Cinnamon Roll Honeybun Cheesecake 🍯🍰
If you love cinnamon rolls, honeybuns, and cheesecake, imagine what happens when they all come together in one dessert masterpiece. The Cinnamon Roll Honeybun Cheesecake is rich, gooey, and bursting with flavor—a true showstopper for any gathering. With its cinnamon roll crust, creamy cheesecake filling, honeybun swirl, and sweet glaze, this dessert is as indulgent as it sounds.
In this article, we’ll cover everything you need to know about making this decadent cheesecake, including step-by-step instructions, chef tips, nutrition details, serving ideas, health and safety considerations, FAQs, and related dessert inspirations. Let’s dive in!
Ingredients You’ll Need
For the Cinnamon Roll Crust
- 2 cans (8-count) refrigerated cinnamon rolls with icing (or homemade)
For the Cheesecake Filling
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
For the Honeybun Swirl
- 1/3 cup light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon honey
- 2 tablespoons unsalted butter, melted
For the Glaze (Optional)
- Reserved icing from cinnamon rolls or
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
1. Prepare the Crust
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Press cinnamon rolls flat and arrange them across the bottom, slightly overlapping. Press them firmly to form a unified crust. Bake for 10 minutes to partially set, then let cool slightly.
2. Make the Cheesecake Filling
In a large bowl, beat cream cheese and sugar until smooth and fluffy. Add sour cream and vanilla, mixing just until combined. Add eggs one at a time, mixing on low speed and scraping the sides of the bowl. Avoid overmixing.
3. Prepare the Honeybun Swirl
In a small bowl, mix brown sugar, cinnamon, honey, and melted butter until combined.
4. Assemble the Cheesecake
Pour half of the cheesecake filling over the crust. Drizzle half of the honeybun swirl mixture and swirl gently with a knife. Repeat with the remaining cheesecake batter and swirl mixture.
5. Bake
Wrap the springform pan in foil to prevent leaks. Place in a water bath and bake for 55–65 minutes, or until edges are set and the center jiggles slightly. Turn off the oven, crack the door, and let it cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.
6. Glaze and Serve
Top with reserved icing or homemade glaze before serving. Garnish with extra cinnamon or honey drizzle if desired. Slice and serve chilled or at room temperature.
Chef Insights & Pro Tips 👩🍳
Ina Garten recommends using full-fat cream cheese for the creamiest texture and avoiding low-fat alternatives.
Gordon Ramsay suggests adding a splash of bourbon or rum to the honeybun swirl for a sophisticated twist.
Ree Drummond (The Pioneer Woman) advises chilling the cheesecake overnight for the best texture and flavor.
Bobby Flay recommends serving with a scoop of vanilla ice cream if you want to turn this cheesecake into the ultimate dessert experience.
Nutrition & Health Benefits
This cheesecake is undeniably indulgent, but it does provide some nutritional value from dairy, eggs, and honey. Below is a general breakdown per slice (1/12 of cake):
| Nutrient | Amount |
|---|---|
| Calories | 480 |
| Protein | 8 g |
| Carbohydrates | 45 g |
| Sugar | 32 g |
| Fat | 29 g |
| Calcium | 12% DV |
Health & Safety Tips ✅
- Always use pasteurized cream cheese and eggs to reduce food safety risks.
- Allow the cheesecake to fully cool before refrigerating to prevent condensation and cracks.
- Store leftovers in the refrigerator for up to 5 days.
- Freeze slices individually for up to 2 months—thaw overnight before serving.
Serving Suggestions 🍽️
- Top with whipped cream, caramel drizzle, or candied pecans for extra flair.
- Pair with a hot cup of coffee or chai latte for a cozy dessert moment.
- Serve small slices at brunch buffets for a sweet indulgence.
- Turn leftovers into cheesecake parfaits layered with fruit and granola.
FAQs About Cinnamon Roll Honeybun Cheesecake
1. Can I use homemade cinnamon rolls instead of canned?
Yes! Homemade rolls will make the crust even more special, though canned ones are convenient.
2. Can I skip the honey in the swirl?
Yes, but the honey adds a unique sticky-sweet flavor that makes it taste like a honeybun.
3. What if my cheesecake cracks?
Don’t worry—it will still taste amazing! Cover cracks with glaze, icing, or whipped cream.
4. Can I bake without a water bath?
Yes, but a water bath helps prevent cracks and keeps the cheesecake creamy.
5. Can I make mini versions?
Absolutely! Use a muffin tin lined with cupcake liners for individual cheesecakes.
6. Can I make it ahead of time?
Yes, this cheesecake is best made the day before serving.
7. What glaze is best?
The reserved cinnamon roll icing is easiest, but homemade glaze gives more control over sweetness.
8. How do I know when the cheesecake is done?
The edges should be set, and the center should jiggle slightly.
9. Can I add nuts?
Yes! Pecans or walnuts add crunch and pair beautifully with the cinnamon swirl.
10. How should I slice cheesecake neatly?
Use a hot knife (dip in hot water, then wipe) for clean slices.
Related Dessert Recipes & Resources
Love decadent desserts? Explore these guides on Fresh Toner Hunger:
Final Thoughts
The Cinnamon Roll Honeybun Cheesecake is an over-the-top dessert that brings together the best of three worlds—cinnamon rolls, honeybuns, and creamy cheesecake. Perfect for holidays, birthdays, or anytime you want to impress, this recipe guarantees a sweet and memorable experience. 🍯✨ Try it once, and it will quickly become a family favorite!
