Why You’ll Love Cinnamon Roll Honeybun Cheesecake Recipe

This cheesecake combines two beloved treats — cinnamon rolls and honeybuns — in one unforgettable dessert. It’s creamy and rich, with warm brown sugar and cinnamon ribbons throughout, and finished with a sweet glaze. The aroma while baking fills your kitchen with irresistible cinnamon goodness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

crust
• graham cracker crumbs
• unsalted butter, melted
• granulated sugar
• ground cinnamon

cheesecake filling
• cream cheese, softened
• granulated sugar
• sour cream
• large eggs
• vanilla extract
• ground cinnamon

cinnamon swirl
• unsalted butter, melted
• brown sugar
• ground cinnamon

vanilla glaze
• powdered sugar
• milk
• vanilla extract

Directions

Prepare oven and pan: Preheat oven to 325°F (163°C). Grease a 9‑inch springform pan.
Make crust: In a bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Press into the bottom of the pan. Bake 8–10 minutes and let cool.
Cheesecake filling: In a large bowl, beat the cream cheese with granulated sugar and vanilla until smooth. Add eggs one at a time, then mix in sour cream and cinnamon.
Cinnamon swirl: In a small bowl, mix brown sugar, cinnamon, and melted butter.
Layer: Pour the cheesecake filling into the crust, sprinkle the cinnamon swirl mixture on top, and use a spatula to gently swirl it into the batter.
Bake: Bake for about 50–60 minutes until the center is set but still slightly jiggly. Turn off oven, crack the door, and let cheesecake cool inside for about an hour.
Chill: Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.
Glaze: Mix powdered sugar, milk, and vanilla to make the glaze. Drizzle over the chilled cheesecake before serving.

Servings and timing

• Servings: About 10–12 slices
• Prep time: ~30 minutes
• Cook time: ~60 minutes
• Chill time: ~4 hours (best overnight)

Variations

• Honeybun crust: Replace the graham cracker crust with crumbled honeybuns for an even more indulgent twist.
• Mini cheesecakes: Use muffin tins or mini springform pans to make individual portions — great for parties or gifts.
• Nutty topping: Add chopped pecans or walnuts on top for extra crunch and flavor.
• Caramel drizzle: Swap the glaze for caramel sauce for a richer finish.
• Pumpkin spice version: Add a teaspoon of pumpkin pie spice to the filling for a seasonal touch.

Storage/Reheating

• Refrigerator: Store leftover cheesecake covered in the fridge for up to 5 days.
• Freezer: Wrap slices tightly and freeze for up to 2–3 months; thaw overnight in the fridge before serving.
• Do not heat cheesecake in the microwave; serve chilled or at room temperature for best texture.

FAQs

What’s the best way to prevent cheesecake cracks?

Use room‑temperature ingredients, avoid overmixing, and cool the cheesecake gradually with the oven door cracked to minimize cracks.

Can I use a water bath when baking this cheesecake?

Yes — placing the springform pan in a larger pan with hot water helps bake more evenly and reduces cracking.

Can I substitute the crust with honey buns instead of graham crackers?

Yes — some variations use crumbled honey buns as the crust for a softer, even more honeybun‑flavored base.

What can I use instead of sour cream?

You can use full‑fat Greek yogurt in a pinch, but sour cream gives the best classic cheesecake texture.

How do I make the cinnamon swirl more pronounced?

Increase the brown sugar and cinnamon mixture slightly; just be careful not to oversaturate the filling.

Can I make mini versions of this cheesecake?

Yes — pour into muffin tins or mini springform pans for individual cheesecakes; adjust baking time shorter.

Should I chill before adding the glaze?

Yes — cool the cheesecake thoroughly before drizzling glaze so it doesn’t melt or run off.

Can I add toppings like nuts or caramel?

Absolutely — pecans or caramel drizzle complement the cinnamon‑sweet flavor beautifully.

Is it ok to freeze the whole cheesecake?

You can, but slicing before freezing makes serving easier.

How long does the glaze stay fresh?

Glaze stays fresh refrigerated for 2–3 days on cheesecake; add more before serving if needed.

Conclusion

Cinnamon Roll Honeybun Cheesecake offers all the warm, sweet flavors of your favorite cinnamon treats in a creamy, satisfying dessert. With a cinnamon‑spiced crust, swirled filling, and sweet glaze, it’s a crowd‑pleaser that’s perfect for holidays, parties, or anytime you want a special treat.

Cinnamon Roll Honeybun Cheesecake