Cinnamon Roll Honeybun Cheesecake is the ultimate fusion dessert—combining the warm, spiced comfort of cinnamon rolls with the creamy decadence of cheesecake. Set atop a cinnamon roll crust and drizzled with classic icing, honey, and melted butter, this indulgent treat is perfect for brunches, celebrations, or whenever you crave something rich and unforgettable.

Why You’ll Love This Recipe

Creative Twist on a Classic: This cheesecake uses cinnamon rolls as the base, offering a unique take on the traditional graham cracker crust.
Spiced and Sweet: With cinnamon, nutmeg, and a drizzle of honey, every bite bursts with cozy flavor.
Creamy, Velvety Texture: A smooth, tangy cheesecake filling balances perfectly against the sweet roll crust.
Perfect for Special Occasions: It’s a standout dessert that combines familiarity and flair—sure to impress guests and family alike.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cinnamon roll dough (with icing)
Cream cheese, softened
Sour cream
Granulated sugar
Large eggs
Vanilla extract
All-purpose flour
Ground cinnamon
Ground nutmeg
Honey
Unsalted butter, melted

Directions

Preheat Oven and Prepare Pan:
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick spray.
Form the Crust:
Unroll the cinnamon roll dough and press it into the bottom of the pan, pinching the edges to fully cover the base. Set aside the icing for later.
Make the Cheesecake Batter:
In a large bowl, beat the softened cream cheese until smooth. Add the sour cream and sugar, and mix until fully combined.
Add Eggs and Flavoring:
Beat in the eggs one at a time, then stir in the vanilla extract.
Incorporate Dry Ingredients:
In a separate bowl, whisk together the flour, cinnamon, and nutmeg. Add to the cheesecake mixture and stir until smooth.
Assemble and Bake:
Pour the cheesecake batter over the cinnamon roll crust and smooth the top.
Bake for 50–60 minutes, or until the center is set and lightly golden.
Cool and Chill:
Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.
Finish with Toppings:
Just before serving, drizzle with the reserved cinnamon roll icing, followed by a warm drizzle of honey and melted butter.

Servings and Timing

Servings: 8 servings
Prep Time: 20 minutes
Cook Time: 60 minutes
Cooling & Chill Time: 4 hours
Total Time: 5 hours 20 minutes
Calories: 350 kcal per serving

Variations

Add Pecans: Sprinkle chopped pecans between the crust and filling for added texture and flavor.
Cream Cheese Swirl: Drop spoonfuls of additional sweetened cream cheese mixture on top before baking and swirl for a marbled effect.
Pumpkin Spice Version: Add a tablespoon of pumpkin puree and a dash of pumpkin pie spice to the batter for a fall twist.
Caramel Drizzle: Swap the honey for warm caramel sauce for a richer topping.

Storage/Reheating

Storage: Keep the cheesecake refrigerated in an airtight container for up to 4 days.
Freezing: Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Best served chilled or at room temperature. Reheating is not necessary and may alter texture.

FAQs

Can I use homemade cinnamon roll dough?

Yes, homemade dough will work wonderfully. Just roll and press to form the crust as you would with store-bought dough.

What if I don’t have a springform pan?

You can use a deep 9-inch round cake pan lined with parchment paper. Allow for extra cooling time and be careful during removal.

Can I make this cheesecake in advance?

Yes. It’s best made a day ahead and chilled overnight for the ideal set and flavor.

How do I know when the cheesecake is done?

The edges should be firm and the center slightly jiggly. It will firm up fully as it cools.

Can I use low-fat cream cheese?

Yes, but full-fat cream cheese provides the best texture and richness.

Is the honey essential?

No, but it adds a warm, floral sweetness that complements the cinnamon and butter perfectly.

Can I omit the sour cream?

You can substitute it with Greek yogurt or omit it entirely for a denser texture.

Should I blind bake the cinnamon roll crust?

It’s not necessary—baking it along with the filling ensures it stays tender yet structured.

Can I add a glaze instead of icing?

Absolutely. A simple powdered sugar and milk glaze works well as a substitute.

Will this taste more like cheesecake or cinnamon rolls?

It’s the best of both—creamy like cheesecake with all the familiar warmth and sweetness of cinnamon rolls.

Conclusion

Cinnamon Roll Honeybun Cheesecake is a dessert dream come true—rich, spiced, and indulgently sweet. With its unique cinnamon roll crust and luscious cream cheese filling, topped with icing, honey, and butter, it’s a bold and comforting treat sure to satisfy any sweet tooth. Make it for a special breakfast treat, a celebration centerpiece, or just because you deserve something delicious.

Cinnamon Roll Honeybun Cheesecake

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Author: Olivia
Total Time: 5 hours 20 minutes (includes chilling)
Yield: 8 servings
Diet: Vegetarian

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Description

Cinnamon Roll Honeybun Cheesecake is a decadent mash-up of your favorite breakfast treat and classic cheesecake. Featuring a cinnamon roll crust, spiced cream cheese filling, and drizzles of honey and icing, this dreamy dessert delivers sweet, sticky indulgence in every slice. Keyword: Cinnamon Roll Cheesecake.

Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

Unroll the cinnamon roll dough and press it into the bottom of the pan, pinching seams to form a single layer. Reserve the icing.

In a large bowl, beat cream cheese until smooth. Add sour cream and sugar; mix until creamy.

Add eggs one at a time, beating well after each. Stir in vanilla extract.

In a separate bowl, whisk together flour, cinnamon, and nutmeg. Add to cream cheese mixture and stir until fully combined.

Pour cheesecake batter over the cinnamon roll crust. Smooth the top with a spatula.

Bake for 50–60 minutes, until the center is set and lightly golden.

Let cool to room temperature, then refrigerate for at least 4 hours or overnight.

Before serving, drizzle with reserved icing, honey, and melted butter.

Notes

For extra flair, top with chopped pecans or a dusting of cinnamon sugar.
This cheesecake pairs perfectly with a cup of coffee or chai latte.
Store leftovers in the fridge for up to 3 days.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking