Craving a dessert that combines the sweet, spicy flavor of cinnamon rolls with the creamy decadence of cheesecake? Look no further! This Cinnamon Roll Honeybun Cheesecake is a show-stopping dessert that’s sure to be a crowd-pleaser. It has the gooey, cinnamon-swirled layers of a honeybun, the creaminess of cheesecake, and the warmth of a cinnamon roll all wrapped into one mouthwatering treat. Keep reading to learn how to make this unique dessert that will satisfy your sweet tooth and wow your friends and family!

What is a Cinnamon Roll Honeybun Cheesecake?
A Cinnamon Roll Honeybun Cheesecake is a dessert hybrid that combines elements of cinnamon rolls, honeybuns, and cheesecake. Imagine a thick, creamy layer of classic cheesecake on a cinnamon-graham cracker crust, swirled with brown sugar and cinnamon to give it that classic honeybun taste. This dessert is sweet, spiced, and creamy, with a buttery graham cracker base and a sticky cinnamon swirl that tastes just like a cinnamon roll in cheesecake form. It's perfect for special occasions, holiday gatherings, or anytime you want a unique, memorable dessert.
Ingredients List for Cinnamon Roll Honeybun Cheesecake
Crust
- 1 ½ cups graham cracker crumbs (preferably cinnamon-flavored)
- ¼ cup granulated sugar
- 6 tablespoon unsalted butter, melted
Cheesecake Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
Cinnamon Swirl
- ½ cup brown sugar, packed
- 2 tablespoon ground cinnamon
- 4 tablespoon unsalted butter, melted
Honeybun Glaze
- 1 cup powdered sugar
- 2 tablespoon milk
- ½ teaspoon vanilla extract
Optional Toppings
- Whipped cream
- Cinnamon dust for garnish
- A drizzle of caramel or honey
Ingredient Notes and Substitutions
- Cream Cheese: Full-fat cream cheese is recommended for a rich, creamy cheesecake, but you can substitute with reduced-fat cream cheese if desired. Avoid fat-free varieties as they won’t give the same texture.
- Graham Cracker Crust: Cinnamon-flavored graham crackers enhance the cinnamon roll flavor. If you can’t find them, regular graham crackers with an additional ½ teaspoon of cinnamon will work.
- Brown Sugar: Dark brown sugar has a deeper molasses flavor that’s ideal for this recipe, but you can use light brown sugar if that’s what you have on hand.
- Sour Cream: Adds a slight tanginess and creaminess to the cheesecake. Greek yogurt is a good substitute if you don’t have sour cream.
- Glaze: The honeybun glaze can be made with almond milk or another non-dairy milk substitute if you prefer.
Step-by-Step Cooking Instructions

Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan, making sure it’s even.
- Bake the crust for 8-10 minutes, then let it cool while you prepare the filling.
Step 2: Make the Cinnamon Swirl
- In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter until smooth.
- Set aside for swirling into the cheesecake filling.
Step 3: Prepare the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream and vanilla extract, beating until smooth and fully incorporated.
Step 4: Assemble the Cheesecake
- Pour half of the cheesecake filling onto the prepared crust.
- Drizzle half of the cinnamon swirl mixture over the cheesecake layer. Use a knife or toothpick to swirl it gently into the batter.
- Pour the remaining cheesecake filling on top, followed by the rest of the cinnamon swirl. Swirl again for a marbled effect.
Step 5: Bake the Cheesecake
- Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the center is slightly jiggly but the edges are set.
- Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour inside the oven.
- Transfer the cheesecake to the refrigerator to chill for at least 4 hours or overnight.
Step 6: Make the Honeybun Glaze
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the chilled cheesecake before serving.
Common Mistakes to Avoid
- Overmixing the Batter: Overmixing can incorporate too much air, which causes cracks in the cheesecake. Mix on low speed to prevent this.
- Not Using Room Temperature Ingredients: Cold cream cheese or eggs can cause lumps in your batter. Let them sit out for about an hour before starting.
- Skipping the Chill Time: Cheesecake needs to set fully before slicing. Rushing this step will lead to a messy slice, so be patient.
- Not Preparing a Water Bath: A water bath isn’t necessary for this recipe, but if you want an ultra-smooth top without any cracks, you can place the springform pan in a water bath while baking.
Serving and Presentation Tips
For the best presentation, slice the cheesecake with a warm knife to get clean edges on each piece. This Cinnamon Roll Honeybun Cheesecake looks beautiful topped with a dollop of whipped cream, a light dusting of cinnamon, and a drizzle of honey or caramel.
How to Serve Cinnamon Roll Honeybun Cheesecake
Serve each slice on a small dessert plate, garnished with a sprig of mint for color contrast. You can also place a cinnamon stick on the plate for a classy touch and to emphasize the cinnamon flavor. This cheesecake is rich and indulgent, so smaller slices are usually enough to satisfy.
Presentation Ideas for Cinnamon Roll Honeybun Cheesecake
- Drizzle Art: Use a spoon to drizzle extra honeybun glaze in a zig-zag pattern over each slice for a pretty finish.
- Mini Cheesecakes: Consider making mini cheesecakes in a muffin tin for individual servings. Perfect for parties!
- Dust of Cinnamon: Sprinkle a little ground cinnamon around the edge of the plate or on top of the cheesecake for a warm, cozy look.
Cinnamon Roll Honeybun Cheesecake Recipe Tips
- Chill Thoroughly: The longer you let your cheesecake chill, the easier it will be to slice and serve.
- Add a Water Bath for a Smoother Finish: If you want a super smooth cheesecake without cracks, place the springform pan in a roasting pan filled with about 1 inch of water.
- Experiment with Toppings: This cheesecake pairs well with caramel, chocolate, or even a little sea salt for contrast.
Frequently Asked Questions (FAQs)
Q: Can I freeze this cheesecake?
A: Yes! After chilling, you can freeze the cheesecake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the fridge overnight before serving.
Q: Can I use store-bought cinnamon roll dough instead of making the swirl?
A: While it won’t give the exact same texture, you can layer small pieces of cinnamon roll dough between the cheesecake layers for a shortcut.
Q: What’s the best way to store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Q: Can I make this cheesecake without a crust?
A: Yes, but the crust adds a nice texture. If you prefer no crust, just pour the cheesecake filling directly into a greased springform pan.
Conclusion
There you have it—the ultimate Cinnamon Roll Honeybun Cheesecake! This dessert is as indulgent as it sounds, combining all the best parts of cinnamon rolls, honeybuns, and cheesecake into one delicious treat. Whether you’re making it for a holiday gathering, birthday, or just because, this recipe will impress anyone who takes a bite. So roll up your sleeves, gather your ingredients, and prepare to make a dessert masterpiece. Happy baking!
PrintCinnamon Roll Honeybun Cheesecake Recipe
This Cinnamon Roll Honeybun Cheesecake is a dessert lover’s dream, blending the warm, spiced flavor of cinnamon rolls with a rich cheesecake base. The recipe is perfect for holiday gatherings or any time you crave something uniquely delicious. Easy to follow, this recipe combines classic ingredients with a twist for a new favorite dessert.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups crushed graham crackers
- ¼ cup melted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- ¼ cup honey
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 tbsp cinnamon
- ¼ cup brown sugar
Instructions
- Prepare Crust: Mix crushed graham crackers and melted butter. Press into a springform pan and chill.
- Make Cheesecake Batter: Beat cream cheese and sugar until smooth. Add honey, eggs (one at a time), and vanilla, mixing well.
- Add Topping: Combine cinnamon and brown sugar. Swirl into the cheesecake batter.
- Bake: Pour batter over crust and bake at 325°F for 55-60 minutes, until the center is set.
- Chill: Cool and refrigerate for at least 4 hours or overnight.
Notes
- Let cheesecake cool completely before refrigerating to prevent cracking.
- For an extra touch, drizzle with icing or caramel sauce before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 300mg
Leave a Reply