Swirls of cinnamon-sugar, creamy cheesecake, and a honey glaze come together in one unforgettable dessert that tastes just like your favorite breakfast treat—reinvented.
✨ Introduction: Sweet, Swirly, and Simply Irresistible
Cinnamon rolls and honeybuns are already iconic on their own—but imagine combining them with rich, velvety cheesecake. That’s exactly what this Cinnamon Roll Honeybun Cheesecake delivers: a buttery graham cracker crust, a cinnamon-swirled cream cheese filling, and a sticky-sweet glaze that tastes like Sunday brunch and Southern comfort all in one bite.
The first time I made this for a family gathering, it disappeared before I could even grab a second slice. It’s a showstopper that’s surprisingly simple to put together—and one that will have everyone begging for the recipe.
🛒 Key Ingredients (with Descriptions)
Graham Cracker Crust
The crisp, buttery base that balances the richness of the cheesecake. Add a pinch of cinnamon for bonus flavor.
Cream Cheese
The heart of any good cheesecake—soft, tangy, and luxurious when whipped smooth.
Sour Cream
Adds a silky texture and slight tang to keep the filling balanced and not overly sweet.
Sugar
White granulated sugar sweetens the filling, while brown sugar is used in the cinnamon swirl for that classic honeybun taste.
Eggs
Bind the filling and provide a creamy structure. Room temp is key for a smooth texture.
Cinnamon & Brown Sugar
Swirled through the batter to create that irresistible honeybun-style warmth and gooey ribbons.
Vanilla Extract
Deepens the flavor of the cheesecake and complements the cinnamon perfectly.
Honey Glaze
Drizzled over the top after baking, it’s a sticky-sweet finish that mimics a true honeybun glaze.
👩🍳 Step-by-Step Instructions
- Prepare the Crust
Combine crushed graham crackers, melted butter, a tablespoon of sugar, and a sprinkle of cinnamon. Press into a springform pan and bake for 8–10 minutes until set. - Make the Cheesecake Filling
Beat cream cheese, sugar, and vanilla until smooth. Mix in sour cream and then the eggs, one at a time, until silky. Don’t overmix once the eggs are added to prevent cracking. - Create the Cinnamon Swirl
In a separate bowl, stir together brown sugar and cinnamon. Drop spoonfuls into the cheesecake batter and use a butter knife to swirl gently through. - Bake the Cheesecake
Pour filling over the crust. Bake at 325°F for about 55–65 minutes until the edges are set but the center still jiggles slightly. Cool gradually, then chill at least 4 hours (preferably overnight). - Make the Honey Glaze
Mix powdered sugar, honey, and a splash of milk until pourable. Drizzle generously over the cooled cheesecake just before serving.
🍽️ Serving Suggestions
- Top with candied pecans or a dollop of whipped cream
- Serve chilled for a classic cheesecake experience
- Warm individual slices slightly for a gooey honeybun feel
- Add a dusting of extra cinnamon or drizzle with caramel for a dramatic finish
❄️ Storage & Reheating Tips
Refrigeration
Keep tightly wrapped in the fridge for up to 5 days. The flavor deepens over time!
Freezing
Freeze whole or individual slices wrapped in plastic and foil for up to 2 months. Thaw in the fridge overnight.
Reheating
Best enjoyed chilled or at room temperature, but you can microwave individual slices for 10–15 seconds if you love a warm, melty bite.
🏁 Final Thought
If cinnamon rolls and cheesecake had a baby—it would be this dreamy dessert. Whether for brunch, birthdays, holidays, or late-night cravings, Cinnamon Roll Honeybun Cheesecake brings all the comfort and indulgence in one unforgettable bite. Once you try it, it’s sure to become a staple in your sweet tooth rotation.
Print
Cinnamon Roll Honeybun Cheesecake
- Total Time: 1 hour 15 minutes + chilling
- Yield: 10–12 1x
Description
Layers of cinnamon-sugar swirls and luscious cheesecake with a honey glaze that tastes like breakfast and dessert rolled into one.
Ingredients
For the Crust:
1½ cups graham cracker crumbs
1/4 cup sugar
1 tsp cinnamon
6 tbsp butter, melted
For the Cheesecake:
3 (8 oz) blocks cream cheese, softened
1 cup sugar
1 cup sour cream
3 eggs
1 tbsp vanilla extract
Cinnamon Swirl:
1/3 cup brown sugar
1½ tsp cinnamon
Honey Glaze:
1/2 cup powdered sugar
1 tbsp honey
1–2 tsp milk (to thin)
Instructions
Preheat oven to 325°F. Mix crust ingredients and press into a springform pan. Bake 10 minutes.
Beat cream cheese, sugar, and vanilla. Mix in sour cream, then eggs one at a time.
Pour filling over crust. Drop in cinnamon swirl mixture and swirl with a knife.
Bake for 55–65 minutes. Cool, then chill 4+ hours.
Mix glaze ingredients and drizzle over chilled cheesecake before serving.
Nutrition
- Serving Size: 10–12
- Calories: 420
- Sugar: 23g
- Carbohydrates: 34g
❓ FAQ Section
Can I use a store-bought crust?
Yes! A pre-made graham or cinnamon crust saves time and works just as well.
Can I make this gluten-free?
Use gluten-free graham crackers and check that all other ingredients (like baking extracts) are certified gluten-free.
How do I prevent cracks in the cheesecake?
Avoid overmixing, use room-temp ingredients, and let it cool gradually in the oven before chilling.
What if I don’t have honey?
You can use maple syrup or a basic icing sugar glaze instead for a slightly different finish.