Name: Cinnamon Roll Honeybun Cheesecake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 2 cups graham cracker crumbs; 0.5 cups melted unsalted butter; 0.25 cups granulated sugar; 1 teaspoon ground cinnamon; 24 oz cream cheese, softened ((3 packages)); 1 cup granulated sugar; 0.5 cups sour cream; 3 large eggs; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 0.25 cups melted unsalted butter; 0.5 cups brown sugar; 1 tablespoon ground cinnamon; 1 cup powdered sugar; 2 tablespoons milk; 0.5 teaspoon vanilla extract

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How I Stumbled into This Cinnamon Roll Honeybun Cheesecake

The first time I made Cinnamon Roll Honeybun Cheesecake, my kitchen smelled like every bakery I loved rolled into one warm, buttery cloud. I was trying to stretch a weekend breakfast into something a little more indulgent and discovered that blending the coziness of a cinnamon roll with the silky tang of cheesecake is basically a happiness machine. If you want a smaller, portable version for brunch or gifts, I once followed an idea inspired by mini recipes and loved the result, which you can peek at here: mini cinnamon roll cheesecakes.

I always keep the ingredients simple on purpose. For the crust you’ll want 2 cups graham cracker crumbs, ½ cup melted unsalted butter, ¼ cup granulated sugar, and 1 teaspoon ground cinnamon. For the filling I use 24 oz cream cheese, softened (3 packages), 1 cup granulated sugar, ½ cup sour cream, 3 large eggs, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon. The swirl that makes the whole thing feel like a honeybun is a quick mix of ¼ cup melted unsalted butter, ½ cup brown sugar, and 1 tablespoon ground cinnamon. Finally, the glaze is just 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract. Saying the list out loud like that sounds decadent, and it is — in the best way.

Building the Layers (and the Little Tricks Along the Way)

I start by setting the mood: Preheat your oven to 325°F and generously grease a 9-inch springform pan. I like to line the bottom with parchment paper for easy removal later. In a medium bowl, combine 2 cups graham cracker crumbs, ½ cup melted butter, ¼ cup granulated sugar, and 1 teaspoon cinnamon. Mix until the crumbs hold together when squeezed. Press the crumb mixture firmly into the bottom of your prepared pan, creating an even layer. I use the bottom of a measuring cup to get it perfectly smooth and compact. Bake the crust for 10 minutes until it’s lightly golden and set. Remove from oven and let it cool while you prepare the filling.

There’s something tactile about making the crust: the pats of crumbs pressing into the pan, the warmth from the oven that brings out a toasty smell. For the cheesecake, I beat the softened cream cheese with an electric mixer until completely smooth and fluffy, about 2-3 minutes. Scrape down the sides as needed so there are no stubborn lumps. Gradually add 1 cup granulated sugar, beating until well combined. Mix in the sour cream, then add eggs one at a time, beating just until incorporated. Blend in 1 teaspoon vanilla extract and 1 teaspoon cinnamon until the filling is smooth and creamy with no lumps visible.

For the cinnamon swirl, whisk together ¼ cup melted butter, ½ cup brown sugar, and 1 tablespoon cinnamon until smooth. Pour the cheesecake filling over the cooled crust. Drop spoonfuls of the cinnamon mixture on top, then use a knife to create beautiful swirl patterns. I like to take my time here; a few deliberate swirls give you that pretty marbled top that screams comfort.

When It’s Time to Bake and How to Know It’s Right

Bake for 50-60 minutes until the center is almost set but still slightly jiggly when gently shaken. The edges should look firm and lightly golden. Over the years I have learned that timing is more forgiving than temperature. That slight jiggle in the middle is your sign — it’ll firm up as it cools. Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

A personal tip: letting it rest in the oven with the door cracked is the single best trick I use to avoid that heartbreaking large crack. Another tip is to always bring the cream cheese to room temperature before you start; it makes beating completely smooth so you don’t get air bubbles that can expand while baking. I also set the springform pan on a baking sheet when I put it in the oven to catch any drips and make the transfer safer.

Little Tricks I Swear By

I’ll share three quick habits that changed my life when making cheesecakes. First, always scrape the bowl a couple of extra times while beating the filling so the texture becomes uniformly silky. Second, press the crust firmly and evenly — a compact base gives a satisfying contrast to the creamy filling. Third, when you make the cinnamon swirl, less is more; too much swirl can sink into the filling and change the bake time. If you want a glossy finishing touch, whisk together 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla until smooth, and drizzle it over the chilled cheesecake before serving.

When I serve this, people inevitably ask what else goes well with it. A simple cup of black coffee, a spoonful of whipped cream, or a scoop of vanilla ice cream are my go-tos. For an afternoon treat, I’ll pair a thin slice with a hot latte and watch the caramelized cinnamon edges take center stage.

Variations I Love (and a Few Other Ideas)

While I adore the classic honeybun flavor, there are a few variations I rotate through when I’m feeling adventurous. Substituting the graham crumbs with crushed Biscoff cookies gives the crust a spiced, caramel edge; I adapted that idea once after browsing a Biscoff cinnamon-roll riff and it became a fast favorite, which you can explore here: Biscoff cookie cinnamon roll twist. For breakfast-friendly versions, you can turn the concept into a layered casserole where cinnamon rolls meet custard, inspired by other breakfast casseroles I love, for which I once found a great example here: a cinnamon roll breakfast casserole.

Another option is to fold chopped pecans into the cinnamon swirl for a textural contrast or add a hit of orange zest to the glaze for brightness. If you want to make it ahead for a party, bake it the day before and keep it chilled; it actually slices more cleanly when it’s thoroughly chilled.

What to Do with Leftovers

If you’re lucky enough to have leftovers, cover the cheesecake tightly with plastic wrap or pop it into an airtight container and refrigerate. It keeps beautifully for up to 4 days and the flavors deepen overnight. If you want to freeze slices, wrap each slice in plastic and then foil, and freeze for up to a month. Thaw in the fridge overnight and bring to room temperature for a few minutes before serving.

Conclusion

If you want a little inspiration or a different take on cinnamon roll cheesecakes, I once used this delightful recipe as a base idea and adapted it: Cinnamon Roll Cheesecake – Pies and Tacos. Give this Cinnamon Roll Honeybun Cheesecake a try when you want something that smells like home and tastes like a celebration.