Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and ground cinnamon until evenly mixed. Press this mixture firmly into the bottom of your pan to form an even crust. Bake for 8-10 minutes until lightly golden, then allow it to cool completely while you prepare the filling.

In a large mixing bowl, beat softened cream cheese with a hand mixer on medium speed until creamy and smooth, about 2-3 minutes. Gradually add granulated sugar, sour cream, eggs, vanilla extract, and ground cinnamon, mixing until fully incorporated. Make sure there are no lumps, then pour this luscious cheesecake filling over the cooled crust, spreading it evenly.

In a separate bowl, mix melted butter, brown sugar, and ground cinnamon until well blended, creating that sweet swirl. Using a piping bag or a zip-top bag with a corner snipped off, pipe a spiral of this mixture over the cheesecake filling. Take a skewer or knife and gently swirl through the mixture to create a marbled effect that resembles a cinnamon roll.

Place your springform pan in the preheated oven and bake for 55-65 minutes. The cheesecake is done when the center is slightly jiggly but the edges are set. Once baked, turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour, which prevents cracks.

After cooling, refrigerate the cheesecake for at least 4 hours, but ideally overnight, to allow it to set completely. When ready to serve, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Drizzle this sweet glaze over the chilled Cinnamon Roll Honeybun Cheesecake, allowing it to cascade over the edges for a beautiful finish.