So you’re craving dessert but don’t want to settle for the same old boring brownie? Enter: Cinnamon Roll Honeybun Cheesecake. Yeah, I know—it sounds like three desserts had a love child, and honestly, that’s exactly what happened. This masterpiece is part cheesecake, part sticky honeybun, and part gooey cinnamon roll. Basically, if sugar had a party in your oven, this would be the VIP guest.
Why This Recipe is Awesome
Here’s the deal: this cheesecake looks fancy, but it’s ridiculously easy to pull off. Like, “I made this while binge-watching Netflix and only messed up once” easy.
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It combines the creamy richness of cheesecake with the sticky-sweet goodness of a honeybun glaze.
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You don’t need pastry chef skills (or even patience, tbh).
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People will think you worked all day on it… when in reality you just mixed, baked, and ate half the glaze before it hit the cake.
It’s idiot-proof; even I didn’t mess it up.
Ingredients You’ll Need
Grab your apron (or don’t, live dangerously) and collect these goodies:
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Cinnamon rolls in a can (yep, the pop-open kind—you’re welcome for saving you three hours of dough kneading).
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Cream cheese – 2 blocks, softened.
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Sugar – sweet, sweet magic.
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Vanilla extract – the fancy stuff or the cheap stuff; no one’s judging.
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Eggs – keeps everything from collapsing like your willpower around dessert.
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Honey – because it’s literally a honeybun cheesecake.
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Powdered sugar – for the glaze.
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Milk – just a splash, not your whole carton.
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Cinnamon – the star of the show.
Optional but highly encouraged: stretchy pants.
Step-by-Step Instructions
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Preheat your oven. Don’t skip this. A cold oven is the silent killer of baked goods.
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Line the bottom of your pan with cinnamon rolls. Just squish them in there like puzzle pieces. Don’t stress if it looks ugly—cheesecake covers all sins.
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Mix the filling. Beat cream cheese, sugar, eggs, and vanilla until smooth. Basically, make it creamy enough to make your blender jealous.
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Pour it in. Spread that luscious cheesecake mixture over your cinnamon roll base.
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Add a swirl. Mix honey, cinnamon, and a little sugar together. Swirl it across the cheesecake like you’re making edible artwork.
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Bake. Toss it in the oven until the center jiggles just slightly—like Jell-O, not like soup. Big difference.
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Cool completely. Yes, I know waiting is hard, but unless you enjoy cheesecake soup, chill out (literally).
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Glaze time! Mix powdered sugar, milk, and a touch of honey. Drizzle generously over the cooled cheesecake.
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Devour. Cut a slice, snap a pic (because Instagram or it didn’t happen), and dig in.
Common Mistakes to Avoid
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Not preheating the oven. Rookie move. You’ll end up with a half-baked cheesecake that even your dog won’t want.
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Overbaking. Cheesecake cracks when you bake it like a loaf of bread. Aim for a jiggle, not a desert landscape.
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Skipping the chill. Cheesecake needs a nap in the fridge. Let it rest or you’ll regret it.
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Using margarine instead of butter. Why? Just… why?
Alternatives & Substitutions
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No honey? Use maple syrup. It’s not a honeybun anymore, but hey, live your truth.
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Lactose issues? Swap in lactose-free cream cheese. You still get creamy goodness without the stomach drama.
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No canned cinnamon rolls? You can use homemade, but let’s be honest—you probably won’t.
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Gluten-free? Grab gluten-free cinnamon rolls (yes, they exist). Flavor still slaps.
FAQ (Frequently Asked Questions)
Q: Can I make this ahead of time?
A: Totally. Cheesecake tastes even better the next day. If you can resist it that long, you’re a hero.
Q: Do I need a springform pan?
A: Nope, but it makes you feel fancy. A regular baking dish works fine.
Q: Can I skip the glaze?
A: You could, but why rob yourself of happiness like that?
Q: My cheesecake cracked—did I ruin it?
A: Nah. Just call it “rustic” and drown it in glaze. Problem solved.
Q: Can I freeze leftovers?
A: Technically yes, but who has leftovers of this cheesecake?
Q: Can I add nuts?
A: Absolutely. Pecans or walnuts would add a nice crunch. Or don’t—your call.
Q: Is this healthy?
A: LMAO. Next question.
Final Thoughts
And there you have it—Cinnamon Roll Honeybun Cheesecake, aka the dessert that will make your friends think you moonlight as a pastry chef. It’s easy, indulgent, and downright addictive. So go ahead, preheat that oven, whip it up, and treat yourself.
Now go impress someone—or just yourself—with your new culinary skills. You’ve earned it!
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Cinnamon Roll Honeybun Cheesecake Recipe
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs or gluten-free cookies
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
- 1 tsp ground cinnamon
Cinnamon Swirl:
- ½ cup brown sugar packed
- 2 tbsp unsalted butter melted
- 1 tbsp ground cinnamon
- 1 tsp all-purpose flour or gluten-free flour
Cheesecake Filling:
- 3 8 oz packages cream cheese, softened
- ¾ cup granulated sugar
- ½ cup sour cream
- 1 tbsp vanilla extract
- 3 large eggs
- ¼ cup heavy cream
Frosting:
- 4 oz cream cheese softened
- 2 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon optional
Instructions
- Prepare the crust: Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into a 9-inch springform pan. Bake for 8 minutes, then cool.
- Make the cinnamon swirl: Combine brown sugar, melted butter, cinnamon, and flour into a thick paste. Set aside.
- Create the filling: Beat cream cheese and sugar until smooth. Add sour cream, vanilla, and heavy cream, mixing well. Add eggs one at a time, mixing on low until just blended.
- Assemble: Pour half the filling over the crust. Dollop half the cinnamon swirl and swirl with a knife. Add remaining filling, then repeat with remaining cinnamon swirl.
- Bake: Place pan in a water bath. Bake for 55–65 minutes until edges are set and center jiggles slightly. Turn off oven, crack door, and cool inside for 1 hour.
- Chill: Refrigerate for at least 4 hours or overnight.
- Make frosting: Beat cream cheese, powdered sugar, milk, vanilla, and cinnamon until smooth. Spread or pipe over chilled cheesecake.
- Serve: Slice and enjoy!
Notes
- Storage: Refrigerate in an airtight container for up to 5 days or freeze for 3 months.
- Substitutions: Use crushed cinnamon rolls for the crust or dairy-free cream cheese for a vegan version.
- Prevent cracks: Use a water bath and cool slowly in the oven.
- Clean slices: Dip knife in hot water and wipe dry between cuts.
DID YOU MAKE THIS EASY RECIPE?
If you have, then share it with us by sending a photo. We’re excited to see what you’ve made:-)
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