1. Prepare the Crust:

• • Preheat oven to 350°F (175°C).

• • Prepare the bottom of a 9-inch springform pan by covering it with parchment paper and greasing the sides.

• • Save the icing packets for future use and open the tubes of cinnamon rolls.

• • Press cinnamon roll dough evenly into bottom of prepared pan, closing any seams.

• • Brush with 2 tablespoons melted butter.

• • Bake for 15-18 minutes or until lightly golden. Take out of the oven, but don’t switch it off.

• • During preparation of the filling, keep the crust slightly cooled.

2. Prepare the Cheesecake Filling:

• • Reduce oven temperature to 325°F (165°C).

• • Beat the softened cream cheese in a big bowl for two to three minutes, or until it’s creamy and smooth.

• • Beat in granulated sugar.

• • Beat well after the addition of each egg individually.

• • Mix in the vanilla essence and sour cream and beat just until thoroughly well mixed.

• • Beat in flour until just combined. Don’t overbeat.

3. Create the Cinnamon Swirl:

• • In a small bowl, combine brown sugar, ground cinnamon, melted butter, and honey to form a paste.

• • Scoop mixture into a zip-top bag or piping bag and cut off a corner.

4. Assemble the Cheesecake:

• • To stop water from leaking in, cover the springform pan’s exterior with sturdy aluminum foil and fold it up the sides.

• • Pour half the cheesecake batter onto the cinnamon roll crust which has been baked.

• • Half of the cinnamon swirl mixture should be piped or spooned over the batter in concentric circles.

• • Gentle swirl of the cinnamon mixture into the batter with a knife to produce marbled effect.

• • Top with remaining half of the cheesecake batter.

• • Use the remaining cinnamon swirl mixture to repeat.

5. Bake the Cheesecake:

• • Line a large roasting pan with the springform pan covered with foil.

• • Add hot water to the roasting pan half way up springform pan sides.

• • Transfer carefully to oven and bake 60 to 70 minutes, or until center is still a little goofy but edges are set.

• • Turn off oven, leave door slightly open, and allow cheesecake to cool in oven for 1 hour.

• • Move out of oven and water bath, and run knife around edges to release from pan.

• • Before putting it in the refrigerator for at least 6 hours or overnight, let it cool at room temperature.

6. Prepare the Honeybun Glaze:

• • In a small bowl, mix together reserved icing packets and softened cream cheese.

• • Stir in milk, honey, vanilla essence, and powdered sugar.

• • Whisk until smooth and pourable. Add sugar powder if too thin; add milk if too thick.

7. Finishing and Serving:

• • Once the cinnamon roll honeybun cheesecake has reached room temperature, remove the sides of the springform pan.

• • Place on serving plate and drizzle with honeybun glaze and allow to run down sides.

• • For added flourish, dust with a light cinnamon dust or top with a handful of mini cinnamon rolls.

• • Cut using a warm, sanitized knife, wiping the blade between slices for clean cuts.