If you’ve ever wished your favorite cinnamon roll, honeybun, and creamy cheesecake could be combined into one dessert… this is the recipe that makes that dream come true.
The Cinnamon Roll Honeybun Cheesecake is rich, indulgent, and packed with warm cinnamon, buttery swirls, and a soft, gooey texture that tastes like it came straight from a gourmet bakery.
With a cinnamon roll crust, a velvety cheesecake center, and a honeybun-style brown sugar swirl, this dessert is perfect for holidays, family gatherings, birthdays, brunch tables, or anytime you want a show-stopping treat.
⭐ Why This Recipe Works
Uses refrigerated cinnamon rolls to create a quick, foolproof crust
The creamy cheesecake filling is smooth, dense, and perfectly balanced
Honeybun swirl adds warm sweetness and that classic bakery flavor
Beautiful swirls make it visually stunning
Perfect make-ahead dessert (tastes even better the next day)
🍽️ Ingredients
For the Cinnamon Roll Crust:
2 cans (8-count) refrigerated cinnamon rolls with icing
(or homemade cinnamon rolls, if preferred)
For the Cheesecake Filling:
24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
1 teaspoon vanilla extract
3 large eggs, room temperature
For the Honeybun Swirl:
1/3 cup light brown sugar
1 1/2 teaspoons ground cinnamon
1 tablespoon honey
2 tablespoons unsalted butter, melted
For the Glaze (optional):
Reserved cinnamon roll icing or
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
🥣 Full Recipe Instructions
- Prepare the Crust
- Preheat oven to 325°F (163°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- Flatten the cinnamon rolls and press them into the bottom of the pan, overlapping slightly.
- Bake for 10 minutes, just until partially set.
- Remove from oven and let cool while preparing filling.
- Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar until smooth and fluffy.
- Add sour cream and vanilla; mix until just combined.
- Add eggs one at a time, mixing on low speed.
- Scrape the bowl as needed and avoid overmixing to prevent cracks.
- Prepare the Honeybun Swirl
- In a small bowl, combine brown sugar, cinnamon, honey, and melted butter.
- Stir until smooth and syrupy.
- Assemble the Cheesecake
- Pour half of the cheesecake batter over the cinnamon roll crust.
- Drizzle half of the honeybun swirl on top; gently swirl with a knife.
- Add remaining cheesecake batter.
- Top with the final swirl mixture and swirl again for a marbled effect.
- Bake
- Wrap the springform pan in aluminum foil.
- Place in a water bath to prevent cracking.
- Bake 55–65 minutes or until edges are set and center slightly jiggles.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Transfer to the refrigerator and chill 4 hours or overnight.
- Glaze and Serve
- Drizzle with reserved icing or homemade glaze.
- Optional: add a sprinkle of cinnamon or warm honey drizzle.
- Slice, serve, and enjoy this decadent, gooey masterpiece!
💡 Tips for the Best Cheesecake
Always use room-temperature cream cheese for smooth texture
Don’t overmix once eggs are added
Water bath ensures no cracks and even baking
Chill overnight for the best flavor and firmness
Use a hot knife (run under hot water) for clean slices
🍯 Serving Ideas
With vanilla ice cream
Topped with toasted pecans
Drizzled with caramel or honey
With an extra dollop of whipped cream
🧊 Storage
Refrigerate tightly covered for up to 5 days
Freeze slices for up to 2 months (wrap well and thaw overnight)
❤️ Final Thoughts
This Cinnamon Roll Honeybun Cheesecake is everything a dessert lover could want—creamy cheesecake, warm cinnamon, sweet honey swirls, and a soft cinnamon roll crust. It’s a crowd-pleaser, a show-stopper, and absolutely unforgettable.