This indulgent Cinnamon Roll Honeybun Cheesecake is the ultimate dessert fusion—creamy, rich cheesecake meets warm, cozy cinnamon rolls and sweet honeybuns. With a buttery graham cracker crust and cinnamon-swirled filling, it’s the kind of dessert I love bringing out for celebrations, holiday tables, or just a cozy weekend treat. Every bite delivers comforting cinnamon warmth with a decadent cream cheese base, finished off with whipped cream and a drizzle of caramel.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
1 cup cream cheese, softened
1 teaspoon vanilla extract
½ cup granulated sugar
1 teaspoon ground cinnamon
1 cup mini cinnamon rolls, chopped (store‑bought or homemade)
2 large eggs
1 cup sour cream
½ cup brown sugar
1 cup whipped cream (for topping)
1 tablespoon caramel sauce (for drizzling)
Directions
I preheat the oven to 325 °F (163 °C) and grease a 9‑inch springform pan.
In a medium bowl, I mix the graham cracker crumbs and melted butter, pressing the mixture firmly into the bottom of the pan to create the crust.
In a large bowl, I beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
I add the eggs one at a time, mixing well after each, then stir in the sour cream.
I fold in the chopped mini cinnamon rolls gently, sprinkle the brown sugar and cinnamon over the top, and give it a light swirl to create that marbled effect.
Then I pour the batter over the crust, smooth the top, and bake for 50–60 minutes until the center is mostly set but still has a slight jiggle.
I turn off the oven and let the cheesecake rest inside for an hour before removing it to cool completely.
Once it reaches room temperature, I chill it in the fridge for at least 4 hours or overnight.
When it’s ready to serve, I top it with whipped cream and a drizzle of caramel sauce for extra indulgence.
Servings and timing
Servings: about 10 slices
Prep time: 20 minutes
Cook time: 60 minutes
Chill time: at least 4 hours
Total time: ~5 hours
Calories: approximately 320 kcal per slice
Variations
Add nuts: I sometimes sprinkle chopped pecans or walnuts on top for a crunchy finish.
Maple twist: A maple drizzle instead of caramel gives it a fall-inspired flavor.
Spice it up: I like adding a pinch of nutmeg or cloves for extra warmth.
Crust swap: I’ve used crushed cinnamon graham crackers or even gingersnaps for a spiced base.
Mini cheesecakes: It’s fun to bake this in a muffin tin for individual servings.
Storage/Reheating
I store leftover cheesecake tightly wrapped in the fridge for up to 5 days. It holds its shape and flavor well. For longer storage, I freeze individual slices wrapped in plastic wrap and foil for up to 1 month. I let them thaw in the fridge overnight before serving. I don’t usually reheat cheesecake, but I bring it to room temperature before enjoying.
FAQs
How do I know when the cheesecake is fully baked?
The center should be mostly set but still slightly jiggly. It will finish setting during cooling and chilling.
Can I use homemade mini cinnamon rolls?
Yes, homemade rolls work beautifully here—I just make sure they’re fully baked and cooled before chopping.
Can I skip the cinnamon roll pieces?
I could, but they really add a fun, chewy texture. Without them, the cheesecake is still delicious but more classic.
What kind of caramel sauce works best?
I use a thick, store-bought caramel sauce or make a quick stovetop version with butter, sugar, and cream.
How do I prevent cracks in the cheesecake?
Letting the cheesecake cool slowly in the oven for an hour and chilling overnight helps prevent cracking.
Conclusion
This Cinnamon Roll Honeybun Cheesecake is the kind of dessert I keep coming back to—it’s sweet, creamy, spiced just right, and feels both nostalgic and decadent. Whether I’m making it for a holiday, a birthday, or just because I crave a little cinnamon comfort, it always delivers.
📖 Recipe:
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Cinnamon Roll Honeybun Cheesecake
- Total Time: 5 hours
- Yield: 10 slices
- Diet: Vegetarian
Description
This indulgent Cinnamon Roll Honeybun Cheesecake blends creamy cheesecake with swirls of cinnamon, brown sugar, and chunks of mini cinnamon rolls. A buttery graham cracker crust anchors the dessert, topped with whipped cream and a caramel drizzle for a rich, cozy treat.
Ingredients
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
1 cup cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup sour cream
½ cup brown sugar
1 teaspoon ground cinnamon
1 cup mini cinnamon rolls, chopped (store‑bought or homemade)
1 cup whipped cream (for topping)
1 tablespoon caramel sauce (for drizzling)
Instructions
- Preheat the oven to 325 °F (163 °C) and grease a 9‑inch springform pan.
- Mix graham cracker crumbs and melted butter in a medium bowl and press firmly into the bottom of the pan to form the crust.
- In a large bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Add eggs one at a time, mixing well after each addition, then stir in sour cream.
- Fold in chopped mini cinnamon rolls.
- Sprinkle brown sugar and ground cinnamon over the top of the filling and swirl lightly to create a marbled effect.
- Pour the batter over the crust, smooth the top, and bake for 50–60 minutes, until the center is mostly set but still slightly jiggly.
- Turn off the oven and let the cheesecake rest inside for 1 hour before removing it to cool completely.
- Once at room temperature, refrigerate for at least 4 hours or overnight.
- Before serving, top with whipped cream and a drizzle of caramel sauce.
Notes
Homemade mini cinnamon rolls can be used if fully baked and cooled.
Chopped pecans or walnuts can be added for extra crunch.
Try maple syrup instead of caramel for a fall twist.
Use cinnamon graham crackers or gingersnaps for a spiced crust variation.
Can be baked in muffin tins for individual portions.
Store in fridge for up to 5 days or freeze individual slices for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
