If the warm, cozy aroma of cinnamon rolls makes you weak at the knees and you’re a cheesecake fanatic at heart, Cinnamon Roll Honeybun Cheesecake is about to become your new dessert obsession. Imagine the creamy tang of classic cheesecake, the sweet-spiced swirl of a honeybun, and a buttery graham cinnamon crust all coming together in every dreamy bite. It’s pure decadence — and despite its show-stopping layers, this cheesecake is easier to make than you might think. Whether you’re sharing it after Sunday brunch or surprising friends at a dinner party, this dessert is guaranteed to spark joy and serious cravings.

Cinnamon Roll Honeybun Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

You won’t find any fancy, hard-to-find ingredients here — just classics that work magic when brought together. Each ingredient plays a simple, essential role in creating the texture, flavor, and that irresistible swirl and glaze that set this Cinnamon Roll Honeybun Cheesecake apart.

Graham cracker crumbs: These create a crunchy, sweet foundation for the crust that balances the creamy filling perfectly.
Brown sugar (packed): Adds rich, caramel-like sweetness to both the crust and the cinnamon swirl for depth of flavor.
Ground cinnamon: The heart of this recipe, giving every layer its warm, signature spice.
Unsalted butter (melted): Binds the crust and enriches the swirl, making both tender and luscious.
Cream cheese (softened): The backbone of your filling — softened cream cheese ensures a silky, lump-free texture.
Granulated sugar: Sweetens the cheesecake filling just enough to complement all the cinnamon and brown sugar notes.
Large eggs: These give structure to the cheesecake so it sets beautifully and slices cleanly.
Sour cream: Adds a little tang and extra creaminess, creating that irresistible ultra-smooth bite.
Vanilla extract: Infuses the cheesecake and glaze with lovely, subtle warmth that ties everything together.
All-purpose flour: Used in the cinnamon swirl to give it a slightly chewy, honeybun-like texture once baked in.
Powdered sugar: For that classic honeybun-style glaze you’ll drizzle over the top before serving.
Milk: Thins out the glaze so you can drizzle it lavishly all over your masterpiece.
Optional whipped cream and cinnamon: Adds a final flourish of sweetness and spice for extra wow factor.

How to Make Cinnamon Roll Honeybun Cheesecake

Step 1: Prepare the Cinnamon Grahams Crust

Start by blending your graham cracker crumbs, brown sugar, and ground cinnamon in a large bowl. Pour in the melted butter and stir until the mixture looks like wet sand and holds together when pressed between your fingers. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan; this makes a cozy bed for all that cheesecake goodness. Bake the crust at 325°F for 10 minutes, then let it cool while you whip up the filling.

Step 2: Whip Up the Cheesecake Filling

With the crust cooling, grab a large mixing bowl and beat your softened cream cheese with granulated sugar until the mixture is ultra-smooth and fluffy. This is where patience pays off — keep beating until there are absolutely no lumps. Add your eggs one at a time, making sure each is fully incorporated before adding the next. Finish by blending in the sour cream and vanilla extract. The batter should be rich, velvety, and cloud-like, ready for layering!

Step 3: Make the Cinnamon Swirl

Mix together the brown sugar, ground cinnamon, flour, and melted butter — this will become your signature swirl. The flour is what really gives that honeybun vibe, creating a perfectly gooey ribbon that runs throughout the cheesecake. Set aside half for your first layer and save the rest for round two!

Step 4: Layer and Swirl

Pour half of your cheesecake batter over the pre-baked crust. Now, drizzle half of that cinnamon swirl mixture over the batter. Take a butter knife and gently swirl the cinnamon through, creating pretty ribbons but stopping short of mixing it entirely in — you want those gorgeous pockets of spice. Pour the remaining batter over this layer, then drizzle and swirl in the last of the cinnamon mixture. Every bite will have its own perfect cinnamon-spiked surprise.

Step 5: Bake and Chill

Place your pan in the oven and bake for 55 to 65 minutes, until the outer edges are set and the center still looks slightly jiggly. This gentle baking is key to a creamy, never-dry cheesecake. When done, turn off the oven and crack the door open, letting the cheesecake cool gently for an hour — this keeps the top from cracking! Refrigerate your cheesecake for at least 4 hours, or overnight for ultimate flavor.

Step 6: Glaze and Garnish

Just before serving, whisk together powdered sugar, milk, and vanilla extract to make your honeybun glaze. Drizzle generously all over the cold cheesecake for that signature sticky sweetness. For the finishing touch, add whipped cream rosettes and a light sprinkle of cinnamon if you like. Step back and admire your masterpiece!

How to Serve Cinnamon Roll Honeybun Cheesecake

Garnishes

Nobody can resist a pretty cheesecake, so don’t be shy with your finishing touches. Pipe little swirls of whipped cream around the edge. Sprinkle with a hint of extra cinnamon for drama (and flavor), or even add a little drizzle of honey for an extra honeybun effect. The goal is to make each slice feel like a secret bakery treat.

Side Dishes

This Cinnamon Roll Honeybun Cheesecake truly shines on its own, but it also loves a little company. Pair it with a hot cup of black coffee, bold chai tea, or a glass of cold milk for classic comfort. If you want to add a fresh note, a handful of berries or orange wedges on the side balances out the richness perfectly.

Creative Ways to Present

Think beyond the basic slice! Try cutting your cheesecake into bars for a dessert platter or layering thin wedges on a brunch board beside mini cinnamon rolls and seasonal fruit. For holidays and special celebrations, use a caramel or white chocolate drizzle in addition to the glaze for a dazzling, bakery-worthy finish that will make your Cinnamon Roll Honeybun Cheesecake the talk of the table.

Make Ahead and Storage

Storing Leftovers

Your cheesecake will keep beautifully in the fridge, covered tightly with plastic wrap or in an airtight container, for up to 4 days. The flavors just keep getting better, so a day-two slice is a true delight! Just be sure to store any whipped cream or extra garnish separately so everything stays fresh.

Freezing

This dessert is a meal-prepper’s dream. After chilling, wrap your Cinnamon Roll Honeybun Cheesecake (whole or sliced) in a double layer of plastic wrap plus foil, and freeze for up to two months. Thaw overnight in the fridge for best results. Wait to add glaze and garnishes until you’re ready to serve for bakery-fresh flavor and appearance!

Reheating

While this cheesecake is heavenly served cold, you can gently bring individual slices to room temperature for 20–30 minutes if you prefer a softer bite. If you want a slightly warm edge, microwave on 50 percent power for 10–15 seconds — just enough to take the chill off but not enough to melt the structure or swirl.

FAQs

Can I make Cinnamon Roll Honeybun Cheesecake ahead of time?

Absolutely! This cheesecake actually tastes even better after chilling overnight. You can bake and prep it a day or two in advance, then glaze and garnish right before serving for the freshest flavor and texture.

My cheesecake cracked. What did I do wrong?

Don’t worry, cracks happen to the best of us. The most common causes are overbaking or cooling too quickly. Next time, make sure to turn the oven off and let your cheesecake cool gradually with the door cracked. Plus, that honeybun glaze is perfect for camouflaging imperfections!

Can I use store-bought crust instead of homemade?

Yes, if you’re short on time, a ready-made graham cracker crust will work fine. That being said, the cinnamon-kissed crust in this recipe adds an extra-special touch to your Cinnamon Roll Honeybun Cheesecake, so try it from scratch when you can.

Is it possible to make this gluten-free?

Definitely! Just substitute gluten-free graham crackers and a gluten-free flour blend in the swirl. Everything else in this recipe is naturally gluten-free, making it a treat almost everyone can enjoy.

How do I get clean slices when serving?

For bakery-perfect slices, dip a large, sharp knife in hot water and wipe it clean between each cut. This lets you reveal those gorgeous swirls and get picture-worthy pieces every time!

Final Thoughts

Now that you know every delicious layer and secret swirl, I hope you’re as excited as I am to treat yourself and your loved ones to Cinnamon Roll Honeybun Cheesecake. This dessert has a way of turning any occasion into a celebration, and once you taste that combination of velvety cheesecake, cinnamon warmth, and sweet honeybun glaze, you just might find yourself making it again and again. Give it a try, and don’t be surprised if requests for the recipe come pouring in!

Cinnamon Roll Honeybun Cheesecake Recipe

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4.8 from 15 reviews

Author: admin
Total Time: 1 hour 30 minutes (plus chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the heavenly combination of cinnamon rolls and cheesecake with this decadent Cinnamon Roll Honeybun Cheesecake. A graham cracker crust holds a creamy cheesecake filling swirled with cinnamon and topped with a sweet honey glaze.

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted

For the cheesecake filling:

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

For the cinnamon swirl:

1/3 cup packed brown sugar
2 teaspoons ground cinnamon
2 tablespoons all-purpose flour
2 tablespoons melted butter

For the honeybun glaze:

1/2 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Optional garnish: whipped cream and a light cinnamon sprinkle.

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Instructions

Preheat oven to 325°F: Combine graham cracker crumbs, brown sugar, and cinnamon. Press into springform pan and bake.
Prepare the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs, sour cream, and vanilla. Pour half over crust.
Create the cinnamon swirl: Mix brown sugar, cinnamon, flour, and butter. Drizzle half over batter, swirl, then repeat with remaining batter and swirl.
Bake: Bake for 55–65 minutes, then cool and refrigerate.
Make the glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over chilled cheesecake before serving.