Cinnamon Roll Honeybun Cheesecake: Sweet Swirls of Bakery-Style Indulgence

If you love the warm, nostalgic flavors of cinnamon rolls and the creamy richness of cheesecake, this Cinnamon Roll Honeybun Cheesecake is the ultimate dessert fusion you didn’t know you needed. Combining the soft, cinnamon-sugar swirls of a honeybun-inspired base with a velvety cheesecake filling and luscious glaze, this dessert delivers bakery-quality decadence right from your kitchen.

Perfect for holidays, celebrations, or weekend baking projects, this recipe creates a show-stopping centerpiece that looks impressive yet is surprisingly achievable with the right steps. The balance of creamy tanginess and warm cinnamon sweetness makes every bite unforgettable.

Whether you’re baking for family gatherings, brunch parties, or simply treating yourself, this cinnamon roll cheesecake recipe is guaranteed to become a new favorite.

Why You’ll Love This Cinnamon Roll Honeybun Cheesecake

There are many cheesecake recipes out there, but this one stands apart for several reasons:

• Two desserts in one: Combines cinnamon rolls and cheesecake for a unique experience.
• Beautiful swirl effect: Cinnamon layers create a stunning marbled interior.
• Perfect texture contrast: Soft base with creamy filling and silky glaze.
• Crowd-pleasing flavors: Warm cinnamon, vanilla, and cream cheese are universally loved.
• Make-ahead friendly: Even better after chilling overnight.

Ingredients

Cinnamon Roll Base

• 2 cans refrigerated cinnamon rolls (with icing reserved)
• 2 tablespoons melted butter
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon

Cheesecake Filling

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 2 tablespoons all-purpose flour

Cinnamon Swirl Layer

• ½ cup brown sugar
• 1 tablespoon cinnamon
• 3 tablespoons melted butter

Honeybun-Style Glaze

• 1½ cups powdered sugar
• 3–4 tablespoons milk or cream
• ½ teaspoon vanilla extract
• Reserved icing from cinnamon roll cans (optional but recommended)

Instructions

1. Prepare the Pan:
   Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make the Cinnamon Roll Base:
   Cut cinnamon rolls into small pieces and press them evenly into the bottom of the pan. Brush with melted butter and sprinkle with brown sugar and cinnamon for extra flavor. Bake for 10 minutes, then set aside to cool slightly.
3. Prepare the Cheesecake Filling:
   In a large mixing bowl, beat softened cream cheese until smooth and creamy. Add sugar and continue mixing until fluffy.
4. Add Eggs and Flavorings:
   Beat in eggs one at a time, mixing on low speed to avoid incorporating too much air. Add sour cream, vanilla, and flour, and mix until smooth.
5. Create the Cinnamon Swirl:
   In a small bowl, combine brown sugar, cinnamon, and melted butter to form a thick paste.
6. Layer the Cheesecake:
   Pour half the cheesecake batter over the cinnamon roll base. Spoon half of the cinnamon mixture over the batter and swirl gently with a knife. Repeat with remaining batter and cinnamon mixture.
7. Bake the Cheesecake:
   Place the pan in a larger roasting pan filled with hot water (water bath method). Bake for 55–65 minutes, until the edges are set but the center still jiggles slightly.
8. Cool Gradually:
   Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour. Then transfer to room temperature.
9. Chill:
   Refrigerate for at least 4 hours, preferably overnight, for best texture.
10. Prepare the Glaze:
    Whisk powdered sugar, milk, vanilla, and reserved icing until smooth and pourable.
11. Decorate and Serve:
    Drizzle glaze generously over the chilled cheesecake before slicing and serving.

Pro Tips for Perfect Cheesecake

Use Room Temperature Ingredients

Cold cream cheese creates lumps. Let everything sit out for 30–60 minutes before mixing.

Avoid Overmixing

Too much air in the batter can cause cracks during baking.

Water Bath Matters

The steam keeps the cheesecake moist and prevents overcooking edges.

Chill Completely

Cheesecake texture improves dramatically after chilling.

Flavor Variations

One of the best things about this honeybun cheesecake recipe is how customizable it is.

Maple Cinnamon Version

Replace vanilla glaze with maple glaze for fall-inspired flavor.

Caramel Pecan Twist

Add chopped toasted pecans and drizzle caramel sauce over the top.

Chocolate Cinnamon Delight

Swirl melted chocolate into the cheesecake batter for a chocolate-cinnamon fusion.

Pumpkin Spice Variation

Add ½ cup pumpkin puree and pumpkin spice to the filling for autumn vibes.

Serving Suggestions

This cheesecake is rich and indulgent, so small slices go a long way. Consider pairing it with:

• Fresh berries for brightness
• Whipped cream for extra indulgence
• Coffee or espresso drinks
• Vanilla ice cream for contrast

For brunch events, serve slightly chilled rather than ice-cold to enhance the cinnamon aroma.

Storage and Make-Ahead Tips

Refrigerator

Store covered in the refrigerator for up to 5 days.

Freezer

Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Make Ahead

You can prepare the cheesecake 1–2 days in advance. Add glaze just before serving for the best presentation.

Fun Dessert Facts

Cinnamon rolls date back to Northern Europe, particularly Sweden, where “kanelbullar” are a beloved pastry tradition. Cheesecake, on the other hand, has ancient Greek origins and has evolved into countless global variations.

Combining the two desserts creates a modern fusion treat that feels both nostalgic and innovative.

Frequently Asked Questions

Can I use homemade cinnamon rolls?

Absolutely. Homemade dough works wonderfully and adds an artisanal touch.

What if I don’t have a springform pan?

You can use a deep cake pan lined with parchment, but removal will be more difficult.

Why did my cheesecake crack?

Usually due to overmixing, overbaking, or skipping the water bath.

Can I skip the glaze?

Yes, but it adds the classic honeybun flavor and sweetness.

Conclusion

This Cinnamon Roll Honeybun Cheesecake is the perfect marriage of cozy cinnamon flavors and creamy cheesecake richness. With its beautiful swirls, soft cinnamon base, and sweet glaze finish, it’s a dessert that feels luxurious yet comforting at the same time.

Whether you’re baking for holidays, birthdays, brunch gatherings, or simply satisfying a cinnamon craving, this recipe delivers bakery-level results with homemade charm.

Once you try it, don’t be surprised if it becomes your signature dessert.

Cinnamon Roll Honeybun Cheesecake

A rich and creamy cheesecake with a cinnamon roll base, swirled with cinnamon sugar and topped with a sweet honeybun glaze.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 6 hours hrs

Servings: 10 slices

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Base

• 2 cans refrigerated cinnamon rolls
• 2 tbsp butter melted
• 2 tbsp brown sugar
• 1 tsp cinnamon

Filling

• 24 oz cream cheese softened
• 1 cup granulated sugar
• 3 eggs large
• 1 cup sour cream
• 2 tsp vanilla
• 2 tbsp flour

Swirl

• 0.5 cup brown sugar
• 1 tbsp cinnamon
• 3 tbsp butter melted

Glaze

• 1.5 cups powdered sugar
• 4 tbsp milk
• 0.5 tsp vanilla

Equipment

• Mixing bowls
• Springform pan
• Roasting pan
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 325°F (160°C) and prepare a springform pan.
2. Press cinnamon roll pieces into the pan and bake 10 minutes.
3. Beat cream cheese and sugar until smooth.
4. Add eggs one at a time, then sour cream, vanilla, and flour.
5. Layer batter with cinnamon swirl mixture and swirl gently.
6. Bake in water bath for 55–65 minutes.
7. Cool gradually, then refrigerate at least 4 hours.
8. Drizzle glaze before serving.

Notes

For best texture, chill overnight before slicing.