Name: Cinnamon Roll Honeybun Cheesecake
Prep time: 25 min
Cook time: 1 h
Total time: 5 h 25 min
Cuisine: American
Ingredients: Base & cinnamon swirl: 1 cup all‑purpose flour; ½ cup brown sugar; 1 tsp ground cinnamon; 1 tsp baking powder; ¼ tsp salt; ¼ cup milk; 1 egg; 1 tsp vanilla extract; ¼ cup unsalted butter, melted; 2 tbsp brown sugar; 1 tsp ground cinnamon; 1 tbsp melted butter; Cheesecake filling: 16 oz cream cheese, softened; ½ cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; ½ cup sour cream or Greek yogurt; Glaze (optional but recommended): 1 cup powdered sugar; 2‑3 tbsp milk or cream; ¼ tsp vanilla extract

Cinnamon Roll Honeybun Cheesecake is a dreamy mashup of three desserts in one—rich cheesecake, sweet cinnamon rolls, and gooey honeybun flavors. With a tender cinnamon-swirled base, creamy cheesecake center, and a sweet glaze on top, this dessert tastes like a cinnamon roll met a honeybun and decided to become a cheesecake. Once I baked it, it instantly became a favorite for holidays, brunches, and serious sweet cravings.

Why You’ll Love This Recipe

I love how indulgent and layered this cheesecake is. The bottom gives me those warm, cinnamon-spiced notes like a honeybun, while the filling is ultra-smooth and tangy. The glaze on top finishes it off with a perfect touch of sweetness. It looks impressive but bakes in one pan, and every bite melts in my mouth.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust and cinnamon layer:

All-purpose flour
Brown sugar
Ground cinnamon
Baking powder
Salt
Milk
Egg
Vanilla extract
Unsalted butter (melted)

For the cheesecake filling:

Cream cheese (softened)
Granulated sugar
Eggs
Vanilla extract
Sour cream or Greek yogurt

For the cinnamon swirl:

Brown sugar
Ground cinnamon
Unsalted butter (melted)

For the glaze (optional but recommended):

Powdered sugar
Milk or cream
Vanilla extract

Directions

Preheat and prepare pan
I preheat the oven to 325°F (163°C) and line a springform pan with parchment or grease it well.
Make the base batter
I whisk together the flour, brown sugar, baking powder, cinnamon, and salt. In another bowl, I mix milk, egg, vanilla, and melted butter. I combine both mixtures into a smooth batter and pour it into the pan.
Mix the cinnamon swirl
I stir brown sugar, cinnamon, and melted butter together, then dollop it over the base and swirl it in with a knife or skewer.
Prepare the cheesecake filling
I beat the softened cream cheese and sugar until smooth, then add eggs one at a time, followed by vanilla and sour cream. I pour this over the cinnamon base.
Bake
I bake the cheesecake for 50–60 minutes, or until the center is mostly set with a slight jiggle. I turn the oven off and let it rest with the door cracked open for 30 minutes, then cool it fully at room temperature.
Chill and glaze
I refrigerate the cheesecake for at least 4 hours or overnight. Once chilled, I whisk the glaze ingredients together and drizzle it over the top just before serving.

Servings and timing

This recipe makes about 10–12 slices. It takes around 25 minutes to prep, 1 hour to bake, and at least 4 hours to chill. I usually make it the day before to let it fully set and develop flavor.

Variations

I sometimes use crushed cinnamon graham crackers as the crust instead of the flour-based batter.
For a deeper flavor, I add a bit of maple syrup or honey to the glaze.
I swirl in chopped pecans or walnuts for added crunch and richness.

storage/reheating

I store the cheesecake covered in the fridge for up to 5 days. It also freezes beautifully—I wrap slices individually and thaw in the fridge overnight. I don’t reheat it; I serve it chilled or let it sit at room temperature for 10 minutes before slicing.

FAQs

Can I use store-bought cinnamon rolls for the base?

Yes, I’ve used canned cinnamon roll dough pressed into the pan for a shortcut. It bakes right along with the cheesecake and works great.

Do I need a water bath?

Not for this recipe. I keep the oven at a lower temperature and let it cool gradually to avoid cracks.

Can I make this ahead of time?

Absolutely. I usually make it the night before and add the glaze right before serving.

What’s the best cream cheese to use?

I always use full-fat cream cheese blocks, not whipped or spreadable versions, for the best texture and stability.

Can I skip the glaze?

You can, but I love how it adds that honeybun vibe and a little extra sweetness. Even a simple drizzle of cream cheese frosting works well.

Conclusion

Cinnamon Roll Honeybun Cheesecake is rich, gooey, and packed with warm cinnamon spice in every bite. It brings together the best of three desserts into one unforgettable slice. Whether I’m baking for brunch, a party, or just because, this cheesecake always gets rave reviews—and there’s never a crumb left behind.