Cinnamon Roll Honeybun Cheesecake

Why I Love This Recipe

I love this cheesecake because it captures the nostalgic flavor of a warm cinnamon roll and the sticky sweetness of a honeybun, but transforms them into an elegant, sliceable dessert. The cinnamon sugar swirl inside the creamy cheesecake creates a gorgeous marbled effect, and that honeybun-style glaze on top ties it all together. It’s a guaranteed showstopper that never fails to impress and tastes just as good as it looks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup melted butter

For the Cinnamon Roll Filling:

• ½ cup brown sugar

• 2 tablespoons ground cinnamon

• ¼ cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 3 large eggs

• 1 cup sour cream

• 1 cup heavy cream

For the Honeybun Topping:

• ½ cup powdered sugar

• 2 tablespoons milk

• 1 teaspoon vanilla extract

Directions

Prepare the Crust:

1. I preheat the oven to 325°F (163°C).

2. In a medium bowl, I mix the graham cracker crumbs, sugar, and melted butter until fully combined.

3. I press the mixture into the bottom of a 9-inch springform pan and set it aside.

Prepare the Cinnamon Roll Filling:

4. In a small bowl, I stir together the brown sugar and cinnamon.

5. I mix in the melted butter until the filling becomes crumbly. I set it aside while I work on the cheesecake base.

Make the Cheesecake Filling:

6. In a large bowl, I beat the cream cheese and sugar until smooth and fluffy.

7. I add the vanilla and mix, then beat in the eggs one at a time.

8. I stir in the sour cream and heavy cream until the batter is smooth and creamy.

Layer and Swirl the Cheesecake:

9. I pour half of the cheesecake filling over the crust.

10. I dollop half of the cinnamon mixture on top, then swirl it gently with a knife or toothpick.

11. I add the remaining cheesecake batter, then swirl in the rest of the cinnamon filling on top.

Bake the Cheesecake:

12. I bake the cheesecake for 60–70 minutes, until the center is just set but still slightly jiggly.

13. I turn off the oven and let it cool inside with the door cracked open for 1 hour.

14. Once cooled, I transfer it to the fridge to chill for at least 4 hours or overnight.

Add the Honeybun Topping:

15. Just before serving, I whisk the powdered sugar, milk, and vanilla extract in a small bowl to make a glaze.

16. I drizzle it generously over the top of the chilled cheesecake.

Servings and timing

This cheesecake yields 12 slices. It takes about 30 minutes to prep, 60–70 minutes to bake, plus chilling time. Altogether, I plan for about 2 hours of total time, not including refrigeration. It’s ideal to make the night before I plan to serve it.

Variations

• I sometimes use a cinnamon graham cracker crust for extra spice.

• For a shortcut, I swirl in pre-made cinnamon roll filling from a tube.

• I replace the glaze with cream cheese frosting when I want it even more decadent.

• I’ve added chopped pecans to the cinnamon layer for texture.

• To make it gluten-free, I use gluten-free graham crackers for the crust.

Storage/Reheating

I store the cheesecake in the fridge, covered, for up to 5 days. It keeps beautifully and actually tastes even better the next day. I don’t reheat this dessert—it’s best served cold or at room temperature. For longer storage, I freeze slices individually and thaw them overnight in the fridge.

FAQs

Can I use a store-bought crust?

Yes, I’ve used a pre-made graham cracker crust in a pinch, though I prefer the texture of a homemade crust for this cheesecake.

How do I avoid cracks in the cheesecake?

I always use room-temperature ingredients and avoid overmixing. Letting it cool slowly in the oven also helps prevent cracking.

Can I make this ahead of time?

Absolutely. I often make it the night before and let it chill overnight for the best flavor and texture.

What’s the best way to swirl the cinnamon filling?

I use a butter knife or skewer to gently swirl it through the batter without overmixing. A few figure-eights usually do the trick.

Is this cheesecake overly sweet?

It’s sweet but balanced. The tang from the cream cheese and sour cream keeps the flavors in check, while the cinnamon swirl and glaze provide that honeybun-style richness.

Conclusion

Cinnamon Roll Honeybun Cheesecake is a dreamy dessert that delivers on every level—creamy, spiced, sweet, and totally irresistible. I love how it brings together classic bakery flavors in a rich, velvety cheesecake format. Whether I’m making it for brunch, dessert, or just a special treat, this cake always gets rave reviews.