What’s the difference between honey bun and cinnamon roll cheesecake?

Honey bun cheesecake often has a denser, brown sugar swirl like a classic packaged honey bun, while cinnamon roll cheesecake leans more toward gooey cinnamon filling and soft glaze. This cinnamon roll honeybun cheesecake blends both for the ultimate mashup.

Do I need a water bath for this cheesecake?

Nope! This recipe bakes evenly without one. Just avoid overmixing and let it cool gradually to minimize cracks. The thick swirl layer also helps with texture.

Can I freeze cinnamon roll honeybun cheesecake?

Yes. Once fully cooled and glazed, slice, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge for best texture.

Can I use store-bought honey buns in the recipe?

Definitely. You can pulse a few honey buns in a food processor and press into the base instead of making a graham crust. It gives an extra nostalgic, sticky-soft bottom layer.

Cinnamon Roll Honeybun Cheesecake – Irresistible 4-Layer Dessert

Description

A rich cinnamon roll honeybun cheesecake made with a cinnamon-graham crust, swirled brown sugar cinnamon layer, and creamy cheesecake topped with glaze.

Ingredients

Scale

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup granulated sugar

1 tsp ground cinnamon

3 packages (8 oz each) cream cheese, softened

1 cup granulated sugar

1/2 cup sour cream

3 large eggs

1 tsp vanilla extract

1 tsp ground cinnamon

1/4 cup melted butter

1/2 cup brown sugar

1 tbsp ground cinnamon

1 cup powdered sugar

2 tbsp milk

1/2 tsp vanilla extract

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Instructions

1. Preheat oven to 325°F. Line a 9-inch springform pan with parchment.

2. Mix graham crumbs, sugar, cinnamon, and butter. Press into pan. Bake for 10 minutes.

3. In a bowl, beat cream cheese until smooth. Add sugar, sour cream, eggs one at a time, vanilla, and cinnamon. Mix until combined.

4. In a separate bowl, combine melted butter, brown sugar, and cinnamon for the swirl.

5. Pour half the cheesecake batter into crust. Add spoonfuls of swirl and gently swirl. Repeat with remaining batter and swirl.

6. Bake 55–65 minutes until set but slightly jiggly in the center. Cool in oven for 1 hour, then chill 4 hours or overnight.

7. Mix glaze ingredients until smooth. Drizzle over cooled cheesecake before serving.

Notes

Let cheesecake cool gradually to avoid cracking.

Chill overnight for best flavor and texture.

Optional: Use crushed honey buns instead of graham crust for extra nostalgia.

Prep Time: 25 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 34g
Sodium: 260mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 5g
Cholesterol: 110mg