Cinnamon roll honeybun cheesecake recipe (Homemade)

And ya know what? Some days you're all about keepin' it clean—maybe you're into that natural Mounjaro drink that folks are buzzin' about for a light detox, or you're tryin' out a Himalayan pink salt diet to keep things in balance. Good for you!

But then there are those other days… the ones that call for cinnamon, cream cheese, and something sweet enough to make ya close your eyes on the first bite. That’s where this cinnamon roll honeybun cheesecake comes in. It’s about balance—treating yourself when the time is right. You do the detox, then you do the dessert. Life’s better that way.

That’s exactly the kinda day this cinnamon roll honeybun cheesecake takes me back to. Honestly, it’s got this almost magical way of tying together two of my all-time favorite childhood memories—those sticky honeybuns from the corner store, and the warm, cinnamon-kissed cheesecake my Ma used to whip up for the holidays.

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Now, let’s not pretend this is just a dessert—it’s kind of a whole vibe. You take that creamy cheesecake center (which, by the way, sets up like a dream), swirl it with a buttery brown sugar cinnamon filling, and let the whole thing ride on top of a crunchy graham crust that’s got a little spice tucked inside. And when you finally get that sweet vanilla glaze drizzled over the top? Fuhgeddaboudit. You’ve got something that pretty much whispers, “Have seconds. You earned it.”

Image Description: A warmly lit kitchen countertop with a fresh-baked cinnamon roll honeybun cheesecake cooling on a wire rack. Steam gently rises off the golden crust, and swirls of cinnamon sugar peek through the creamy surface. A folded checkered tea towel sits nearby, and a butter knife rests next to a small bowl of glaze.

My Nonna used to say, “If it’s got cinnamon, it ain’t just dessert—it’s a hug.” And yeah, this cake delivers just that. It's like a hug... but edible and absolutely over-the-top. It’s not too tricky either—somewhere between your average cheesecake and a sticky bun, which means it’s got all that wow-factor without makin’ you lose your cool in the kitchen.

There’s something about combining cinnamon bun cheesecake flavors that just makes people smile. I mean, we’ve all grabbed a gooey cinnamon roll from a diner at 1 AM, right? Now think about that—but richer, creamier, with that cheesecake body and a little vanilla drizzle makin’ it shine like it’s dressed up for a holiday table.

Now, before we hop into the how-to, let me answer a quick one:

Honey Buns vs Cinnamon Rolls?

This comes up a lot, and I get it—they seem like cousins, right? So here’s the scoop: Honey Buns are usually softer, stickier, and glazed right outta the oven. Cinnamon rolls, though, have layers—you roll ‘em up with filling inside, and they’re built more like spiral pastries. This cheesecake? It's got the sticky sweetness of a honeybun and the spiced depth of a cinnamon roll. So in a way, it’s the best of both worlds with a creamy twist smack in the middle.