Get ready for a true showstopper: Cinnamon Roll Honeybun Cheesecake delivers everything you ever wanted in a dessert, fusing the sweet hug of a cinnamon roll with the luscious creaminess of classic cheesecake. But this isn’t just a mash-up—it’s an eye-catching, flavor-packed treat with its honeyed swirl, velvety layers, and golden graham cracker crust. If you’re craving something special that goes way beyond ordinary cheesecake, keep reading for a foolproof recipe your friends and family will rave about!

Cinnamon Roll Honeybun Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

One of my favorite things about making Cinnamon Roll Honeybun Cheesecake is how the ingredients play off each other to create those signature layers of flavor and texture. Nothing fancy here—just simple ingredients used thoughtfully for dreamy, bakery-style results you can easily accomplish at home!

Graham cracker crumbs: These create the golden, buttery base that stands up to all that creamy filling.
Granulated sugar: Adds just the right amount of sweetness to both the crust and the cheesecake batter.
Unsalted butter, melted: Helps bind the crust together and lends rich flavor.
Cream cheese, softened: The absolute heart of the cheesecake—use full-fat for the best creamy texture.
Sour cream: Offers a touch of tang and keeps the cheesecake luxuriously smooth.
Vanilla extract: Enhances every bite with irresistible bakery notes.
Eggs: Bind the mixture so it bakes up light and velvety without cracking.
Brown sugar: Powers that cinnamon swirl with deep, caramel undertones reminiscent of gooey honeybuns.
Ground cinnamon: Adds warmth, depth, and that signature “cinnamon roll” aroma and taste.
All-purpose flour: Keeps the cinnamon sugar mixture from sinking and adds a slight lift to the swirl.
Honey: Brings a silky sweetness that ties the cheesecake and honeybun flavors together beautifully.
Powdered sugar: Whisked into a smooth glaze for that iconic sticky cinnamon roll finish.
Milk: The secret to a pourable glaze—add just enough for your desired drizzling consistency.

How to Make Cinnamon Roll Honeybun Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (160°C). In a medium bowl, blend together the graham cracker crumbs and a bit of granulated sugar. Drizzle in the melted butter and stir until the crumbs take on the texture of wet sand—this ensures they’ll hold together perfectly as a crisp, buttery base. Press the mixture firmly into the bottom of your springform pan, going right to the edges so there are no gaps. Give it a quick 10-minute bake to set the crust and let the flavors meld. Once done, set it aside to cool slightly while you whip up the filling.

Step 2: Make the Cheesecake Batter

Using an electric mixer or stand mixer, beat the softened cream cheese until completely smooth and lump-free—this is crucial for that classic cheesecake silkiness. Add in the sugar, sour cream, and vanilla extract, mixing until everything is velvety and unified. Crack in the eggs one at a time, keeping your mixer on low and only mixing until each egg disappears into the batter. Over-mixing can lead to cracks, so just blend enough to combine!

Step 3: Create the Cinnamon Honeybun Swirl

In a small bowl, combine brown sugar, ground cinnamon, and flour—a moment when your kitchen will begin to smell absolutely incredible. Now comes the fun part: Pour half the cheesecake batter over your crust, then scatter half the cinnamon mixture over it. Drizzle half the honey over this layer, creating that gooey swirl reminiscent of the best cinnamon rolls and honeybuns. Repeat with the remaining batter, cinnamon sugar, and honey, then use a knife to gently swirl the top for a gorgeous marbled look.

Step 4: Bake and Chill

Bake your Cinnamon Roll Honeybun Cheesecake for about 55-65 minutes, until the edges are set but the center still has a slight wobble—perfectly creamy cheesecake should jiggle a little. Turn off the oven, crack the door, and let the cheesecake cool right inside for an hour. This gentle cool-down prevents cracks and preserves that flawless texture. Transfer to the fridge and chill for at least 4 hours, though overnight is ideal for the flavors to fully develop.

Step 5: Finish with Glaze

Just before serving, whisk together powdered sugar and milk for an easy, glossy glaze. The mixture should be thick yet pourable—think classic cinnamon roll icing. Drizzle it generously over your chilled cheesecake and watch those swirls pop! It truly gives the dessert its signature “honeybun” finish, inviting everyone to dig in.

How to Serve Cinnamon Roll Honeybun Cheesecake

Garnishes

A simple glaze is all you need to accentuate the cinnamon roll vibe, but feel free to add a dusting of ground cinnamon or a few curls of white chocolate for an elegant touch. Fresh berries like raspberries or strawberries also look beautiful on top and add a pop of color. If you want to go truly over-the-top, a drizzle of extra honey right before serving brings a special touch of shine and sweetness.

Side Dishes

With a dessert as rich and flavor-packed as Cinnamon Roll Honeybun Cheesecake, I love to keep sides simple. A hot cup of coffee or a tall glass of cold milk cuts through the sweetness and balances the flavors. For a festive brunch, pair each slice with a fruit salad or lightly sweetened whipped cream. These light accompaniments help highlight the cheesecake without stealing the show.

Creative Ways to Present

If you want to wow your guests, cut the cheesecake into small bars for a dessert buffet or serve it in elegant wedges on vintage plates. For individual treats, make mini cheesecakes using a muffin tin and follow the same marbling technique—a fun twist for birthdays or potlucks! A small glass of cinnamon-infused milk or even a cinnamon stick as a garnish turns this treat into a true conversation piece.

Make Ahead and Storage

Storing Leftovers

Once you’ve indulged, cover any leftover Cinnamon Roll Honeybun Cheesecake tightly with plastic wrap or store in an airtight container in the fridge. The flavors only get better as they meld over a day or two, and it’ll stay fresh for up to 5 days—though it rarely lasts that long in my house!

Freezing

If you want to make this beauty ahead or save slices for later, freezing is your friend. Let the cheesecake cool and set completely, then wrap individual slices or the whole cake in plastic and foil. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results—a quick drizzle of fresh glaze brings everything back to perfection.

Reheating

Cheesecake is best enjoyed chilled, but if you like a slightly warmer bite, microwave an individual slice for just 10-15 seconds. Too much heat will melt the glaze and soften those dreamy swirls, so be gentle. You can also let a slice sit at room temperature for 15-20 minutes if you want an ultra-creamy texture without reheating.

FAQs

Can I use a different type Dessert

Absolutely! While graham crackers offer that classic cheesecake crunch, you can swap them for vanilla wafers, gingersnaps, or even crushed cinnamon cookies for an extra flavor boost in your Cinnamon Roll Honeybun Cheesecake.

What if I don’t have a springform pan?

You can use a regular 9-inch cake pan lined with parchment paper overhanging the sides for easy lifting. Be sure to let your cheesecake chill thoroughly so it slices cleanly when removed.

Is it possible to cut back on sugar?

Definitely. You can reduce the granulated and brown sugar by a few tablespoons without compromising the texture. Consider using a sugar substitute made for baking if you want to lower the sweetness, but keep in mind the flavor balance will change slightly.

How do I prevent cracks in the cheesecake?

Two secrets: don’t overbeat the batter (especially once eggs are added) and always cool the cheesecake slowly in the oven before refrigerating. This gentle cooling helps set the filling without drastic temperature changes that cause splits.

Can I make Cinnamon Roll Honeybun Cheesecake gluten-free?

Yes! Simply swap your graham cracker crumbs and all-purpose flour for gluten-free alternatives. Everything else in the recipe is naturally gluten-free, so adapting it is simple and still delicious.

Final Thoughts

Trust me, Cinnamon Roll Honeybun Cheesecake is the kind of dessert that transforms any gathering into a cozy, joyful celebration. It’s impressive yet totally doable, and every slice tastes like something straight from your favorite bakery. If you love cinnamon rolls and crave cheesecake, don’t wait—give this recipe a try and prepare for rave reviews!

Cinnamon Roll Honeybun Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 20 reviews

Author: admin
Total Time: 6 hours (including chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich, creamy decadence of this Cinnamon Roll Honeybun Cheesecake. A heavenly fusion of classic cinnamon roll flavors and luscious cheesecake, this dessert will impress any crowd.

Ingredients

Scale

Graham Cracker Crust:

2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
1 teaspoon vanilla extract
3 large eggs

Cinnamon Swirl:

1/2 cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons all-purpose flour

Honey Glaze:

1/4 cup honey
1 cup powdered sugar
2–3 tablespoons milk

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Instructions

Prepare the Crust: Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake.
Make the Filling: Beat cream cheese, sugar, sour cream, and vanilla. Add eggs one at a time.
Create the Swirl: Combine brown sugar, cinnamon, and flour. Layer batter, cinnamon mixture, and honey in pan.
Bake and Chill: Bake, cool in the oven, then refrigerate for at least 4 hours.
Glaze and Serve: Whisk powdered sugar and milk for a glaze. Drizzle over cheesecake before serving.