Prepare the Crust:

1. Preheat oven to 350°F (175°C).
2. Prepare the bottom of a 9-inch springform pan by covering it with parchment paper and greasing the sides.
3. Save the icing packets for future use and open the tubes of cinnamon rolls.
4. Press cinnamon roll dough evenly into bottom of prepared pan, closing any seams.
5. Brush with 2 tablespoons melted butter.
6. Bake for 15-18 minutes or until lightly golden. Take out of the oven, but don’t switch it off.
7. During preparation of the filling, keep the crust slightly cooled.

Prepare the Cheesecake Filling:

1. Reduce oven temperature to 325°F (165°C).
2. Beat the softened cream cheese in a big bowl for two to three minutes, or until it’s creamy and smooth.
3. Beat in granulated sugar.
4. Beat well after the addition of each egg individually.
5. Mix in the vanilla essence and sour cream and beat just until thoroughly well mixed.
6. Beat in flour until just combined. Don’t overbeat.

Create the Cinnamon Swirl:

1. In a small bowl, combine brown sugar, ground cinnamon, melted butter, and honey to form a paste.
2. Scoop mixture into a zip-top bag or piping bag and cut off a corner.

Assemble the Cheesecake:

1. To stop water from leaking in, cover the springform pan’s exterior with sturdy aluminum foil and fold it up the sides.
2. Pour half the cheesecake batter onto the cinnamon roll crust which has been baked.
3. Half of the cinnamon swirl mixture should be piped or spooned over the batter in concentric circles.
4. Gentle swirl of the cinnamon mixture into the batter with a knife to produce marbled effect.
5. Top with remaining half of the cheesecake batter.
6. Use the remaining cinnamon swirl mixture to repeat.

Bake the Cheesecake:

1. Line a large roasting pan with the springform pan covered with foil.
2. Add hot water to the roasting pan half way up springform pan sides.
3. Transfer carefully to oven and bake 60 to 70 minutes, or until center is still a little goofy but edges are set.
4. Turn off oven, leave door slightly open, and allow cheesecake to cool in oven for 1 hour.
5. Move out of oven and water bath, and run knife around edges to release from pan.
6. Before putting it in the refrigerator for at least 6 hours or overnight, let it cool at room temperature.

Prepare the Honeybun Glaze:

1. In a small bowl, mix together reserved icing packets and softened cream cheese.
2. Stir in milk, honey, vanilla essence, and powdered sugar.
3. Whisk until smooth and pourable. Add sugar powder if too thin; add milk if too thick.

Finishing and Serving:

1. Once the cinnamon roll honeybun cheesecake has reached room temperature, remove the sides of the springform pan.
2. Place on serving plate and drizzle with honeybun glaze and allow to run down sides.
3. For added flourish, dust with a light cinnamon dust or top with a handful of mini cinnamon rolls.
4. Cut using a warm, sanitized knife, wiping the blade between slices for clean cuts.