Cinnamon Roll Honeybun Cheesecake – Creamy Swirled Dessert with Cinnamon-Sugar Filling

Introduction

Cinnamon Roll Honeybun Cheesecake is the ultimate dessert for anyone who loves rich, creamy cheesecake blended with the warm, cozy flavors of a honeybun and a classic cinnamon roll. This dessert brings together the best of all worlds—a buttery cinnamon crust, a silky cheesecake filling, and thick ribbons of cinnamon-brown sugar swirl baked throughout. Every bite delivers creamy softness, caramelized cinnamon sweetness, and the nostalgic flavor of a frosted bakery-style cinnamon roll.

This cheesecake is designed to be indulgent, eye-catching, and deeply comforting. It’s perfect for holidays, special celebrations, birthdays, Sunday dinners, or anytime you want to impress with a homemade dessert that feels bakery-quality. The cinnamon swirl melts into the cheesecake as it bakes, creating beautiful marbling and layers of flavor.

If you love honeybun cakes, cinnamon rolls, or classic cheesecakes, this Cinnamon Roll Honeybun Cheesecake is an unforgettable fusion you’ll want to make again and again. One slice and you’ll understand why this dessert becomes a family favorite instantly.

Ingredients:

Crust:

• 2 cups graham cracker crumbs (or crushed cinnamon grahams)
• 6 tbsp melted butter
• 2 tbsp granulated sugar
• 1–2 tsp cinnamon

Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 1 tbsp vanilla extract
• 1 tbsp all-purpose flour (optional, helps stabilize)

Cinnamon Honeybun Swirl:

• 1 cup brown sugar
• 2 tbsp cinnamon
• 4 tbsp melted butter
• 1 tbsp honey (optional, for honeybun flavor)
• 1 tsp vanilla extract

Cream Cheese Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk
• 2 oz cream cheese, softened
• ½ tsp vanilla extract

Preparation:

Step 1: Make the Cinnamon Graham Crust

Preheat oven to 325°F (163°C).
Combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press firmly into the bottom of a greased 9-inch springform pan. Bake for 8 minutes, then set aside.

Step 2: Prepare the Cinnamon Honeybun Swirl

Mix brown sugar, cinnamon, melted butter, honey, and vanilla in a bowl. The mixture should be thick and glossy. Set aside.

Step 3: Make the Cheesecake Batter

Beat cream cheese until smooth and fluffy. Add sugar and beat again. Mix in sour cream, vanilla, and flour. Add eggs one at a time on low speed to avoid air bubbles, mixing until just combined.

Step 4: Assemble the Cheesecake Layers

Pour half the cheesecake batter over the crust. Spoon half the cinnamon swirl mixture over the surface and gently swirl with a knife. Add the remaining cheesecake batter on top. Spoon the rest of the cinnamon mixture over it and swirl again for a marbled effect.

Step 5: Bake Using a Water Bath

Place the pan in a larger baking dish and pour hot water halfway up the sides. Bake for 55–70 minutes, or until edges are set and the center jiggles slightly. Turn off the oven and let the cheesecake rest inside for 1 hour.

Step 6: Chill and Apply Glaze

Refrigerate the cheesecake for at least 4–6 hours or overnight.
Whisk powdered sugar, milk, cream cheese, and vanilla until smooth. Drizzle generously over the chilled cheesecake before slicing.

Variation:

• Cinnamon Roll Crust: Use crushed cinnamon rolls or refrigerated cinnamon roll dough for the crust.
• Pecan Cinnamon Cheesecake: Add chopped pecans to the cinnamon swirl.
• Maple Honeybun Cheesecake: Replace honey with maple syrup for a fall twist.
• Extra Swirl Version: Double the cinnamon swirl for an ultra-caramelized center.
• Mini Cheesecakes: Bake in muffin tins for individual honeybun cheesecakes.

COOKING Note:

Avoid overbaking—cheesecake should have a gentle jiggle in the center. Overbaking causes cracks and dryness. A warm water bath ensures even, creamy texture.

Serving Suggestions:

• Warm slice with extra icing drizzle for a cinnamon roll experience.
• Serve chilled with whipped cream.
• Add caramel drizzle or toasted pecans on top.
• Pair with hot coffee, chai, or cinnamon tea.
• Serve for brunch, holidays, or as a show-stopping dessert.

Tips:

• Soften cream cheese fully for a smooth batter.
• Prevent cracks by cooling slowly in the oven.
• Chill overnight for the firmest, creamiest texture.
• For thicker glaze, add more powdered sugar.
• Use a sharp, warm knife to get clean slices.

Prep Time:

25 minutes

Cooking Time:

60–70 minutes

Total Time:

6–8 hours (including chilling)

Nutritional Information (Estimated per serving):

Calories: ~430
Protein: ~6g
Sodium: ~290mg

FAQs:

Q1: Do I have to use a water bath?
It’s strongly recommended—it prevents cracks and keeps the cheesecake creamy.

Q2: Can I make this ahead of time?
Yes! Cheesecake tastes even better after chilling overnight.

Q3: Can I freeze Cinnamon Roll Honeybun Cheesecake?
Absolutely. Wrap slices tightly and freeze up to 2 months.

Q4: Can I use low-fat cream cheese?
Full-fat is best for stability and flavor.

Q5: Can I add actual cinnamon roll pieces inside?
Yes—fold small cinnamon roll chunks into the batter for a bakery-style twist.

Conclusion

Cinnamon Roll Honeybun Cheesecake brings together the silky richness of cheesecake with the warm, comforting flavors of cinnamon rolls and honeybun cake. Each layer is filled with cinnamon-sugar ribbons, buttery spice, and creamy texture, creating a dessert that feels both nostalgic and decadent. Perfect for celebrations, holidays, or anytime you crave something indulgent, this cheesecake is guaranteed to impress. With its beautiful swirls, glossy glaze, and unforgettable flavor, it’s a dessert you’ll want to make again and again. Enjoy every creamy, cinnamon-swirled bite!

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