Creamy cinnamon roll honeybun cheesecake is one of those desserts that feels like a cozy memory baked into every bite. The moment I first tried it at a friend’s brunch, I knew I had to bring that magic into my own kitchen. It combines everything I love—gooey cinnamon swirls, honeybun sweetness, and the luscious richness of cheesecake.
Each layer offers a little moment of joy: the spiced brown sugar crumble, the tangy cream cheese filling, and that soft, golden crust that holds it all together. It’s like all your favorite bakery treats came together for a family reunion.
Whether you’re making it for a holiday table or a quiet weekend indulgence, this creamy cinnamon roll honeybun cheesecake is sure to become a cherished go-to in your dessert rotation.
Why This Creamy Cinnamon Roll Honeybun Cheesecake Works
What makes this cheesecake such a standout? It’s all about the balance—between textures, flavors, and the kind of joy only a homemade dessert can bring.
A Perfect Trio of Textures
Each layer plays its part: a buttery graham cracker crust for crunch, a gooey cinnamon sugar swirl that mimics honeybun filling, and a rich, velvety cheesecake center. Together, they create that satisfying forkful every time.
Cozy, Familiar Flavors
With warm brown sugar, cinnamon spice, and smooth vanilla-laced cream cheese, every bite feels like a cozy bakery treat.
Crowd-Friendly Charm
It’s ideal for brunch tables, potlucks, holidays, or anytime you want to treat loved ones to something special—especially when paired with delightful bakes like these Strawberry Cheesecake Cookies. And since it can be made ahead, it’s as practical as it is comforting.
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Creamy Cinnamon Roll Honeybun Cheesecake – (Full Printable Recipe)
- Total Time: 5 hours 15 minutes (75 minutes active prep/cook, plus minimum 4 hours chilling)
- Yield: Serves 12
- Diet: Vegetarian
Description
This luscious cheesecake features a buttery graham crust, cinnamon-sugar swirl, creamy filling, and dreamy frosting. Classic comfort dessert for holidays or cozy weekends.
Ingredients
Crust:
1½ cups graham cracker crumbs (or digestive biscuits)
¼ cup brown sugar
½ teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
Cinnamon Swirl:
1 cup brown sugar
⅓ cup all-purpose flour
1 tablespoon ground cinnamon
⅓ cup unsalted butter, melted
Cheesecake Filling:
907g cream cheese (4 blocks, softened)
1 cup brown sugar
¼ cup granulated sugar
½ cup sour cream
4 large eggs
1 tablespoon vanilla extract
½ teaspoon salt
Optional Cream Cheese Frosting:
6 tablespoons cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
Optional Topping:
1–2 teaspoons cinnamon powder (for sprinkling on top)
Instructions
Preheat oven to 325°F (163°C). If using a water bath, wrap the outside of your springform pan in foil to prevent leaks.
Crust: Combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Mix until it resembles damp sand. Press firmly into the bottom of the pan. Set aside.
Cinnamon Swirl: In a separate bowl, mix brown sugar, flour, cinnamon, and melted butter until a thick paste forms. Set aside.
Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth. Add brown sugar, granulated sugar, and sour cream; mix until fully combined.
Add eggs one at a time, mixing gently after each addition. Stir in vanilla extract and salt just until combined—do not overmix.
Layer and Swirl: Spread half the cheesecake batter over the crust. Drop half the cinnamon swirl mixture in small dollops on top, then gently swirl with a knife. Repeat with remaining cheesecake batter and swirl mixture.
Bake: Place the pan in the center of the oven and bake for 50–55 minutes, or until the edges are set and the center jiggles gently.
Cool: Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes. Remove from oven and cool to room temperature.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Optional Frosting:
If you’d like to add the cream cheese frosting, beat cream cheese, powdered sugar, vanilla, and heavy whipping cream together until light and fluffy. Spread or pipe over the chilled cheesecake.Before serving, you may sprinkle cinnamon powder on top for a finishing touch, if desired.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420–480
- Sugar: ~28g
- Sodium: ~220mg
- Fat: ~30g
- Saturated Fat: ~18g
- Carbohydrates: ~38g
- Fiber: ~0.5g
- Protein: ~6g
Kitchen Tools for Creamy Cinnamon Roll Honeybun Cheesecake
You don’t need a professional kitchen to make this cozy dessert—just a few reliable tools to help everything come together smoothly.
- 9-inch springform pan – For that classic cheesecake shape and easy release
- Electric hand mixer or stand mixer – Helps create a smooth, lump-free batter
- Mixing bowls – At least three will be handy for preparing different parts of the recipe.
- Spatula – For scraping and layering batters
- Measuring cups and spoons – For accurate baking
- Foil (optional) – To wrap the springform pan in a water bath
- Piping bag or plastic bag (optional) – For decorating with frosting
These simple tools make prep easier and help you achieve bakery-quality results right in your home kitchen.
Ingredients for Cinnamon Roll Honeybun Cheesecake
This recipe uses easy-to-find ingredients that come together to create layers of comfort and sweetness. Here’s everything you’ll need, organized by component:
Graham Cracker Crust
- 1½ cups graham cracker crumbs (or digestive biscuits)
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
Cinnamon Swirl
- 1 cup brown sugar
- ⅓ cup all-purpose flour
- 1 tablespoon ground cinnamon
- ⅓ cup unsalted butter, melted
Cheesecake Filling
- 907g cream cheese (4 blocks, softened)
- 1 cup brown sugar
- ¼ cup granulated sugar
- ½ cup sour cream
- 4 large eggs
- 1 tablespoon vanilla extract
- ½ teaspoon salt
Cream Cheese Frosting
- 6 tablespoons cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1–2 teaspoons cinnamon powder (optional, for topping)
These simple ingredients, when layered with love, create a cheesecake that’s truly unforgettable.
Note: Frosting is optional and can be skipped if you prefer to enjoy the cheesecake with just the cinnamon swirl topping.
Step-by-Step for Making Creamy Cinnamon Roll Honeybun Cheesecake
Don’t let the layers fool you—this cheesecake is easier than it looks! Just take it one step at a time, and you’ll have a bakery-style dessert right from your own oven.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 75 mins (plus chilling)
Note: Chill for at least 4 hours (or overnight) before serving for best texture.
Prep the Oven and Pan
- Preheat your oven to 325°F (163°C).
- Wrap the outside of your springform pan in foil if using a water bath to prevent leaks.
Prepare the Crust
- Combine the graham cracker crumbs, brown sugar, cinnamon, and melted butter in a mixing bowl.
- Stir until the mixture resembles damp sand.
- Press firmly into the bottom of your prepared pan to form an even crust. Set aside.
Prepare the Cinnamon Swirl
- In a separate bowl, stir together brown sugar, flour, cinnamon, and melted butter.
- Mix until a thick, crumbly paste forms. Set aside.
Make the Cheesecake Batter
- Using a large bowl, whip the softened cream cheese until smooth and creamy.
- Add brown sugar, granulated sugar, and sour cream; mix until combined.
- Crack eggs in one at a time, mixing gently on low speed after each addition.
- Add vanilla extract and salt, mixing only until combined. Be careful not to overmix.
Layer and Swirl
- Spread half the cheesecake batter on top of the crust.
- Spoon half of the cinnamon swirl mixture in small dollops over the batter.
- Use a butter knife to gently swirl the cinnamon into the batter.
- Repeat with the remaining batter and swirl mixture.
Bake
- Place pan in the center of the oven and bake for 50–55 minutes, until edges are set and center jiggles gently.
- Turn off oven, crack the door open, and let cheesecake cool inside for about 30 minutes.
Chill
- Allow the cheesecake to cool to room temperature on the countertop.
- Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Add Frosting and Serve
- Beat the cream cheese, powdered sugar, vanilla, and heavy cream until light and fluffy.
- Spread or pipe frosting over the chilled cheesecake if desired—this step is optional but adds a lovely creamy finish.
- Optionally, sprinkle cinnamon on top for a finishing touch.
Nutrition Score
Here’s a general estimate of the nutrition per slice if you cut your creamy cinnamon roll honeybun cheesecake into 12 servings. Keep in mind that homemade desserts can vary slightly based on ingredient brands and portion sizes.
- Calories: 420–480
- Total Fat: ~30g
- Saturated Fat: ~18g
- Carbohydrates: ~38g
- Sugars: ~28g
- Protein: ~6g
- Fiber: ~0.5g
- Sodium: ~220mg
This dessert is definitely on the indulgent side—rich, satisfying, and meant to be enjoyed as a treat. For a lighter touch, you can reduce the frosting or use lower-fat cream cheese, but I say enjoy every luscious bite just as it is!
Serving & Storage Tips
This creamy cinnamon roll honeybun cheesecake is just as comforting served fresh as it is after resting in the fridge for a day or two. Whether you’re cutting into it right away or saving slices for later, here’s how to enjoy this delicious dessert at its best.
Serving Suggestions
- Let it sit at room temperature for 10–15 minutes before slicing. This helps the filling soften just enough for that ultra-creamy texture.
- Just before serving, add a swirl of cream cheese frosting or a light dusting of cinnamon sugar for an extra homey touch.
- A warm cup of coffee, chai, or spiced tea pairs beautifully with the cozy flavors of this dessert—or try it alongside a fall favorite like this Pumpkin Dump Cake for an extra-special treat.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 5 days; the flavor improves after chilling overnight.
- You can also freeze the cheesecake (without the frosting) for up to 2 months—just like with this Apple Crumble Cheesecake. Wrap it tightly in plastic wrap and foil.
- Allow the cheesecake to thaw in the fridge overnight before enjoying.
- If you’re frosting it in advance, make sure the cheesecake is fully chilled first. This keeps the topping from softening or getting runny.
Whether you’re planning ahead or enjoying a second slice later, this cheesecake keeps beautifully and stays just as satisfying.
FAQs About Creamy Cinnamon Roll Honeybun Cheesecake
A honeybun is usually denser and glazed, often fried or baked with a sticky top. Cinnamon rolls are fluffier, baked with a rich cinnamon filling, and often topped with frosting. This cheesecake blends both for the best of each.
The edges should appear firm while the center has a gentle jiggle. When shaken lightly, it should wobble softly but not move like a liquid. For certainty, aim for an internal temperature between 150–155°F (65–68°C).
This recipe is designed to capture the flavor of both, not use them directly. However, you could experiment by crumbling pre-baked honeybuns into the swirl layer—but expect a much sweeter, softer texture.
To help prevent cracks, let all your ingredients—especially the cream cheese and eggs—come to room temperature before mixing. This ensures a smoother batter. Also, avoid overbeating the eggs, as too much air can cause the top to puff and split. Finally, after baking, cool the cheesecake slowly by turning off the oven and cracking the door open for about 30 minutes before transferring it to the fridge. If you want even more practical pointers, here’s a great roundup of cheesecake-making tips for home bakers from The Spruce Eats.
Cream cheese is a soft, mild, slightly tangy cheese that gives cheesecakes their signature creamy texture and rich flavor. If you’d like to know more, here’s a handy guide to cream cheese that explains what it is, how it’s made, and why it’s a baking favorite.
Conclusion: Creamy Cinnamon Roll Honeybun Cheesecake
This creamy cinnamon roll honeybun cheesecake isn’t just a dessert—it’s a heartwarming invitation to slow down and savor something sweet. With its buttery crust, spiced swirls, and rich cheesecake center, every slice feels like a quiet celebration.
It looks beautiful on the table and quickly becomes a family favorite—just like other classic comfort desserts such as this Pecan Pie Cobbler. Whether you’re serving it for holidays, birthdays, or a cozy weekend, it always feels just right.
Best of all, you can make it ahead, freeze it if needed, and count on it to be met with big smiles and second helpings every time.
I hope this nostalgic treat brings as much joy to your kitchen as it has to mine. If you give it a try, I’d truly love to hear how it turns out. Until then—happy baking, and save me a slice!