This cinnamon roll honeybun cheesecake combines two of my absolute favorite treats into one show-stopping dessert that's become our family's most requested special occasion breakfast. After testing this recipe more than a dozen times (much to Max's delight), I've perfected the balance between a gooey cinnamon base, creamy cheesecake middle, and that signature honeybun glaze that ties everything together.
Why You'll Love This cinnamon roll honeybun cheesecake
After bringing this to countless brunches and holiday gatherings, I know exactly why people keep requesting it:
Morning Indulgence:
- Breakfast flavors in dessert form
- Perfect weekend treat
- Holiday morning tradition
- Brunch showstopper
Baking Success:
- Clear, foolproof steps
- Make-ahead friendly
- Impressive without being difficult
- Consistent results every time
Jump to:
- Why You'll Love This cinnamon roll honeybun cheesecake
- Cinnamon Roll Honeybun Cheesecake Ingredients
- How To Make Cinnamon Roll Honeybun Cheesecake
- Substitutions
- Cinnamon Roll Honeybun Cheesecake Variations
- Equipment For Cinnamon Roll Honeybun Cheesecake
- Storage
- What to Serve With Cinnamon Roll Honeybun Cheesecake
- Top Tip
- Grandmama's Magic Touch
- FAQ
- Ready to Impress Friends and Family!
- Related
- Pairing
- Cinnamon Roll Honeybun Cheesecake
Cinnamon Roll Honeybun Cheesecake Ingredients
Cinnamon Base Layer:
- Refrigerated cinnamon roll dough
- Ground cinnamon
- Brown sugar
- Unsalted butter
- Vanilla extract
Creamy Cheesecake Layer:
- Cream cheese (full-fat works best)
- Granulated sugar
- Large eggs
- Sour cream
- Heavy cream
- Pure vanilla extract
Honeybun Swirl:
- Brown sugar
- Ground cinnamon
- Melted butter
- Pinch of salt
Glorious Glaze:
- Powdered sugar
- Milk or cream
- Vanilla extract
- Pinch of salt
See recipe card for quantities.
How To Make Cinnamon Roll Honeybun Cheesecake
After countless weekend baking sessions with Max as my eager assistant, I've perfected this foolproof method:
Prepare the Base:
- Preheat oven to 325°F
- Line springform pan with parchment
- Unroll cinnamon rolls and press into pan
- Create slight edge around perimeter
- Pre-bake for 8 minutes until just set
- Cool while preparing filling
Create the Cheesecake Layer:
- Beat cream cheese until completely smooth
- Add sugar gradually and mix well
- Mix in vanilla and sour cream
- Add eggs one at a time
- Mix gently until just combined
- Avoid overmixing after adding eggs
Make the Cinnamon Swirl:
- Combine brown sugar and cinnamon
- Mix in melted butter until paste forms
- Pour half cheesecake batter over crust
- Drop spoonfuls of half the cinnamon mixture
- Swirl gently with knife or skewer
- Add remaining batter and cinnamon mix
- Final gentle swirl on top
Bake to Perfection:
- Place in water bath (wrap pan in foil)
- Bake 55-65 minutes
- Center should still have slight jiggle
- Turn off oven, crack door
- Let cool in oven for 1 hour
- Refrigerate at least 4 hours or overnight
Substitutions
Crust Options:
- Refrigerated rolls → Homemade cinnamon roll dough
- Regular rolls → Gluten-free cinnamon roll dough
- Standard size → Mini rolls for more coverage
- Plain rolls → Rolls with extra cinnamon
Cheesecake Swaps:
- Full-fat cream cheese → Reduced-fat (texture will be softer)
- Sour cream → Greek yogurt
- Heavy cream → Half and half
- Regular sugar → Monk fruit sweetener
Flavor Twists:
- Standard cinnamon → Add nutmeg or cardamom
- Plain vanilla → Almond extract (just a touch!)
- Brown sugar → Coconut sugar
- Regular butter → Browned butter for more flavor
Cinnamon Roll Honeybun Cheesecake Variations
From countless kitchen experiments (and Max's enthusiastic taste testing), these variations have become family favorites:
Maple Pecan Dream:
- Add chopped pecans to the crust
- Replace vanilla with maple extract
- Drizzle with maple syrup glaze
- Sprinkle with toasted pecans
Apple Cinnamon Delight:
- Add thin apple slices to filling
- Mix apple pie spice with cinnamon
- Drizzle with caramel sauce
- Top with sautéed apples
Chocolate Lover's Version:
- Add mini chocolate chips to filling
- Swirl in chocolate ganache
- Drizzle chocolate glaze on top
- Sprinkle with chocolate shavings
Pumpkin Spice Sensation:
- Mix ½ cup pumpkin puree into filling
- Add pumpkin pie spice to cinnamon mixture
- Top with spiced whipped cream
- Garnish with candied pumpkin seeds
Equipment For Cinnamon Roll Honeybun Cheesecake
Essential Tools:
- 9-inch springform pan
- Electric mixer (stand or hand)
- Rubber spatula
- Mixing bowls
- Measuring cups and spoons
- Parchment paper
- Aluminum foil
- Larger pan for water bath
Nice-to-Have Extras:
- Offset spatula (for smooth spreading)
- Cake stand (for serving)
- Sharp knife (for clean slices)
- Pastry brush (for glazing)
Storage
Refrigerator (3-5 days):
- Cover tightly with plastic wrap
- Keep away from strong-smelling foods
- Let sit at room temp 20-30 minutes before serving
- Add fresh glaze if desired
Freezer (up to 1 month):
- Chill completely first
- Remove springform sides
- Wrap tightly in plastic, then foil
- Thaw overnight in refrigerator
- Add fresh glaze after thawing
What to Serve With Cinnamon Roll Honeybun Cheesecake
After hosting countless brunches where this cheesecake was the star, here are our favorite pairings that create a perfect balance:
Morning Coffee Pairings:
- Fresh brewed coffee (the bitterness balances the sweetness)
- Cappuccino with cinnamon sprinkle
- Cold brew with splash of cream
- Hot chai tea latte
Fresh Fruit Sides:
- Macerated berries
- Citrus salad
- Sliced peaches (summer)
- Caramelized bananas
Savory Complements:
- Bacon or maple sausage
- Egg casserole
- Hashbrown side
- Avocado toast bites
When Max has friends over for breakfast playdates, I create a "cheesecake bar" with little bowls of toppings they can sprinkle on their slices - mini chocolate chips, crushed nuts, and fresh berries. It makes this cinnamon roll honeybun cheesecake even more special and lets everyone customize their perfect bite!
Top Tip
- Temperature matters! Always use room-temperature cream cheese and eggs for the smoothest filling without lumps.
- Don't skip the water bath - it prevents cracks and helps the cheesecake bake evenly.
- The "jiggle test" is key - the center should still wobble slightly when you remove it from the oven. It will set as it cools.
- Patience is crucial - let it cool gradually in the oven with the door cracked, then refrigerate at least 4 hours (preferably overnight).
- For clean slices, dip your knife in hot water and wipe clean between cuts.
- The pre-bake on the cinnamon roll base is important - it ensures the crust doesn't get soggy under the filling.
- When making the swirls, less is more! Too much swirling will blend everything together instead of creating those beautiful cinnamon ripples.
- Max's favorite tip: "Always save some extra glaze for drizzling right before serving - it makes it look fancy and taste even better!"
Grandmama's Magic Touch
The secret twist that makes our cinnamon roll honeybun cheesecake truly special came from my grandmother, who was known for her legendary holiday brunches. While everyone else was adding more cinnamon or extra glaze, Grandmama would add a very unexpected ingredient - a tablespoon of sour cream in the glaze!
"The tang is what makes sweet things sing," she'd whisper while adding it, making sure nobody else saw her secret touch. That tiny bit of tanginess cuts through the sweetness and adds a complexity that makes people wonder what makes this cheesecake so special.
But her real magic wasn't just in her recipes - it was in her patience. She'd always let her cheesecakes cool completely before even thinking about removing them from the pan. "Rushing ruins perfection," she'd say while gently slapping away eager hands (including mine!) reaching for an early taste.
Max never got to meet his great-grandmother, but whenever he helps me make this recipe, I tell him we're using "Grandmama's magic touch." Now he insists on being the one to add that spoonful of sour cream to the glaze, always with a solemn nod like he's continuing an important family tradition. In many ways, he is - connecting generations through the simple joy of baking together.
FAQ
Why are my cinnamon rolls not fluffy?
For this cinnamon roll honeybun cheesecake, you don't need super fluffy rolls since they form the crust. If you're making cinnamon rolls separately, the common culprits are old yeast, not enough rising time, or too cool an environment. For this recipe, the slight pre-bake before adding the filling ensures perfect texture.
What's the difference between a cinnamon roll and a honey bun?
Cinnamon rolls are typically made with a yeast dough rolled with cinnamon sugar, while honey buns are fried pastries with a honey-flavored glaze and cinnamon swirl. This cinnamon roll honeybun cheesecake combines elements of both - the cinnamon roll base with that sweet, sticky glaze reminiscent of a honey bun.
How to make can cinnamon rolls more moist?
When using canned rolls in this cheesecake, the cheesecake filling helps keep everything moist. For regular cinnamon rolls, brush with melted butter before baking or add a splash of heavy cream over the rolls right before they go in the oven. Max's preferred method is "more icing always makes them better!"
Why do you add heavy cream to cinnamon rolls?
Heavy cream adds richness and moisture to cinnamon rolls. In this cinnamon roll honeybun cheesecake recipe, we add heavy cream to the cheesecake filling for that perfect silky, creamy texture that contrasts beautifully with the cinnamon crust. It creates the ideal balance between fluffy, gooey, and creamy textures.
Ready to Impress Friends and Family!
Now you have all the secrets to create the perfect cinnamon roll honeybun cheesecake that will have everyone asking for your recipe. This beautiful marriage of breakfast and dessert proves that sometimes the most delicious creations happen when we think outside the box!
Looking for more impressive desserts to add to your collection? Try our Delicious Gluten Free Red Velvet Cake that no one will believe is gluten-free. For an easier but equally stunning option, our Easy German Chocolate Poke Cake delivers rich flavor with minimal effort. Or for something elegantly individual, our Easy Tiramisu Cupcakes: The Perfect Bite-Sized Italian treat will transport you straight to Italy!
Drop a star rate and share how this Cinnamon Roll Honeybun Cheesecake turned out for you!!
Remember what Grandmama always said - "Dessert isn't just about sweetness, it's about creating memories." This cinnamon roll honeybun cheesecake certainly does both!
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Pairing
These are my favorite dishes to serve with Cinnamon Roll Honeybun Cheesecake
Cinnamon Roll Honeybun Cheesecake
Equipment
- 1 9-inch springform pan (Lined with parchment paper)
- 1 Electric mixer (Stand or handheld)
- 1 Rubber spatula (For folding and scraping batter)
- 2–3 Mixing bowls (Separate bowls for layers and swirl)
- 1 Measuring cups/spoons (For accurate ingredient prep)
- 1 Pastry brush (Optional, for glazing)
- 1 Aluminum foil (To wrap springform pan for water bath)
- 1 Large roasting pan (For water bath)
Ingredients
Cinnamon Base Layer:
- 1 can Refrigerated cinnamon roll dough - Standard 8-count
- 1 teaspoon Ground cinnamon
- 2 tablespoon Brown sugar
- 2 tablespoon Unsalted butter - Melted
- 1 teaspoon Vanilla extract
Cheesecake Layer:
- 24 oz Cream cheese - Room temperature, full-fat
- ¾ cup Granulated sugar
- 3 Large eggs - Room temperature
- ½ cup Sour cream
- ¼ cup Heavy cream
- 1 teaspoon Vanilla extract
Honeybun Swirl:
- ¼ cup Brown sugar
- 1 teaspoon Ground cinnamon
- 2 tablespoon Melted butter
- 1 pinch Salt - Optional
Glaze:
- ½ cup Powdered sugar
- 1–2 tbsp Milk or cream - As needed for drizzling
- 1 teaspoon Vanilla extract
- 1 tablespoon Sour cream - Grandmama’s secret touch
- 1 pinch Salt - Optional, balances sweetness
Instructions
- Preheat oven, line pan, press dough, and pre-bake base
- Beat cream cheese, mix filling ingredients
- Prepare cinnamon swirl mixture and layer with cheesecake batter
- Set up water bath and bake cheesecake
- Cool gradually, then chill in refrigerator
- Make glaze and drizzle before serving
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