1. Preheat the Oven and Prepare the Cinnamon Roll Crust

Start by preheating your oven to 350°F (175°C). This is the perfect temperature to bake both the cinnamon roll crust and the cheesecake filling.

Unroll the cinnamon rolls from the can and place them in a 9-inch springform pan. Gently press them down so that the rolls line the bottom of the pan. Drizzle the melted butter over the top of the rolls, then sprinkle them with brown sugar. This will help create that lovely caramelized crust.

Use your hands or a spoon to gently press the cinnamon rolls down into the pan, ensuring they cover the entire base. Bake for about 10-12 minutes, or until golden and slightly puffed. You don’t want to over-bake the crust since it will continue cooking in the oven once the cheesecake filling is added.

2. Make the Cheesecake Filling

While the cinnamon rolls are baking, make the cheesecake filling. In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. You can use an electric mixer for this step to make it easier, or a handheld whisk if you prefer.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and flour. The flour will help to stabilize the cheesecake and prevent it from cracking. Mix everything until smooth and well combined.

3. Make the Cinnamon Filling

In a small bowl, mix together the brown sugar and cinnamon. Add the softened butter and stir to form a paste-like consistency. This is going to be the swirl that gives your cheesecake that cinnamon roll magic!

4. Assemble the Cinnamon Roll Cheesecake

Once the cinnamon roll crust is done, take it out of the oven and let it cool for a couple of minutes. Then, pour the cheesecake filling on top of the cinnamon roll base, smoothing it out evenly with a spatula.

Now, take the cinnamon mixture you made earlier and swirl it into the cheesecake batter. To do this, spoon small amounts of the cinnamon-sugar paste across the top of the cheesecake, then use a knife or a toothpick to swirl it into the filling. Be gentle so that you don’t mix the cinnamon filling completely into the cheesecake—you want those beautiful swirls!

5. Bake the Cheesecake

Place the cheesecake in the preheated oven and bake for 50-60 minutes. You’ll know it’s done when the edges are set and slightly golden, but the center still has a bit of a jiggle to it. Don’t worry if the center is a little soft—it will firm up as it cools.

Once baked, let the cheesecake cool in the pan for 10 minutes. Then, carefully run a knife around the edges of the pan to release any potential sticking. Allow the cheesecake to cool to room temperature, then chill in the fridge for at least 2-3 hours (overnight is even better if you have the time!).

6. Make the Cream Cheese Topping

While the cheesecake is chilling, make the topping. Beat together the softened cream cheese, powdered sugar, and milk until smooth. The consistency should be thick but spreadable. You can add more milk if you want a thinner glaze.

Once the cheesecake has chilled, spread the cream cheese glaze over the top, or drizzle it if you prefer a more rustic look. You can even drizzle some of the leftover icing from the cinnamon rolls over the top for an extra touch of sweetness.