Ever had one of those days where a regular old slice of cheesecake just… won’t cut it? Like, you want something creamy, sweet, full of warm cinnamon vibes… but also with that nostalgic honeybun twist? Yeah, same here. That’s exactly how this cinnamon roll honeybun cheesecake recipe came to life. It’s a mash-up of everything cozy, melty, sticky-sweet and downright indulgent.
We’re talking layers of soft cinnamon rolls, thick cheesecake swirls, buttery honey bun crumbles, and that cinnamon glaze drizzle that makes everything magical. It’s warm, it’s cold, it’s crunchy on the edges, soft in the middle… basically the dream dessert if honeybuns and cinnamon roll cheesecake had a baby.
What Is Cinnamon Roll Honeybun Cheesecake?
Think of it like this. Take the warm, gooey goodness of a cinnamon roll. Mix it with the nostalgic sweetness of a honey bun. Now wrap all that up in a creamy cheesecake filling, bake it on a cinnamon roll crust, then top it with a sugar drizzle straight from your childhood lunchbox.
That’s cinnamon roll honeybun cheesecake in a bite. It’s messy in all the right ways. Sweet but balanced. Creamy but with that spiced bite from the cinnamon swirl.
People sometimes call it:
- cinnamon honey bun cheesecake
- honey bun cinnamon roll cheesecake
- cheesecake cinnamon rolls
- or even “that honeybun cheesecake recipe with the cinnamon roll crust”
Whatever you wanna name it, one thing’s for sure… it’s unforgettable.
Why This Recipe Works So Well
Let’s break it down — why this particular cinnamon roll honeybun cheesecake recipe hits so hard:
- You get the cinnamon roll crust (yep, from canned rolls or homemade — your call)
- The cheesecake filling is whipped till smooth and dreamy
- A swirl of melted honey bun glaze + cinnamon sugar runs right through the center
- And on top? Crumbled honey buns get all caramelized and golden while baking
It’s like breakfast and dessert had a cheesecake party.
Print
Cinnamon Roll Honeybun Cheesecake Recipe
Ingredients
For the Cinnamon Roll Crust
- 1 can (about 8 count) refrigerated cinnamon rolls with icing (use the icing later for drizzling!) or fresh dough if you’re feeling extra
- 1 tablespoon unsalted butter for greasing your pan — no sticking allowed
For the Cheesecake Filling
- 16 ounces (two 8 oz blocks) cream cheese, room temp
- ½ cup granulated sugar
- ½ cup sour cream
- 1½ teaspoons vanilla extract
- 2 large eggs, room temp
- 1 pinch salt (Like, a good two-finger pinch — don’t skip it)
For the Honeybun Swirl
- 2 honey buns, crushed into soft chunks (just break them up with your hands)
- 1½ teaspoons ground cinnamon
- ¼ cup brown sugar (light or dark, both work)
- 2 tablespoons melted butter
- Optional: 1 tablespoon maple syrup (only if you want extra sticky-sweet depth — not required)
For the Topping
- 1 honey bun, crushed for garnish
- That cinnamon roll icing from the tube, warmed slightly or your own glaze
- Powdered sugar, for dusting (optional but pretty)
Instructions
Step One: The Crust
- Pop open those cinnamon rolls. Don’t be scared. Press them into the bottom of a greased springform pan. Press them flat so they kinda seal together like puzzle pieces. You want a solid base.
- Pop that into the oven for a few mins till it just starts to puff up. Not fully cooked — just slightly set.
Step Two: The Cheesecake Filling
- Grab your room temp cream cheese. Beat it till smooth.
- Add sugar, sour cream, vanilla, salt. Keep mixing.
- Drop in your eggs one at a time. Keep scraping the bowl so it all blends creamy-like.
- You want it smooth, not lumpy.
Step Three: The Honeybun Swirl
- In a bowl, mash up your honey buns. Mix with brown sugar, cinnamon, butter — and maple syrup if you’re bold.
- Once you’ve got your base and your filling, spoon half the filling onto the crust. Then drop in globs of the honeybun swirl. Then more cheesecake mix. Then swirl again.
- Think marbled cheesecake — but with way more fun.
Step Four: Time to Bake
- Once everything’s all layered and swirled together — you’re gonna place that beauty into the oven.
- Set your oven to a nice cozy temp (around 325°F works best). You don’t want it to brown too fast. Slow and low keeps the cheesecake creamy.
- Stick it on the center rack. Some folks like to do a water bath for extra smoothness, but honestly… this recipe turns out rich and luscious even without it.
- Let it bake till the center’s just barely jiggly. Not liquidy. Not firm either. Just that perfect gentle wobble when you nudge the pan.
- This usually takes somewhere around 45 to 55 minutes, depending on your oven. Don’t panic if the top gets a little golden — those honeybun bits caramelize and add flavor.
Step Five: Let It Chill (The Hardest Part)
- Pull it out and let it cool on the counter for about an hour. Then cover it up and move it to the fridge.
- Now here’s where the magic happens — let it chill overnight if you can.
- Yup. Overnight. I know it’s hard. I know it smells amazing. But the texture sets up better, the flavor deepens, and everything just… melts together.
- If you’re in a hurry, give it at least four hours. But longer is better. Trust me.
Final Touch: Glaze, Dust, and Decorate
Now for the fun part — dressing it up.
- Take that icing from your cinnamon roll pack (or whip up a quick glaze with powdered sugar + milk)
- Warm it just a smidge so it’s pourable
- Drizzle it over the top in zig-zaggy lines
- Dust with a bit of powdered sugar if you’re feelin’ fancy
- Optional: crumble another honey bun on top for texture and drama
You could even add some chopped pecans or a light cinnamon sprinkle across the top. Whatever makes your heart happy.
Notes
- You can double the filling if you’re using a deep-dish springform or want a taller cheesecake
- Don’t use low-fat cream cheese unless you love a watery texture
- If your honey buns are stale, microwave them for 8 seconds before crushing — they’ll soften right up
Storage Tips
Got leftovers? Lucky you.
Wrap the cheesecake tightly with plastic wrap or or slide slices into airtight containers. It’ll keep in the fridge for about 4 to 5 days.
Want to freeze it? Totally works.
Wrap individual slices in parchment, then in foil, Store in a freezer-safe bag or container. Good for up to 2 months. Let them thaw in the fridge overnight before serving. Still creamy. Still dreamy.
Don’t store it warm
Always cool completely before wrapping or refrigerating. Warmth = condensation = soggy crust and sad vibes.
Pro Tips for Cheesecake Success
Want to bake like a pro? Here’s how to get that bakery-style finish without the stress:
Use room temp ingredients. Cream cheese, sour cream, even eggs — let them sit out first. They’ll blend smoother and give your cheesecake that silky texture.
Bake in a water bath. Wrap the pan in foil, set it in a tray of hot water. This helps prevent cracks and keeps things moist.
Tap out air bubbles. Before baking, give the pan a gentle shake or tap it on the counter to pop bubbles hiding in the batter.
Let it rest in the oven. Once done, crack the oven door and let the cheesecake hang out inside for about 30 minutes. This helps cool it gently and reduces cracks.
Clean your knife between slices. Use a warm, wet knife and wipe it after each slice. That’s how you get those perfect clean cuts.
What To Serve With Cinnamon Roll Honeybun Cheesecake
This cheesecake is a full-on dessert event, but if you’re feeling extra or throwing a party, here’s what plays well with it:
- Coffee or espresso. That bold bitterness balances all the sweetness.
- Fresh berries. Blueberries or strawberries on the side add some juicy contrast.
- Cold milk. A classic. Especially for kiddos.
- Vanilla ice cream. Over the top? Yep. But so worth it.
- Sparkling wine or moscato. If you’re going grown-up dessert table, this combo is flawless.
- Warm honey drizzle or maple syrup. Drizzle a little more love right before serving for extra shine and sweetness.
Flavor Variations to Try Next Time
If you’re hooked (and we know you will be), here’s a few ideas to keep things interesting:
- Apple Cinnamon Roll Honeybun Cheesecake – mix in chopped cooked apples with your swirl
- Pumpkin Spice Version – add a few spoonfuls of pumpkin puree + pumpkin spice to the cheesecake batter
- Chocolate Drizzle – dark chocolate ganache on top brings a whole new vibe
- Mini Cheesecakes – bake in cupcake liners for party-ready bites
And if you love to tweak recipes, you can try swapping the crust with graham crackers and using cinnamon swirl as just a topping instead. Or go wild and use honeybun slices as the crust — yep, we’ve seen it done.
Common Mistakes To Avoid
Even sweet magic like cinnamon roll honeybun cheesecake can hit a bump if you miss a few details. Here’s what to watch out for:
Overbaking the cheesecake. If the middle looks fully set in the oven, it’s already overdone. Go for a slight jiggle in the center — it’ll firm up in the fridge.
Not greasing the pan well. Cinnamon roll dough gets real clingy once baked. Grease up those edges so your crust doesn’t stick or break.
Mixing the batter too much. Overmixing = too much air = cracks galore. Just beat until smooth, then stop.
Skipping the chill time. You got to chill it. No shortcuts here. Warm cheesecake tastes odd and doesn’t slice clean.
Adding too much honeybun swirl. Yes, it’s tempting. But overloading the swirl can weigh it down and mess up the set.
Substitution Ideas — No Stress Baking
Whether you ran out of something or just wanna switch it up a bit, here are some smart swaps you can make without ruining the cheesecake magic.
| If You’re Missing… | Try This Instead |
| Honey buns | Use cinnamon swirl bread or soft cinnamon pastries and drizzle with a bit of honey for that sticky vibe |
| Cinnamon roll dough | Crescent roll dough with cinnamon sugar rolled inside, or homemade biscuit dough with a cinnamon twist |
| Sour cream | Greek yogurt works great, or use full-fat plain yogurt if that’s all you’ve got |
| Brown sugar | Coconut sugar, maple sugar, or even white sugar with a little molasses mixed in |
| Vanilla extract | Almond extract (go light!) or maple extract for a different flavor spin |
| Melted butter (for swirl) | Coconut oil or margarine, especially for dairy-free bakes |
| Cream cheese | Neufchâtel cheese (lower fat) or dairy-free cream cheese if needed — flavor may shift slightly |
| Glaze topping | Mix powdered sugar with milk or lemon juice for a quick, sweet drizzle |
Quick Tip:
If you’re swapping a few ingredients at once — like going gluten-free and dairy-free — just keep in mind the texture and taste may shift. It’ll still be delicious, just a little different from the classic.
Honey Buns vs Cinnamon Rolls – What’s the Real Difference?
Still wondering what makes them different?
- Cinnamon Rolls = risen, baked, spiral-shaped, with layers of cinnamon + icing on top
- Honey Buns = usually flat, fried, glazed all over, and super sugary
| Feature | Honey Bun | Cinnamon Roll |
| Texture | Soft, glazed, sometimes slightly chewy | Doughy, often iced, can be dense |
| Shape | Flat oval spiral | Round spiral or tall swirl |
| Flavor profile | Cinnamon-honey sweetness | More cinnamon-heavy |
| Toppings | Glazed or sugar-coated | Icing, glaze, sometimes nuts |
| Best for… | Quick snack or mash-up bakes | Breakfast, brunch, or frosting lovers |
They both include cinnamon, but the textures are totally different. Cinnamon rolls are soft and bready. Honey buns are chewy and sweet. That’s why when you put them together in a cheesecake — it’s dessert bliss.
Nutritional Info
Estimated per slice (based on 10 servings):
- Calories: ~480
- Total Fat: 32g
- Carbs: 39g
- Sugar: 27g
- Protein: 6g
These numbers will shift depending on your exact ingredients and toppings — but let’s be honest, this isn’t a low-calorie snack. It’s worth every bite.
Cinnamon Roll Honeybun Cheesecake Recipes by Lisa?
You might’ve seen a few folks searching for cinnamon roll honeybun cheesecake recipes by Lisa — and while this isn’t Lisa’s exact version, it pulls from the same love for bold flavors and nostalgic bakes. Big shoutout to all the home bakers who’ve inspired twists like this one.
Common Questions About This Cheesecake
Do honey buns have cinnamon?
Yep — most honey buns are flavored with cinnamon and sugar, even if it’s not in the name. That’s why they pair perfectly with cinnamon rolls in this cheesecake.
Can I use homemade cinnamon rolls instead of canned?
Absolutely. If you’ve got the time and patience, homemade dough makes the base even softer and more flavorful.
Can I use flavored honey buns?
You can! Try frosted, iced, or even pecan-flavored honey buns if you want to switch it up.
How do I know when my cheesecake is done?
Look for a slightly wobbly center — not soupy, but not totally firm either. The edges should look set. It’ll firm up more in the fridge.
Final Thoughts
So that’s it. That’s the full ride through the wonder that is cinnamon roll honeybun cheesecake. It’s sweet. It’s cozy. It’s that just-right mix of creamy and spicy and gooey and glorious.
Whether you’re making it for a special occasion or just a Tuesday night where dessert needs to be a little extra — this recipe’s gonna deliver.
And once you try it… don’t be surprised if it becomes your signature dish.