Cinnamon Roll Honey Bun Cheesecake

If your sweet tooth had a bucket list, this dessert is the final boss. Cinnamon Roll Honey Bun Cheesecake takes the comfort of a warm bakery bun, slaps it onto a creamy cheesecake core, and finishes with a sticky glaze your inner child will high-five you for. It’s decadent, it’s nostalgic, and it’s dangerously easy to make.

Bring this to a party and watch the dessert table go silent. Spoiler: there won’t be leftovers, and yes, people will ask for the recipe.

The Secret Behind This Recipe

This dessert works because it layers familiar textures with strategic contrast. The base uses a soft cinnamon roll or honey bun crust that bakes into a chewy, buttery foundation.

On top of that: a rich, tangy cheesecake filling that cuts through the sweetness like a pro. Then the magic: swirls of cinnamon-sugar ribboned through the batter and a warm honey-bun-style glaze poured over the cooled cheesecake. The balance of spice, fat, and acid hits the palate in waves.

It’s not just sweet; it’s structured sweetness—like a bakery and a cheesecake shop had a genius baby.

What You’ll Need (Ingredients)

• For the crust:
  • 12–14 cinnamon rolls (refrigerated dough), or 8–10 packaged honey buns
  • 2 tablespoons unsalted butter, melted
• For the cinnamon swirl:
  • 1/3 cup unsalted butter, melted
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of salt
• For the cheesecake filling:
  • 24 oz cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon all-purpose flour or cornstarch
  • 1/4 teaspoon fine salt
• For the honey bun glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons milk (or cream)
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla extract
  • Pinch of cinnamon (optional)

Instructions

1. Prep your pan and oven. Heat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment on the bottom and lightly grease the sides. Wrap the outside with heavy-duty foil for a water bath later.
2. Build the crust. If using refrigerated cinnamon rolls, press them into the bottom of the pan, flattening and sealing seams.Brush with 2 tablespoons melted butter. If using honey buns, slice them horizontally to make thinner layers and tightly tile the base. Press firmly.
3. Par-bake. Bake the crust for 10–12 minutes until lightly set.Remove and cool for 5 minutes. Reduce oven temp to 300°F (149°C).
4. Mix the cinnamon swirl. Stir together melted butter, brown sugar, cinnamon, vanilla, and salt until glossy. Set aside—try not to “taste test” it all, you’ll need it.
5. Make the cheesecake batter. Beat cream cheese and sugar on medium speed until smooth and fluffy, about 2 minutes.Add sour cream, heavy cream, vanilla, flour (or cornstarch), and salt; mix until combined. Scrape the bowl. Add eggs one at a time, mixing on low until just incorporated.

   Do not overbeat.

6. Layer and swirl. Pour half the cheesecake batter over the crust. Drizzle half the cinnamon mixture in ribbons. Add remaining batter, then the rest of the cinnamon swirl.Use a knife or skewer to gently marble the top—no aggressive stirring.
7. Water bath time. Place the pan in a larger roasting pan and pour hot water around it to reach halfway up the sides. This keeps the cheesecake silky and crack-free.
8. Bake low and slow. Bake at 300°F for 55–70 minutes. The edges should be set and the center slightly wobbly.Turn off the oven, crack the door, and let it rest inside for 45 minutes.
9. Cool completely. Remove from the water bath, unwrap, and cool at room temp for 1 hour. Refrigerate at least 6 hours (overnight is best) before glazing.
10. Make the honey bun glaze. Whisk powdered sugar, milk, honey, vanilla, and a pinch of cinnamon until pourable but opaque. Adjust milk for consistency.
11. Glaze and serve. Release the cheesecake from the pan, pour glaze over the top, and let it set for 10–15 minutes.Slice with a hot, clean knife for sharp layers.

Keeping It Fresh

– Store covered in the fridge for up to 5 days. The glaze seals moisture in—clutch move. – For clean slices, refrigerate before cutting and wipe the knife between cuts. – Freeze (unglazed) slices tightly wrapped for up to 2 months. Thaw overnight in the fridge, then glaze before serving. – Avoid leaving it out for more than 2 hours.

This isn’t a campfire dessert—respect the dairy.

Health Benefits

Look, it’s cheesecake—not celery. But there are a few wins: – Protein boost: Cream cheese and eggs add some protein to each slice. Not a gym snack, but not nothing. – Portion control baked in: It’s rich, so smaller slices satisfy cravings faster, IMO. – Spice perks: Cinnamon supports a cozy vibe and may help with blood sugar balance.

No, it won’t cancel the glaze, but still nice. – Mood elevation: Comfort desserts trigger joy. Joy is good for you. Science-ish.

Don’t Make These Errors

– Overmixing the batter: Whips in air = cracks and a grainy texture.

Keep it chill, low speed. – Skipping the water bath: Dry edges and canyon cracks. Use the bath or a pan of hot water on the lower rack at minimum. – Cutting too soon: Warm cheesecake collapses and smears. Chill fully for clean layers. – Underbaking the crust: Soggy bottoms are for tragic movie endings, not dessert.

Par-bake, always. – Glazing hot cake: The glaze will vanish into the surface. Cool completely first.

Alternatives

– Crust swaps: Use graham crackers with 1 teaspoon cinnamon and 2 tablespoons brown sugar for a classic spin. Or try Biscoff for extra caramel vibes. – Dairy-free: Use plant-based cream cheese, dairy-free sour cream, and coconut cream.

Choose vegan cinnamon rolls or a gluten-free crust option as needed. – Sugar-light: Swap granulated sugar with a 1:1 baking sweetener and use a powdered alternative for the glaze. Flavor stays bold. – Flavor twists: Add 1/2 teaspoon orange zest to the batter, or spike the glaze with 1 tablespoon bourbon. Apple pie spice in the swirl?

Also fire. – Topping ideas: Toasted pecans, a drizzle of caramel, or a sprinkle of flaky sea salt for contrast.

Can I make this without a springform pan?

Yes. Use a deep 9-inch cake pan lined with a parchment sling for easy removal. Keep the water bath and watch the bake time; it may vary by 5–10 minutes.

Do I have to use refrigerated cinnamon rolls?

No.

Packaged honey buns work great and taste more “authentically” honey-bun-ish. Just slice them horizontally to keep the crust from getting too thick.

How do I prevent cracks?

Use room-temperature ingredients, don’t overmix, bake in a water bath, and cool slowly in the oven with the door cracked. Also, avoid opening the oven early because curiosity causes cracks—scientifically speaking.

Can I make it ahead?

Absolutely.

Cheesecake tastes better the next day. Make it up to 48 hours ahead and glaze just before serving for the freshest finish.

What if I don’t have sour cream?

Use Greek yogurt (full-fat) or increase heavy cream by 2 tablespoons. You want that tang and silkiness, so don’t skip the dairy richness.

How many servings does this make?

Typically 12–14 slices, depending on how generous you’re feeling.

For party platters, cut smaller squares after chilling hard—sneaky but effective.

Final Thoughts

Cinnamon Roll Honey Bun Cheesecake is the dessert equivalent of a crowd-pleasing headliner—bold, nostalgic, and worth the hype. The cinnamon-sugar ribbons and honeyed glaze transform a classic cheesecake into a bakery-level experience without the pretentious fuss. Make it for birthdays, potlucks, or because it’s Tuesday and you’ve earned a win.

One slice in, and you’ll understand why this mashup refuses to be ignored.