ingredients into the dry until just combined. Spread into the prepared pan evenly.
- In another bowl, beat softened cream cheese and sugar until smooth.
- Add eggs one at a time, beating after each addition. Mix in vanilla.
- Pour the cheesecake mixture over the cinnamon base and smooth the top.
- Mix the brown sugar, cinnamon, and honey in a small bowl. Drop spoonfuls onto the cheesecake layer.
- Swirl the topping gently with a knife to create a marbled pattern.
- Bake for 40–45 minutes or until set in the center. Remove from oven and cool for 30 minutes.
- Chill in the refrigerator for at least 2 hours before serving.
- Mix powdered sugar with milk to create a glaze and drizzle over chilled cheesecake before serving.
Notes
Ensure the cream cheese is fully softened for a smooth filling.
Do not overmix the cheesecake batter.
Let it chill fully to achieve the best texture.
Glaze can be customized with maple syrup or flavored extract for variety.
- Prep Time: 20
- Cook Time: 45