If a warm cinnamon roll met a creamy cheesecake, this Cinnamon Roll Honeybun Cheesecake would be their masterpiece. Imagine buttery graham cracker crust, smooth vanilla cheesecake filling, and ribbons of cinnamon sugar running through every slice—then topped with a silky glaze that tastes just like the icing on your favorite breakfast treat. It’s indulgent, cozy, and downright irresistible.
Table of Contents
Why You’ll Love This Honeybun Cheesecake
This cheesecake is a showstopper that delivers on flavor and comfort.
- Combines the best of cinnamon rolls and cheesecake
- Easy, straightforward steps with no water bath
- Buttery graham crust for that classic base
- Rich, creamy texture balanced by warm spice
- Crowd-pleasing flavor for holidays or any day
- Keeps well and tastes even better the next day
When I first baked this, it was a rainy Sunday morning—the kind that begs for cinnamon rolls. But Emily asked for cheesecake, and I couldn’t choose between the two. So I didn’t. I swirled cinnamon sugar right into the creamy batter, poured it over a graham crust, and topped it with a honeybun-style glaze. By the time the smell hit the kitchen, we all knew it was something special.
Ingredients You’ll Need
This recipe is beautifully balanced, with just the right amount of spice and sweetness.
For the Graham Cracker Crust
- 1½ cups graham cracker crumbs – classic base that holds the flavor
- ½ cup melted butter – binds the crumbs and adds richness
For the Cream Cheese Filling
- 16 oz cream cheese, softened – smooth and creamy foundation
- 1 cup granulated sugar – sweetness that balances the tang
- 3 large eggs – structure and silkiness
- 1 tsp vanilla extract – enhances the warmth of the cinnamon swirl
For the Cinnamon Swirl Mixture
- ¼ cup brown sugar – deep caramel-like sweetness
- 2 tsp ground cinnamon – warm spice that defines the flavor
For the Glaze Topping
- 1 cup powdered sugar – smooth, sweet finish
- 2 tbsp milk – creates a pourable consistency
- ½ tsp vanilla extract – completes the classic honeybun flavor
Optional Add-Ons or Substitutes
- Add a drizzle of caramel or honey for extra sweetness
- Use ginger or nutmeg for a spiced variation
- Swap graham crumbs for crushed cinnamon cookies
- Add chopped pecans for texture and crunch
- Replace part of the cream cheese with mascarpone for a softer bite
Step-by-Step Instructions
Every step builds on the last, creating that perfect layered flavor and creamy texture.
- Preheat and prepare the crust.
Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs and melted butter. Mix until evenly coated. Press firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then let cool. (Jake’s tip: use the bottom of a measuring cup to pack it tight for a smooth base.) - Make the filling.
In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating after each addition. Stir in vanilla extract. - Create the cinnamon swirl.
In a small bowl, mix brown sugar and cinnamon. Spoon half of the cheesecake filling over the crust, then sprinkle half of the cinnamon mixture on top. Add remaining filling and finish with the rest of the cinnamon sugar. Swirl gently with a knife or toothpick for a marbled effect. - Bake the cheesecake.
Bake for 45–50 minutes, until the center is just set and slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 10 minutes inside. Remove and cool completely before glazing. - Prepare the glaze.
In a small bowl, whisk powdered sugar, milk, and vanilla until smooth. Adjust consistency with a few extra drops of milk if needed. - Glaze and serve.
Drizzle glaze over the cooled cheesecake. Slice and serve at room temperature or chilled.
Quick reminders:
- Don’t overbake—the cheesecake should have a slight wobble in the center
- Cool gradually to prevent cracking
- Always use room-temperature cream cheese for a silky filling
- Swirl lightly; too much mixing blurs the pattern
Expert Tips for Success
Little adjustments make this cheesecake foolproof and bakery-worthy.
- Line the pan with parchment for easy release
- Use a water bath on the rack below to prevent drying out
- Let it chill overnight for the best texture
- Warm your knife before slicing for clean edges
- Drizzle the glaze just before serving for the freshest look
- Add a sprinkle of cinnamon sugar on top for sparkle
- For a twist, serve with a scoop of vanilla ice cream
If you enjoy desserts with cozy spice and creamy texture, try my Cinnamon Sugar Blondies or Cookie Monster Cinnamon Rolls. Both bring that same warmth and sweetness that makes this cheesecake unforgettable.
Serving Suggestions
This cheesecake pairs beautifully with just about anything warm, cool, or sweet.
- Serve with a dollop of whipped cream or vanilla ice cream
- Pair with Eggnog Cheesecake for a holiday dessert table
- Top with caramel sauce for extra indulgence
- Add fresh berries to balance the sweetness
- Serve warm slices with a drizzle of honey or glaze refresh
- Enjoy with a cup of coffee or chai latte for the perfect cozy combo
Each slice brings layers of flavor—sweet cinnamon, creamy cheesecake, and that nostalgic honeybun glaze that keeps you coming back for another bite.
Storing and Reheating
This cheesecake is perfect for making ahead—it keeps its texture beautifully.
How to Store It
- Store in an airtight container in the fridge for up to 5 days
- Keep covered to prevent it from drying out
- Freeze (unglazed) for up to 2 months; thaw overnight before glazing
How to Reheat It
- Enjoy chilled straight from the fridge or at room temperature
- For a warm slice, microwave 10–15 seconds—just enough to soften the glaze
- Add fresh glaze if reheating multiple times
The texture stays creamy, and the flavor even deepens as it chills, making it ideal for meal prep or holiday gatherings.
Nutrition Information
Serving Size: 1 slice | Calories: 420 kcal | Sugar: 32g | Sodium: 280mg | Fat: 24g | Saturated Fat: 14g | Unsaturated Fat: 8g | Trans Fat: 0.5g | Carbohydrates: 45g | Fiber: 1g | Protein: 6g | Cholesterol: 110mg
Frequently Asked Questions
Can I make this cheesecake without a springform pan?
Yes, use a deep pie dish or 9×9-inch baking pan, but reduce bake time by 5–10 minutes.
Can I make it ahead?
Absolutely! Cheesecake tastes best after chilling overnight—it enhances the flavor and texture.
Can I skip the glaze?
Sure, but it’s what gives it that “honeybun” vibe. You can substitute a cream cheese frosting drizzle if preferred.
Final Thoughts
This Cinnamon Roll Honeybun Cheesecake is the best of both worlds—comforting, sweet, and indulgent. It’s the kind of dessert that looks fancy but feels familiar, the perfect blend of nostalgic flavor and creamy luxury.
- Always use room-temp ingredients for smooth mixing
- Chill overnight for maximum flavor
- Don’t skip that swirl—it’s the soul of the dessert
Whether it’s for holidays, birthdays, or just a cozy weekend, this cheesecake promises smiles, sweet memories, and the kind of comfort only cinnamon and cream cheese can bring.
Cinnamon Roll Honeybun Cheesecake
Ingredients
Equipment
Method
- Preheat oven to 325°F (160°C). In a bowl, mix graham cracker crumbs and melted butter until well combined. Press firmly into a 9‑inch springform pan. Bake for 8 minutes and let cool.
- In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in vanilla extract.
- In a small bowl, combine brown sugar and cinnamon. Spread half the cheesecake filling over the crust, sprinkle half the cinnamon mixture on top, add the remaining filling, and finish with the remaining cinnamon mixture. Swirl gently with a knife.
- Bake for 45–50 minutes, until the center is just set but slightly jiggly. Turn off the oven, crack the door, and let cool inside for 10 minutes. Remove and cool completely.
- Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cheesecake before serving.
Nutrition
Notes
- Use room‑temperature cream cheese for the smoothest filling.
- Avoid overbaking—pull the cheesecake when the center still has a slight jiggle.
- Chill overnight for best texture and flavor.
