Cinnamon Roll Honeybun Cheesecake Recipe: A Sweet Masterpiece

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Have you ever craved a dessert that combines the cozy flavors of cinnamon rolls, the indulgence of honeybuns, and the creamy richness of cheesecake? This Cinnamon Roll Honeybun Cheesecake Recipe does exactly that. With its buttery graham cracker crust, swirls of cinnamon sugar, and a decadent cheesecake filling topped with a honeybun-inspired glaze, it’s a dessert worth savoring. Whether it’s for a special celebration or a weekend indulgence, this cheesecake will wow anyone who takes a bite.

Why You’ll Fall in Love with This Recipe

This recipe is a dream for anyone with a sweet tooth. It takes the best parts of three classic treats—cinnamon rolls, honeybuns, and cheesecake—and layers them into one showstopping dessert. Plus, it’s easier to make than you think, with step-by-step instructions to guide you through every delicious layer.

Ingredients for Cinnamon Roll Honeybun Cheesecake

Here’s a detailed breakdown of what you’ll need for each layer of this incredible dessert:

For the Crust

IngredientAmount
Graham cracker crumbs1 ½ cups
Granulated sugar¼ cup
Melted butter½ cup

For the Cinnamon Roll Filling

IngredientAmount
Brown sugar½ cup
Ground cinnamon2 tbsp
Melted butter¼ cup

For the Cheesecake Filling

IngredientAmount
Cream cheese (softened)16 oz
Granulated sugar1 cup
Vanilla extract1 tsp
Large eggs3
Sour cream1 cup
Heavy cream1 cup

For the Honeybun Topping

IngredientAmount
Powdered sugar½ cup
Milk2 tbsp
Vanilla extract1 tsp

Step-by-Step Instructions

1. Prepare the Crust

  1. Preheat the Oven: Preheat your oven to 325°F (163°C).
  2. Mix Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
  3. Form the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Set aside.

2. Prepare the Cinnamon Roll Filling

  1. Combine Ingredients: In a small bowl, stir together the brown sugar, ground cinnamon, and melted butter until well combined. Set aside.

3. Prepare the Cheesecake Filling

  1. Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
  2. Add the Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth texture.
  3. Incorporate Sour Cream and Heavy Cream: Gently mix in the sour cream and heavy cream until fully combined. Be careful not to overmix.

4. Add the Cinnamon Roll Swirl

  1. Layer the Filling: Pour half of the cheesecake filling over the prepared crust.
  2. Add Cinnamon Filling: Spoon half of the cinnamon roll filling over the cheesecake layer. Use a knife or skewer to swirl the cinnamon mixture through the cheesecake.
  3. Repeat: Pour the remaining cheesecake filling on top and swirl in the remaining cinnamon roll filling.

5. Bake the Cheesecake

  1. Bake: Place the springform pan in the preheated oven and bake for 60–70 minutes, or until the center is set but still slightly jiggly.
  2. Cool Gradually: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Then, remove it from the oven and refrigerate for at least 4 hours or overnight.

6. Prepare the Honeybun Topping

  1. Mix Ingredients: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
  2. Drizzle: Once the cheesecake is fully chilled, drizzle the honeybun topping over the top. For an extra touch, you can add a sprinkle of cinnamon or a few graham cracker crumbs.

7. Serve and Enjoy

  • Slice the cheesecake and serve chilled. Each bite is a perfect balance of creamy cheesecake, spiced cinnamon swirls, and sweet honeybun glaze.

Tips for Perfect Cinnamon Roll Honeybun Cheesecake

1. Use Room-Temperature Ingredients

Room-temperature cream cheese, eggs, and sour cream ensure a smooth and lump-free cheesecake batter.

2. Prevent Cracks

Cooling the cheesecake gradually in the oven helps prevent cracks. If you’re still worried, place a pan of water on the rack below the cheesecake to create steam during baking.

3. Customize the Topping

For a richer glaze, substitute the milk in the honeybun topping with heavy cream.

4. Avoid Overbaking

The center of the cheesecake should still jiggle slightly when you remove it from the oven. It will firm up as it cools.

Nutritional Information

Here’s an approximate breakdown of the nutritional content per slice (serves 12):

NutrientAmount
Calories420
Protein6g
Fat28g
Carbohydrates35g
Sugars23g
Fiber1g

Creative Variations

1. Chocolate Cinnamon Roll Cheesecake

Add chocolate chips to the cheesecake filling or drizzle melted chocolate over the honeybun topping.

2. Pecan Topping

Sprinkle chopped pecans over the honeybun topping for added crunch and a nutty flavor.

3. Gluten-Free Version

Use gluten-free graham crackers for the crust to make this recipe gluten-free.

4. Pumpkin Spice Twist

Replace the cinnamon in the cinnamon roll filling with pumpkin pie spice for a fall-inspired treat.

Storage Tips

Refrigeration

Store the cheesecake in an airtight container in the refrigerator for up to 5 days.

Freezing

Wrap individual slices tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

FAQs

1. Can I use a premade crust?

Yes, a store-bought graham cracker crust works in a pinch, but a homemade crust tastes better and holds up well to the filling.

2. What can I substitute for heavy cream?

You can use half-and-half or evaporated milk, but the cheesecake may be slightly less rich.

3. How do I prevent my cheesecake from cracking?

Cool the cheesecake gradually, and avoid overmixing the batter to minimize air bubbles that can lead to cracks.

4. Can I make this recipe ahead of time?

Absolutely! This cheesecake tastes even better the next day, making it a perfect make-ahead dessert.

5. What’s the best way to slice cheesecake?

Use a sharp knife dipped in warm water and wiped clean between slices for neat, clean cuts.

6. Can I use a different type of sugar for the filling?

Yes, light brown sugar can replace granulated sugar for a slightly deeper flavor.

Conclusion

This Cinnamon Roll Honeybun Cheesecake Recipe is the ultimate dessert for anyone who loves decadent, flavorful treats. With its creamy filling, spiced cinnamon swirls, and sweet glaze, it’s bound to impress your family and friends. Whether you’re serving it at a holiday gathering or treating yourself, this cheesecake is a guaranteed hit.

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Cinnamon Roll Honeybun Cheesecake Recipe: A Sweet Masterpiece


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  • Author: Emma
  • Total Time: 5 hours (includes chilling)
  • Yield: 12 servings

Description

Craving a dessert that combines the comforting flavors of cinnamon rolls, the indulgence of honeybuns, and the creamy richness of cheesecake? This Cinnamon Roll Honeybun Cheesecake is your perfect solution. With a buttery graham cracker crust, cinnamon sugar swirls, and a decadent cheesecake filling topped with a sweet honeybun glaze, it’s a dessert everyone will rave about.


Ingredients

For the Crust

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup melted butter

For the Cinnamon Roll Filling

  • ½ cup brown sugar
  • 2 tbsp ground cinnamon
  • ¼ cup melted butter

For the Cheesecake Filling

  • 16 oz cream cheese (softened)
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup heavy cream

For the Honeybun Topping

  • ½ cup powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Crust
    • Preheat your oven to 325°F (163°C).
    • In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
    • Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Set aside.
  2. Prepare the Cinnamon Roll Filling
    • In a small bowl, stir together brown sugar, ground cinnamon, and melted butter until well combined. Set aside.
  3. Prepare the Cheesecake Filling
    • In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
    • Add the eggs one at a time, beating well after each addition.
    • Gently mix in sour cream and heavy cream until fully combined. Be careful not to overmix.
  4. Add the Cinnamon Roll Swirl
    • Pour half of the cheesecake filling over the prepared crust.
    • Spoon half of the cinnamon roll filling over the cheesecake layer. Use a knife or skewer to swirl the cinnamon mixture through the cheesecake.
    • Repeat by pouring the remaining cheesecake filling on top and swirling in the remaining cinnamon roll filling.
  5. Bake the Cheesecake
    • Place the springform pan in the preheated oven and bake for 60–70 minutes, or until the center is set but still slightly jiggly.
    • Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Then, remove from the oven and refrigerate for at least 4 hours or overnight.
  6. Prepare the Honeybun Topping
    • In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
    • Once the cheesecake is fully chilled, drizzle the honeybun topping over the top. For an extra touch, sprinkle a little cinnamon or graham cracker crumbs on top.
  7. Serve and Enjoy
    • Slice the cheesecake and serve chilled. Each bite is a perfect balance of creamy cheesecake, spiced cinnamon swirls, and sweet honeybun glaze.

Notes

  • Use Room-Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth batter.
  • Prevent Cracks: Gradually cool the cheesecake in the oven to help prevent cracks. A pan of water on the rack below the cheesecake can also help create steam and keep it moist.
  • Customize the Topping: For a richer glaze, substitute heavy cream for milk in the honeybun topping.
  • Prep Time: 20 minutes
  • Cook Time: 60–70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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