Some desserts are subtle. This is not one of them. This cinnamon roll honeybun cheesecake is what happens when a sticky honeybun takes a twirl with a creamy New York cheesecake and brings a swirl of cinnamon sugar right into the mix. Thick, velvety layers of tangy cream cheese filling meet buttery cinnamon ribbons, all wrapped in a golden crust that tastes like the best part of a honeybun. It’s rich. It’s nostalgic. It’s the kind of bake that makes you pause mid-bite and say, “oh là là.” Whether you serve it chilled or slightly warmed, every slice is a moment.
Table of contents
Ingredient lineup
Every great cheesecake is a sum of its layers, and this cinnamon roll honeybun cheesecake is no exception. From the golden crust to the creamy filling and the sweet cinnamon swirl on top, each component brings its own texture and flavor to the table. Let’s break it down so you know exactly what goes where, with options if you want to tweak it to your taste or dietary needs.
The foundation: crust essentials
The base starts with graham cracker crumbs for that familiar buttery crunch. Brown sugar adds a deeper caramel sweetness, while melted butter binds everything into a soft, golden layer. A hint of cinnamon in the crust gives a quiet nod to what’s coming next. For a gluten-free swap, almond flour makes a fine substitute, bringing a slightly nuttier flavor while keeping the texture crisp.
The heart: creamy cheesecake filling
This layer is all about balance; rich, smooth, and just sweet enough. Cream cheese is the star, with sour cream adding a tangy note that keeps the richness from overwhelming. Granulated sugar sweetens things gently, while honey brings a soft floral warmth that complements the cinnamon perfectly. Eggs give the filling structure, creating that dense, luscious bite. A splash of vanilla rounds out the flavors. For a lighter twist, you can swap part of the cream cheese with Greek yogurt, which still keeps the texture creamy but adds a little freshness.
The signature swirl and sweet finish
What makes this cheesecake a true honeybun moment is the cinnamon swirl. Brown sugar, cinnamon, and melted butter create a thick paste that weaves through the filling, giving every slice that sticky-sweet, spiced character. Once baked, a dusting of powdered sugar finishes it off, just like your favorite bakery treat. For extra shine and a touch of indulgence, a final drizzle of honey adds both flavor and visual appeal right before serving.
Step-by-step directions
Baking a cinnamon roll honeybun cheesecake might sound fancy, but it’s all about simple layers coming together. From the buttery crust to the creamy filling and that sweet cinnamon swirl, each step builds flavor and texture. Here’s how to bring it all to life, one swirl at a time.
Prepare the crust
Start by preheating your oven to 325°F. In a bowl, combine graham cracker crumbs with brown sugar, a sprinkle of cinnamon, and melted butter. Stir until the texture is sandy and fragrant, like the base of a perfect honeybun. Press the mixture firmly into the bottom of a springform pan, making sure it’s even and compact. Bake for 10 minutes to set, then let it cool while you work on the filling.
Make the creamy filling
In a large bowl, beat the cream cheese until smooth and airy. Add granulated sugar, sour cream, honey, and vanilla extract, mixing until the batter turns silky. Crack in the eggs one at a time, blending gently to avoid adding too much air. You want a rich, velvety texture that will bake into that signature cheesecake bite. Pour half of this mixture over your cooled crust, smoothing it out with an offset spatula.
Create the cinnamon swirl
In a small bowl, stir together brown sugar, cinnamon, and melted butter until it becomes a thick, glossy paste. Dollop half of this mixture over the cheesecake layer and use a knife to swirl it gently through the batter. Add the remaining cheesecake filling on top, spreading it out evenly. Finish with the last of the cinnamon swirl, dragging your knife through in soft spirals for that bakery swirl effect.
Bake low and slow
Place the springform pan in a water bath to protect the cheesecake from cracking. Bake at 325°F for 55 to 65 minutes, until the edges are set but the center still has a gentle jiggle. Once baked, turn off the oven, crack the door open, and let the cheesecake cool gradually for an hour. This slow cool prevents temperature shocks and keeps the top smooth.
Chill and finish
Refrigerate the cinnamon roll honeybun cheesecake for at least 4 hours, or overnight if possible, to let the flavors develop and the texture firm up. Before serving, dust the top with powdered sugar for that classic honeybun finish. A light drizzle of honey adds shine and ties everything together. For clean slices, dip your knife in warm water before each cut.
Pro oh là là tips
A few simple touches to make your cinnamon roll honeybun cheesecake even more irresistible.
Shortcuts and upgrades
If you’re short on time, pre-made graham cracker crumbs will save you the trouble of crushing your own, and store-bought cinnamon roll filling can stand in for the swirl if needed, just make sure it’s thick and buttery. Want to lean into the honeybun vibe? A splash of buttermilk in the cheesecake batter adds a subtle tang, softening the richness. For an extra gooey finish, brush a thin layer of warm honey over the swirl as soon as the cheesecake comes out of the oven. It melts into the cinnamon sugar and gives you that sticky bakery glow.
Pairings and serving rituals
This cheesecake pairs beautifully with a hot cup of café au lait or a lightly spiced chai latte for a cozy afternoon treat. For a brunch table, serve it alongside fresh fruit or a simple green salad to balance the richness. Presentation matters, so dust with powdered sugar right before serving for that café-bakery finish, and if you want to impress, a few curls of candied orange peel add a subtle citrus contrast. Serve chilled for a firm, classic slice, or let it rest at room temperature for 15 minutes to bring out its creamy, melt-in-your-mouth texture. Either way, it’s a slice that deserves a quiet moment.
Frequently asked questions
Can I make cinnamon roll honeybun cheesecake ahead of time?
Absolutely. Cheesecake actually gets better after a good chill. You can bake it a day in advance, let it cool completely, and refrigerate overnight. This gives the flavors time to settle and the texture to firm up. Just dust with powdered sugar and add a honey drizzle right before serving for that fresh bakery look.
Can I freeze leftovers?
Yes, but with a little care. Slice the cheesecake into portions, wrap each piece tightly in plastic wrap and then foil, and freeze for up to a month. Thaw in the fridge overnight for the best texture. The swirl and crust will hold up beautifully, though the powdered sugar is best added fresh after thawing.
Do I really need a water bath to bake this cheesecake?
A water bath helps create that creamy, crack-free surface we all love. It keeps the baking temperature gentle and prevents sudden shifts that can lead to splitting. If you’re short on time, you can place a pan of hot water on the rack below the cheesecake instead. It’s not quite as foolproof but still helps with moisture.
Can I use cinnamon roll dough for the crust instead of graham crackers?
It’s a fun twist, but keep in mind it will give you a more bread-like base rather than a crisp crust. If you’re after that classic honeybun flavor with a bit more chew, it can work. Just par-bake the dough layer first to avoid sogginess, then proceed with the filling and swirl.
How do I keep the cinnamon swirl from sinking?
The key is texture. Make sure your cinnamon sugar paste is thick but spreadable; not too runny. Swirl it gently into the top layer of batter rather than fully mixing it in. This keeps the spiral design visible on top while giving you those rich, caramelized bites through the filling.
This cinnamon roll honeybun cheesecake is not here for subtlety. It’s here to steal the show, fork in hand, unapologetically indulgent. The soft swirl of cinnamon, the creamy, honey-kissed filling, the golden crust that holds it all together; it’s a dessert designed to linger. Perfect for holiday tables, weekend cravings, or those days when a little extra sweetness feels necessary.
Now it’s your turn to bake it, share it, and maybe sneak a second slice. How would you make this cinnamon roll honeybun cheesecake your own? Tell me your twist in the comments.
Bon appétit.
Recipe card
Here’s how to bring this cinnamon roll honeybun cheesecake to life, swirl and all.
Print
Cinnamon roll honeybun cheesecake
- Total Time: 5+ hours 20 minutes
- Yield: 1 cheesecake (serves 10 to 12)
Ingredients
For the crust
• 2 cups graham cracker crumbs
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted
For the cheesecake filling
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 1/4 cup honey
• 2 teaspoons vanilla extract
For the cinnamon swirl and topping
• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter, melted
• Powdered sugar for dusting
• Honey for drizzling
Instructions
1️⃣ Prepare the crust: preheat oven to 325°F. In a bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press firmly into a springform pan to form an even base. Bake for 10 minutes, then set aside to cool.
2️⃣ Make the creamy filling: beat cream cheese until smooth and fluffy. Add sugar, sour cream, honey, and vanilla extract, mixing until silky. Blend in eggs one at a time, mixing just until combined.
3️⃣ Create the cinnamon swirl: in a small bowl, combine brown sugar, cinnamon, and melted butter into a thick paste. Pour half of the cheesecake filling over the crust. Dollop half of the cinnamon mixture on top and swirl gently with a knife. Add the remaining filling, smooth the surface, and finish with the rest of the cinnamon swirl, creating a spiral pattern.
4️⃣ Bake low and slow: place the springform pan in a water bath and bake for 55 to 65 minutes until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight.
5️⃣ Chill and finish: Before serving, dust the top with powdered sugar for a honeybun bakery look. Drizzle with honey for extra shine. Slice with a warm knife for clean edges.
Notes
Pro oh là là tip: for that perfect honeybun glow, brush a little warm honey over the swirl as soon as the cheesecake comes out of the oven. It melts into the cinnamon and gives you that irresistible bakery finish.
- Prep Time: 20 minutes
- Chill time: 4+ hours
- Cook Time: 1 hour