Ooey-Gooey Cinnamon Roll Cheesecake Bars

These Ooey-Gooey Cinnamon Roll Cheesecake Bars are the ultimate indulgence—combining everything I love about cinnamon rolls and creamy cheesecake into one irresistible dessert. With a buttery cinnamon-sugar swirl and a rich cheesecake center, every bite melts in my mouth and leaves me craving more.

Why You’ll Love This Recipe

I love how these bars strike the perfect balance between sweet and spiced. They’re soft, rich, and layered with textures—from the tender cinnamon roll base to the silky cheesecake filling. They’re easy enough for a casual dessert but decadent enough to impress at any gathering. Plus, the gooey glaze on top is just the cherry on top of an already delicious treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Refrigerated cinnamon roll dough

• Cream cheese, softened

• Granulated sugar

• Vanilla extract

• Egg

• Ground cinnamon

• Brown sugar

• All-purpose flour (optional, depending on variation)

• Butter, melted

• Powdered sugar (for glaze)

• Milk or cream (for glaze)

directions

1. I start by preheating my oven to 350°F (175°C) and lining a baking dish with parchment paper.

2. I press half of the cinnamon roll dough into the bottom of the dish to form a crust.

3. In a mixing bowl, I beat cream cheese, sugar, vanilla, and the egg until smooth and creamy.

4. I spread the cheesecake layer evenly over the cinnamon roll crust.

5. In a small bowl, I mix cinnamon and brown sugar, then sprinkle it generously over the cheesecake filling.

6. I break apart the remaining cinnamon roll dough and drop pieces evenly on top.

7. I bake for 30–35 minutes until the top is golden and the center is mostly set (a little jiggle is okay).

8. I let it cool completely before drizzling with glaze made from powdered sugar and milk.

9. I chill the bars for at least 1 hour before slicing for the cleanest cuts.

Servings and timing

This recipe makes about 9 to 12 bars, depending on how I cut them. It takes roughly 15 minutes to prepare, 35 minutes to bake, and I allow at least an hour for cooling and chilling before serving.

Variations

When I want to switch things up, I add chopped pecans or walnuts for crunch. I’ve also used maple extract in the glaze for a twist, or added a layer of apple pie filling under the cheesecake for an autumn-inspired version. For a richer taste, I sometimes swirl a bit of caramel sauce into the filling before baking.

storage/reheating

I store these bars in the fridge in an airtight container for up to 5 days. They’re delicious cold, but I sometimes warm a bar in the microwave for about 10–15 seconds if I want that fresh-from-the-oven feel. For longer storage, I freeze them tightly wrapped and thaw overnight in the fridge before serving.

FAQs

Can I use homemade cinnamon roll dough instead of canned?

Absolutely. I’ve used my favorite homemade cinnamon roll dough, and it works beautifully—it just takes a little more prep time.

Why is my cheesecake layer runny?

That usually happens if I don’t let the bars chill completely before cutting. I always refrigerate them for at least an hour so they firm up nicely.

Can I make these bars in advance?

Yes, I often make them a day ahead. They actually taste better once they’ve had time to chill and the flavors have settled.

What’s the best way to cut clean slices?

I use a sharp knife wiped clean between each cut. Chilling the bars first also makes slicing much easier and tidier.

Can I leave out the glaze?

Sure. I’ve skipped the glaze when I want something a little less sweet, but it does add that signature gooey finish that really makes these bars special.

Conclusion

These Ooey-Gooey Cinnamon Roll Cheesecake Bars are pure dessert bliss. Whether I’m baking for a brunch, a holiday, or just treating myself, they always deliver that warm, cinnamon-spiced, creamy decadence that hits all the right notes. They’re simple, scrumptious, and sure to become a favorite in my kitchen.