If you love warm cinnamon rolls, sticky honeybuns, and creamy cheesecake, this Cinnamon Roll Honeybun Cheesecake is about to become your new obsession. It’s rich, swirled with gooey cinnamon sugar, topped with a heavenly glaze, and tastes like a bakery cinnamon roll baked right into a velvety cheesecake. Perfect for holidays, parties, or any time you need a show-stopping dessert!
⭐ Why You’ll Love This Cheesecake
A mash-up of three favorites – cinnamon rolls + honeybuns + cheesecake
Sweet, gooey, creamy perfection
Beautiful swirls and layers
Great make-ahead dessert
No advanced baking techniques required
📝 Ingredients
Cinnamon Roll Crust
1 ½ cups graham cracker crumbs
¼ cup sugar
1 tbsp cinnamon
6 tbsp melted butter
Cheesecake Filling
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 tbsp vanilla extract
2 tbsp all-purpose flour
Honeybun Cinnamon Swirl
½ cup melted butter
1 cup brown sugar
2 tbsp cinnamon
1 tbsp honey
1 tsp vanilla
Icing Glaze (like a honeybun!)
1 cup powdered sugar
2–3 tbsp milk
½ tsp vanilla extract
🍳 Instructions
- Prepare the Crust
Mix graham crumbs, sugar, cinnamon, and melted butter. Press into the bottom of a springform pan. Bake for 8 minutes at 325°F (165°C). Let cool.
- Make the Cinnamon Honeybun Swirl
Mix melted butter, brown sugar, cinnamon, honey, and vanilla until smooth.
- Make the Cheesecake Filling
Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream, vanilla, and flour until just combined.
- Layer & Swirl
Pour half the cheesecake batter over the crust. Drizzle half the cinnamon honeybun mixture and swirl lightly. Repeat with the remaining batter and swirl mixture.
- Bake
Bake at 325°F (165°C) for 55–70 minutes, or until the center jiggles slightly. Turn off oven, crack door, and let cheesecake cool slowly for 1 hour.
- Chill
Refrigerate at least 4 hours, preferably overnight.
- Glaze
Whisk powdered sugar, milk, and vanilla. Drizzle generously over the chilled cheesecake.
💡 Recipe Tips
Bring cream cheese to room temperature for a smooth texture.
Don’t overmix the batter — it adds air and causes cracks.
Use a water bath or place a pan of hot water on the rack below the cheesecake for extra moisture.
Chill fully before slicing — the flavor improves dramatically.
🍽️ Variations
Sticky Bun Version: Add chopped pecans to the cinnamon swirl.
Cinnamon Roll Crust: Use crushed cinnamon roll-flavored cookies instead of graham crackers.
Extra Sweet: Add a thicker glaze layer on top.
Frosted Cinnamon Roll Style: Pipe a cream cheese frosting spiral on top.
🧊 Storage
Refrigerate up to 5 days
Freeze slices individually up to 3 months
Thaw overnight in the refrigerator
❤️ Final Thoughts
Cinnamon Roll Honeybun Cheesecake is a dream dessert for cinnamon lovers. It’s rich, moist, swirled with gooey cinnamon sugar, and topped with an irresistible honeybun-style glaze. Whether for a special celebration or a cozy weekend treat, this cheesecake delivers bakery-quality flavor with surprisingly simple steps.
Print
Cinnamon Roll Honeybun Cheesecake
Ingredients
Crust:
• 1½ cups graham cracker crumbs (or 1¼ cups almond flour + 2 tbsp erythritol for keto)
• 5 tbsp unsalted butter, melted
• 1 tbsp brown sugar (omit for keto)
Cinnamon Swirl Layer:
• ¼ cup packed brown sugar (or coconut sugar/erythritol blend)
• 1½ tsp ground cinnamon
• 2 tbsp melted butter
• 2 tbsp honey (or sugar-free maple syrup)
Cheesecake Filling:
• 24 oz (3 blocks) full-fat cream cheese, softened
• ¾ cup granulated sugar (or powdered erythritol/monk fruit)
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• ¼ cup sour cream
• Pinch of salt
Honey-Pecan Drizzle (topping):
• 3 tbsp honey (or sugar-free syrup)
• 2 tbsp butter
• ½ cup chopped pecans
• Pinch of flaky sea salt
Instructions
- Crust: Mix crumbs, melted butter, and sugar (if using). Press firmly into bottom of 9″ springform pan. Bake at 325°F for 10 mins. Cool.
- Swirl mix: Combine brown sugar, cinnamon, 2 tbsp melted butter, and 2 tbsp honey. Set aside.
- Filling: Beat cream cheese and sugar until smooth (~3 mins). Add eggs one at a time, then vanilla, sour cream, and salt. Pour half into crust.
- Spoon cinnamon swirl over batter—don’t stir! Drop remaining batter in dollops; use a knife to gently swirl (not mix) for marbled effect.
- Bake at 325°F for 55–65 mins—edges set, center slightly jiggly. Turn oven off; prop door open with a spoon. Let cool inside 1 hour (prevents cracks).
- Honey-pecan drizzle: While cheesecake cools, simmer honey and butter 2 mins. Stir in pecans; cook 1 more min. Cool 10 mins.
- Chill cheesecake at least 6 hours (overnight ideal). Drizzle with warm honey-pecan topping just before serving. Sprinkle with sea salt.
PREP TIME & NUTRITION :
Prep Time: 30 mins, Cook Time: 65 mins (+ cooling & chill), Servings: 12
Calories: 480, Net Carbs: 29g, Fats: 36g, Protein: 9g
✅ Keto version: ~6g net carbs/slice — rich, spiced, and deeply satisfying!