Easy Cinnamon Roll Honeybun Cheesecake Recipe

I have to tell you, I am obsessed with this Easy Cinnamon Roll Honeybun Cheesecake! It’s one of those desserts that feels indulgent yet comforting at the same time.

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I love making this for special occasions, weekend brunches, or even as a sweet treat to enjoy with a cup of coffee in the afternoon.

What’s really fun about this recipe is how it combines two favorites: cinnamon rolls and cheesecake. I like how it’s rich and creamy without being too heavy, and the cinnamon-sugar flavor just warms your heart.

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Quick Recipe Info

Info	Details
Calories	420 per slice
Protein	6g
Carbs	50g
Fat	20g
Sugar	30g
Gluten-Free	No
Vegan	No
Servings	8 slices
Course	Dessert / Breakfast
Cuisine	American

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Why You’ll Love This Recipe

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There are so many reasons to make this Easy Cinnamon Roll Honeybun Cheesecake. Here are a few of my favorites:

1. Perfect Combination of Flavors – You get the warm cinnamon spice from the rolls and the creamy richness of cheesecake in every bite.
2. Simple Ingredients – You don’t need anything fancy to make this delicious dessert. Most ingredients are pantry staples.
3. Versatile Dessert – It works for breakfast, brunch, dessert, or even a special treat for guests.
4. Impressive Yet Easy – It looks fancy, but it’s surprisingly simple to put together, even if you’re a beginner baker.
5. Crowd-Pleaser – I can never serve this at gatherings without getting compliments—it’s that good!

Ingredients to Make Cinnamon Roll Honeybun Cheesecake

Before we start baking, let’s gather all the ingredients. This recipe combines the soft, sweet layers of cinnamon rolls with creamy cheesecake, so each ingredient plays an important role in making it perfect.

For the Cinnamon Roll Base:

• Cinnamon rolls (1 package, 8 rolls) – You can use store-bought or homemade. These form the soft, sweet foundation of the cheesecake.
• Butter (2 tbsp, melted) – Adds richness and helps the cinnamon rolls brown slightly when baking.
• Ground cinnamon (1 tsp) – Enhances the cinnamon flavor and gives that classic warm taste.

For the Cheesecake Layer:

• Cream cheese (16 oz, softened) – The star of the cheesecake layer, giving it a smooth and creamy texture.
• Sugar (2/3 cup) – Sweetens the cheesecake and balances the cinnamon spice.
• Eggs (2 large) – Helps the cheesecake set and gives it structure.
• Vanilla extract (1 tsp) – Adds a hint of flavor that complements the cinnamon and cream cheese beautifully.
• Sour cream (1/2 cup) – Makes the cheesecake extra creamy and gives it a slight tang.

For the Honey Glaze:

• Powdered sugar (1 cup) – The base of the glaze, giving it sweetness and a smooth texture.
• Honey (2 tbsp) – Adds a natural sweetness and that signature honeybun flavor.
• Milk (1-2 tbsp) – Thins out the glaze so it’s easy to drizzle over the cheesecake.
• Vanilla extract (1/2 tsp) – Enhances the flavor of the glaze.

Optional Toppings:

• Chopped pecans or walnuts (1/4 cup) – Adds a crunchy texture that pairs perfectly with the soft cheesecake.
• Cinnamon sugar sprinkle (1 tsp) – Gives a decorative touch and extra cinnamon flavor.

Steps to Make Cinnamon Roll Honeybun Cheesecake

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Making this dessert is easier than it looks. I’ll guide you through each step so your cinnamon roll honeybun cheesecake comes out soft, creamy, and perfectly sweet every time.

Step 1: Prepare the Cinnamon Roll Base

Start by preheating your oven to 350°F (175°C). Grease a 9-inch round or square baking pan with butter or non-stick spray. Unroll the cinnamon rolls slightly and arrange them evenly at the bottom of the pan.

Drizzle the melted butter over the rolls and sprinkle 1 tsp of ground cinnamon on top. This will give a warm, golden, and slightly crisp base after baking.

Step 2: Make the Cheesecake Layer

In a large mixing bowl, combine 16 oz of softened cream cheese and 2/3 cup sugar. Beat with an electric mixer until smooth and creamy.

Add 2 large eggs, one at a time, beating well after each addition. Then stir in 1 tsp vanilla extract and 1/2 cup sour cream. Mix until everything is fully incorporated and the batter is silky smooth.

Step 3: Layer the Cheesecake over the Cinnamon Rolls

Carefully pour the cheesecake mixture over the prepared cinnamon roll base.

Use a spatula to spread it evenly so it covers all the rolls. This layer should be thick and creamy, almost hiding the cinnamon rolls beneath.

Step 4: Bake the Cheesecake

Place the pan in the preheated oven and bake for 35–40 minutes, or until the cheesecake layer is set but still slightly jiggly in the center.

Avoid overbaking to keep the cheesecake creamy and soft. Once baked, remove the pan from the oven and allow it to cool to room temperature.

Step 5: Prepare the Honey Glaze

While the cheesecake is cooling, make the honey glaze. In a small bowl, whisk together 1 cup powdered sugar, 2 tbsp honey, 1–2 tbsp milk, and 1/2 tsp vanilla extract. Adjust the milk to achieve a smooth, drizzle-able consistency.

Step 6: Drizzle Glaze and Add Toppings

Once the cheesecake has cooled, drizzle the honey glaze evenly over the top.

If desired, sprinkle chopped pecans, walnuts, or a little extra cinnamon sugar for added texture and flavor. Let the glaze set for a few minutes before slicing.

Serving Suggestions

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This Easy Cinnamon Roll Honeybun Cheesecake is as versatile as it is delicious. I love serving it warm with a cup of coffee or tea in the morning—it feels like a special brunch treat. You can also enjoy it as a decadent dessert after dinner.

With fruit: Top each slice with fresh berries or sliced bananas for a fruity twist.

With ice cream: A scoop of vanilla or caramel ice cream pairs perfectly with the warm cinnamon and creamy cheesecake.

With whipped cream: A dollop of whipped cream adds extra creaminess and makes it feel extra indulgent.

At gatherings: Slice into small squares or triangles for parties, brunches, or holiday celebrations. Everyone will love it! Also check out my easy recipe of Lemon Cream Pie Bars.

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Can We Make Cinnamon Roll Honeybun Cheesecake in Advance?

Yes! This cheesecake is great for making ahead of time, which is perfect if you’re preparing for a party or just want to enjoy it later. Here’s how:

1. Assemble ahead: You can layer the cinnamon rolls and cheesecake batter in the pan the night before. Cover it tightly with plastic wrap and refrigerate. Bake it the next day—just add a few extra minutes to the baking time if it’s cold from the fridge.
2. Make the glaze in advance: Whisk together the honey glaze ingredients and store it in a small jar in the fridge. Drizzle over the cheesecake just before serving.
3. Refrigerate after baking: Once baked and cooled, cover the cheesecake and keep it in the fridge for up to 3–4 days. The flavors actually meld together better after a few hours in the fridge.
4. Freezing option: You can freeze the baked cheesecake (without glaze) for up to 2 months. Thaw in the fridge overnight before adding the glaze and serving.

Tips and Tricks

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Making this Easy Cinnamon Roll Honeybun Cheesecake is simple, but a few tips can make it even better:

1. Use room-temperature ingredients – Make sure your cream cheese and eggs are at room temperature. This helps the cheesecake batter mix smoothly without lumps.
2. Don’t overmix the cheesecake – Overmixing can add too much air, which may cause cracks on the surface. Mix just until smooth.
3. Check the cinnamon rolls – If your store-bought rolls are very sweet, you can reduce the sugar in the cheesecake slightly.
4. Use a water bath (optional) – If you want an extra creamy, crack-free cheesecake, place the pan in a larger baking dish filled with hot water while baking.
5. Cool before glazing – Let the cheesecake cool completely before drizzling the honey glaze. This prevents it from melting into the cheesecake and keeps it visually appealing.
6. Cut clean slices – Use a sharp knife dipped in hot water for each cut. Wipe the knife clean between slices for neat, professional-looking pieces.

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Variations of Cinnamon Roll Honeybun Cheesecake

You can easily tweak this recipe to suit your tastes or occasion. Here are some fun variations:

Chocolate Honeybun Cheesecake – Add mini chocolate chips to the cheesecake layer or drizzle chocolate sauce over the top for a chocolatey twist.

Apple Cinnamon Version – Add finely chopped apples to the cinnamon roll base or layer them on top before baking.

Maple Glaze – Replace honey with maple syrup for a rich, fall-inspired flavor.

Nutty Delight – Mix chopped pecans or walnuts into the cheesecake batter for extra crunch inside.

Pumpkin Spice Cheesecake – Add 1/2 cup pumpkin puree and 1 tsp pumpkin pie spice to the cheesecake layer for a seasonal treat.

Mini Cheesecakes – Make this recipe in muffin tins for individual portions—perfect for parties or grab-and-go treats.

Storage Instructions

Proper storage is key to keeping your Easy Cinnamon Roll Honeybun Cheesecake fresh, soft, and flavorful. Here’s how to store it:

1. Refrigeration: After baking and cooling, cover the cheesecake tightly with plastic wrap or place it in an airtight container. Store it in the fridge for up to 3–4 days. This keeps the cheesecake creamy and prevents it from drying out.
2. Freezing: You can freeze the cheesecake for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. Freeze for up to 2 months. When ready to eat, thaw it in the fridge overnight.
3. Glaze Storage: If you’ve already added the honey glaze, it’s best to eat within 24 hours, as the glaze may start to absorb moisture and lose its drizzle consistency. Otherwise, store the glaze separately in a small jar in the fridge for up to a week.

Recipe FAQs

1. Can I use store-bought cinnamon rolls?
Yes! Store-bought cinnamon rolls work perfectly and save time. Just make sure they are not pre-glazed, so the cheesecake layer adheres properly.

2. Can I make this recipe gluten-free?
You can use gluten-free cinnamon rolls to make this dessert gluten-free. Ensure all other ingredients, like vanilla extract or toppings, are also gluten-free.

3. Can I make this cheesecake vegan?
Yes, with some substitutions. Use vegan cream cheese, a flax egg (1 tbsp ground flax + 3 tbsp water per egg), and a dairy-free sour cream. You can also find vegan cinnamon rolls in stores.

4. How long will this cheesecake stay fresh?
Refrigerated, it will stay fresh for 3–4 days. Frozen, it can last up to 2 months. Always cover tightly to maintain flavor and texture.

5. Can I add extra toppings?
Absolutely! Fresh fruits, nuts, chocolate drizzle, or even a caramel sauce work beautifully. Just add them after the cheesecake has cooled.

6. Can I make mini cheesecakes instead?
Yes, use a muffin tin or small ramekins for individual portions. Reduce baking time slightly—about 20–25 minutes should work, depending on size.

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Conclusion

This Easy Cinnamon Roll Honeybun Cheesecake is truly a dessert (or breakfast!) that everyone will love.

It combines the best of two worlds—soft, sweet cinnamon rolls and creamy, dreamy cheesecake—into one irresistible treat.

I love how simple it is to make, yet it looks and tastes like something from a bakery.

Whether you’re serving it for a special brunch, a family gathering, or just a cozy weekend treat, this cheesecake is sure to impress. You can make it ahead of time, reheat slices, or even experiment with fun variations to suit your taste.

Once you try it, I promise it will become a favorite go-to recipe in your kitchen. So grab your ingredients, follow these easy steps, and enjoy every sweet, creamy bite!