1-First Step: Prepare the mise en place Preheat oven to 325°F. Grease the springform pan. Chop the 16 oz cinnamon roll dough into small pieces and set aside. Mix 1/4 cup cinnamon-sugar (1/4 cup sugar + 1 tbsp cinnamon). Have all ingredients at room temperature to avoid lumps.

2-Second Step: Make the crust Combine 1.5 cups graham cracker crumbs, 1/3 cup melted unsalted butter, 2 tbsp brown sugar, and 1 tsp ground cinnamon in a bowl. Stir until it resembles wet sand. Press firmly into the pan bottom and up the sides slightly. Bake for 10 minutes until golden. Cool for 15 minutes.

3-Third Step: Prepare the cheesecake filling In a large bowl, beat 24 oz softened full-fat cream cheese with 1 cup granulated sugar until fluffy, about 2 minutes. Add 3 large eggs one at a time, mixing low speed after each. Blend in 1 cup sour cream, 1 tsp vanilla extract, and 1/4 cup all-purpose flour until smooth. Gently fold in the chopped cinnamon roll dough pieces to distribute evenly without deflating the batter.

4-Fourth Step: Assemble and swirl Pour the filling over the cooled crust. Sprinkle 1/4 cup cinnamon-sugar mix over the top. Use a knife or skewer to swirl gently, creating cinnamon roll patterns. Tap the pan to release air bubbles.

5-Fifth Step: Bake in a water bath Wrap the pan in foil. Place in a larger pan with hot water halfway up the sides. Bake at 325°F for 60-70 minutes. The center should jiggle slightly but edges set. Turn off oven, crack door, and cool 1 hour inside to prevent cracks.

6-Sixth Step: Chill the cheesecake Run a knife around edges. Cool to room temp, then refrigerate 4 hours or overnight.

7-Seventh Step: Make and add the honeybun glaze Whisk 2 cups powdered sugar, 1/4 cup milk, 2 tbsp honey, 1 tsp vanilla, and 2 tbsp softened butter until smooth. Drizzle over chilled cheesecake. Optional: top with chopped pecans or extra cinnamon roll slices.