If you love the warm, gooey sweetness of cinnamon rolls and the creamy indulgence of cheesecake, this Cinnamon Roll Honeybun Cheesecake is your dream dessert. It’s the ultimate comfort food mashup: a buttery graham cracker crust, a luscious cream cheese filling swirled with cinnamon-sugar butter, and a glossy honeybun-style glaze drizzled over the top. Each forkful is rich, decadent, and bursting with cinnamon roll flavor.
Perfect for holidays, family gatherings, or any time you want to wow your guests, this cheesecake is as beautiful as it is delicious. The swirl of cinnamon running through the cheesecake gives it a cozy, bakery-inspired look, while the honeybun glaze adds a nostalgic sweetness that ties everything together. Whether you serve it as a party centerpiece or a weekend baking project, this dessert is guaranteed to steal the show.
Why You’ll Love This Recipe
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Bakery-quality flavor at home: Combines the best parts of cinnamon rolls and cheesecake.
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Show-stopping presentation: Gorgeous cinnamon swirls and a glossy glaze make it look professional.
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Perfect make-ahead dessert: Chill overnight and serve the next day for stress-free entertaining.
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Family favorite: Loved by both kids and adults thanks to its classic cinnamon-sugar flavor.
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Customizable: Easy to tweak with different toppings, crusts, or mix-ins.
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Comfort food bliss: Every bite delivers warm, cozy flavors in a creamy package.
Ingredient Breakdown
Graham Cracker Crumbs: The base of the crust, providing a buttery crunch and slight sweetness.
Granulated Sugar (for crust): Adds balance and a touch of sweetness to the graham cracker base.
Melted Butter: Binds the crust crumbs together and gives a rich flavor.
Brown Sugar: Combined with cinnamon for the filling swirl, adding caramel-like depth.
Ground Cinnamon: The signature spice that brings warmth and that “cinnamon roll” flavor.
Unsalted Butter (melted): Helps form the cinnamon-sugar filling mixture.
Cream Cheese: The creamy, tangy star of the cheesecake filling.
Granulated Sugar (for filling): Sweetens the cheesecake and balances the tang of the cream cheese.
Vanilla Extract: Adds depth and enhances the overall flavor.
Eggs: Provide structure and help the cheesecake set while baking.
Sour Cream: Adds tang and creaminess, preventing the filling from being too dense.
Heavy Cream: Creates a silky-smooth, rich texture in the filling.
Powdered Sugar: Forms the base of the honeybun glaze.
Milk: Thins the glaze to the perfect drizzling consistency.
Vanilla Extract (for glaze): Rounds out the honeybun-inspired flavor.
Pro Tips
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Use room-temperature ingredients: Cream cheese, eggs, and sour cream blend more smoothly, preventing lumps in the batter.
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Don’t overmix the batter: Too much air in the mixture can cause cracks. Mix until just combined.
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Swirl gently: When creating the cinnamon roll effect, use a knife or toothpick and avoid over-swirling to keep the pattern defined.
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Cool gradually: Allow the cheesecake to rest in the oven with the door slightly open before chilling to prevent cracks.
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Chill overnight: For the best flavor and texture, refrigerate for at least 8 hours before slicing.
Ingredient Swaps or Variations
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Crust variations: Try crushed Biscoff cookies, gingersnaps, or Oreos instead of graham crackers.
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Nutty swirl: Add chopped pecans or walnuts to the cinnamon filling for crunch.
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Maple twist: Swap the honeybun glaze for a maple glaze for extra cozy flavor.
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Pumpkin spice: Add a teaspoon of pumpkin pie spice to the cinnamon filling for a fall version.
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Chocolate swirl: Mix cocoa powder into part of the cheesecake batter for a chocolate-cinnamon swirl effect.
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Gluten-free option: Use gluten-free graham crackers for the crust.
Serving Suggestions
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Holiday centerpiece: Perfect for Christmas, Easter, or Thanksgiving dessert tables.
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Brunch dessert: Slice thinly and serve alongside coffee, lattes, or hot chocolate.
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After-dinner treat: Pair with a scoop of vanilla ice cream or whipped cream for extra indulgence.
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Party platter: Cut into bite-sized squares for potlucks or family gatherings.
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Café-style presentation: Garnish each slice with a cinnamon stick or sprinkle of nutmeg for an elevated touch.
Make Ahead + Storage Tips
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Make ahead: This cheesecake tastes even better after a night in the fridge, making it a perfect prep-ahead dessert.
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Storage: Keep covered in the refrigerator for up to 5 days.
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Freezing: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
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Reheating glaze: If the honeybun glaze thickens too much, whisk in a splash of milk before drizzling.
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Individual slices: For grab-and-go servings, slice the cheesecake and store each piece in an airtight container.
Cultural or Historical Notes
Cheesecake has roots in ancient Greece, where it was served to athletes during the Olympic Games as an energy food. Over the centuries, it evolved into the creamy dessert we know today, with New York-style cheesecake becoming iconic in the United States. Cinnamon rolls, meanwhile, originated in Northern Europe, especially Sweden, where they are celebrated with “Kanelbullens dag” (Cinnamon Bun Day). This recipe marries those two traditions into a uniquely American comfort food creation, delivering both the creaminess of cheesecake and the sweet spice of cinnamon rolls.
Frequently Asked Questions (FAQ)
1. Can I make this without a springform pan?
Yes, but a springform pan makes removal easier. If using a regular cake pan, line it with parchment paper for easier lifting.
2. Do I need a water bath for this cheesecake?
Not necessarily. This recipe bakes well without one, but if you want extra insurance against cracks, place the springform pan inside a larger roasting pan filled with hot water.
3. Can I skip the honeybun glaze?
Yes, though the glaze is what gives it that “honeybun” feel. You can serve it plain or with a dusting of powdered sugar instead.
4. How do I know when the cheesecake is done?
The edges should be set, and the center should jiggle slightly. It will continue firming up as it cools.
5. Can I add more cinnamon filling?
Absolutely! If you’re a cinnamon lover, feel free to double the cinnamon filling and swirl generously.
Cinnamon Roll Honeybun Cheesecake
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press the crust mixture evenly into the bottom of a 9-inch springform pan. Set aside.
- In a small bowl, combine the brown sugar and ground cinnamon. Stir in the melted butter until crumbly. Set aside.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the vanilla extract and mix well. Beat in the eggs one at a time, mixing well after each addition.
- Mix in the sour cream and heavy cream until fully incorporated.
- Pour half of the cheesecake filling over the prepared crust.
- Spoon half of the cinnamon roll filling mixture in dollops over the cheesecake layer. Swirl with a knife or toothpick.
- Pour the remaining cheesecake filling on top and repeat the swirling process with the rest of the cinnamon roll mixture.
- Bake for 60–70 minutes, or until the center is set and edges are lightly golden. The center may jiggle slightly.
- Turn off the oven and cool the cheesecake inside with the door slightly open for 1 hour. Then refrigerate at least 4 hours or overnight.
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the chilled cheesecake before serving.
