Friday afternoon at the office ended with a surprise birthday gathering in the break room. Someone had picked up a box of cinnamon rolls, another coworker brought honeybun snack cakes, and the table quickly filled with chatter about weekend baking plans. A friend joked that combining all of those treats into one dessert would be dangerous in the best way. That comment stayed with me during the drive home.

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That evening, the kitchen buzzed with the usual weeknight energy. My youngest worked on homework at the counter while my oldest packed sports gear for the next day. My husband was already hinting about dessert before dinner was finished. With the memory of that break room conversation still fresh, the idea of blending cinnamon roll flavor with creamy cheesecake sounded too fun to ignore.

By the next night, the cheesecake was chilling in the fridge while neighbors stopped by to borrow tools and chat about weekend plans. One slice led to another, and by the end of the evening, I had promised to share the recipe more times than I could count. Moments like that always convince me a recipe is worth keeping.

Short Description

Cinnamon Roll Honeybun Cheesecake is a rich cheesecake with cinnamon swirl baked over a buttery cinnamon cookie crust and finished with a sweet honey glaze, perfect for celebrations and dessert tables.

Key Ingredients

For the crust

2 cups crushed cinnamon roll cookies or cinnamon graham crackers
6 tablespoons unsalted butter, melted
¼ cup granulated sugar
1 teaspoon ground cinnamon

For the cheesecake filling

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
½ cup heavy cream
2 teaspoons vanilla extract

For the cinnamon swirl

½ cup light brown sugar
2 tablespoons ground cinnamon
¼ cup unsalted butter, melted

For the honeybun glaze

1½ cups powdered sugar
2 to 3 tablespoons milk
1 teaspoon vanilla extract
1 tablespoon honey

Tools Needed

9 inch springform pan
Electric mixer
Mixing bowls
Spatula
Roasting pan for water bath
Whisk

Cooking Instructions

Step 1: Prepare the crust
Preheat oven to 325°F. Combine crushed cookies, sugar, butter, and cinnamon until evenly moistened. Press firmly into the pan and bake for 8 to 10 minutes. Cool slightly.

Step 2: Mix cheesecake batter
Beat cream cheese and sugar for 2 to 3 minutes until smooth. Add eggs one at a time. Mix in sour cream, heavy cream, and vanilla until silky.

Step 3: Prepare cinnamon swirl
Stir brown sugar, cinnamon, and melted butter until thick and syrupy.

Step 4: Assemble cheesecake
Pour half the batter into crust. Drizzle half the swirl and gently swirl. Add remaining batter and repeat swirl.

Step 5: Bake in water bath
Place pan inside a larger dish filled with 1 inch hot water. Bake 55 to 65 minutes until edges set and center jiggles slightly.

Step 6: Cool and chill
Turn oven off and leave door cracked for 1 hour. Cool completely, then refrigerate 6 hours or overnight.

Step 7: Add glaze
Whisk powdered sugar, milk, vanilla, and honey until smooth. Drizzle before serving.

Why You’ll Love This Recipe

Bakery style dessert made at home

Great for celebrations and gatherings

Prepare ahead friendly

Beautiful presentation

Rich and creamy texture

Mistakes to Avoid & Solutions

Overbeating batter
Adds air that can cause cracks.
Solution: Mix gently after adding eggs.

Skipping water bath
Leads to uneven baking.
Solution: Bake cheesecake inside hot water bath.

Not chilling long enough
Texture becomes too soft.
Solution: Chill at least 6 hours.

Loose crust
Crust may crumble while slicing.
Solution: Press firmly and pre bake crust.

Serving and Pairing Suggestions

Serve chilled with coffee or tea

Pair with fresh berries

Slice thinly for dessert platters

Perfect centerpiece for celebrations

Storage and Reheating Tips

Store refrigerated up to 4 days

Freeze slices up to 2 months

Thaw overnight in refrigerator

FAQs

1. Can I make this ahead?
Yes, it tastes better after chilling overnight.

2. How do I avoid cracks?
Use water bath and avoid overmixing.

3. Can I freeze cheesecake?
Yes, wrap slices tightly and freeze.

4. Can I use graham crackers instead?
Yes, cinnamon graham crackers work well.

5. How do I slice cleanly?
Use warm knife and wipe between cuts.

Tips & Tricks

Use room temperature ingredients

Tap pan gently before baking to remove bubbles

Chill overnight for best flavor

Recipe Variations

Caramel pecan version: Add toasted pecans and caramel drizzle before serving.

Chocolate swirl version: Mix melted chocolate into half the batter before baking.

Pumpkin spice version: Add ½ cup pumpkin puree and 1 teaspoon pumpkin spice.

Final Thoughts

This cheesecake tends to make its way onto the table when birthdays, potlucks, and cozy weekend dinners call for something a little special. The ribbons of cinnamon and that glossy honey glaze give it the charm of a favorite bakery treat, yet it carries the warmth of something made right at home.

Carrying a slice across the table and seeing faces light up never gets old. When friends ask for the recipe and family members quietly reach for another piece, it turns an ordinary evening into a memory I hold onto long after the plates are cleared.

Sweet Cinnamon Roll Honeybun Cheesecake

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Ingredients

For the crust

2 cups crushed cinnamon roll cookies or cinnamon graham crackers
6 tablespoons unsalted butter melted
¼ cup granulated sugar
1 teaspoon ground cinnamon
For the cheesecake filling
24 oz cream cheese softened
1 cup granulated sugar
3 large eggs room temperature
1 cup sour cream
½ cup heavy cream
2 teaspoons vanilla extract

For the cinnamon swirl

½ cup light brown sugar
2 tablespoons ground cinnamon
¼ cup unsalted butter melted

For the honeybun glaze

1½ cups powdered sugar
2 to 3 tablespoons milk
1 teaspoon vanilla extract
1 tablespoon honey

Instructions

Preheat oven to 325°F, mix crust ingredients, press into pan, bake 8–10 minutes and cool.
Beat cream cheese and sugar, add eggs, sour cream, cream, and vanilla.
Mix brown sugar, cinnamon, and butter for swirl.
Layer batter and swirl in crust.
Bake in water bath 55–65 minutes until center jiggles slightly.
Cool in oven 1 hour, then chill 6 hours or overnight.
Whisk glaze and drizzle before serving.