Cinnamon Roll Cheesecake with Extra Cinnamon Topping
Preheat oven to 350F.
Press the cinnamon bun dough into the skillet, creating a crust over the bottom and sides of the skillet.
Make sure all of the cinnamon bun dough is connected and there are no spaces between the dough.
In a stand mixer, mix the cream cheese, eggs, sour cream, sugar, and vanilla.
Beat until smooth and creamy, about 3 minutes.
Pour the mixture into the skillet over the cinnamon bun dough.
For the cinnamon filling: In a bowl, stir together the butter, brown sugar and cinnamon.
Transfer the cinnamon mixture to a sealable bag, focusing it towards one corner of the bag.
Cut off the tip and pipe a swirl over the cheesecake batter.
Bake for 50-55 minutes or until the cheesecake is set.
Allow the cheesecake to cool to room temperature, then store it in the fridge.