This cheesecake is the best of both worlds: the nostalgic flavor of a warm honeybun or cinnamon roll combined with the silky smoothness of a classic cheesecake. It’s rich, satisfying, and full of flavor, with just the right amount of spice and sweetness. Whether served warm or chilled, this dessert is always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cream cheese, softened
Granulated sugar
Eggs
Vanilla extract
Sour cream
Cinnamon
Brown sugar
All-purpose flour
Melted butter
Ground nutmeg (optional)
Prepared cinnamon roll dough or honeybun-flavored cake mix (for the base)
Powdered sugar
Milk or cream (for glaze)
Directions
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
Prepare the crust or base by layering the bottom of the pan with cinnamon roll dough or pre-baked honeybun cake base.
In a bowl, mix together brown sugar, cinnamon, a touch of flour, and melted butter to create the cinnamon swirl mixture. Set aside.
In a large bowl, beat softened cream cheese until smooth. Add sugar and continue mixing until fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully incorporated.
Pour half of the cheesecake batter over the base. Drizzle half the cinnamon swirl over the batter and gently swirl with a knife.
Add the remaining cheesecake batter, then top with the rest of the cinnamon swirl. Swirl again for a marbled effect.
Bake for 55–65 minutes, or until the center is just set and slightly jiggly. Cool at room temperature, then chill in the refrigerator for at least 4 hours or overnight.
In a small bowl, whisk together powdered sugar and milk or cream to create a glaze. Drizzle over the chilled cheesecake before serving.
Servings and timing
This Cinnamon Roll Honeybun Cheesecake serves 10–12 people. Prep time is approximately 25 minutes, with a baking time of about 60 minutes. Chill time is at least 4 hours or overnight for best results.
Variations
Pecan Cinnamon Cheesecake: Add chopped pecans to the cinnamon swirl for added crunch and nutty flavor.
Maple Glaze: Replace milk with maple syrup in the glaze for a warm, autumn-inspired finish.
Mini Cheesecakes: Bake the mixture in muffin tins lined with cupcake wrappers for individual servings.
Pumpkin Cinnamon Version: Add a half cup of pumpkin puree and pumpkin spice to the cheesecake batter for a seasonal twist.
Shortcut Version: Use a honeybun-flavored cake mix as the base for quicker assembly.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. It can be served cold or warmed slightly in the microwave (10–15 seconds per slice). To freeze, wrap slices individually and freeze for up to 1 month. Thaw overnight in the fridge before serving.
FAQs
Can I use store-bought cinnamon rolls for the crust?
Yes, store-bought cinnamon rolls make a great and easy base. Just press them into the bottom of the pan and pre-bake slightly if needed.
Do I have to swirl the cinnamon filling?
Swirling is recommended to get that cinnamon roll effect, but you can also layer it if you prefer a distinct cinnamon middle.
Can I make this cheesecake ahead of time?
Definitely. It’s best made the day before to allow it to chill fully and develop flavor.
What kind of glaze should I use?
A simple powdered sugar glaze works great, but cream cheese or maple glaze are delicious alternatives.
How do I know when the cheesecake is done?
The center should be slightly jiggly but set around the edges. It will firm up as it cools and chills.
Can I use low-fat cream cheese?
You can, but full-fat cream cheese gives the richest texture and best results for baking.
What if I don’t have a springform pan?
You can use a deep pie dish or 9-inch round pan lined with parchment paper, but a springform pan gives the cleanest presentation.
Can I make this gluten-free?
Yes, use gluten-free cinnamon roll dough or cake mix and ensure all other ingredients are gluten-free.
How long should I chill the cheesecake?
Chill for at least 4 hours, but overnight chilling gives the best texture and makes slicing easier.
Can I add toppings besides glaze?
Absolutely. Try whipped cream, caramel drizzle, or crushed pecans for extra flair.
Conclusion
Cinnamon Roll Honeybun Cheesecake is the ultimate comfort dessert, marrying two iconic favorites into one irresistible treat. With its creamy texture, sweet cinnamon swirls, and satisfying glaze, this cheesecake is sure to impress at brunch, dessert tables, or any time you’re craving something special. It’s simple to make, easy to customize, and always a crowd-pleaser.
Cinnamon Roll Honeybun Cheesecake is a rich and comforting dessert that blends the flavors of gooey cinnamon rolls and creamy cheesecake. With cinnamon-sugar swirls, a smooth cheesecake center, and a sweet glaze on top, it’s perfect for holidays, brunches, or cozy gatherings.
Author:Catherine
Prep Time:25 minutes
Cook Time:60 minutes
Total Time:5 hours 25 minutes (includes chilling)
Yield:10–12 servings
Category:Dessert
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
2 (8 oz) packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/3 cup brown sugar
2 tsp ground cinnamon
1 tbsp all-purpose flour
3 tbsp melted butter
1/4 tsp ground nutmeg (optional)
1 can (12.4 oz) prepared cinnamon roll dough or 1 honeybun-flavored cake layer, pre-baked
1/2 cup powdered sugar
1–2 tbsp milk or cream (for glaze)
Instructions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Press cinnamon roll dough or honeybun cake layer into the bottom of the prepared pan to form the crust. Pre-bake for 8–10 minutes if using dough. Set aside to cool slightly.
In a small bowl, mix brown sugar, cinnamon, flour, melted butter, and nutmeg (if using) to make the cinnamon swirl mixture. Set aside.
In a large bowl, beat the cream cheese until smooth. Add granulated sugar and mix until fluffy.
Add eggs one at a time, beating well after each. Stir in vanilla extract and sour cream until fully combined.
Pour half the cheesecake batter over the prepared crust. Drizzle half the cinnamon swirl mixture on top and gently swirl with a knife.
Pour in the remaining cheesecake batter and repeat with the remaining cinnamon swirl mixture. Swirl again to create a marbled effect.
Bake for 55–65 minutes, until the center is slightly jiggly but set around the edges.
Cool to room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, whisk powdered sugar with milk or cream to make a glaze. Drizzle over the chilled cheesecake and serve.
Notes
Chill overnight for best texture and cleaner slices.Use maple syrup instead of milk in the glaze for a seasonal twist.Add chopped pecans to the cinnamon swirl for crunch.Use full-fat cream cheese for the richest texture.To make gluten-free, use gluten-free cinnamon rolls or cake mix and flour alternatives.
