Best Cinnamon Roll Honeybun Cheesecake Recipe

Cinnamon roll honeybun cheesecake is the kind of dessert that tastes like it’s been passed down—rich with cinnamon, brown sugar, and cream cheese nostalgia. It’s what happens when Southern comfort meets bake-sale brilliance.

I first made it after testing Strawberry Earthquake Cake for a family brunch, and someone joked, “Now do it with a honeybun.” I did. And it stuck.

It’s simple. It’s dramatic. And it disappears fast.

In a Nutshell

Cinnamon roll honeybun cheesecake blends spiced brown sugar swirls with creamy vanilla cheesecake on a cinnamon roll crust. It’s indulgent, Southern, and worth every bite.

What Is Cinnamon Roll Honeybun Cheesecake Recipe?

Cinnamon roll honeybun cheesecake is a rich, layered dessert that starts with a soft cinnamon roll crust, swirls in warm brown sugar and cinnamon, and finishes with a creamy Philadelphia-style cheesecake filling. It captures the nostalgic flavor of a honeybun with the indulgent depth of cheesecake—making it the perfect centerpiece for holidays, brunches, or soul-soothing Sundays.

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I first made this cheesecake while testing out recipes after publishing my banana cinnamon overnight oats—I wanted something warm, sweet, and worthy of a Southern Sunday. That first bite? It stopped me in my tracks. It reminded me of mornings on my grandmother’s porch, cinnamon hanging in the air, the slow joy of something baked from love and memory. This recipe became a family favorite overnight.

How To Make an Easy Cinnamon Roll Honeybun Cheesecake Recipe

Ingredients

For the crust

• 1 can (8-count) refrigerated cinnamon rolls (without icing)
• 1 tbsp melted unsalted butter

For the cinnamon sugar swirl

• ⅓ cup packed light brown sugar
• 1½ tsp ground cinnamon
• 2 tbsp melted butter

For the cheesecake filling

• 2 (8 oz) blocks Philadelphia cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• ¼ cup sour cream
• 2 tsp vanilla extract
• 1 tbsp all-purpose flour
• Pinch of salt

Optional glaze

• ½ cup powdered sugar
• 1–2 tbsp milk
• ¼ tsp vanilla extract

For People with Diabetes: Sugar Substitutes

Use monk fruit, erythritol, or allulose as a 1:1 replacement for sugar. Avoid honey or maple syrup due to their higher glycemic impact.

Directions

1. Make the crust
Preheat oven to 325°F. Line your springform pan with parchment. Press cinnamon rolls flat into the base, forming a crust and sealing any seams. Brush with melted butter and bake for 8 minutes. Let cool.

2. Mix the swirl
Combine brown sugar, cinnamon, and melted butter. Set aside.

3. Beat the filling
In a bowl, beat cream cheese until smooth. Add sugar and vanilla. Mix in eggs one at a time. Fold in sour cream, flour, and salt until just combined.

4. Layer and swirl
Pour half the filling over the crust. Drop spoonfuls of the cinnamon swirl and gently marble with a butter knife. Repeat with the rest.

5. Bake
Place pan on a baking sheet. Bake at 325°F for 55–65 minutes until edges are set and center slightly jiggles. Let it rest in the oven (turned off, door cracked) for 1 hour.

6. Chill
Refrigerate for at least 4 hours or overnight.

7. Glaze and serve
Whisk powdered sugar, milk, and vanilla. Drizzle before serving, if desired.

Tools You’ll Need

• 9-inch springform pan
• Hand or stand mixer
• Mixing bowls
• Rubber spatula
• Parchment paper
• Baking sheet (optional, for extra protection)

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Why You’ll Love This Easy Cinnamon Roll Honeybun Cheesecake Recipe

Cinnamon roll honeybun cheesecake isn’t just a dessert—it’s a Southern-rooted memory wrapped in cinnamon-sugar and sealed with cream cheese. This dish pulls from the soft nostalgia of honeybuns, the sticky bakery joy of cinnamon rolls, and the celebratory richness of cheesecake. It’s what happens when soul food gets dressed up for Sunday dinner. And it delivers every time—warm, layered, familiar, and undeniably bold.

Who It’s For

This recipe is for bakers who want a “wow” factor without hours of work. It’s for cinnamon lovers who crave something more indulgent. It’s also for anyone who’s ever eaten a honeybun with their fingers and thought, this could be a little extra.

Whether you’re baking for a family brunch, holiday spread, or late-night comfort craving, cinnamon roll honeybun cheesecake shows up sweet, spiced, and ready to impress.

When to Cook It

• Holiday mornings: Thanksgiving, Christmas, or Easter brunch.
• Birthday brunches: Especially if you want something more memorable than boxed cake.
• After dinner gatherings: It holds well in the fridge, making it ideal for prepping ahead.
• “Just because” Sundays: When cinnamon rolls aren’t enough, and cheesecake sounds too plain.

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Personal Memory

The first time I tested this, I was pulling a second batch of croissant sourdough bread out of the oven—flour on my shirt, playlist humming, that perfect kitchen rhythm happening. And then I thought: what if I didn’t have to choose between cozy and indulgent?

This cheesecake was born out of that moment. It’s both. It smells like warm cinnamon air and tastes like something your favorite aunt would make with pride. It’s not dainty. It’s generous. The kind of dessert you cut thick.

If you liked this flavor-forward story, you’ll love my cookie monster ice cream, especially if you’re building out a Southern-inspired dessert bar.

Cinnamon Roll Honeybun Cheesecake Recipe Philadelphia

Cinnamon roll honeybun cheesecake recipe Philadelphia-style uses full-fat Philadelphia cream cheese to create a denser, smoother filling that holds its shape without sacrificing silkiness. If you want that classic bakery-style cheesecake texture—rich, firm, but melt-in-your-mouth—Philadelphia cream cheese is non-negotiable. It adds depth to the cinnamon roll crust and balances the sticky honeybun swirl with creamy, tangy body.

The structure of this cinnamon roll honeybun cheesecake recipe leans on the integrity of Philly-style ingredients: no fillers, no shortcuts, just proper fat content and bold flavor. While some recipes use whipped or low-fat cheese, this version delivers on the promise of indulgence.

The cinnamon roll crust plays perfectly against the dense filling. And with the brown sugar-cinnamon swirl baked right through the layers, each slice brings the sticky comfort of a honeybun and the velvety finish of a Philadelphia cheesecake.

In fact, if you love recipes that use rich base layers, the plum ice cream recipe on Pure Savory offers a similar creamy-fruity contrast that works beautifully in warm weather desserts.

A final tip: don’t skip the chill. Letting your cinnamon roll honeybun cheesecake rest overnight is what takes the texture from “pretty good” to “professional bakery level.”

Cinnamon Roll Honeybun Cheesecake No Bake

Cinnamon roll honeybun cheesecake no bake versions deliver all the warm flavor and creamy satisfaction of the original, without ever touching the oven. Whether you’re avoiding heat or just want something simpler, this variation keeps the cinnamon-sugar soul of the dessert intact.

How to Make a No Bake Cinnamon Roll Honeybun Cheesecake Crust

For a no bake crust that mimics the soft richness of cinnamon rolls, start by baking your cinnamon rolls ahead of time, letting them cool completely, and then crushing them with melted butter to press into a springform pan. If you’re short on time, a graham cracker crust mixed with ground cinnamon and a hint of brown sugar gives you that same cinnamon roll honeybun cheesecake no bake flavor in a faster form. Chill the crust for at least 30 minutes before filling.

No Bake Cheesecake Filling That Holds Its Shape

A no bake cinnamon roll honeybun cheesecake filling needs to be creamy but sliceable. Whip together softened Philadelphia cream cheese, powdered sweetener (or regular sugar), vanilla, and whipped cream. For structure, bloom one teaspoon of unflavored beef gelatin in hot water and incorporate it into the mix before folding in your cinnamon sugar swirl. This method keeps the filling firm but luscious, even without baking.

Chill Time for No Bake Cinnamon Roll Honeybun Cheesecake

Let the cheesecake set in the fridge for at least 6 hours—overnight is ideal. The cold sets the gelatin and lets the cinnamon roll honeybun cheesecake flavors deepen. Use a loose layer of foil or parchment to cover and prevent fridge odors from seeping in. When fully set, the cheesecake will slice cleanly while staying creamy and rich.

When I First Made It (Tiffany’s Summer Tip)

I first created this no bake version while testing my chocolate chocolate chip ice cream during one of those sweltering Georgia Augusts. The oven was off-limits. But my craving for cinnamon roll honeybun cheesecake wasn’t. I used crushed rolls, cream cheese, and fridge time—and by the next day, it was perfect. Chilled. Creamy. Sweet with a whisper of spice. And just like that, the no bake version earned its permanent place on my summer dessert list.

FAQs

Conclusion

Cinnamon roll honeybun cheesecake is more than a dessert—it’s memory, comfort, and flavor wrapped into one unforgettable slice. Whether you bake it for a brunch, bring it to a family table, or eat it barefoot at midnight, it delivers every time. You’ve got the tools, the story, and now the recipe.

If you try it, come back and tell me how it turned out—I’d love to hear your version.

For more sweet inspiration, don’t miss my cookie monster ice cream recipe—playful, bold, and just as unforgettable.

Come hang out with me on Facebook and Pinterest—I’d love to see your creations!