In a mixing bowl, combine flour, sugar, instant yeast, and salt. Gradually add warm milk, melted butter, and a beaten egg. Mix until a dough forms. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1–1.5 hours.

Once risen, punch down the dough and roll it out into a rectangle about ¼ inch thick. Prepare the filling by mixing brown sugar and cinnamon. Brush the dough with melted butter and sprinkle the cinnamon-sugar mixture evenly. Roll tightly into a log and cut into strips. Line the bottom of a greased springform pan with the strips.

Beat softened cream cheese with sugar until smooth. Add sour cream and vanilla, mixing until incorporated. Add eggs one at a time, mixing on low speed. If using flour, sift it in and stir gently.

In a bowl, combine brown sugar, ground cinnamon, and melted butter for the swirl mixture. Pour half the cheesecake filling over the cinnamon roll base. Dollop the cinnamon swirl mixture onto the filling and swirl with a knife. Pour remaining filling on top and repeat with more swirl mixture.

Preheat the oven to 325°F (165°C). Bake for 50–60 minutes until edges are set and center has a slight jiggle. Cool gradually in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.