Looking for the ultimate dessert mashup? This cinnamon roll honeybun cheesecake is everything you never knew you needed. Blending the cozy cinnamon layers of a roll, the old-school sugary charm of a honeybun, and the luscious smoothness of cheesecake, this dessert delivers a crave-worthy burst of texture and taste . Whether you’re craving a decadent weekend treat or prepping a show-stopping no-bake dessert, this cinnamon roll honeybun cheesecake recipe has you covered. We’ll walk through its origins, how to make it, and different ways to enjoy this indulgent twist—using simple ingredients like Philadelphia cream cheese and pantry staples.
Cinnamon Roll Honeybun Cheesecake
Equipment
- springform pan
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
Ingredients
- 2 cups crushed honeybuns or cinnamon graham crackers
- 5 tbsp melted butter
- 16 oz Philadelphia cream cheese (softened)
- 0.5 cup granulated sugar
- 0.25 cup sour cream
- 2 eggs
- 2 tsp vanilla extract
- 1 tbsp cinnamon
- 2 tbsp brown sugar
- 0.5 cup whipped topping (for no-bake)
- 1 tbsp gelatin (for no-bake option)
Instructions
- Preheat oven to 300°F (if baking). Line a springform pan with parchment.
- Mix crushed honeybuns with butter. Press into pan to form crust. Chill 10 min.
- In a large bowl, beat softened cream cheese and sugar until smooth.
- Add eggs one at a time, then sour cream and vanilla. Mix until just combined.
- In a separate bowl, mix brown sugar and cinnamon for the swirl.
- Pour half the batter into the crust. Add half the swirl. Repeat.
- Bake 50–60 min or chill if no-bake. Let cool in oven, then refrigerate 4+ hours.
- Optional glaze: Mix powdered sugar and milk. Drizzle before serving.
Notes
You can freeze slices for up to 1 month.
Use real cinnamon rolls for a gooey, bakery-style crust.
Nutrition
Table of Contents
Table of Contents
How I Fell in Love with Cinnamon Roll Honeybun Cheesecake
A Childhood Craving Reimagined
I grew up in Echo Park where dessert meant sharing bites of whatever sweet treat my mom could throw together after dinner. Sometimes it was store-bought honeybuns warmed slightly on the stove. Other nights, she’d bake cinnamon rolls from scratch, the scent curling under the bedroom door and pulling me into the kitchen. Years later, during one of those “Pinterest rabbit holes,” I came across a cinnamon roll honeybun cheesecake recipe and my jaw dropped. It looked rich, gooey, layered—everything I craved as a kid but turned into something spectacular.
Making this dessert the first time felt like coming home. The tang of Philadelphia cream cheese balanced the syrupy sweetness of the honeybun base, while the cinnamon swirls gave it that comforting bakery feel. Since then, this has become my go-to dessert for family get-togethers or just when I want to indulge in something truly unique. You can even find no bake cinnamon roll honeybun cheesecake options for summer days when the oven is off-limits.
Why This Dessert Works
What makes the cinnamon roll honeybun cheesecake so addictive? It’s the triple threat of flavors: cinnamon spice, sweet glaze, and creamy tang. The textures play well too—crumbly, creamy, and sticky-sweet in every bite. Whether you use a traditional graham crust or a crushed honeybun base, it adapts beautifully. And let’s be honest—anything that tastes like a Cinnabon met a cheesecake at a diner? That’s an easy win.
It also earns bonus points for flexibility. Some versions are baked, others are a quick no bake cinnamon roll honeybun cheesecake for lazy afternoons or hot-weather hosting. Whether you’re using the classic Philadelphia block cream cheese or any generic brand, the results are heavenly. If you love sweet rolls, creamy fillings, and nostalgic flavors, this one’s for you.
I came across a cinnamon roll honeybun cheesecake recipe that felt like dessert destiny—it reminded me of the natural comfort I find in everyday flavor pairings.
And if you’re into comforting, back-to-basics recipes with surprising ingredients, you’ll love trying something like my lemon chia pudding with yogurt—bright, creamy, and so satisfying.
How to Make the Perfect Cinnamon Roll Honeybun Cheesecake
Ingredients That Make It Shine
To make this indulgent cinnamon roll honeybun cheesecake recipe, you don’t need fancy tools or rare ingredients—just quality basics and a little patience. The foundation starts with Philadelphia cream cheese, known for its rich and creamy texture, which gives your cheesecake that luxurious base. For the crust, crushed honeybuns or cinnamon roll pieces offer a nostalgic twist over standard graham crackers. If you’re looking for something even easier, use cinnamon graham crackers blended with melted butter.
Other essentials include powdered sugar, vanilla extract, cinnamon, and eggs. Some recipes call for a swirl of cinnamon-sugar butter or even a drizzle of honey right before baking. If you’re going for a cinnamon roll honeybun cheesecake no bake version, gelatin helps set the mixture without the oven, perfect for summer treats.
Want an upgrade? Swirl in a bit of caramel or sprinkle with chopped pecans for a Southern-inspired variation. Or serve it chilled with whipped cream and a pinch of cinnamon on top.
I often make this recipe when I want something that feels like it took hours but really comes together with simple steps. And don’t skip chilling—it’s what sets the cheesecake and deepens the flavor. I’ve even prepped individual no-bake versions in mason jars for easy serving.
Looking for air fryer magic? While you can’t make the whole cheesecake in it, I’ve used mine to crisp up cinnamon bun pieces before pressing them into the crust. It adds a caramelized bite that makes the whole dessert shine.
You could even adapt this crust method with ideas from our parmesan onion rings—yes, crust texture matters!
If you’re all about the sweet-meets-savory contrast, try pairing this cheesecake with something light like our cranberry juice apple cider vinegar tonic to balance every bite.
Smart Baking Tips & No-Bake Cinnamon Roll Honeybun Cheesecake Ideas
Bake It Like a Pro
If you’re baking this cinnamon roll honeybun cheesecake the classic way, your biggest priority is texture. You want that rich, creamy filling without cracks or dryness. Here’s my go-to trick: use a water bath (bain-marie). It sounds fancy, but it’s just placing your cheesecake pan in a larger pan filled with hot water. This gentle heat creates an even bake and keeps the top silky smooth.
Start with room-temperature Philadelphia cream cheese—it blends better and gives the batter a smoother texture. Mix on low to avoid adding too much air, which can cause puffing or cracking. I also bake it at a low 300°F for about 50–60 minutes, then let it rest in the oven (turned off!) with the door cracked open for another 30. That slow cool-down works like magic.
And when you’re craving fast dessert satisfaction without the oven, explore our guide on chia seeds in yogurt—the no-bake concept reimagined.
No-Bake? No Problem!
Need a faster option or avoiding the oven altogether? Try the cinnamon roll honeybun cheesecake no bake route. This version skips the eggs and uses whipped cream or Cool Whip, plus gelatin to hold the shape. Blend your cream cheese mixture until fluffy, layer it over your crust (made from crushed honeybuns or cinnamon cookies), and chill it for at least 4–6 hours.
Want to swirl in caramel or chopped pecans? Take a page from our Japanese Mounjaro-inspired recipe for layering unique, flavor-packed textures.
Either way, you’re capturing all the cinnamon roll cheesecake magic, whether you’re baking or chilling.
Serving & Storing Cinnamon Roll Honeybun Cheesecake
How to Serve It Right
After your cinnamon roll honeybun cheesecake has chilled or cooled, it’s time to make it shine. This dessert deserves a little presentation love. I like slicing it with a warm knife (just dip in hot water, wipe dry) to get clean, bakery-style slices. Then I drizzle a simple glaze—powdered sugar, vanilla, and a bit of milk—right over the top. You can also dust with cinnamon or top with a dollop of whipped cream.
For a brunch table, serve it alongside hot coffee or a cinnamon-spiced chai. It holds its own among other indulgent bakes, like my Air Fryer Banana Bread Muffins or Air Fryer French Toast Casserole. It also makes a bold dessert centerpiece. Want to impress guests? Add warm honey or a swirl of cream cheese frosting before serving.
Individual slices can also be wrapped and frozen for later. Just thaw in the fridge overnight and serve with a quick microwave reheat if you like it warm.
Store Like a Pro
Once it’s baked or chilled, store the cheesecake in an airtight container in the refrigerator. It keeps fresh for 4 to 5 days, and the flavor actually deepens with time. That cinnamon swirl and creamy filling become more hypnotic (yes, hypnotic!) the next day.
Planning ahead? This cinnamon roll honeybun cheesecake recipe can be frozen. Wrap tightly in plastic wrap, then foil, and freeze for up to 1 month. Just be sure to leave off the glaze until you’re ready to serve.
For meal-preppers or party hosts, this is a fantastic make-ahead dessert. Whether you’re going full-on baked or opting for a cinnamon roll honeybun cheesecake recipe Philadelphia no-bake twist, it holds beautifully—and disappears fast.
I’ve stored slices next to savory snacks like our keto parmesan onion rings, and it’s the best contrast of flavors during busy weeks.
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FAQs About Cinnamon Roll Honeybun Cheesecake
Can I make cinnamon roll honeybun cheesecake without baking it?
Yes! A cinnamon roll honeybun cheesecake no bake version is totally possible. Simply skip the eggs and use a whipped topping and gelatin to help it set. Let it chill for at least 4–6 hours. It’s rich, creamy, and no oven required.
What cream cheese should I use for the best flavor?
I always recommend Philadelphia cream cheese for the best texture and tang. It’s the base of a great cinnamon roll honeybun cheesecake recipe Philadelphia and gives a luxuriously smooth result.
Can I use real cinnamon rolls or honeybuns for the crust?
Absolutely. In fact, many versions of this cinnamon roll honeybun cheesecake recipe start with crushed honeybuns or baked cinnamon rolls as a crust base. Toast or bake them slightly to get a firm texture, then blend with butter and press into your pan.
How long will cinnamon roll honeybun cheesecake last in the fridge?
Stored in an airtight container, it’ll stay fresh for 4–5 days. You can also freeze it for up to a month—just be sure to wrap it well and add glaze after thawing for the best texture.
Conclusion: Why You’ll Keep Coming Back to This Cheesecake
This cinnamon roll honeybun cheesecake isn’t just a dessert—it’s an experience. The kind that blends warm nostalgia with creamy decadence, layered in every bite. Whether you’re going for a full-bake version using Philadelphia cream cheese or opting for a quick no-bake cinnamon roll honeybun cheesecake, you’re in for something wildly indulgent. I love how versatile this dessert is—it fits weekend brunch, birthday tables, or a cozy weeknight craving. And once you taste it, I promise: this recipe won’t be a one-time thing. You’ll crave it again—and again.