If you’re the kind of person who can’t resist a gooey cinnamon roll or a luscious slice of cheesecake—why not have both? This Cinnamon Roll Honeybun Cheesecake brings the best of both worlds into one rich, creamy, and spiced dessert that’s truly unforgettable. With its buttery graham cracker crust, layers of cinnamon sugar swirled into velvety cheesecake filling, and a sweet honey glaze drizzled on top, this cheesecake tastes just like your favorite morning pastry—only better. Perfect for holidays, birthdays, brunches, or whenever you’re craving a cozy, indulgent treat.
About the Recipe
The inspiration for this cheesecake came from my weekend brunch cravings. I had a batch of cinnamon rolls ready to bake, but also a serious cheesecake itch I needed to scratch—and I thought, “Why not combine the two?” That’s how this Cinnamon Roll Honeybun Cheesecake came to be.
I knew I wanted a dessert that had all the rich, creamy texture of classic cheesecake, but with the comforting spices and flavor swirls you get from a cinnamon roll or honeybun. After a few test runs (and more cheesecake breakfasts than I’d like to admit), I finally got it just right: a thick graham cracker crust, smooth cream cheese filling, a ribbon of cinnamon sugar and honey running through the middle, and a final swirl of glaze to seal the deal.
Every bite is soft, spiced, slightly tangy from the cream cheese, and kissed with sweet cinnamon warmth. It’s just the kind of dessert that gets better the longer it chills—if you can manage to wait that long.
Reasons You’ll Love This Cheesecake
- Combines two desserts in one: cheesecake + cinnamon roll!
- Features a delicious brown sugar cinnamon swirl.
- Easy graham cracker crust—no fancy dough required.
- Perfect make-ahead dessert for holidays and brunch.
- Drizzled with a honey glaze that melts into the cheesecake.
- Sweet, creamy, cozy, and crowd-pleasing.
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Wire cooling rack
- Whisk
- Small saucepan (optional for heating glaze)
Ingredients
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- ½ cup melted unsalted butter
- ¼ cup granulated sugar
Description:
- Graham Cracker Crumbs – These form the buttery, golden foundation of the cheesecake. You can pulse whole crackers in a food processor or grab a box of pre-crushed crumbs to save time.
- Unsalted Butter – Helps bind the crust and gives it a rich, slightly nutty flavor as it bakes.
- Granulated Sugar – Adds just the right amount of sweetness and helps the crust set as it cools.
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- ¼ cup heavy cream
- 2 tablespoons all-purpose flour
Description:
- Cream Cheese – The star of the show! Be sure to bring it to room temperature so it blends super smooth.
- Granulated Sugar – Keeps the filling sweet, but not too sweet—so the cinnamon swirl can shine.
- Vanilla Extract – Adds depth and warmth to balance out the tangy cream cheese.
- Eggs – Essential for structure and that custardy cheesecake texture. Add them one at a time for a smoother batter.
- Sour Cream – Adds tanginess and keeps the cheesecake moist and silky.
- Heavy Cream – Helps lighten the batter just enough without compromising richness.
- All-Purpose Flour – A small amount ensures the cheesecake holds together without cracking.
For the Cinnamon Swirl:
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- ¼ cup honey
Description:
- Brown Sugar – Caramel-like and rich, this mixes beautifully with cinnamon for that signature swirl.
- Ground Cinnamon – Gives the cheesecake its “cinnamon roll” personality—warm and cozy.
- Honey – Adds a smooth floral sweetness that pairs perfectly with the spice.
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
Description:
- Powdered Sugar – Classic for glazes. It dissolves quickly and creates that beautiful drippy finish.
- Milk – Adjust to your desired consistency. Start with 2 tablespoons and add more if needed for a thinner drizzle.
How to Make Cinnamon Roll Honeybun Cheesecake
Step 1: Prepare the Crust
First things first—preheat your oven to 325°F (165°C) and grease a 9-inch springform pan. I like to line the bottom with parchment and give the sides a light spritz of baking spray to make for easy removal later.
In a mixing bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar until the texture feels like wet sand. Press this firmly into the bottom of your springform pan, using the back of a spoon or the bottom of a flat measuring cup to really pack it in. Set it aside while you work on the filling.
Step 2: Make the Cheesecake Batter
In a large bowl, beat the cream cheese until it’s smooth and lump-free—this part is key for a silky cheesecake. Add in the sugar and vanilla extract, continuing to beat until everything’s creamy and well incorporated.
Add the eggs one at a time, beating just until each one disappears into the batter before adding the next. Don’t overmix here! Overbeating can cause the cheesecake to crack later on. Then, stir in the sour cream, heavy cream, and flour until the batter is just combined.
Step 3: Create the Cinnamon Swirl
In a small bowl, mix together the brown sugar and cinnamon for that delicious swirl. Now comes the fun part—layering!
Pour half the cheesecake batter into your prepared crust and smooth the top. Sprinkle half of the cinnamon mixture evenly over the batter, then drizzle 2 tablespoons of honey over that. Repeat with the remaining cheesecake batter, followed by the rest of the cinnamon mixture and a final drizzle of honey.
Step 4: Bake the Cheesecake
Place the cheesecake in the center of your preheated oven and bake for 50–60 minutes. You’re looking for the edges to be set and the center to have a very slight jiggle—just like Jell-O. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. This gentle cooling helps prevent cracks on top.
After the hour, move the cheesecake to the refrigerator and let it chill for at least 4 hours—though overnight is even better.
Glaze, Serve & Store
Glaze It Like a Pro
Once your cheesecake has chilled and fully set, it’s time to add the final flourish—our sweet vanilla glaze. In a small bowl, whisk together powdered sugar with 2 to 3 tablespoons of milk until smooth and pourable. You want it thick enough to hold its shape when drizzled, but still fluid enough to flow gently over the top.
Using a spoon or piping bag, drizzle the glaze over your chilled cheesecake in a zigzag pattern or spiral. Not only does it give that classic cinnamon roll look, but it also adds a soft, sweet finish that pairs perfectly with the spiced honey interior.
Serving Suggestions
This cheesecake is rich and indulgent, so small slices go a long way. Serve chilled or slightly closer to room temperature for an ultra-creamy texture. It’s absolutely heavenly with a cup of coffee or warm chai.
You can also dress it up with a few chopped pecans or a dusting of cinnamon if you’re serving for a holiday brunch or special dessert spread.
How to Store
If you have leftovers (and that’s a big if), this cheesecake stores beautifully. Simply cover the cheesecake tightly with plastic wrap or place it in an airtight container and keep it in the fridge for up to 5 days.
For longer storage, slice the cheesecake and freeze individual pieces wrapped in parchment and stored in a freezer-safe container. They’ll keep for up to 1 month. When ready to enjoy, just thaw in the fridge overnight.
And that’s a wrap on this cinnamon roll meets cheesecake masterpiece!
