Cinnamon Roll Honeybun Cheesecake

There are desserts that make you smile, and then there are desserts that make you close your eyes and savor every bite like it’s a moment worth remembering. This Cinnamon Roll Honeybun Cheesecake falls squarely into the second category. It’s got everything we love in a comforting treat—sweet cinnamon swirls, gooey richness, creamy cheesecake, and a soft, spiced crust that tastes like a cozy weekend morning in dessert form.

I still remember the first time I tested this recipe. I had a can of cinnamon rolls in the fridge, a block of cream cheese on the counter, and a serious craving for something warm and indulgent. What started as a spur-of-the-moment experiment quickly became one of my go-to desserts for special occasions, brunches, and yes, even just those days when a simple slice of something sweet makes everything better.

So, whether you’re planning a holiday brunch, need a show-stopping dessert for a potluck, or just want to surprise your family with something totally irresistible, this cheesecake has your name written all over it.

Let’s get started and build this sweet masterpiece from the bottom up.

this recipe

Ingredients You’ll Need

For the crust:

• 1 can refrigerated cinnamon rolls (with icing included)

For the filling:

• 16 oz cream cheese, softened

• ½ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ¼ cup sour cream

For the cinnamon swirl:

• ¼ cup brown sugar

• 1 ½ teaspoons ground cinnamon

• 1 tablespoon melted butter

STEP-BY-STEP INSTRUCTIONS

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Trust me—this little bit of prep makes it way easier to remove the cheesecake cleanly once it’s chilled and ready.

Step 2: Create the Crust

Now it’s time to bring in those cinnamon rolls. Open the can and set the icing packet aside (we’re saving that sweet drizzle for later). Press the cinnamon rolls into the bottom of your springform pan, pinching the edges together so there are no gaps. You want to form one solid layer that covers the entire base.

Bake the crust on its own for 10 minutes. This helps firm it up a bit so it doesn’t get soggy when the cheesecake filling goes on. After baking, set the pan aside to cool while you prep the filling.

Step 3: Mix the Cheesecake Filling

In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and fluffy. You want to make sure there are no lumps—just smooth, creamy goodness.

Next, add the eggs one at a time, mixing well after each one. This helps the filling stay velvety and avoid overbeating (which can lead to cracks). Stir in the vanilla extract and sour cream, and give everything a final gentle mix until fully combined.

You’ll notice this filling isn’t too sweet, and that’s intentional—it balances out the richness of the cinnamon roll crust and the brown sugar swirl that’s coming next.

Step 4: Make the Cinnamon Swirl

In a small bowl, combine brown sugar, ground cinnamon, and melted butter. Stir it together until it’s smooth and slightly runny. This mixture is what brings that iconic honeybun flavor into the cheesecake and creates those gorgeous swirls you’ll see when you slice into it.

Welcome back! If you’ve already prepped your cinnamon roll crust, mixed up the creamy filling, and stirred together that heavenly cinnamon swirl, then you’re already halfway to baking up one of the most decadent cheesecakes ever. This is the part where the magic really happens—layering, swirling, baking, and patiently waiting for it all to set up just right.

I always say this dessert is a true crowd-pleaser, and honestly, it’s one of those bakes that tastes even better the next day. The flavors settle, the cinnamon swirls deepen into the cheesecake, and that drizzle of icing? It’s the cherry on top of a cinnamon-sugar dream.

Let’s finish what we started and take this Cinnamon Roll Honeybun Cheesecake across the finish line.

Step 5: Layer and Swirl the Cheesecake

Now that the crust has cooled slightly, it’s time to build those gorgeous layers.

Pour half of the cheesecake batter over the cinnamon roll crust, using a spatula to smooth it out evenly.

Next, spoon half of the cinnamon swirl mixture over the cheesecake layer. You don’t need to be too precise—just drop spoonfuls across the surface and then gently swirl with a butter knife. Try not to over-swirl, though; you want defined ribbons of cinnamon-sugar running through the cheesecake.

Repeat this step with the remaining cheesecake batter and the rest of the cinnamon swirl on top. Again, swirl lightly to create a marbled effect.

This layered approach not only looks beautiful when sliced but ensures every bite has that cozy cinnamon flavor.

Step 6: Bake the Cheesecake

Place the springform pan in the oven and bake at 325°F (163°C) for 40 to 45 minutes, or until the edges are set and the center has just a slight jiggle when you gently shake the pan.

Don’t worry if the top isn’t perfectly smooth—most of it will be covered with icing later, and the swirl adds natural texture and pattern.

Step 7: Cool Gradually

Once the cheesecake is done baking, turn off the oven and leave the cheesecake inside with the oven door cracked open for 1 hour. This slow, gentle cooling process helps prevent cracks from forming on the top.

It might be tempting to take it out right away, but trust me—letting it rest in the oven is worth it. It helps the texture set up just right and keeps the top nice and smooth.

After an hour, remove the cheesecake from the oven and let it cool completely at room temperature before transferring it to the fridge. Once it’s cooled, cover it and refrigerate for at least 4 hours—or even better, overnight.

Step 8: Finish with Cinnamon Roll Icing

When it’s time to serve, take out that little packet of icing that came with your cinnamon rolls. If it’s too thick to drizzle, you can warm it in the microwave for about 5–10 seconds to loosen it up.

Drizzle the icing over the top of the chilled cheesecake just before serving. Not only does this give it that signature cinnamon roll finish, but it adds a sweet glaze that pairs perfectly with the creamy filling and spiced swirl.

Helpful Tips and Simple Variations

• Don’t overmix the filling – Overbeating adds extra air to the batter, which can cause the cheesecake to puff up and crack while baking. Mix just until smooth.

• Use room-temperature ingredients – This helps everything blend more easily, giving you a smoother batter with fewer lumps.

• Line the springform pan properly – Parchment on the bottom keeps the crust from sticking and makes for easier removal.

• No springform pan? You can use a deep 9-inch pie dish or cake pan lined with parchment, but removing slices may be a bit trickier.

• Add chopped pecans or walnuts to the cinnamon swirl for a little crunch and extra flavor.

• Make it mini – Divide the crust and filling into muffin tins lined with cupcake wrappers to make individual cheesecakes for parties or brunches.