Delicious Cinnamon Roll Honeybun Cheesecake Recipe

Let’s talk about comfort food. And not just any comfort food—but the kind that gives you a warm hug from the inside out. Enter the cinnamon roll honeybun cheesecake — a dessert lovechild that’s part gooey cinnamon roll, part creamy cheesecake, and completely unforgettable.

If your weekday feels like a circus act (juggling work, kids, laundry, and remembering to drink water), this cinnamon roll honeybun cheesecake is your ringmaster of calm. It’s the kind of treat that looks like you spent hours in the kitchen—when really, it’s more about clever layering than culinary gymnastics. Plus, it satisfies both cinnamon roll die-hards and cheesecake fanatics in one sweet, satisfying swoop.

This recipe was inspired by those magical mornings when the smell of cinnamon rolls lures everyone out of bed. Only this time, it comes with a creamy twist and a graham cracker hug. Whether you’re baking to impress your in-laws, treating yourself after a long day, or looking for the ultimate brunch showstopper, this cinnamon roll honeybun cheesecake is your golden ticket.

You don’t need to be a pastry chef or have a stand mixer that costs more than your first car. All you need is a little time, a few simple ingredients, and the willingness to taste-test along the way (strictly professional, of course). So roll up those sleeves—dessert greatness is calling.

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Why You’ll Love This Cinnamon Roll Honeybun Cheesecake

• It’s rich, creamy, and swirled with a buttery cinnamon sugar swirl that’s pure joy, The rich cinnamon-sugar blend in this cheesecake is reminiscent of the flavors found in our Delicious Churro Cheesecake Cookies – Easy Recipe.
• Combines two beloved desserts into one (who says you have to choose?).
• Simple enough for beginners, impressive enough for guests.
• Customizable — go big with toppings or keep it elegantly simple.

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What You’ll Need (Equipment Essentials)

Here’s your kitchen crew for this cinnamon roll honeybun cheesecake mission:

• 9-inch springform pan
• Mixing bowls (grab a few—trust me, it helps!)
• Electric hand mixer or stand mixer (or just strong arms and a whisk!)
• Rubber spatula (for all the dreamy batter scraping)
• Whisk
• Measuring cups and spoons
• Baking sheet (for that water bath trick—don’t skip this!)
• Aluminum foil
• Small saucepan (optional, for prepping the frosting)
• Parchment paper

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Ingredients

Start with the Swirl (because flavor comes first):

• 1 cup brown sugar (220g)
• 1 tbsp ground cinnamon
• 1/3 cup all-purpose flour (39g)
• 1/3 cup melted unsalted butter (76g)

Next, Build the Cheesecake Base:

• 907g cream cheese, softened (4 packages, 8 oz. each)
• 1 cup brown sugar (220g)
• 1/4 cup granulated sugar (50g)
• 1/2 cup sour cream (120g)
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1/2 tsp salt

Graham Cracker Crust Foundation:

• 1½ cups graham cracker crumbs (180g) or digestive biscuits
• 1/4 cup brown sugar (55g)
• 1/2 tsp cinnamon
• 6 tbsp melted unsalted butter (85g)

Finish with Cream Cheese Frosting (Because Why Not):

• 6 tbsp cream cheese (85g)
• 1 cup powdered sugar (125g)
• 1 tsp vanilla extract
• 1 cup heavy whipping cream (240ml)
• 1–2 tsp cinnamon powder

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1. Recipe Steps: Cinnamon Roll Honeybun Cheesecake from Scratch

Settle in this is where the magic happens. Your kitchen’s about to smell like a bakery in heaven.

Step 1: Prep the Pan & Set the Stage

Start by preheating your oven to 325°F (163°C). Grab your springform pan and line the bottom with parchment paper. Then wrap the bottom and sides of the pan in a double layer of aluminum foil. This helps keep the water bath from leaking into your cinnamon roll honeybun cheesecake which no one asked for, ever.

Step 2: Mix the Graham Cracker Crust

In a bowl, stir together graham cracker crumbs, brown sugar, and cinnamon. Add in that melted butter and mix until the crumbs look like wet sand and hold together when pressed.

Press the crust mixture into the bottom of the springform pan. You can use the bottom of a glass or measuring cup to pack it down evenly. Pop it in the oven for 10 minutes, just to set it. Then pull it out and let it cool while you prep the rest.

Psst: You just nailed the first step of the cinnamon roll honeybun cheesecake. High five!

Step 3: Whip Up That Cinnamon Roll Swirl

This is where things get sticky in the best way.

Mix brown sugar, flour, and cinnamon in a small bowl. Stir in the melted butter until everything is well combined and ooey-gooey. Set aside. You’ll swirl this in later for that honeybun-like surprise with every bite.

Step 4: Creamy cinnamon roll honeybun cheesecake Time

Grab a big bowl—this is your main stage.

Beat the softened cream cheese until it’s smooth and lump-free. This is crucial, so take your time (and maybe taste a bit, for science). Add the brown sugar and granulated sugar and beat again until creamy and combined.

Now, mix in the sour cream, vanilla extract, and salt. Blend well.

Add the eggs one at a time, beating on low just until each one disappears into the batter. Don’t overmix here you want your cinnamon roll honeybun cheesecake to be smooth, not bubbly.

Step 5: Layer the Magic

Pour half of the cinnamon roll honeybun cheesecake batter over your cooled crust. Then spoon half of the cinnamon swirl mixture across the top and gently swirl it in with a knife or skewer. Repeat with the remaining batter and the rest of the cinnamon swirl.

Now, you’re staring at something that already looks like dessert royalty. Time to bake!

Step 6: Bake in a Water Bath

Place your foil-wrapped springform pan in a large baking pan or roasting tray. Fill the outer pan with hot water—about halfway up the sides of the springform pan.

Bake for 60–70 minutes, or until the edges are set and the center still has a slight jiggle (like Jell-O’s confident cousin). Resist the urge to poke it!

Once done, turn the oven off and crack the oven door slightly. Let the cinnamon roll honeybun cheesecake cool in the oven for about an hour. This helps prevent cracks. Cheesecake’s sensitive like that.

Then remove it and let it cool completely on the counter before transferring to the fridge for at least 4 hours or ideally, overnight.

Step 7: Whip the Cream Cheese Frosting

Right before serving, make the frosting. In a medium bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until combined.

In a separate bowl, whip the heavy cream until stiff peaks form (yes, your arms may ache, but your taste buds will thank you). Fold the whipped cream into the cream cheese mixture. Stir in a little cinnamon for extra cozy flavor.

Step 8: Frost, Slice & Serve

Spread or pipe the frosting on top of the chilled cheesecake. Sprinkle extra cinnamon on top if you’re feeling fancy. Then slice it up and serve to wide-eyed, fork-ready friends or family. Or, you know, just yourself. No judgment here.

There you have it cinnamon roll honeybun cheesecake perfection.

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Cooking Tips

• Room Temp Everything: Bring your cream cheese, sour cream, and eggs to room temperature. This helps everything mix smoothly no surprise lumps.
• Wrap That Pan Tight: Cheesecake in a soggy crust is no one’s dream. Double-wrap that springform pan in foil before it hits the water bath.
• Don’t Overmix: Once the eggs are in, go easy. Overmixing adds air, and too much air makes cheesecake crack (and not the good kind of crackly top).
• Jiggle Test Is Your Friend: If the center still jiggles just a bit, it’s ready. It’ll finish setting in the fridge.
• Patience Pays Off: This isn’t a “quick snack before dinner” situation. Chill it for hours or overnight. That set time makes all the difference in texture and flavor.
• Frost Like a Pro: Want that bakery look? Use a piping bag or snip the corner off a ziplock bag to swirl on that frosting.
• Flavor Swap Idea: Add chopped pecans or a drizzle of caramel sauce on top. Your future self will thank you.

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Personal Anecdotes

The first time I made this cinnamon roll honeybun cheesecake, it was purely experimental—one of those “what if I combined my two favorite desserts?” moments. I brought it to a Sunday family lunch, thinking it might be too over-the-top.

Spoiler: there were zero leftovers. Even my youngest, who normally gives cheesecake the side-eye, had two slices. Now it’s the one dessert my family requests for birthdays, holidays, and basically any excuse they can come up with. It’s become a symbol of comfort and celebration—and hey, if dessert can do that, I say give it a permanent spot in the recipe box.

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Storage Tips for Cinnamon Roll Honeybun Cheesecake

You’ve whipped up the dreamiest cinnamon roll honeybun cheesecake—now let’s make sure it stays just as fabulous after day one. Because let’s face it, leftovers do happen (though probably not for long!).

Refrigerator Storage:

After your cinnamon roll honeybun cheesecake has fully cooled and been frosted, cover it with plastic wrap or store it in an airtight container. Keep it in the fridge for up to 5 days. Pro tip: If using plastic wrap, tent it slightly so the frosting doesn’t smudge.

Freezer Storage:

Yes, this beauty freezes like a charm! Before frosting, wrap the entire cheesecake or individual slices tightly in plastic wrap and then foil. Pop it into a freezer-safe container or zip-top bag. It’ll stay good for up to 2 months.

When you’re ready to indulge, thaw it in the refrigerator overnight. Add the frosting fresh for best texture and presentation.

Quick-Serve Tip:

Store sliced pieces individually. That way, when the craving hits (because it will), you can grab a single serving without defrosting the whole masterpiece.

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Nutrition Facts & Why They Matter (350 Words)

This cinnamon roll honeybun cheesecake isn’t just a treat—it’s a decadent dessert that brings together bold flavors and rich textures. And while it’s not meant to be your “light” option, knowing what’s in each slice helps you savor it mindfully.

This dessert is rich in calcium from the cream cheese and heavy cream, which supports strong bones and teeth. It’s also got a solid protein punch, thanks to the eggs and dairy, helping you feel more satisfied after a slice.

Yes, it’s sweet and indulgent (with sugars and saturated fats that should be treated as a “sometimes” food), but that’s the beauty of it—this cinnamon roll honeybun cheesecake is about joy, celebration, and sharing. One slice goes a long way toward satisfying a craving for something comforting and special.

Balance it out with lighter meals during the day, and remember: dessert isn’t just about fuel—it’s about the experience.

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Nutritional Breakdown (Per Serving – Approx. 1 Slice)

Nutrient	Amount
Serving Size	1 slice (1/12 of cake)
Calories	~540 kcal
Total Fat	38g
Saturated Fat	22g
Unsaturated Fat	13g
Trans Fat	<0.5g
Cholesterol	155mg
Sodium	260mg
Carbohydrates	42g
Dietary Fiber	1g
Sugars	31g
Protein	8g
Calcium	15% DV
Iron	6% DV
Potassium	180mg
Vitamin A	18% DV
Vitamin C	0% DV
Vitamin D	10% DV

Note: Nutrition values are approximate and may vary slightly based on ingredient brands or substitutions.

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Cooking & Prep Time Details for Cinnamon Roll Honeybun Cheesecake

Whether you’re planning ahead for a special gathering or just trying to squeeze in a little baking between your third Zoom meeting and soccer practice pickup, timing matters. Here’s how it all breaks down for this cinnamon-swirled beauty:

Time Type	Duration
Prep Time	30 minutes
Cook Time	1 hour 10 minutes
Chilling Time	Minimum 4 hours (overnight is best!)
Total Time	Approx. 5 hours 40 minutes (including chill time)

Note: The hands-on part only takes about 30 minutes—then your oven and fridge do the rest. You’ve got this!

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Yield Information

Yield Type	Amount
Servings	12 slices
Cake Size	One 9-inch cheesecake

If you’re feeding a crowd—or just planning on saving some for later—consider doubling the recipe and making two. Trust me, the leftovers never last long.

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Cuisine Origin

| Cuisine | American |

While this cinnamon roll honeybun cheesecake might have global fans, its heart (and swirl) is deeply rooted in classic American dessert traditions—with a cozy, cinnamon roll twist that makes it feel like Sunday morning at grandma’s house.

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So there you have it—a dessert that’s as comforting as your favorite hoodie and twice as indulgent. Whether you’re baking to impress your crew at brunch or just need a sweet reward after a long week, this cinnamon roll honeybun cheesecake checks every box.

It’s rich, creamy, and swirled with everything we love about cinnamon rolls, all wrapped up in one heavenly slice. And the best part? It doesn’t require pastry chef credentials—just a little love, a few pantry staples, and maybe a little self-restraint not to eat it straight from the pan.

Keep this recipe in your back pocket for birthdays, holidays, or just because Tuesday needed a pick-me-up. Trust me, once you serve it, the only thing you’ll be asked is, “When are you making that cinnamon roll honeybun cheesecake again?”

And honestly? You won’t mind one bit.

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Frequently Asked Questions

Can I substitute the graham cracker crust for something else?

Absolutely! If you’re out of graham crackers or just feeling adventurous, try digestive biscuits, crushed vanilla wafers, or even cinnamon-flavored cookies for an extra cozy twist. Just aim for the same crumb-to-butter ratio to keep your cinnamon roll honeybun cheesecake base firm and fabulous.

What’s the best way to store leftover cinnamon roll honeybun cheesecake?

Pop any leftovers into an airtight container and store them in the fridge for up to 5 days. For longer storage, you can freeze individual slices wrapped in plastic and foil. Just thaw in the fridge overnight and enjoy like it’s freshly made!

Can I make this cinnamon roll honeybun cheesecake ahead of time?

Yes, and honestly—it’s even better that way. Prepare it the night before, chill overnight, and frost it just before serving. That chill time gives the flavors time to marry into one dreamy bite.

I don’t have sour cream—can I use something else?

Yes! You can sub in Greek yogurt or even plain whole milk yogurt. It’ll still give you that rich tang that balances all the sweet cinnamon goodness.

Do I really need a water bath?

If you want that smooth, crack-free top on your cinnamon roll honeybun cheesecake, then yes—it’s worth the effort. But hey, if you skip it, it’ll still taste amazing (just maybe a little rustic looking… which we call “charm”).

Can I go lighter on the sugar?

Sure! Feel free to reduce the sugar slightly in both the cheesecake batter and the swirl. Just know that the cinnamon roll honeybun cheesecake magic does rely a bit on that sweet balance. Taste as you go, and trust your baker instincts.