Irresistible Cinnamon Roll Honeybun Cheesecake Recipe

A delightful dessert combining the sweet, spicy goodness of cinnamon rolls and honeybuns with creamy cheesecake—decadent yet comforting, perfect for celebrations or whenever I’m craving something indulgent.

Why You’ll Love This Recipe

I love how this combines two beloved treats—cinnamon rolls and honeybuns—into a stunning cheesecake. It’s sweet, swirled, and richly spiced, delivering layers of cinnamon-sugar bliss and velvety cheesecake in every bite. Plus, it looks impressive with minimal effort.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cinnamon roll dough (store-bought or homemade)

• Honeybun-style pastry layer (either unglazed honeybun dough or store-bought)

• Cream cheese, softened

• Granulated sugar

• Brown sugar

• Eggs

• Vanilla extract

• Sour cream or heavy cream

• Ground cinnamon

• Melted butter (for crust and layers)

• Optional: chopped pecans or walnuts

directions

1. I preheat the oven and prepare a springform pan by greasing it lightly.

2. I press the cinnamon roll dough into the bottom (and slightly up the sides) of the pan to form the crust.

3. I swirl or layer honeybun dough on top of the crust and drizzle melted butter and sprinkle brown sugar and cinnamon for that signature sticky-sweet layer.

4. In a large bowl, I beat together softened cream cheese, granulated sugar, brown sugar, and vanilla until smooth. I add eggs one at a time, mixing until just combined.

5. I stir in sour cream (or heavy cream) and a touch of cinnamon to the cheesecake filling.

6. I pour the filling over the layered crust, smoothing the top, and optionally swirl extra cinnamon-sugar or pecans.

7. I bake until the center is set with a slight jiggle, then run a knife around the edge to prevent cracking and allow it to cool gradually—cool at room temperature, then chill in the fridge for several hours or overnight.

Servings and timing

This cheesecake serves 10–12 slices. Prep takes about 25 minutes, baking time around 60 minutes, plus cooling (1 hour at room temp and at least 4 hours chill), so plan on approximately 6 hours total.

Variations

• Nutty crunch: I fold chopped pecans or walnuts into the honeybun layer for added texture.

• Maple twist: I drizzle maple syrup over the top before chilling for extra sweetness.

• Fruit addition: I swirl in apple butter or diced apples into the filling for a fruity caramel-cinnamon flavor.

• Mini version: I create individual cheesecakes in a muffin tin with cut rounds of cinnamon roll dough.

storage/reheating

I store leftovers covered in the fridge for up to 4 days. I find that chilling enhances the flavor. No reheating needed—it’s best served cold, but I sometimes let slices sit at room temperature for about 15 minutes before serving for a softer texture.

FAQs

What’s the best way to prevent cracks on top?

I bake until just set in the center, cool gradually (from oven to room temp), and then chill—this helps prevent cracks and keeps the texture silky.

Can I use homemade cinnamon roll dough?

Absolutely—I swap in my favorite homemade dough for both crust and honeybun layer for even more flavor.

Do I need a water bath?

It’s optional. I skip it most times and instead bake low and cool gradually, which seems to work well for this recipe.

How do I make it ahead?

I make and bake the cheesecake the day before and chill it overnight—this way it’s perfectly firm and flavors are married.

Can I freeze it?

Yes—I wrap tightly and freeze for up to a month. I thaw it overnight in the fridge before serving.

Conclusion

I adore making the Irresistible Cinnamon Roll Honeybun Cheesecake for gatherings or when I’m craving something extra-special. It’s rich, loaded with cinnamon-sugar layers, and always a crowd-pleaser. Let me know if you’d like serving suggestions or a lighter version!