So, what could be more sinful than cheesecake or cream-cheese frosted Cinnabon rolls? Umm.... that would be Cinnabons inside a cheesecake.... with an extra layer of cream cheese icing and a cinnamon-sugar swirl. Like most cheesecakes, it goes together quickly. No need for a crust; the buns take care of that step.
Preheat the oven for at least 15 minutes to 325. Place racks on the lower part of the oven and another in the center. Use a large flat-ish pan...maybe a roaster or deep 9x13, half-filled with water, on the bottom shelf to keep the oven moist.
Use about 1 lb mini iced Cinnabons ( or substitutes below) cut in half vertically to lay over the bottom of a well sprayed 9" springform pan.Put them in cut-side down. No need to cram tightly.
On medium speed, beat 32 oz room-temp cream cheese with 1 1/2 c sugar til light and fluffy, 2-3 minutes. Beat in 5 eggs, one at a time. Add 1/4 c. flour, 8 oz sour cream, 1 TB vanilla; beat til well combined and smooth. Pour batter over the buns; jiggle a little to get it in between any gaps in buns.
Bake 1 hour on the center rack, or til center jiggles just slightly. Turn oven off and leave it in there for about an hour. Remove and cool completely on a rack. When completely cool, spread on the topping, then the drizzle, in any pattern you like. I didn't do it in this photo but it's fun to use the drizzle to draw on circles like individual cinnabuns, so the top appears like a pan of buns.
As for the Cinnabons, no doubt, they are wonderful but pricey as an ingredient--- if you have an acceptably close version of frosted cinnamon buns available, use it. Here in the Great Lakes states the Meijer grocery chain's bakery department sells a wonderful ( and far less expensive) box of heavily frosted cinnabuns called Cinncredible, or something similar. Since they aren't "mini's" they'll be higher than they should be ... I trimmed about an inch off the bottoms ... the icing is really thick so there's no chance I'd have trmmed that! The buns shouldn't come more than 2/3 up the sides of your pan.
So here's the topping: Beat 3 oz cream cheese with 3 TB butter til well blended, 1-2 minutes. Gradually beat in 1 c. powdered sugar, then 1 TB milk, til smooth. Refrigerate til you're ready to put in on the cheesecake.
The drizzle: In a small nuke-able bowl mix 2 TB packed dark brown sugar, 1 TB butter, 1/4 tsp cinnamon. Then nuke it on high in 15-second intervals, til it's melted and smooth; cool just slightly, it needs to flow but be cool enough to handle. Place in a small ziplock bag, cut off the tip, and use it to make your design on the topping. Re-nuke if you wait too long and it hardens up.
