Dessert

Cinnamon Roll Honeybun Cheesecake Recipe

Bynova cole October 24, 2025October 24, 2025

Introduction

The Cinnamon Roll Honeybun Cheesecake is a delightful blend of two beloved desserts. With a rich cream cheese filling, a cinnamon-sugar swirl, and a buttery graham cracker crust, this cheesecake offers warm, comforting flavors in every bite. Finished with a smooth vanilla glaze, it’s an indulgent treat perfect for any occasion.

A round cinnamon roll cheesecake with three visible layers sits on a white plate with black spots. The bottom layer is a crumbly brown crust, the middle layer is a thick creamy white cheesecake with swirls of cinnamon, and the top layer is a golden-brown spiral of cinnamon roll dough dusted lightly with powdered sugar. The cake has a smooth texture on the sides with a slice missing, showing the different layers inside. The plate rests on a wooden board over a white marbled surface. In the background, out of focus, there is a blurred cinnamon roll and some neutral tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
½ cup melted butter
16 oz (2 cups) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
¼ cup brown sugar
2 teaspoons ground cinnamon
1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract (for glaze)

Instructions

Step 1: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs with melted butter. Press this mixture firmly into the bottom of a greased springform pan to form the crust. Place it in the refrigerator while preparing the filling.
Step 2: In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar and mix until combined. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
Step 3: In a small bowl, mix together the brown sugar and cinnamon to prepare the cinnamon swirl.
Step 4: Pour half of the cream cheese filling over the chilled crust. Sprinkle half of the cinnamon mixture on top. Pour the remaining cream cheese mixture over this, then sprinkle with the remaining cinnamon mixture. Use a knife or toothpick to gently swirl the cinnamon into the cream cheese filling.
Step 5: Bake in the preheated oven for 50-55 minutes, or until the center is just slightly jiggly. Remove from the oven and allow to cool to room temperature. Then refrigerate for at least 4 hours or overnight.
Step 6: To make the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the chilled cheesecake before serving. Slice and enjoy!

Tips & Variations

Use full-fat cream cheese for the creamiest texture and best flavor.
Try adding chopped pecans or walnuts to the cinnamon swirl for added crunch.
For a stronger cinnamon flavor, increase the ground cinnamon to 3 teaspoons.
If you prefer a thicker glaze, add more powdered sugar one tablespoon at a time.
Make sure the cream cheese is fully softened to avoid lumps in the filling.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. It’s best enjoyed chilled. When ready to serve, you can let it sit at room temperature for about 10 minutes for easier slicing. Reheat slices gently in the microwave for about 10 seconds if you prefer it slightly warm, but it’s delicious cold as well.

How to Serve

The image shows a cinnamon roll cheesecake on a white plate with a smooth, swirled top layer of light brown cinnamon sauce in a spiral pattern. The cheesecake has two clear layers: a creamy ivory layer in the middle and a golden brown crust at the bottom. There is a sliced piece missing, revealing the crisp crust edge and the creamy inside layer. The plate sits on a white marbled surface with a soft cloth underneath and blurred background elements like a cinnamon roll and a cup. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

A springform pan is ideal for cheesecakes because it allows for easy removal without damaging the sides. If using a regular cake pan, line it with parchment paper and be prepared to invert the cheesecake carefully after chilling.

How do I prevent cracks in my cheesecake?

To avoid cracks, make sure not to overbake the cheesecake; it should be slightly jiggly in the center when done. Also, allow the cheesecake to cool gradually by turning off the oven and leaving the door slightly open for about an hour before refrigerating.