cinnamon roll cheesecake

Cinnamon Roll Batter: Cream together butter and sugar until light and fluffy, about 3 min. Add egg, milk and vanilla and beat for 1 more minute scraping bowl. Sift together flour, baking powder, and salt and add to creamed ingredients. Mix on low until combined. Spread half of the batter onto the bottom of pan. Batter will be very sticky, so grease your hands and press dough down. Batter will rise during baking. Cheesecake Filling: Beat cream cheese and sugar on medium high speed for about 2 minutes. Add eggs one at a time, scraping bowl after each addition. Add vanilla and flour; beat for another minute. Pour all of the cheesecake filling on top of the cinnamon roll batter in prepared pan. Cinnamon Filling: Combine the melted butter, cinnamon and brown sugar in a small bowl and mix until thoroughly combined. Drop spoonfuls of the filling over the top of the cheesecake. Take the rest of the batter and drop spoonfuls over the top of the cheesecake. Using a knife, swirl together ingredients. It will be very hard as batter is thick. Bake for 50-55 min. Cake will be lightly browned and puffy. Let sit at room temperature for 20 minutes then refrigerate for 4 hours. Warm cheesecake to room temp a little bit and frost with cream cheese frosting. Cream Cheese Frosting: Beat cream cheese and butter together for 2 min. Add remaining ingredients until desired consistency is reached, thinning with milk if needed.