Can I freeze cinnamon roll honeybun cheesecake?

Yes, cinnamon roll honeybun cheesecake freezes beautifully. Once the cheesecake has fully chilled and set, wrap it tightly in plastic wrap and then in foil to prevent freezer burn. You can freeze individual slices or the whole cake. When ready to enjoy, thaw it in the refrigerator overnight. The cinnamon roll base may soften slightly, but the flavor and texture of the cheesecake remain rich and satisfying. It’s a great way to prep ahead for holidays or surprise guests.

Is cinnamon roll honeybun cheesecake overly sweet?

No, not if you balance your ingredients. While the name suggests a sugar bomb, the tanginess of the Philadelphia cream cheese and the warmth of the cinnamon cut through the sweetness beautifully. The key is using high-quality cream cheese and just enough brown sugar to create that sticky honeybun flavor without overpowering the filling. You can also adjust the glaze or skip it entirely for a lighter finish. If you're concerned about sugar, this recipe adapts well with monk fruit or erythritol.

Can I use low-fat cream cheese for this recipe?

It depends, but I don’t recommend it. Low-fat cream cheese changes both the texture and structure of the cheesecake. Traditional cinnamon roll honeybun cheesecake relies on full-fat Philadelphia cream cheese for that firm, creamy bite. Substituting with low-fat versions can cause the filling to be loose or grainy. If you're looking to lighten things up, focus on portion size or swap out sugar instead of fat. A slice made well is more satisfying than one made lean.

How long will cinnamon roll honeybun cheesecake last in the fridge?

Cinnamon roll honeybun cheesecake keeps well in the refrigerator for up to 5 days. Store it in an airtight container or tightly wrapped in the springform base to maintain freshness. The flavors actually deepen over time, especially the cinnamon sugar swirl. If you're planning ahead, it's best to bake the cheesecake a day in advance and let it chill overnight—just like my grandmother did with her layered cakes. Good desserts are never rushed.

Can I make a cinnamon roll honeybun cheesecake without eggs?

Yes, but you'll need a substitute that provides structure. For a baked version, you can try a combination of cream cheese, sour cream, and cornstarch to help set the filling without eggs. If you're making a no bake cinnamon roll honeybun cheesecake, you can skip the eggs entirely and use gelatin or agar agar to stabilize the cream cheese mixture. Either way, the cinnamon sugar swirl still shines, and you get that classic flavor—even without eggs.

Best Cinnamon Roll Honeybun Cheesecake Recipe 2025

Description

This indulgent cheesecake combines gooey cinnamon rolls with a rich honeybun-style swirl and creamy cheesecake filling for a crowd-pleasing dessert that’s easy to make and hard to resist.

Ingredients

Scale

1 can (8-count) refrigerated cinnamon rolls (without icing)
1 tbsp melted unsalted butter
⅓ cup packed light brown sugar
1½ tsp ground cinnamon
2 tbsp melted butter
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
½ cup powdered sugar (optional glaze)
1–2 tbsp milk (optional glaze)
¼ tsp vanilla extract (optional glaze)

Instructions

Preheat oven to 325°F. Line a springform pan with parchment. Press cinnamon rolls into the base to form a crust, sealing seams. Brush with melted butter and bake for 8 minutes. Cool.
Mix brown sugar, cinnamon, and melted butter for the swirl. Set aside.
Beat cream cheese until smooth. Add sugar and vanilla. Mix in eggs one at a time. Fold in sour cream, flour, and salt.
Pour half the filling over crust. Drop spoonfuls of swirl mix and marble gently. Repeat with remaining filling and swirl.
Place pan on baking sheet. Bake 55–65 minutes until set around edges and center jiggles. Let rest in oven (off, door cracked) for 1 hour.
Refrigerate for at least 4 hours or overnight.
Whisk powdered sugar, milk, and vanilla for glaze. Drizzle over cheesecake before serving, if desired.

Notes

For a diabetic-friendly version, substitute all sugars with monk fruit, erythritol, or allulose at a 1:1 ratio. Avoid honey or maple syrup.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 26g
Sodium: 320mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 6g
Cholesterol: 105mg

Keywords: cinnamon roll, cheesecake, honeybun, easy dessert