There’s something about cinnamon that feels like home. The way it fills the kitchen with warmth, the way it lingers on your fingers, the way it makes even the simplest dessert feel like a celebration. This Cinnamon Roll Honeybun Cheesecake brings all of that comfort into one incredibly rich, creamy, swirl-packed dessert that never lasts more than a day in our house.
It’s not just a dessert it’s a little ritual now. I make it when someone’s having a rough week. I make it when we have guests I want to impress without seeming like I tried too hard. And I especially make it when I just want to bake something that feels like a hug from the inside out.
This cheesecake takes the cozy goodness of a homemade cinnamon roll and wraps it in the silky texture of a classic cheesecake. And that glaze? Oh, it’s the final touch that makes every bite feel like your favorite bakery treat but homemade, from your own oven, with love.
Why This Cinnamon Swirl Cheesecake Stands Out from the Rest
You’ve probably seen a few cinnamon roll cheesecakes floating around Pinterest or Instagram. But let me tell you why this one deserves a permanent spot in your dessert rotation:
- It’s not too sweet. You get the richness of cheesecake without the sugar overload.
- The swirl is foolproof. No fancy tools, no stress just a simple piping bag (or zip-top bag!) and a butter knife.
- That glaze on top? It’s like the icing on a cinnamon roll, only better because it sinks slightly into the cold cheesecake and makes every bite extra dreamy.
- It chills beautifully. Make it the night before, and the flavors get even better by the next day.
- It’s freezer-friendly. Yes, seriously. Slice it, wrap it, freeze it, and thank yourself later.
Whether you’re a seasoned baker or just dipping your toes into homemade cheesecake territory, this recipe is forgiving, easy to follow, and oh-so-rewarding.
The Ingredients That Bring This Cheesecake to Life
Note: The full list with exact measurements will be found in the recipe card at the end of the article.
Let’s keep it simple, real, and pantry-friendly just how I like it. Here’s everything you’ll need to whip up your own cinnamon honeybun cheesecake from scratch:
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted (Butter gives you that toasty, rich base don’t swap it for oil.)
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon (My grandma always added cinnamon to graham crust it makes such a difference!)
For the Cheesecake Filling:
- 3 (8 oz) blocks of cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream (Adds that subtle tang that balances all the sweetness.)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
For the Cinnamon Swirl:
- ¼ cup unsalted butter, melted
- ½ cup brown sugar
- 1 tablespoon ground cinnamon (Don’t skimp here it’s the cinnamon roll soul of the whole dessert.)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Simple ingredients, but when you layer them just right, the result tastes like a professional bakery masterpiece.
Step-by-Step: How to Make Cinnamon Roll Honeybun Cheesecake
Let’s walk through it together, one cozy step at a time. I’ve made this cheesecake more times than I can count, and these steps are how I get perfect, crack-free results every time.
Step 1:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan. If you’ve got parchment paper, line the bottom it makes slicing and removing super easy.
Step 2:
In a medium bowl, mix graham cracker crumbs, melted butter, granulated sugar, and cinnamon. Stir until the crumbs are evenly moistened and resemble wet sand. Press firmly into the bottom and slightly up the sides of the pan. I use the bottom of a flat measuring cup to get it nice and even.
Step 3:
Bake the crust for 8–10 minutes. It should smell toasty and just start to firm up. Let it cool completely while you prepare the filling.
Step 4:
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy this is key to avoiding lumps later! Add in the sugar and mix until fully combined.
Step 5:
Add sour cream, eggs, vanilla, and cinnamon. Beat on low speed just until combined. Don’t overmix this can introduce air into the batter, which causes cracks later on.
Step 6:
Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.
Step 7:
In a small bowl, stir together the melted butter, brown sugar, and cinnamon for your swirl. Transfer it to a piping bag or a zip-top bag with the corner snipped.
Step 8:
Pipe the cinnamon mixture in a spiral starting from the center of the cheesecake outward. Want it to look marbled? Use a skewer or knife to gently drag lines through the swirl pattern. It’s both pretty and flavorful.
Step 9:
Bake for 55–65 minutes. The edges should be set, but the center will still have a slight jiggle. That’s perfect. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This slow cool helps prevent cracking on the surface.
Step 10:
After the hour’s up, remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or (even better) overnight.
Step 11:
Once chilled, whisk together powdered sugar, milk, and vanilla for the glaze. Drizzle it over the top in a circular or zigzag pattern. The glaze sets beautifully over the cold surface and brings the whole dessert together.
Step 12:
Slice, serve, and watch the smiles happen. This cheesecake is just as stunning as it is delicious.
Don’t forget this recipe: The Coconut Pecan Stupid Pie That Made Me Laugh (and Then Cry With Joy)
FAQ
1. Can I use a different type of crust?
Yes! A gingersnap crust adds a spicy depth, or try crushed chocolate cookies for a decadent twist.
2. How do I prevent cracks in the cheesecake?
Avoid overmixing and always let the cheesecake cool gradually in the oven after baking. Room temp ingredients help too.
3. Can I make this cheesecake without a piping bag?
Definitely. A zip-top bag with a small corner cut off works just fine for the swirl.
4. How do I slice the cheesecake neatly?
Dip your knife in warm water and wipe it clean between each slice for sharp, clean edges.
A Little Slice of Sweet, Cozy Joy
Some desserts are flashy. Some are trendy. But this Cinnamon Roll Honeybun Cheesecake? It’s the kind of dessert that stays. The kind people remember long after the last bite is gone.
There’s this moment that always happens when I serve it right after that first forkful, there’s a pause. No talking. No distractions. Just this tiny, blissful silence where everyone’s busy closing their eyes and savoring it. That’s how I know I’ve done something right.
Because this cheesecake doesn’t just taste good it feels good. It’s warm without being hot, rich without being overwhelming, sweet without going overboard. The cinnamon swirl brings that bakery-style cinnamon roll feeling, like the ones we used to get on Sunday mornings growing up, but paired with the silkiness of real, homemade cheesecake. And don’t even get me started on that glaze. It’s the final flourish the cozy hug, the finishing sparkle, the ribbon on a gift you didn’t know you needed.
It’s funny, because when I first made this, I was just trying to combine a few things my family loves: cheesecake (my daughter’s favorite), cinnamon rolls (my husband’s weakness), and that classic honeybun flavor I grew up with. I didn’t expect it to become the most requested dessert in our house. Now? I make it for birthdays, for rainy weekends, for new neighbors, and just because it’s Thursday and we all need a little joy.
This cheesecake is a reminder of why I love baking. It’s not about being fancy or perfect or complicated. It’s about creating something with your hands that brings people together. Something that makes your kitchen smell like cinnamon and butter and love. Something that disappears in minutes and gets talked about for days.
It’s the kind of recipe you pass on. The one you write in your own handwriting and tape inside the pantry door. The one your kids ask to learn how to make “just like you do.” That’s what this dessert has become for me and I hope it can be that for you too.
So if you’re here wondering whether to try it, let me just say: yes. Do it. Whether you’re baking for your family, your friends, or just yourself (yes, you deserve a cheesecake moment, solo or not!), this one’s a guaranteed keeper. The steps are simple. The ingredients are familiar. But the final result? Anything but ordinary.
And when you do make it, I’d love to see your version! Snap a photo, share it on Instagram, and tag me. Seriously I do a little happy dance every time one of your creations shows up in my feed. It feels like we’re baking together, even if we’re miles apart.
From my kitchen to yours thank you for being here, for baking along with me, and for believing in the magic of homemade sweets. May your cheesecake be creamy, your cinnamon swirl perfect, and your hearts just a little fuller with every bite.
Because at the end of the day, food isn’t just food.
Food is love. Always.
Cinnamon Roll Honeybun Cheesecake
Equipment
- 9-inch Springform Pan
- Mixing Bowls
- Electric Mixer
- Rubber Spatula
- Measuring Cups and Spoons
- Piping Bag or Plastic Bag
- Oven
Ingredients
Crust
- 2 cups Graham Cracker Crumbs
- 0.5 cup Unsalted Butter melted
- 0.25 cup Granulated Sugar
- 1 teaspoon Ground Cinnamon
Filling
- 24 oz Cream Cheese softened (3 packages)
- 1 cup Granulated Sugar
- 0.5 cup Sour Cream
- 3 large Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
Cinnamon Swirl
- 0.25 cup Unsalted Butter melted
- 0.5 cup Brown Sugar
- 1 tablespoon Ground Cinnamon
Glaze
- 1 cup Powdered Sugar
- 2 tablespoons Milk
- 0.5 teaspoon Vanilla Extract
