When it comes to comfort desserts, cinnamon rolls and cheesecake are hard to beat. But put them together? That’s a whole new level of indulgence—and exactly what this Cinnamon Roll Honeybun Cheesecake delivers. With a buttery cinnamon roll crust, a velvety smooth cheesecake filling, and a sticky-sweet honeybun-inspired topping, every bite is rich, warm, and loaded with spice.
It’s the kind of dessert that makes people pause mid-bite and say, “Wait…what is this?” in the best possible way. It’s bakery-level good but super approachable—and you’ll want to make it more than once.
Why This Cheesecake Is So Addictive
If you’re looking for something unique yet comforting, this cheesecake delivers on both fronts. Here’s what makes it a go-to in my baking rotation:
- Shortcut cinnamon roll crust: Using store-bought cinnamon rolls makes for a buttery, spiced base with zero fuss.
- Ultra-creamy cheesecake filling: Thanks to a mix of cream cheese, sour cream, and heavy cream, the texture is silky and decadent.
- Sticky-sweet topping: Inspired by honeybun glaze, it adds a rich, gooey finish that takes this over the top.
- No water bath required: The low and slow bake gives you a crack-free finish with way less stress.
This cheesecake isn’t just a dessert—it’s an experience.
Ingredients You’ll Need
For the Cinnamon Roll Crust:
- 1 can refrigerated cinnamon rolls (with icing)
- 1/2 teaspoon ground cinnamon
For the Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
For the Honeybun Topping:
- 1/4 cup unsalted butter, melted
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup powdered sugar
How I Make This Cinnamon Roll Honeybun Cheesecake (Step-by-Step)
1. Prep the Pan and Oven
I preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. If you’re using a regular round cake pan, just make sure to line it with parchment paper for easier removal later.
2. Make the Cinnamon Roll Crust
I open the can of cinnamon rolls and unroll each one individually. Using a rolling pin, I flatten each piece into a thin circle, sprinkle a little extra cinnamon over them, and press them into the bottom of the pan to form a solid crust. Overlapping slightly helps them bake into one cohesive layer.
(And yes, save that icing packet for later—you might want to drizzle it over a slice for extra flair.)
3. Mix the Cheesecake Filling
In a large bowl, I beat the softened cream cheese with granulated sugar until completely smooth. Then I add vanilla and beat in the eggs one at a time. Finally, I mix in the sour cream and heavy cream until the batter is rich and velvety.
4. Assemble and Bake
I pour the cheesecake mixture over the cinnamon roll crust, smoothing the top with a spatula. It goes into the oven for 50–60 minutes—until the edges are set and the center has a gentle jiggle.
Once it’s done, I turn off the oven, crack the door open, and let the cheesecake cool inside for an hour. This helps prevent any sinking or cracking. Then it goes into the fridge to chill for at least 4 hours (overnight is ideal).
5. Add the Honeybun Topping
Once the cheesecake is fully chilled, I whisk together the melted butter, brown sugar, cinnamon, and powdered sugar in a small bowl. The mixture should be pourable but thick—like glaze-meets-frosting. I drizzle it generously over the top of the cheesecake, letting it settle slightly.
6. Slice and Serve
After the topping sets, I release the cheesecake from the springform pan and transfer it to a serving plate. A clean, hot knife helps make perfect slices. Each bite has that classic cinnamon roll warmth, creamy cheesecake center, and a gooey topping that tastes like it came straight from a fresh honeybun.
How I Like to Serve It
This cheesecake is plenty indulgent on its own, but here are a few ways I like to elevate the presentation:
- With extra icing: Drizzle the reserved cinnamon roll icing over the top before serving.
- With whipped cream or a scoop of vanilla ice cream for added creaminess.
- Warm the slices slightly in the microwave for 15–20 seconds—it brings out the gooey cinnamon layers.
Perfect for holiday brunches, birthday desserts, or anytime you want to make a big impression.
Tips for Cheesecake Success
- Use room temperature ingredients: This ensures a smooth, lump-free filling.
- Don’t overbake: The center should still wobble a bit when you turn the oven off. It will set as it cools.
- Chill completely: At least 4 hours is a must, but overnight yields the best flavor and texture.
- Cover loosely in the fridge to avoid condensation ruining that honeybun glaze.
FAQs From My Kitchen
Q: Can I use homemade cinnamon roll dough?
A: Absolutely! If you’ve got the time and love a from-scratch base, go for it. Just make sure the dough is pre-baked slightly before adding the filling.
Q: What can I use instead of sour cream?
A: Greek yogurt works well in place of sour cream—it adds the same tangy richness.
Q: Can I freeze it?
A: Yes. Wrap slices tightly in plastic wrap and store in an airtight container in the freezer for up to a month. Thaw in the fridge overnight before serving.
Q: Can I skip the honeybun topping?
A: You can—but why would you? It’s the signature finish that makes this cheesecake next-level.
Why You’ll Keep Coming Back to This Recipe
Cinnamon Roll Honeybun Cheesecake is rich, decadent, and wildly satisfying. It’s the best of both worlds: gooey breakfast pastry meets creamy dessert classic. And while it tastes like something you’d find in a high-end bakery, it’s actually super simple to pull off at home.
One slice, and you’ll see why this is my go-to dessert when I want something comforting but impressive. You might even skip the cinnamon rolls at brunch entirely—because this cheesecake has them beat.
Cinnamon Roll Honeybun Cheesecake
Ingredients
- 2 teaspoons ground cinnamon
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 cups sour cream
- 4 cups heavy cream
- 4 cups unsalted butter, softened
- 4 cups packed brown sugar
- 1 teaspoon ground cinnamon
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, beat the cream cheese until smooth.
- Add granulated sugar, vanilla extract, and mix until well combined.
- In a separate bowl, combine sour cream and heavy cream until smooth.
- Gradually add the sour cream mixture to the cream cheese mixture, mixing well.
- In another bowl, mix the softened butter, brown sugar, and ground cinnamon until creamy.
- In a greased springform pan, layer the buttery cinnamon roll mixture to form a crust.
- Pour the cheesecake filling over the crust and smooth the top.
- Bake in the preheated oven for 30 minutes or until the center is set.
- Allow to cool, then refrigerate for at least 4 hours before serving.
- Top with powdered sugar before serving.
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