This Cinnamon Roll Cheesecake is THE Dessert Mashup

Instructions:

1. Prepare the Dough: Combine dry ingredients, then add wet ingredients. Knead until smooth and elastic.
2. First Rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size.
3. Shape the Dough: Roll out the dough into a rectangle. Spread with softened butter, then sprinkle with brown sugar and cinnamon.
4. Roll and Slice: Roll the dough into a log, then slice into 1-inch thick rounds.
5. Arrange the Crust: Place cinnamon roll slices into the bottom of the springform pan, pressing to form a crust.
6. Prepare the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add sour cream, eggs, and vanilla extract.
7. Pour and Bake: Pour the cheesecake filling over the cinnamon roll crust.
8. Water Bath (Optional): Wrap the bottom of the springform pan in foil. Place the pan in a larger roasting pan and fill with hot water halfway up the sides.
9. Bake: Bake until the edges are set and the center is slightly jiggly. The internal temperature should reach 150°F (65°C).
10. Cool and Chill: Turn off the oven and let the cheesecake cool inside with the door ajar for one hour. Then, remove from the oven and chill in the refrigerator for at least 4 hours, or preferably overnight.
11. Prepare the Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and milk until desired consistency is reached. Stir in vanilla extract.
12. Frost and Serve: Spread the frosting over the chilled cheesecake. Slice and serve.